Kfc Sandwich Recipe

Prep chicken

Trim excess fat from chicken pieces. If using large breasts, pound lightly to an even thickness about 3/4 inch. Pat chicken dry with paper towels.

Brine/marinade

In a large bowl, whisk together buttermilk and hot sauce. Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight. This tenderizes and flavors the meat.

Make dredge

In a large shallow bowl or baking dish combine flour, cornstarch, salt, black pepper, paprika, onion powder, garlic powder, oregano, thyme, white pepper, cayenne, and baking powder. Mix well to distribute spices evenly.

Wet batter

In a medium bowl whisk eggs with cold water until smooth. This will be used to help the flour coating adhere and create a crunchy crust.

Dredge and double-coat

Working one piece at a time, remove chicken from buttermilk allowing excess to drip off. Dredge thoroughly in the seasoned flour mixture, pressing the flour into the chicken. Dip the coated chicken into the egg wash, let excess drip, then return to the flour mixture for a second heavy coat. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat the oil

Fill a large heavy skillet or Dutch oven with enough oil to reach about 1 to 1 1/2 inches up the side (about 1 to 2 cups depending on pan size). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily but not smoke.

Fry the chicken

Carefully lower chicken pieces into the hot oil, spacing them so they don't touch. Fry in batches to avoid crowding. Fry thighs or pounded breasts 6–8 minutes per side, flipping once, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F while cooking. Remove to a wire rack set over a baking sheet to drain and keep warm. For extra crispness, you can finish in a 375°F (190°C) oven for 5–7 minutes.

Rest

Let fried chicken rest 5 minutes before assembling sandwiches so juices redistribute and crust firms.

Make sandwich sauce

In a small bowl combine mayonnaise and yellow mustard. Stir until smooth and season to taste with a pinch of salt and pepper if desired. This creates a tangy mayo typical of a KFC-style sandwich.

Prepare toppings

Lightly butter the cut sides of the buns. If desired, sprinkle a few sesame seeds on top. Heat a skillet or griddle over medium heat and toast the buns butter-side down until golden, about 1–2 minutes. Keep shredded lettuce and pickles ready.

Spread about 1 tablespoon of the sandwich sauce on the bottom half of each toasted bun. Place a fried chicken piece on top of the sauce. Top the chicken with 2 tablespoons shredded lettuce and 2 pickle slices (or to taste). Spread a little sauce on the top bun and place over sandwich. Serve immediately.