Kfc Sandwich Recipes

COPYCAT KFC CHICKEN SANDWICH RECIPE

Steps:

• Pour buttermilk over the chicken breasts in a deep bowl or Tupperware container. Mix to submerge the chicken. Cover with plastic wrap or a lid, and place in fridge for 4 hours.
• Make the spicy sauce by combining mayonnaise, cayenne powder, cumin, onion powder, 1/4 teaspoon of paprika, 1/4 teaspoon of garlic salt, and white or rice vinegar together in a small bowl. Then, set aside.
• After 4 hours, remove the chicken from the brine, and put it on a plate to bring to room temperature. Be sure to keep the brine aside, as you will be using it in the next step.
• While you're waiting for the chicken to reach room temp, whisk the egg whites, vodka, and 1 tablespoon of salt into the remaining brine mixture.
• In a large bowl, whisk together the flour, cornstarch, and remaining spices.
• Pour vegetable oil into a heavy pot or Dutch oven until it's around 2 to 3 inches high. Turn the heat on high.
• Prepare a wire rack above a sheet pan lined with paper towels for the fried chicken, or just use the pan without a rack.
• Arrange the chicken, flour mixture, and brine mixture near the stove to easily dredge the chicken before frying.
• When the chicken has reached room temperature, dip each chicken piece in the buttermilk mixture and then in the flour-spice mixture to create a thick and satisfying crust. Flip and coat the other side. If you have enough flour mixture left, repeat this step.
• Set the chicken aside until the oil reaches 325 F. With a fork, submerge the chicken in the hot oil. The bubbles should surround the chicken rapidly, but not make pops and splatters of oil. Continue to maintain this temperature on medium-low heat for about 5 to 10 minutes on each side. When done, the coating of the chicken should be golden-brown and the internal temperature at the thickest point around 165 F.
• Fry chicken breasts one by one, and let them dry on paper towels when done.
• Stir the spicy sauce again before spreading on one or both sides of a bun. Place three pickles on one half, and top with chicken breast. Then, enjoy!

COPYCAT KFC CHICKEN SANDWICH

Steps:

• First, preheat your oven to 350 degrees Fareniheit. Then place the tortilla crisps, chili powder, garlic granules, and paprika in a zip-lock food bag and use a rolling pin to smash the mixture into fine crumbs. Next, set up a station to prepare your chicken breasts - you should line up three shallow bowls or slightly rounded plates. In the first, you should have cornflour, in the second you should have the beaten egg, and you should empty out the tortilla mix into the third. Prepare your chicken breasts by patting them dry with a piece of kitchen towel. Then use tongs to place the first one in the cornflour mix - making sure to cover it fully. Then move on to dip the coated chicken breast into the egg wash, then finally the spicy tortilla mix. Repeat for the remaining chicken breasts. Place each coated chicken breast on a baking tray and a spray with low-calorie cooking spray. Bake for 25 minutes, then carefully remove the tray from the oven and turn each chicken breast over. Spray the other side of each one with some more low-calorie spray and then bake for a further 20 minutes. Meanwhile, prepare your burger buns by cutting them in half. Add a generous amount of sauce to the bottom bun, then place a few salad leaves and slices of tomato on top. Once the zingy chicken fillets are completely cooked through and golden, place them on top of the tomatoes and lettuce. Then add another squirt of sauce or low-sugar ketchup and complete the burger with the top of the bun.

