KFC Classic Chicken Sandwich (Copycat)

Name: KFC Classic Chicken Sandwich (Copycat)
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1 pound / 450g); 1 cup (240ml) buttermilk; 1 teaspoon (5g) salt; 1/2 teaspoon (2g) black pepper; 1/2 teaspoon MSG (optional, but it's the secret to that fast-food flavor); 1 1/2 cups (180g) all-purpose flour; 1/3 cup (40g) cornstarch (essential for maximum crunch); 1 Tablespoon (8g) paprika; 1 Tablespoon (8g) garlic powder; 1 Tablespoon (8g) onion powder; 1/2 teaspoon (1g) white pepper; 1/2 cup (120ml) premium mayonnaise (Hellmann's or Duke's work best); 1/2 teaspoon (2ml) lemon juice; 1/4 teaspoon garlic powder; Pinch of salt; 2 premium brioche buns; 6 thick-cut crinkle dill pickles; Peanut or vegetable oil for frying

A take on the The Chicken Sando · Pickl →A take on the Chicken Tatsuta Sandwich · First Kitchen →A take on the Original Crispy Chicken Sandwich · Z-Burger →The original: KFC Chicken Sandwich · KFC →A take on the Chicken Breast Sandwich · Supermac’s →A take on the Carlton Banks · Hundred Burgers →A take on the Honey Mustard Chicken Burger (ハニーマスタードチキンバーガー) · Zetteria →A take on the Original Chicken · Pasibus →A take on the Pollos Hermanos · VICIO →A take on the The Proper Chicken · Huxtaburger →Joshua Weissman’s take →

—community · no votes yet8.6BM score

5.0

Slide to rate

About

KFC sold a chicken sandwich for years with little fanfare. Then Popeyes launched one in August 2019, sold out across the country within two weeks and turned chicken sandwiches into the most competitive corner of American fast food. KFC rebuilt its own from scratch and launched this one in 2021: a bigger extra-crispy fillet, pickles and mayo on a brioche bun.

This home version pounds the chicken breasts to an even thickness and halves them to fit the buns, then brines them in buttermilk with salt, pepper and optional MSG for at least two hours. The breading is flour and cornstarch seasoned with paprika, garlic and onion powder, and a splash of the marinade worked into it makes the craggy bits that fry extra crisp. The mayo is simple, mayonnaise with lemon juice, garlic powder and salt, made ahead so it has time to settle.

Ingredients

0 / 18

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.