Chicken Littles from KFC feature crispy, golden-fried chicken strips nestled in soft, toasted sandwich buns with tangy pickles and creamy mayonnaise, delivering a savory and satisfying handheld meal.
Equipments
- Deep fryer
- Tongs
- Mixing bowls
- Whisk
- Baking sheet
- Cooling rack
- Chef’s knife
- Cutting board
- Sandwich buns
- Butter knife (for spreading mayonnaise)
- Serving tray
- Measuring spoons
- Slotted spoon
Ingredients
- 1 lb (450g) chicken breast tenders
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil (for frying)
- 8 mini sandwich buns
- 4 tablespoons mayonnaise
- 16 dill pickle slices
Chicken breast tenders should be fresh and trimmed for even cooking and optimal texture. Buttermilk is essential for marinating the chicken, tenderizing the meat while adding subtle tanginess. Combining all-purpose flour and cornstarch in the breading mix ensures a crispy and light coating when fried. Use vegetable oil with a high smoke point for deep frying to achieve golden, crunchy chicken strips. Your Chicken Littles copycat will closely resemble KFC's signature sandwich with tender, flavorful chicken, tangy pickles, and creamy mayonnaise on soft buns.
Instructions
- Slice chicken breast tenders if needed for uniform size.
- In a mixing bowl, whisk buttermilk, salt, and black pepper.
- Add chicken tenders to the buttermilk mixture.
- Cover and refrigerate chicken for at least 30 minutes.
- Combine flour, cornstarch, garlic powder, onion powder, paprika, and cayenne in another bowl.
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture, coating completely.
- Place coated chicken on a baking sheet.
- Preheat vegetable oil in deep fryer to 350°F (175°C).
- Fry chicken in batches until golden and cooked through, 4-6 minutes.
- Remove fried chicken with a slotted spoon and place on a cooling rack.
- Slice sandwich buns if needed.
- Toast buns lightly if desired.
- Spread mayonnaise on bottom halves of buns.
- Add 2 dill pickle slices to each bun.
- Place one fried chicken piece on top.
- Close sandwiches with top buns.
- Arrange on serving tray.
- Serve immediately.
Substitution
Chicken Littles from KFC copycat menu recreate the iconic crispy chicken strips seasoned with a blend of paprika, garlic powder, and cayenne, nestled within soft sandwich buns topped with tangy pickles and creamy mayonnaise. When buttermilk is unavailable, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar to maintain the tenderizing effect. If vegetable oil for frying is not accessible, light olive oil or canola oil can be used, though they may slightly alter the flavor profile. To ensure even cooking, maintain an oil temperature around 350degF (175degC) and use tongs or a slotted spoon for safe handling. Your homemade Chicken Littles will achieve the best texture when resting fried strips on a cooling rack instead of paper towels, to prevent sogginess.
Tips
Ensure chicken tenders are of uniform size to guarantee even cooking and crispy texture. Let excess buttermilk drip off before coating the chicken in the flour mixture to avoid sogginess and achieve maximum crunch. Maintain oil temperature at 350degF (175degC) throughout frying to cook chicken thoroughly without burning the coating. When assembling, spreading mayonnaise evenly on the bun helps balance flavors and keeps the sandwich moist without overpowering the crispy chicken.
Nutritions
Chicken Littles from KFC provide a rich source of protein from the chicken breast tenders, essential for muscle repair and growth. The buttermilk and seasoning add modest amounts of calcium and antioxidants like garlic and onion powder. The sandwich buns contribute carbohydrates for energy, while mayonnaise adds fats that enhance satiety but should be consumed in moderation. Your meal also includes pickles, which offer a small boost of vitamins and probiotics for digestion.
Storage
Store leftover Chicken Littles in an airtight container and refrigerate within two hours to maintain freshness and prevent bacterial growth. Use within 3-4 days for optimal taste and reheat in an oven or air fryer at 350degF (175degC) to keep the chicken crispy without drying out. Your sandwich buns should be stored separately in a cool, dry place to avoid sogginess before assembling leftovers for consumption.
Variation or Alternatives
You can substitute buttermilk with plain yogurt thinned with a splash of milk to tenderize the chicken effectively. For a gluten-free option, use rice flour instead of all-purpose flour and cornstarch in the coating to maintain crispiness. To add a smoky depth, incorporate smoked paprika or a dash of chipotle powder into the flour mixture. Consider baking the chicken strips at 400degF (200degC) for 20 minutes for a lighter alternative to frying, using a light spray of oil to ensure a crispy exterior.
Allergies
Chicken Littles from KFC contain common allergens such as wheat from the all-purpose flour in the breading and buns, and eggs or dairy in the mayonnaise and buttermilk used for marinating the chicken. The presence of buttermilk also means dairy is present, which could trigger reactions in those with lactose intolerance or milk allergies. You should be cautious if you have known allergies to gluten, eggs, or dairy ingredients when enjoying this meal.
Why this recipe?
KFC's Chicken Littles menu is popular for its perfectly seasoned, crispy chicken paired with fresh buns and tangy pickles, creating a flavorful, satisfying bite. The menu offers a convenient yet indulgent option for customers seeking a classic, flavorful chicken sandwich without the hassle of extensive preparation. Trying to make the copycat recipe at home allows You to customize ingredients and enjoy a cost-effective version of this beloved meal. Recreating the Chicken Littles menu also lets You experiment with flavors and cooking techniques, enhancing Your culinary skills.