KFC CHICKEN LITTLES RECIPE (COPYCAT)

Steps:

• Cut the chicken breasts into 3" pieces. Pounding with a kitchen mallet or if you don't have one, use rolling pin to ensure even cooking and tenderness. Heat the oil to about 400F using a fry safe pot. Heat the oven also to 400 F and prepare a pan lined with parchment paper. Mix the flour and all seasonings using a dish or a plastic bag. Mix together eggs and water in a bowl and beat well. Toss the chicken in the flour mix, then into to egg mixture, and back to the flour mixture. Flash fry for about two minutes a bunch of chicken pieces at a time. Be sure to move them around to prevent them from sticking. Take away the chicken, and place onto a stack of paper leave to rest while you repeat with remaining chicken. Once all chicken is cooked nicely, place onto the baking sheet lined with parchment or foil and bake for around 15 minutes, or till internal chicken temperature reaches 160-165F. Prepare the sandwiches while the chicken is baking. Toast each side on the roll slightly using a skillet on medium heat, sprayed with nonstick oil spray. When buns are cooled a bit, add generously mayonnaise to each side of the rolls, place four pickle slices (if you like) on every bottom half of the bun. Place a piece of warm tasty chicken on every sandwich

'KFC' SANDWICH

Steps:

• FOR THE MAYO:.
• Place vinegar, miso and egg yolks in a blender and mix to combine.
• With the motor running, slowly drizzle in the oil a thin stream to emulsify.
• Transfer mayo into a container and refrigerate until ready to use.
• FOR THE KFC SAUCE:.
• Combine all the ingredients in a small bowl and mix until uniform.
• Transfer into a container and refrigerate until ready to use.
• FOR THE SANDWICH:.
• In a large bowl, combine the buttermilk and spices.
• Add the chicken to the buttermilk mixture and allow to marinade in the refrigerator for 2-4 hours.
• Preheat a fryer filled with oil to 350°F.
• Season the flour with salt and combine.
• Dredge the chicken well in the seasoned flour, and gently drop into the oil and fry for 6-8 minutes.
• Once, golden brown, remove from the oil and allow to cool on a wire rack.
• Raise fryer temperature to 375F.
• Re-fry chicken for 60-90 seconds until very crisp., remove and drain on paper towel lined tray.
• Spread the miso mayo on the top and bottoms of a potato roll.
• Glaze the chicken thighs in the 'KFC' sauce. Place a thigh on each roll.
• Add and remaining sauce over the thighs.
• Serve with shaved lettuce or cabbage and fresh cucumber.

FRIED CHICKEN SANDWICHES

Steps:

• Combine the pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. When ready to fry, remove the chicken from the marinade and pat dry. (Discard the marinade.)
• Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and set aside.
• Whisk together the flour, paprika, mustard, cayenne, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.
• Whisk the remaining cup of buttermilk and 1 tablespoon hot sauce together in another large bowl.
• Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. Set on a plate. Repeat with as many chicken thighs as your pot can hold comfortably in one batch. (As the chicken sits, if you notice it getting soggy in any spots, then dredge it in the flour mixture again.)
• Once the oil is at 350 F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300 degrees F. When the temperature reaches 300 degrees F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300 degrees F. Fry until the chicken is a deep golden brown with an internal temperature of about 170 degrees F, about 5 minutes. Remove to the lined baking sheet and sprinkle with a little salt. If you're working in batches, dredge the remaining chicken and increase the heat to 350 degrees F again and repeat the process.
• Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Serve hot or wrap in foil to transport.

FRIED CHICKEN SANDWICHES

Steps:

• In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
• When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
• In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
• Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
• When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
• To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
• Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

COPYCAT FRIED CHICKEN SANDWICH

Steps:

• Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

KFC ORIGINAL RECIPE BREADING MIX (COPYCAT)

Steps:

• NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN.
• MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container.
• BREAK up any clumps (and dry milk powder) using the back of a spoon.
• SEAL the container.
• SHAKE container to mix well.
• STORE container sealed and store in a cool dry place.
• WHEN ready to use, combine seasoning mixture with the 2 cups unbleached breading flour into a large re-sealable container.
• SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
• FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this).
• ENJOY!

FRIED CHICKEN SANDWICH

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
• Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
• Whisk eggs and milk together in another bowl.
• Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
• Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
• Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY

Steps:

• Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
• Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
• Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
• The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
• Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
• Enjoy!