KFC Double Down (Copycat)

Name: KFC Double Down (Copycat)
Cuisine: American
Ingredients: 2 large chicken breasts, sliced horizontally into 4 thin fillets; 1 cup (240ml) buttermilk; 1 tsp paprika; 1 tsp salt; 1 cup (120g) all-purpose flour; 2 tbsp cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp black pepper; vegetable oil, for frying; 1/2 cup (120ml) mayonnaise; 1 tsp black pepper, freshly ground; 1/2 tsp garlic powder; 1 tsp lemon juice; pinch salt; 4 slices bacon, cooked crispy; 2 slices Monterey Jack cheese; 2 slices cheddar cheese

The original: Double Down · KFC →Ethan Chlebowski’s take →Sam the Cooking Guy’s take →Joshua Weissman’s take →

10.0community · 1 vote7.8BM score

10.0

Slide to rate

About

KFC put the Double Down on American menus in April 2010: bacon, cheese and sauce held between two fried chicken fillets instead of a bun. It became a talk-show joke almost overnight, left the menu, and has kept coming back for limited runs in countries from Australia to the Philippines.

This home version keeps the idea intact. Slice two chicken breasts horizontally into four thin fillets so they cook through before the coating burns, soak them in seasoned buttermilk, then dredge them hard in flour and cornstarch to build a rough, crunchy crust. Fry at 350°F until the centre reaches 165°F. The fillets have to work as the bread, so let them rest briefly before stacking the bacon, melted cheese and peppery mayo between them. Eat it while the crust is still crisp.

Ingredients

0 / 18

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

Recipe

1
Prep 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).
2
Make 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.
3
Fry 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.
4
Make 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.
5
Melt 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.
6
Assemble 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.