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KFC Double Down (Copycat)
Community Rating7.6 · 1 vote
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About
One of the most infamous fast-food creations ever — no bun at all. Instead, two ultra-crispy fried chicken fillets sandwich bacon, melted cheese, and a creamy pepper mayo. It’s salty, smoky, cheesy, and unapologetically indulgent. The trick to the perfect Double Down is thin chicken fillets with a super crunchy crust, so the “chicken buns” hold everything together without falling apart. It scored 7.8 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 large chicken breasts, sliced horizontally into 4 thin fillets
- Buttermilk1 cup (240ml) buttermilk
- Paprika1 tsp paprika
- Salt1 tsp salt
- 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
pepper mayo
- Mayonnaise1/2 cup (120ml) mayonnaise
- Black pepper1 tsp black pepper, freshly ground
- Garlic powder1/2 tsp garlic powder
- Lemon1 tsp lemon juice
- Saltpinch salt
assembly
- Bacon4 slices bacon, cooked crispy
- Monterey Jack2 slices Monterey Jack cheese
- Cheddar2 slices cheddar cheese
Videos
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Recipe
- 1Prep the chicken. Slice the chicken breasts horizontally to create four thin fillets. In a bowl mix buttermilk, paprika, and salt, then add the chicken and marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
- 2Make the coating. In a shallow dish combine flour, cornstarch, garlic powder, onion powder, and black pepper. Remove the chicken from the marinade and dredge thoroughly, pressing firmly so the coating forms rough craggy edges for maximum crunch.
- 3Fry the chicken. Heat about 2 inches of oil in a heavy pan to 350°F (175°C). Fry the fillets for 4–5 minutes per side until deep golden brown and crispy, with an internal temperature of 165°F (74°C). Let them rest briefly on a rack so the crust stays crunchy.
- 4Make the pepper mayo. In a small bowl whisk together mayonnaise, black pepper, garlic powder, lemon juice, and a pinch of salt until smooth and creamy.
- 5Melt the cheese. Place a slice of Monterey Jack and a slice of cheddar onto two of the hot chicken fillets so the residual heat melts the cheese slightly.
- 6Assemble the Double Down from bottom to top: crispy chicken fillet, melted cheese, two slices of crispy bacon, a generous spoon of pepper mayo, then the second crispy chicken fillet as the top 'bun'. Serve immediately while hot and crunchy.