KFC Classic Chicken Sandwich (Copycat)

8.7community · 1 vote8.6BM score

8.7

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About

This is a home version of the Classic Chicken Sandwich from KFC, rebuilt from scratch rather than reheated out of a box. This is a chicken build, which means the crust and the brine matter more than the sear. The shopping list that matters: boneless, buttermilk, salt and black pepper. The step that decides how it turns out: first, we need to prep the bird. There is a separate classic mayo to mix before anything hits the pan, and it keeps in the fridge for a few days if you make it ahead. It scored 8.6 out of 10 here after cooking it exactly as written. The full method runs to 7 steps below, with the ingredient list above it. Read the whole thing once before you start: a couple of the steps overlap and it saves a burnt batch.

Ingredients

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chicken & marinade

Chicken breast2 boneless, skinless chicken breasts (about 1 pound / 450g)
Buttermilk1 cup (240ml) buttermilk
Salt1 teaspoon (5g) salt
Black pepper1/2 teaspoon (2g) black pepper
MSG1/2 teaspoon MSG (optional, but it's the secret to that fast-food flavor)

breading

All-purpose flour1 1/2 cups (180g) all-purpose flour
Cornstarch1/3 cup (40g) cornstarch (essential for maximum crunch)
Paprika1 Tablespoon (8g) paprika
Garlic powder1 Tablespoon (8g) garlic powder
Onion powder1 Tablespoon (8g) onion powder
White pepper1/2 teaspoon (1g) white pepper

classic mayo

Mayonnaise1/2 cup (120ml) premium mayonnaise (Hellmann's or Duke's work best)
Lemon1/2 teaspoon (2ml) lemon juice
Garlic powder1/4 teaspoon garlic powder
SaltPinch of salt

assembly

Brioche bun2 premium brioche buns
Dill pickle6 thick-cut crinkle dill pickles
Vegetable oilPeanut or vegetable oil for frying

Recipe

1
First, we need to prep the bird. Pound the chicken breasts to an even thickness so they cook uniformly, then cut them in half to fit your buns. Toss them into a bowl with the buttermilk, salt, black pepper, and MSG. Mix well, cover, and let it chill in the fridge for at least 2 hours. Overnight is even better if you have the patience.
2
Let's make that signature creamy mayo. In a small bowl, whisk together the mayonnaise, lemon juice, garlic powder, and a pinch of salt. It seems simple, but getting this right is crucial for that authentic flavor. Pop it in the fridge to let the flavors marry.
3
Time for the breading station. In a wide, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and white pepper. Pro tip: drizzle about 2 tablespoons of your buttermilk marinade straight into the flour mixture and rub it with your fingers. This creates those beautiful, crunchy craggles on the crust.
4
Pull a piece of chicken from the marinade, letting the excess drip off, and drop it into your seasoned flour. Press down HARD to make sure the coating adheres perfectly. Shake off the excess flour and set it aside on a wire rack.
5
Fill a heavy-bottomed Dutch oven or deep cast-iron skillet with about 2 inches of oil and bring it to 350°F (175°C). Gently lay your chicken pieces away from you into the hot oil. Fry for about 5-7 minutes, flipping occasionally, until deeply golden brown and the internal temperature hits 165°F (74°C). Move them to a clean wire rack to drain — never put them on paper towels, or the bottom will get soggy.
6
Don't you dare build this on a cold bun. Toast your brioche buns in a skillet with a tiny bit of butter until they are golden brown and slightly crispy on the edges. This creates a barrier so the sauce doesn't ruin the bread.
7
Assembly time! Slather a generous, thick layer of your classic mayo on both the top and bottom buns. On the bottom bun, lay down 3 thick-cut pickles, then carefully place your massive, crispy fried chicken breast. Crown it with the top bun. Press lightly and enjoy the crunch.