KFC’s Saucy Chicken Sandwich: Copycat Recipes & Culinary Explorations

Kentucky Fried Chicken (KFC) has once again captured the attention of fast-food enthusiasts with their new saucy chicken sandwiches. These sandwiches, boasting a variety of flavorful sauces, offer a tantalizing twist on the classic fried chicken sandwich. If you’re craving that KFC saucy goodness but prefer to whip up something similar in your own kitchen, or simply want to explore the possibilities of delicious saucy chicken, you’ve come to the right place. This guide will delve into recreating the magic of KFC’s saucy chicken sandwiches and provide you with some inspiring variations to elevate your homemade creations. We’ll cover everything from the crispy chicken to the signature sauces and the perfect bun.

## Understanding the KFC Saucy Chicken Sandwich Appeal

Before we jump into the recipes, let’s break down what makes these sandwiches so appealing. The core elements are:

* **Crispy Fried Chicken:** This is the foundation. The chicken must be incredibly crispy on the outside while remaining juicy and tender on the inside.
* **Flavorful Sauces:** This is where the magic happens. KFC offers a range of sauces, from sweet and tangy to spicy and smoky. The sauce is generously applied, coating the chicken and creating a burst of flavor with every bite.
* **Soft Brioche Bun:** The slightly sweet and pillowy bun provides the perfect complement to the crispy chicken and bold sauce.
* **Pickles (Optional):** Some variations include pickles for a tangy crunch that cuts through the richness.

## Copycat KFC Saucy Chicken Sandwich Recipes

Here are several copycat recipes inspired by KFC’s new saucy chicken sandwiches, along with tips for creating your own unique variations.

### 1. The Classic KFC Nashville Hot Copycat

This recipe aims to replicate the fiery flavors of KFC’s Nashville Hot sandwich.

**Ingredients:**

* **For the Chicken:**
* 4 boneless, skinless chicken breasts (about 6 oz each)
* 1 cup buttermilk
* 1 tablespoon hot sauce (such as Frank’s RedHot)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup all-purpose flour
* 1/4 cup cornstarch
* 1 tablespoon paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* Vegetable oil, for frying
* **For the Nashville Hot Sauce:**
* 1/2 cup vegetable oil (reserved from frying chicken)
* 3 tablespoons cayenne pepper (adjust to your spice preference)
* 1 tablespoon paprika
* 1 tablespoon brown sugar
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon hot sauce
* **For the Sandwich:**
* 4 brioche buns, split and toasted
* Dill pickle chips, for serving (optional)

**Instructions:**

1. **Marinate the Chicken:** In a bowl, combine the buttermilk, hot sauce, salt, and pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
2. **Prepare the Dredge:** In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano. This is the key to crispy and flavorful chicken.
3. **Dredge the Chicken:** Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each chicken breast in the flour mixture, pressing firmly to ensure it is fully coated. Place the dredged chicken on a wire rack to rest for 10-15 minutes. This allows the coating to adhere better and contributes to a crispier crust.
4. **Fry the Chicken:** Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 325-350°F (160-175°C). Carefully place the chicken breasts in the hot oil, being careful not to overcrowd the pan. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C).
5. **Make the Nashville Hot Sauce:** Carefully remove 1/2 cup of the hot oil from the skillet after frying the chicken and place it in a heatproof bowl. Whisk in the cayenne pepper, paprika, brown sugar, garlic powder, onion powder, salt, pepper, and hot sauce. Be very careful when handling hot oil.
6. **Sauce the Chicken:** While the chicken is still hot, brush or dip each piece in the Nashville Hot Sauce, ensuring it is generously coated.
7. **Assemble the Sandwiches:** Place each sauced chicken breast on a toasted brioche bun. Top with dill pickle chips, if desired. Serve immediately.

**Tips for Nashville Hot Perfection:**

* **Adjust the Spice Level:** The amount of cayenne pepper in the sauce determines the heat level. Start with less and add more to taste. Be cautious, as a little goes a long way.
* **Use a Thermometer:** A meat thermometer is essential for ensuring the chicken is cooked through without being overcooked and dry.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the oil temperature and result in soggy chicken.
* **Rest the Chicken:** Letting the chicken rest after dredging allows the coating to adhere better and become crispier.
* **Quality Ingredients:** Using high-quality chicken and spices will significantly impact the flavor of the final product.

### 2. Sweet and Tangy Honey BBQ Chicken Sandwich

This recipe creates a sweet and savory sandwich with a homemade honey BBQ sauce.

**Ingredients:**

* **For the Chicken:**
* 4 boneless, skinless chicken breasts (about 6 oz each)
* 1 cup buttermilk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup all-purpose flour
* 1/4 cup cornstarch
* 1 tablespoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* Vegetable oil, for frying
* **For the Honey BBQ Sauce:**
* 1/2 cup ketchup
* 1/4 cup honey
* 2 tablespoons apple cider vinegar
* 1 tablespoon Worcestershire sauce
* 1 teaspoon smoked paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon cayenne pepper (optional, for a little kick)
* **For the Sandwich:**
* 4 brioche buns, split and toasted
* Coleslaw, for serving (optional)

**Instructions:**

1. **Marinate the Chicken:** In a bowl, combine the buttermilk, salt, and pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
2. **Prepare the Dredge:** In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, and onion powder.
3. **Dredge the Chicken:** Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each chicken breast in the flour mixture, pressing firmly to ensure it is fully coated. Place the dredged chicken on a wire rack to rest for 10-15 minutes.
4. **Fry the Chicken:** Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 325-350°F (160-175°C). Carefully place the chicken breasts in the hot oil, being careful not to overcrowd the pan. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C).
5. **Make the Honey BBQ Sauce:** In a saucepan, combine the ketchup, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Bring to a simmer over medium heat, and cook for 5-7 minutes, or until the sauce has thickened slightly.
6. **Sauce the Chicken:** While the chicken is still hot, brush or dip each piece in the Honey BBQ Sauce, ensuring it is generously coated.
7. **Assemble the Sandwiches:** Place each sauced chicken breast on a toasted brioche bun. Top with coleslaw, if desired. Serve immediately.

