That golden crunch you hear before the first bite that’s what KFC gets right, and honestly, it’s what keeps people coming back. This Copycat KFC Extra Crispy Chicken Sandwich nails it at home: shatteringly crispy coating, juicy chicken inside, stacked just the way you want it.
Spring always sneaks up on me and I find myself craving something satisfying but not heavy this is exactly the easy win that makes weeknights feel human again. I’ve been recreating crispy fried chicken sandwiches since Eleanor was little, and the real secret is a double-dredge with a splash of pickle brine in the buttermilk. Tested it so many times the coating is genuinely better than the drive-through version.
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This Copycat KFC Extra Crispy Chicken Sandwich is perfect for an easy lunch or quick lunch. Enjoy a crispy fried chicken sandwich that’s juicy on the inside and homemade with simple ingredients. Great lunch ideas for anyone craving delicious homemade KFC chicken.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 sandwiches 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 3 boneless skinless chicken breasts about 1⅓ lbs
- 2 cups cold water
- 2 tablespoons plus ¾ teaspoon salt
- 2 teaspoons sugar
- 4 to 6 cups vegetable or peanut oil for frying
- 1 large egg
- ½ cup milk
- 1½ cups all-purpose flour
- 3 tablespoons cornstarch
- 1½ teaspoons baking powder
- ¾ teaspoon garlic powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon Accent flavor enhancer see note
- 1 teaspoon paprika
- ½ cup mayonnaise best-quality such as Hellmann’s or Duke’s
- 3 tablespoons store-bought barbecue sauce
- 2 teaspoons Dijon mustard
- 6 hamburger buns
- Bread and butter pickles
Instructions
- Flatten the chicken breasts to an even ¼ inch thickness and cut each in half, trimming if needed for bun fit.
- Prepare a brine by dissolving 2 tablespoons salt and sugar in cold water, then submerge the chicken and chill at least 4 hours or overnight.
- Heat oil in a deep pot to 350°F ensuring it’s hot enough by testing with a wooden spoon end.
- Combine egg and milk in a bowl, and mix flour, cornstarch, baking powder, garlic powder, black pepper, Accent, paprika, and ¾ teaspoon salt in another bowl, then add 4 tablespoons egg mixture to create clumps.
- Remove chicken from brine, pat dry, dip each piece into egg mixture, then coat thoroughly in the flour mixture pressing so clumps stick.
- Fry the chicken in batches for 4 to 5 minutes turning until golden and crispy, then drain on paper towels.
- Whisk together mayonnaise, barbecue sauce, and mustard to make the sauce.
- Spread sauce on buns, add crispy chicken and pickles, assemble sandwiches, and serve immediately.
Notes
- Accent is an MSG flavor enhancer that boosts savory flavors and can be found in the spice aisle
- It can be omitted by increasing salt in the breading to one heaping teaspoon
- A deep-frying thermometer helps keep oil at the right temperature for crispy coating
- Sauce can be made up to 3 days ahead and refrigerated
Nutrition
- Calories: 628kcal
- Sugar: 7g
- Sodium: 742mg
- Fat: 21g
- Saturated Fat: 4g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 114mg
Why You’ll Love This
Here’s the honest truth this is the kind of dinner that feels like a treat without asking much of you. On tired spring evenings when takeout sounds tempting but the drive-through line doesn’t, this Extra Crispy KFC Chicken Sandwich comes together faster than you’d expect and lands on the table hot and golden.
The coating is genuinely shatteringly crispy. The chicken stays juicy inside. And that three-ingredient sauce? It ties everything together in a way the original never quite manages.
What Makes the Coating So Crunchy
The secret lives in two places: the brine and the dredge. The clumpy flour technique where you drizzle some of the egg mixture directly into the dry coating creates those craggly, crunchy bits that make every bite satisfying.
- Cornstarch in the flour mix keeps the crust light and crisp, not heavy
- Baking powder gives the coating a subtle lift and helps it shatter
- Accent flavor enhancer deepens the savory, umami flavor this is the ingredient most copycat versions skip
- Paprika and garlic powder round out the seasoning so nothing tastes flat
How to Make It
The process is straightforward once you’ve brined the chicken and that step does most of the work for you overnight.
