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8.5BM score
KFC Dirty Louisiana Burger (Copycat)
Community Rating8.6 · 2 votes
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About
The Dirty Louisiana Burger from KFC UK is bold, messy, and packed with Southern-style flavor. A crispy fried chicken fillet is stacked with spicy pepper mayo, smoky cheese, fresh lettuce, and a crunchy hash brown. The star is the Dirty Louisiana sauce — creamy, smoky, slightly spicy, and garlicky. When everything comes together, you get layers of crunch, heat, and creamy richness. It scored 8.5 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
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chicken
- Chicken breast2 boneless chicken breast fillets
- Buttermilk1 cup (240ml) buttermilk
- Paprika1 tsp paprika
- Cayenne pepper1 tsp cayenne pepper
- Salt1 tsp salt
coating
- All-purpose flour1 cup (120g) all-purpose flour
- Cornstarch2 tbsp cornstarch
- Garlic powder1 tsp garlic powder
- Onion powder1 tsp onion powder
- Paprika1 tsp paprika
- Black pepper1/2 tsp black pepper
dirty louisiana sauce
- Mayonnaise1/2 cup (120ml) mayonnaise
- Hot sauce1 tbsp (15ml) hot sauce
- Paprika1 tsp smoked paprika
- Cayenne pepper1/2 tsp cayenne pepper
- Garlic powder1/2 tsp garlic powder
- Lemon1 tsp lemon juice
- Saltpinch salt
assembly
- Burger bun2 sesame burger buns, toasted
- Cheddar2 slices smoked cheddar or Monterey Jack cheese
- Monterey Jack2 slices smoked cheddar or Monterey Jack cheese
- Hash browns2 frozen hash brown patties
- Iceberg lettuce1/2 cup (20g) iceberg lettuce, shredded
- Vegetable oilvegetable oil, for frying
Recipe
- 1Marinate the chicken. In a bowl combine buttermilk, paprika, cayenne pepper, and salt. Add the chicken fillets and marinate for at least 30 minutes, or overnight in the fridge for deeper flavor and tenderness.
- 2Prepare the coating. In a shallow dish mix flour, cornstarch, garlic powder, onion powder, paprika, and black pepper. Remove the chicken from the marinade and dredge thoroughly, pressing firmly so the coating forms rough craggy bits for a crunchy crust.
- 3Fry the chicken. Heat about 2 inches of vegetable oil in a skillet to 350°F (175°C). Fry the chicken for about 5–6 minutes per side until deep golden brown and crispy, with an internal temperature of 165°F (74°C). Let it rest on a rack to keep the crust crisp.
- 4Cook the hash browns according to package instructions or fry them in a skillet with a little oil for about 3–4 minutes per side until golden brown and crispy.
- 5Make the Dirty Louisiana sauce. In a bowl whisk together mayonnaise, hot sauce, smoked paprika, cayenne pepper, garlic powder, lemon juice, and a pinch of salt until smooth and creamy.
- 6Assemble the burger from bottom to top: bottom bun with Dirty Louisiana sauce, crispy chicken fillet, slice of melted cheese, crunchy hash brown, shredded lettuce, another spoon of sauce, then the toasted top bun. Serve immediately while everything is hot and crispy.
