KFC Spicy Chicken Sandwich
This copycat KFC Spicy Chicken Sandwich delivers the ultra-crispy, deeply seasoned crust with a juicy buttermilk-marinated chicken breast, tangy pickle slices, and a creamy, fiery spicy mayo - all on a toasted brioche bun.
Equipment
- Meat mallet or rolling pin
- Plastic wrap or zip-top bag
- Large mixing bowl
- Medium mixing bowl
- Shallow dish or large plate - for dredging
- Heavy-bottomed pot or Dutch oven - at least 5-quart / 4.7L capacity
- Deep-fry or candy thermometer - non-negotiable for safe frying
- Instant-read meat thermometer
- Tongs or spider strainer
- Wire cooling rack - set over a baking sheet
- Small whisk - for the spicy mayo
Ingredients
- 4 boneless, skinless chicken breasts - about 6 oz or 170g each, pounded to even thickness
- 2 cups buttermilk - 480ml
- 1 large egg
- 1 teaspoon fine salt
- 1 1/2 cups all-purpose flour - 190g
- 1/4 cup cornstarch - 30g
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon white pepper
- 1 teaspoon cayenne pepper - adjust to taste
- 1 teaspoon fine black pepper
- 1 teaspoon salt
- 1/2 cup mayonnaise - 120g
- 2 tablespoons Louisiana hot sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon white vinegar
- 4 brioche burger buns - toasted
- dill pickle slices - about 4-6 per sandwich
- shredded iceberg lettuce - optional
- neutral frying oil - canola or peanut oil, with high smoke point, enough to fill pot to 3 inches or 7.5cm
Instructions
- Pound chicken breasts between plastic wrap to even 3/4-inch (2cm) thickness. Pat dry.
- Whisk buttermilk, egg, and salt. Submerge chicken, cover, and refrigerate at least 4 hours or overnight.
- Whisk together flour, cornstarch, and all spices until evenly combined.
- Combine mayonnaise, hot sauce, cayenne, garlic powder, onion powder, and vinegar. Refrigerate until serving.
- Let chicken come to room temperature for 10 minutes. Dredge in flour mixture, dip briefly in brine, and coat a second time for extra crunch. Rest 5 minutes.
- Heat oil to 350°F (175°C). Fry chicken in small batches for 5-6 minutes, turning once, until internal temperature reaches 165°F (74°C). Drain on wire rack.
- Toast brioche buns cut-side down until golden. Spread mayo on bottom bun, top with pickles, fried chicken, lettuce, and top bun. Serve immediately.
Notes
- Buttermilk soak is essential: Do not skip the brine. Even 4 hours makes a noticeable difference in juiciness and flavor. Overnight (up to 12 hours) is even better.
- Cornstarch is mandatory: It creates the light, crispy texture. Flour alone produces a denser, heavier crust.
- Monitor oil temperature constantly: A thermometer is not optional. Temperature control is everything in frying.
- Rest the breaded chicken before frying: That 5-minute rest allows the coating to set and prevents it from slipping off in the oil.
- Fry in small batches: Two pieces at a time in a standard Dutch oven is the safe maximum to maintain oil temperature.
- Use a wire rack, not paper towels: The rack keeps air circulating so the bottom stays crisp.
- Make ahead tip: The spicy mayo can be made up to 5 days in advance and stored in the refrigerator.
- Extra crispy version: Double-dredge three times instead of two for maximum craggy texture.
- Nashville Hot variation: After frying, brush with a paste of 2 tablespoons frying oil, 1 tablespoon cayenne, 1 teaspoon brown sugar, and a pinch of garlic powder.
- Storage: Store fried chicken separately from buns and toppings in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 12-15 minutes to restore crispiness.
- Air fryer alternative: Coat breaded chicken with cooking spray and air fry at 375°F (190°C) for 18-22 minutes, flipping halfway.
- Adjust heat level: Reduce cayenne to 1/4 teaspoon in the coating and omit from the mayo for milder heat. Double it for Nashville Hot intensity.