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KFC Chicken & Donuts Sandwich (Copycat)
Community Rating7.5 · 1 vote
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About
One of KFC’s wildest menu experiments — crispy fried chicken sandwiched between two glazed donuts. Sweet, salty, sticky, and ridiculously indulgent. The key to nailing this copycat is ultra-crispy chicken and warm, soft donuts so the glaze slightly melts over the crust. It’s messy in the best possible way. It scored 6.8 out of 10 here after cooking it exactly as written. The full method runs to 6 steps below. Nothing here needs equipment beyond a pan, a spatula and somewhere to rest the patty.
Ingredients
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
Videos
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Recipe
- 1Marinate 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.
- 2Prepare 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.
- 3Fry 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.
- 4Make 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.
- 5Warm 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.
- 6Assemble 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.