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KFC Spicy Chicken Sandwich (Copycat)
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About
FOR THE CHICKEN & MARINADE:
• 2 boneless, skinless chicken breasts (about 1 pound / 450g)
• 1 cup (240ml) buttermilk
• 1 Tablespoon (15ml) hot sauce (Frank's RedHot or similar)
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
FOR THE BREADING:
• 1 1/2 cups (180g) all-purpose flour
• 1/3 cup (40g) cornstarch
• 1 Tablespoon (8g) paprika
• 1 Tablespoon (8g) cayenne pepper (adjust if you want it milder)
• 1 Tablespoon (8g) garlic powder
• 1 Tablespoon (8g) onion powder
FOR THE SPICY MAYO:
• 1/2 cup (120ml) mayonnaise
• 1 Tablespoon (15ml) hot sauce
• 1 teaspoon (5ml) lemon juice
• 1/2 teaspoon (1g) cayenne pepper
• 1/2 teaspoon (1g) smoked paprika
• 1/4 teaspoon garlic powder
FOR ASSEMBLY:
• 2 premium brioche buns
• 6 thick-cut crinkle dill pickles
• Peanut or vegetable oil for frying
Recipe
- 1Pound the chicken breasts flat so they cook evenly, then slice them in half to match your buns. Toss them in a large bowl with the buttermilk, hot sauce, salt, and pepper. Give it a good mix, cover, and let it marinate in the fridge for at least 2 hours. The acid tenderizes the meat while the hot sauce builds that base layer of heat.
- 2Make the signature Spicy Mayo: in a small bowl, whisk together the mayonnaise, hot sauce, lemon juice, cayenne, smoked paprika, and garlic powder. Taste it — it should have a nice kick that builds. Cover and keep it in the fridge until you're ready to build.
- 3Set up your breading station. In a wide dish, whisk the flour, cornstarch, paprika, cayenne, garlic, and onion powder. Here is the pro secret: spoon 2 tablespoons of your buttermilk marinade directly into the dry mix and rub it in with your fingers. Those little clumps equal extra crunch.
- 4Pull the chicken out of the marinade, letting the excess drip off, and dredge it aggressively in the seasoned flour. Press down with your body weight to make sure the flour sticks to every crevice. Shake off the loose flour and set the chicken on a wire rack.
- 5Heat 2 inches of oil in a Dutch oven or deep skillet to 350°F (175°C). Gently lower the chicken away from you so the oil doesn't splash. Fry for about 5-7 minutes, flipping halfway, until the crust is deep golden-red and the internal temp is 165°F (74°C). Let them rest on a wire rack so they stay crispy.
- 6Toast those brioche buns in a skillet with a knob of butter until the insides are perfectly golden brown. A toasted bun is essential to hold up to the spicy mayo without falling apart.
- 7Time to assemble: spread a generous, messy layer of the Spicy Mayo on both the top and bottom buns. On the bottom bun, lay down your thick-cut pickles, then drop that massive, spicy fried chicken breast right on top. Cap it with the top bun. Grab some napkins, you'll need them.