Burger King Crispy Chicken Sandwich (Restaurant Copycat)

⏱️ 28 minutes (plus marinating time)👥 2 servings❤️ Taste: 10/10
Burger King Crispy Chicken Sandwich (Restaurant Copycat)

Nutrition Facts

Calories
620
Protein
38g
Carbs
52g
Fiber
3g

Health Benefits

Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 2 boneless, skinless chicken breasts (4-6 oz each)
  • •- 1 cup buttermilk
  • •- 1 large whole egg
  • •- 1 cup all-purpose flour
  • •- 1 teaspoon paprika
  • •- ½ teaspoon garlic powder
  • •- ½ teaspoon onion powder
  • •- ¾ teaspoon salt
  • •- ¼ teaspoon black pepper
  • •- ¼ teaspoon cayenne pepper
  • •- 2-3 cups vegetable oil (for frying)
  • •- 2 brioche hamburger buns
  • •- 2 tablespoons mayonnaise
  • •- 2-3 crisp lettuce leaves
  • •- 2-4 fresh tomato slices
  • •- 4-6 dill pickle slices
  • •- 2 teaspoons butter (for toasting buns)

Instructions

  1. 1Butterfly each chicken breast horizontally or pound between plastic wrap until uniformly ¼ to ½ inch thick throughout. This ensures even cooking and prevents dry, overcooked edges.
  2. 2Whisk together buttermilk and egg in a shallow bowl. Place chicken breasts in the buttermilk mixture, ensuring complete coverage. Refrigerate for at least 30 minutes or up to overnight for maximum tenderness and flavor.
  3. 3Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a separate shallow dish. Mix thoroughly with a fork to distribute seasonings evenly.
  4. 4Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of 1-2 inches. Heat oil to 350-375°F, using a thermometer for accuracy.
  5. 5Remove one chicken breast from buttermilk, allowing excess to drip off. Dredge completely in seasoned flour mixture, pressing gently to coat thoroughly. Dip back into buttermilk mixture briefly, then dredge again in flour for a double coating. This creates the signature crispy texture.
  6. 6Place breaded chicken on a wire rack and let rest for 10-15 minutes before frying. This crucial step allows the coating to set properly and prevents it from falling off during cooking.
  7. 7Carefully lower breaded chicken into hot oil. Fry until deep golden brown and crispy, about 3-5 minutes per side, turning once. Internal temperature should reach 165°F on a meat thermometer.
  8. 8Transfer fried chicken to paper towels immediately to drain excess oil. Repeat process with remaining chicken breast, ensuring oil returns to proper temperature between batches.
  9. 9Melt butter in a clean skillet over medium heat. Place bun halves cut-side down and toast until light golden brown, about 1-2 minutes.
  10. 10Spread 1 tablespoon mayonnaise on each toasted bun bottom. Layer with lettuce leaves, hot crispy chicken breast, tomato slices, and pickle slices. Top with bun crown and serve immediately while chicken is still hot and crispy.