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8.5BM score
KFC Smoky Mountain BBQ Sandwich (Copycat)
Community Rating6.2 · 2 votes
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About
A sweet-smoky Southern-style chicken sandwich inspired by KFC’s Smoky Mountain BBQ lineup. Think crispy fried chicken, a thick smoky BBQ mayo sauce, crunchy pickles, and toasted brioche. The magic here is the sauce — smoky, slightly sweet, with just enough tang to cut through the crispy chicken. It scored 8.5 out of 10 here after cooking it exactly as written. The full method runs to 6 steps below. Everything is measured for a normal home kitchen rather than a restaurant line.
Ingredients
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chicken
- Chicken breast2 boneless chicken breast fillets
- Buttermilk1 cup (240ml) buttermilk
- Paprika1 tsp smoked 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
smoky mountain bbq sauce
- Mayonnaise1/2 cup (120ml) mayonnaise
- BBQ sauce1/4 cup (60ml) smoky BBQ sauce
- Honey1 tbsp (15ml) honey
- Paprika1 tsp smoked paprika
- Garlic powder1/2 tsp garlic powder
- Apple cider vinegar1 tsp apple cider vinegar
- Saltpinch salt
assembly
- Brioche bun2 brioche burger buns, toasted
- Dill pickle6–8 dill pickle slices
- Crispy fried onions1/4 cup (25g) crispy fried onions (optional but very authentic)
- Butterbutter, for toasting buns
Recipe
- 1Marinate the chicken. In a bowl mix buttermilk, smoked paprika, and salt. Add the chicken fillets and let them soak for at least 30 minutes, or up to overnight in the fridge. This gives the chicken that juicy, tender KFC-style texture.
- 2Prepare the coating. In a shallow dish combine flour, cornstarch, garlic powder, onion powder, and black pepper. Remove the chicken from the marinade and dredge heavily in the flour mixture, pressing firmly so the coating forms rough, craggy bits that fry into a super crunchy crust.
- 3Fry the chicken. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken for about 5–6 minutes per side until deep golden brown with a crunchy crust and the internal temperature reaches 165°F (74°C). Rest the chicken on a wire rack for a minute so the crust stays crisp.
- 4Make the Smoky Mountain BBQ sauce. In a bowl whisk together mayonnaise, BBQ sauce, honey, smoked paprika, garlic powder, and apple cider vinegar until smooth and creamy. Taste and adjust with a pinch of salt if needed. The sauce should be smoky, slightly sweet, and tangy.
- 5Toast the buns. Spread a thin layer of butter on the cut sides of the brioche buns and toast them in a skillet until lightly golden and fragrant.
- 6Assemble the sandwich from bottom to top: bottom bun, generous spoon of Smoky Mountain BBQ sauce, crispy fried chicken fillet, dill pickle slices, crispy fried onions, another drizzle of the smoky sauce, then the top bun. Serve immediately while the chicken is hot and crunchy.
