KFC Chicken & Donuts Sandwich (Copycat)

Name: KFC Chicken & Donuts Sandwich (Copycat)
Cuisine: American
Ingredients: 2 boneless chicken breast fillets; 1 cup (240ml) buttermilk; 1 tsp salt; 1 tsp paprika; 1 cup (120g) all-purpose flour; 2 tbsp cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp black pepper; vegetable oil, for frying; 1/4 cup (60ml) maple syrup; 1 tbsp (14g) butter; 1 tbsp (15ml) honey; pinch salt; 4 glazed donuts, sliced horizontally; 2 tbsp (30g) butter, for warming donuts

The original: Chicken & Donuts Sandwich · KFC →

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About

Sweet bread with fried chicken is older than it looks. Chicken and waffles was served in Harlem supper clubs in the 1930s, and pairing a salty crust with something sweet goes back further in Southern cooking. KFC tested its version in a few American markets in 2019 and rolled it out nationally the following year, swapping the waffle for two glazed doughnuts.

This home version keeps it to three parts: chicken, doughnuts and a warm glaze. The fillets marinate in buttermilk with salt and paprika for at least 30 minutes, then are pressed firmly into seasoned flour and cornstarch and fried at 350°F for five to six minutes a side, to 165°F in the centre. The doughnuts are sliced in half and toasted in a little butter for 30 to 40 seconds, and a glaze of butter, maple syrup and honey goes over the chicken. Eat it straight away, while the glaze is sticky.

Ingredients

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chicken

Chicken breast2 boneless chicken breast fillets
Buttermilk1 cup (240ml) buttermilk
Salt1 tsp salt
Paprika1 tsp paprika
All-purpose flour1 cup (120g) all-purpose flour
Cornstarch2 tbsp cornstarch
Garlic powder1 tsp garlic powder
Onion powder1 tsp onion powder
Black pepper1/2 tsp black pepper
Vegetable oilvegetable oil, for frying

sweet glaze sauce

Maple syrup1/4 cup (60ml) maple syrup
Butter1 tbsp (14g) butter
Honey1 tbsp (15ml) honey
Saltpinch salt

assembly

Glazed donut4 glazed donuts, sliced horizontally
Butter2 tbsp (30g) butter, for warming donuts

Recipe

1
Marinate the chicken. In a bowl combine buttermilk, salt, and paprika. Add the chicken fillets and let them soak for at least 30 minutes, or overnight in the fridge for maximum tenderness.
2
Prepare the coating. In a shallow dish mix flour, cornstarch, garlic powder, onion powder, and black pepper. Remove the chicken from the marinade and dredge thoroughly in the flour mixture, pressing firmly so the coating forms rough craggy bits that fry into a super crunchy crust.
3
Fry the chicken. Heat 2 inches of 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 and the internal temperature reaches 165°F (74°C). Rest the chicken on a wire rack to keep the crust crispy.
4
Make the sweet glaze sauce. In a small saucepan over low heat melt butter with maple syrup and honey. Stir until smooth and glossy. Add a tiny pinch of salt to balance the sweetness.
5
Warm the donuts. Slice the glazed donuts in half and toast the cut sides lightly in a pan with a little butter for about 30–40 seconds until warm and slightly caramelized.
6
Assemble the sandwich from bottom to top: bottom donut half, crispy fried chicken fillet, drizzle of warm maple glaze, then the top donut half. Serve immediately while the chicken is hot and the glaze is sticky.