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KFC Cheetos Chicken Sandwich (Copycat)
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About
A crazy fast-food mashup that KFC released for a limited time in 2019 — crispy fried chicken, crunchy Cheetos, mayo, and a bright orange Cheetos cheese sauce inside a toasted bun.
FOR THE CHICKEN:
• 2 boneless chicken breast fillets
• 1 cup (240ml) buttermilk
• 1 tsp hot sauce
• 1 cup (120g) all-purpose flour
• 2 tbsp cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• vegetable oil, for frying
FOR THE CHEETOS SAUCE:
• 1 tbsp (14g) butter
• 1/2 cup (120ml) whole milk
• 1/2 cup (50g) crushed Cheetos
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• pinch salt
FOR ASSEMBLY:
• 2 brioche burger buns, lightly toasted
• 2 tbsp (30ml) mayonnaise
• 1 cup (30g) crunchy Cheetos
Recipe
- 1Marinate the chicken. In a bowl mix buttermilk, smoked paprika, and salt. Add the chicken fillets and let them soak for at least 30 minutes, or up to overnight in the fridge. This gives the chicken that juicy, tender KFC-style texture.
- 2Prepare the coating. In a shallow dish combine flour, cornstarch, garlic powder, onion powder, and black pepper. Remove the chicken from the marinade and dredge heavily in the flour mixture, pressing firmly so the coating forms rough, craggy bits that fry into a super crunchy crust.
- 3Fry the chicken. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken for about 5–6 minutes per side until deep golden brown with a crunchy crust and the internal temperature reaches 165°F (74°C). Rest the chicken on a wire rack for a minute so the crust stays crisp.
- 4Make the Smoky Mountain BBQ sauce. In a bowl whisk together mayonnaise, BBQ sauce, honey, smoked paprika, garlic powder, and apple cider vinegar until smooth and creamy. Taste and adjust with a pinch of salt if needed. The sauce should be smoky, slightly sweet, and tangy.
- 5Toast the buns. Spread a thin layer of butter on the cut sides of the brioche buns and toast them in a skillet until lightly golden and fragrant.
- 6Assemble the sandwich from bottom to top: bottom bun, generous spoon of Smoky Mountain BBQ sauce, crispy fried chicken fillet, dill pickle slices, crispy fried onions, another drizzle of the smoky sauce, then the top bun. Serve immediately while the chicken is hot and crunchy.