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!

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!

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.

'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.

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.