← Back to Menu
KFC Tower Burger (Copycat)
Community Rating6.3 · 2 votes
Slide to rate
About
The legendary KFC Tower Burger from the UK and Australia — a crispy chicken fillet stacked with melted cheese and the signature golden hash brown “tower” layer. That crunchy potato cake adds an extra level of texture that makes this burger special. Finished with lettuce and ketchup on a toasted sesame bun, it’s crispy, juicy, and satisfying. It scored 7.3 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 boneless chicken breast 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
hash browns
- Hash browns2 cups (300g) frozen shredded hash browns
- Cornstarch1 tbsp (8g) cornstarch
- Salt1/2 tsp salt
- Black pepper1/4 tsp black pepper
- Vegetable oil2 tbsp (30ml) vegetable oil, for frying
assembly
- Burger bun2 sesame burger buns, toasted
- Cheddar2 slices cheddar cheese
- Iceberg lettuce1/2 cup (20g) iceberg lettuce, shredded
- Ketchup2 tbsp (30ml) ketchup
Videos
These videos are not ours. They stay on YouTube on their creators' channels — the links below open there.
Recipe
- 1Marinate the chicken. In a bowl combine buttermilk, paprika, and salt. Add the chicken fillets and marinate for at least 30 minutes, or overnight in the fridge for extra tenderness.
- 2Prepare the coating. In a shallow dish mix 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 bits that fry into a crunchy crust.
- 3Fry the chicken. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken fillets for about 5–6 minutes per side until deep golden brown and crispy, with an internal temperature of 165°F (74°C). Rest the chicken on a rack to keep the crust crisp.
- 4Make the hash browns. In a bowl mix shredded hash browns with cornstarch, salt, and pepper. Form two compact oval patties. Fry them in a skillet with vegetable oil over medium-high heat for about 3–4 minutes per side until golden brown and crispy.
- 5Toast the buns lightly in a dry skillet or on a griddle until warm and slightly golden.
- 6Assemble the burger from bottom to top: bottom bun, crispy chicken fillet, slice of melted cheddar, golden hash brown patty, shredded lettuce, ketchup, then the toasted top bun. Serve immediately while everything is hot and crunchy.