KFC Style Fried Chicken Sandwich
Indulge in the irresistible crunch and savory flair of this KFC Style Fried Chicken Sandwich, a homemade take on the fast-food classic that’s perfectly crispy, juicy, and bursting with bold flavors. Marinated in a buttermilk-hot sauce blend for tender, flavorful chicken and dredged in a spiced flour mixture featuring garlic, paprika, and a hint of cayenne, this sandwich delivers restaurant-level perfection from your own kitchen. The golden-fried chicken is served on buttery, toasted brioche buns, layered with creamy mayonnaise and tangy dill pickle chips for a harmonious blend of textures and tastes. Ready in under an hour, this sandwich is a must-try for fans of crispy chicken recipes who want the perfect mix of indulgence and comfort food.
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Recipe Information
Ingredients
- 2 pieces boneless chicken breasts
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 4 cups vegetable oil
- 2 pieces brioche buns
- 4 tablespoons mayonnaise
- 6 slices dill pickle chips
- 2 tablespoons butter
Instructions
Flatten the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Set aside.
In a bowl, whisk together the buttermilk and hot sauce. Add the chicken breasts to the buttermilk mixture, ensuring they are well submerged. Marinate in the refrigerator for at least 1 hour, or up to overnight for best results.
In a shallow dish, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
Remove the chicken breasts from the buttermilk mixture, allowing excess to drip off. Coat each breast thoroughly in the flour mixture, pressing it onto the surface to ensure good adhesion. Place coated chicken on a wire rack and allow to rest for 10 minutes.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to a temperature of 350°F (175°C).
Carefully lower the chicken breasts into the hot oil, cooking them for about 4 to 6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from oil and drain on a paper towel-lined plate.
While the chicken rests, melt 1 tablespoon of butter in a skillet over medium heat and toast the brioche buns until golden brown, about 2 to 3 minutes.
Spread 2 tablespoons of mayonnaise on the bottom half of each bun. Top with the fried chicken breast and three slices of dill pickle chips.
Cover with the top half of the bun and serve immediately.
Nutrition Facts
Calories |
5234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.9 g | 602% | |
| Saturated Fat | 78.1 g | 391% | |
| Polyunsaturated Fat | 269.2 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.9 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 242 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