- Pound each chicken breast to an even quarter-inch thickness, then cut in half. Brine in cold water, salt, and sugar for at least 4 hours.
- Pat the chicken completely dry before dredging moisture is the enemy of crunch.
- Whisk the egg and milk in one bowl. In another, combine the flour, cornstarch, baking powder, garlic powder, pepper, Accent, paprika, and salt. Drizzle 4 tablespoons of the egg mixture into the flour and fork it into clumps.
- Dip each piece into the egg wash, then press firmly into the flour mixture so the clumps stick.
- Fry in 350°F oil for 4 to 5 minutes, turning a few times, until deep golden brown. Drain on paper towels.
- Stir together mayonnaise, barbecue sauce, and Dijon mustard. Spread on both bun halves, add the chicken and bread and butter pickles, and serve immediately.
Pro Tip: A frying thermometer makes a real difference here oil that’s too cool gives you greasy breading, and oil that’s too hot burns the crust before the chicken cooks through.
Can You Make the Sauce Ahead of Time?
Yes and you should. The sauce made from mayonnaise, barbecue sauce, and Dijon mustard keeps beautifully in the fridge for up to 3 days. Mix it the night before and dinner the next day gets that much easier.
Swaps and Simple Tweaks
The recipe is flexible without losing what makes it work. A few easy adjustments worth knowing:
- No Accent on hand increase the salt in the breading to one heaping teaspoon
- Vegetable oil and peanut oil both work for frying use whichever you have
- Prefer a spicier sandwich add a pinch of cayenne to the flour mixture
- Bread and butter pickles are classic here, but dill chips work fine if that’s what’s in the fridge
Serving and Storage
Serve these the moment they come out of the oil the crispy coating is at its best in the first few minutes. Leftovers reheat well in an air fryer at 375°F for about 4 minutes, which brings the crunch back without drying out the chicken.
- Store leftover fried chicken separately from the buns and sauce
- Keeps in the fridge for up to 2 days in an airtight container
- Sauce stays fresh refrigerated for up to 3 days
FAQs ( Copycat KFC Extra Crispy Chicken Sandwich )
What makes KFC chicken so crispy?
The crispy texture comes from a flour mixture that includes cornstarch and baking powder, plus drizzling some of the egg wash directly into the dry coating to create craggy, clumpy breading that fries up extra crunchy.
Can I make a KFC crispy chicken sandwich in the air fryer?
This recipe is developed for shallow frying in about 1 inch of oil at 350 degrees F. Air fryer results are not tested here, so check your recipe card for any adapted instructions.
What is KFC’s secret breading recipe?
This dish uses a seasoned coating of flour, cornstarch, baking powder, garlic powder, black pepper, paprika, and Accent MSG enhancer to replicate that signature savory, extra crispy fried chicken flavor.
How does KFC marinate their chicken?
This recipe brines the chicken in cold water, salt, and sugar for at least 4 hours or overnight, which keeps the meat juicy and well-seasoned all the way through before frying.
What sauce is on a KFC chicken sandwich?
This meal is finished with a simple three-ingredient sauce made from mayonnaise, barbecue sauce, and Dijon mustard, spread on both the top and bottom bun before serving.
This Extra Crispy KFC Chicken Sandwich comes together faster than you’d think, and that shatteringly crunchy coating built from the clumpy flour trick makes every single bite worth it.
If you’ve got leftovers, pop the chicken in the air fryer at 375°F for about four minutes and the crunch comes right back. Mix that three-ingredient sauce the night before and dinner the next day practically makes itself a trick worth keeping in your back pocket on busy evenings.
I’d love to know how yours turned out did you add a pinch of cayenne, or keep it classic with the bread and butter pickles? Drop a note below or share this recipe with a friend who’s been craving a real homemade sandwich. Little wins in the kitchen can change the whole evening.
