KFC Dirty Louisiana Burger (Copycat)

The original: Dirty Louisiana Burger · KFC →

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About

The Dirty Louisiana is a KFC UK burger that stacks a fried chicken fillet with a hash brown, cheese, lettuce, pepper mayo and a smoky, garlicky sauce, all in one bun. It is messy by design, and the hash brown is what makes it different from a standard chicken burger: a second layer of crunch between the chicken and the sauce.

This home version marinates the chicken in buttermilk with paprika and cayenne for at least 30 minutes, then coats it in seasoned flour and cornstarch pressed on firmly so the crust turns rough and crunchy. Fry at 350°F for five to six minutes a side, until the centre reaches 165°F, and let it rest on a rack rather than on paper, so the underside stays crisp. Fry or bake the hash brown while the chicken rests, and build the burger straight away so every layer is still hot.

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

1
Marinate 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.
2
Prepare 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.
3
Fry 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.
4
Cook 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.
5
Make 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.
6
Assemble 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.