Sofies Favorite Sandwich Recipes
COPYCAT KFC CHICKEN SANDWICH RECIPE
This copycat KFC chicken sandwich is jam-packed with crispiness. It's complete with a spicy sauce, pickles, and a brioche bun.
Provided by Sophie Putka
Categories dinner, lunch
Time 25m
Number Of Ingredients 24
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!
Nutrition Facts : Calories 329 calories, Carbohydrate 41 g carbohydrates, Cholesterol 56 mg cholesterol, Fat 11 g fat, Fiber 2 g fiber, Protein 14 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 361 mg, Sugar 3 g, TransFat 0 g
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