KFC Spicy Chicken Sandwich (Copycat)

9.1community · 2 votes8.6BM score

9.1

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About

This is a home version of the Spicy Chicken Sandwich from KFC, rebuilt from scratch rather than reheated out of a box. This is a chicken build, which means the crust and the brine matter more than the sear. The shopping list that matters: boneless, buttermilk, hot sauce and salt. The step that decides how it turns out: toast those brioche buns in a skillet with a knob of butter until the insides are perfectly golden brown. There is a separate spicy mayo to mix before anything hits the pan, and it keeps in the fridge for a few days if you make it ahead. It scored 8.6 out of 10 here after cooking it exactly as written. The full method runs to 7 steps below, with the ingredient list above it. Read the whole thing once before you start: a couple of the steps overlap and it saves a burnt batch.

Ingredients

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chicken & marinade

Chicken breast2 boneless, skinless chicken breasts (about 1 pound / 450g)
Buttermilk1 cup (240ml) buttermilk
Hot sauce1 Tablespoon (15ml) hot sauce (Frank's RedHot or similar)
Salt1 teaspoon (5g) salt
Black pepper1/2 teaspoon (2g) black pepper

breading

All-purpose flour1 1/2 cups (180g) all-purpose flour
Cornstarch1/3 cup (40g) cornstarch
Paprika1 Tablespoon (8g) paprika
Cayenne pepper1 Tablespoon (8g) cayenne pepper (adjust if you want it milder)
Garlic powder1 Tablespoon (8g) garlic powder
Onion powder1 Tablespoon (8g) onion powder

spicy mayo

Mayonnaise1/2 cup (120ml) mayonnaise
Hot sauce1 Tablespoon (15ml) hot sauce
Lemon1 teaspoon (5ml) lemon juice
Cayenne pepper1/2 teaspoon (1g) cayenne pepper
Paprika1/2 teaspoon (1g) smoked paprika
Garlic powder1/4 teaspoon garlic powder

assembly

Brioche bun2 premium brioche buns
Dill pickle6 thick-cut crinkle dill pickles
Vegetable oilPeanut or vegetable oil for frying

Recipe

1
Pound 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.
2
Make 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.
3
Set 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.
4
Pull 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.
5
Heat 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.
6
Toast 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.
7
Time 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.