Kfc Sandwich Recipe
Kashmiri Fried Chicken sandwich - chicken breast brined in buttermilk, mint & chili on toasted, buttery buns with Maggi mayo & sweet pickles.
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Ingredients
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Pav (Toasted Buttery Buns)
Brine & Chicken
Breading & Frying
Maggi Mayo & Toppings
Method
Pav (Toasted Buttery Buns)
- 1
Brine & Chicken
- 2
Make brine
In a bowl whisk together 2 cups buttermilk, 2 tsp salt, 1 tsp sugar, chopped mint, chopped green chili (or chili paste), minced garlic and 1 tsp black pepper until combined.
- 3
Brine chicken
Place trimmed chicken breasts in a zip-top bag or shallow container and pour brine over them so they are fully submerged. Seal and refrigerate at least 4 hours or preferably overnight (up to 24 hours) to infuse flavor and tenderize.
- 4
Prepare chicken before breading
Remove chicken from brine and let excess drip off. Reserve 1/2 cup of the brine (optional) to add to the dredge but discard solids. Pat breasts dry lightly with paper towel; they should remain damp but not dripping.
Breading & Frying
- 5
Make dry mix
In a large bowl whisk together 1.5 cups flour, 1/2 cup cornstarch, 1 tsp baking powder, paprika, red chili powder, garlic powder, onion powder, crushed kasuri methi, 1.5 tsp salt and 1/2 tsp black pepper until evenly distributed.
- 6
Set up dredging station
Place reserved 1/2 cup buttermilk (plus 1/2 cup if needed) in a shallow bowl for wet dredge and the dry mix in another bowl or tray for breading. For extra-crisp double dredge: coat in dry mix, dip briefly in buttermilk, then re-coat in dry mix.
- 7
Bread the chicken
Working one at a time, coat each breast in the dry mix pressing firmly to adhere. Dip into buttermilk, then press back into the dry mix for a thick, even coating. Transfer to a wire rack and rest 10–15 minutes to set the crust.
- 8
Heat oil
Pour oil into a deep, heavy pot or deep fryer to reach a depth of about 3–4 inches. Heat to 175°C (350°F). Use a thermometer to maintain consistent temperature.
- 9
Fry chicken
Carefully lower breaded breasts into hot oil (do not overcrowd; fry in batches). Fry 6–8 minutes, turning once, until crust is deep golden brown and internal temperature reaches 74°C (165°F). If breasts are large, reduce heat slightly and finish in oven at 180°C (350°F) for 5–8 minutes to ensure doneness without overbrowning. Drain on a wire rack over paper towels for 3–5 minutes.
Maggi Mayo & Toppings
- 10
Make Maggi mayo
In a small bowl combine 3/4 cup mayonnaise, 1 tsp Maggi seasoning sauce, 1 tsp honey (or sugar) and 1 tsp lemon juice. Whisk until smooth and taste; adjust seasoning with a pinch of salt if desired.
- 11
Assemble sandwiches
Spread about 1 tablespoon of Maggi mayo on the bottom half of each toasted bun. Place a lettuce leaf, then a fried chicken breast on top. Add a generous spoonful (about 1–2 tbsp) of sweet pickles over the chicken, then smear another tablespoon of Maggi mayo on the top bun and close the sandwich. Press gently and serve immediately while hot and crisp.