Kfc Classic Chicken 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!

'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.