Copycat KFC chicken sandwich

This copycat KFC chicken sandwich is jam-packed with crispiness. It's complete with a spicy sauce, pickles, and a brioche bun.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large bowl, whisk together the flour, cornstarch, and remaining spices.

Step 6

Pour vegetable oil into a heavy pot or Dutch oven until it's around 2 to 3 inches high. Turn the heat on high.

Step 7

Prepare a wire rack above a sheet pan lined with paper towels for the fried chicken, or just use the pan without a rack.

Step 8

Arrange the chicken, flour mixture, and brine mixture near the stove to easily dredge the chicken before frying.

Step 9

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.

Step 10

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.

Step 11

Fry chicken breasts one by one, and let them dry on paper towels when done.

Step 12

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!

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