**Tips for Honey BBQ Heaven:**

* **Adjust the Sweetness:** Adjust the amount of honey to your preference. If you prefer a less sweet sauce, reduce the honey and increase the apple cider vinegar.
* **Smoked Paprika is Key:** The smoked paprika adds a depth of flavor that complements the honey and BBQ sauce perfectly.
* **Low and Slow Simmer:** Simmering the sauce gently allows the flavors to meld together and thicken properly.
* **Homemade Coleslaw:** A tangy homemade coleslaw is the perfect addition to this sandwich.

### 3. Spicy Garlic Parmesan Chicken Sandwich

This recipe offers a savory and garlicky experience with a hint of spice.

**Ingredients:**

* **For the Chicken:**
* 4 boneless, skinless chicken breasts (about 6 oz each)
* 1 cup buttermilk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup all-purpose flour
* 1/4 cup cornstarch
* 1 tablespoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon red pepper flakes
* Vegetable oil, for frying
* **For the Garlic Parmesan Sauce:**
* 1/4 cup butter
* 4 cloves garlic, minced
* 1/4 cup grated Parmesan cheese
* 2 tablespoons heavy cream
* 1 tablespoon chopped fresh parsley
* 1/4 teaspoon red pepper flakes (optional, for extra spice)
* **For the Sandwich:**
* 4 brioche buns, split and toasted
* Shredded lettuce, for serving (optional)

**Instructions:**

1. **Marinate the Chicken:** In a bowl, combine the buttermilk, salt, and pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
2. **Prepare the Dredge:** In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, and red pepper flakes.
3. **Dredge the Chicken:** Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each chicken breast in the flour mixture, pressing firmly to ensure it is fully coated. Place the dredged chicken on a wire rack to rest for 10-15 minutes.
4. **Fry the Chicken:** Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 325-350°F (160-175°C). Carefully place the chicken breasts in the hot oil, being careful not to overcrowd the pan. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C).
5. **Make the Garlic Parmesan Sauce:** In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Stir in the Parmesan cheese and heavy cream. Cook for 1-2 minutes more, or until the cheese is melted and the sauce is smooth. Stir in the parsley and red pepper flakes (if using).
6. **Sauce the Chicken:** While the chicken is still hot, brush or dip each piece in the Garlic Parmesan Sauce, ensuring it is generously coated.
7. **Assemble the Sandwiches:** Place each sauced chicken breast on a toasted brioche bun. Top with shredded lettuce, if desired. Serve immediately.

**Tips for Garlic Parmesan Power:**

* **Fresh Garlic is Best:** Use fresh garlic for the most intense flavor.
* **High-Quality Parmesan:** Opt for freshly grated Parmesan cheese for the best melt and flavor.
* **Don’t Overcook the Garlic:** Be careful not to burn the garlic, as it will become bitter.
* **Adjust the Spice Level:** The red pepper flakes add a touch of heat. Adjust the amount to your preference or omit them altogether.

### 4. Creamy Buffalo Ranch Chicken Sandwich

This recipe combines the classic buffalo flavor with the coolness of ranch dressing for a balanced and delicious sandwich.

**Ingredients:**

* **For the Chicken:**
* 4 boneless, skinless chicken breasts (about 6 oz each)
* 1 cup buttermilk
* 1 tablespoon hot sauce (such as Frank’s RedHot)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup all-purpose flour
* 1/4 cup cornstarch
* 1 tablespoon paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* Vegetable oil, for frying
* **For the Buffalo Ranch Sauce:**
* 1/2 cup ranch dressing
* 1/4 cup buffalo wing sauce (adjust to your spice preference)
* 1 tablespoon blue cheese crumbles (optional)
* **For the Sandwich:**
* 4 brioche buns, split and toasted
* Shredded lettuce, for serving (optional)
* Sliced tomato, for serving (optional)

**Instructions:**

1. **Marinate the Chicken:** In a bowl, combine the buttermilk, hot sauce, salt, and pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
2. **Prepare the Dredge:** In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder.
3. **Dredge the Chicken:** Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each chicken breast in the flour mixture, pressing firmly to ensure it is fully coated. Place the dredged chicken on a wire rack to rest for 10-15 minutes.
4. **Fry the Chicken:** Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 325-350°F (160-175°C). Carefully place the chicken breasts in the hot oil, being careful not to overcrowd the pan. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C).
5. **Make the Buffalo Ranch Sauce:** In a small bowl, combine the ranch dressing, buffalo wing sauce, and blue cheese crumbles (if using). Stir until well combined.
6. **Sauce the Chicken:** While the chicken is still hot, brush or dip each piece in the Buffalo Ranch Sauce, ensuring it is generously coated.
7. **Assemble the Sandwiches:** Place each sauced chicken breast on a toasted brioche bun. Top with shredded lettuce and sliced tomato, if desired. Serve immediately.

**Tips for Buffalo Ranch Bliss:**

* **Adjust the Spice Level:** Control the heat by adjusting the amount of buffalo wing sauce.
* **Blue Cheese is Optional:** If you’re not a fan of blue cheese, you can omit it or substitute it with a sprinkle of cheddar cheese.
* **Homemade Ranch:** For an even more flavorful sandwich, use homemade ranch dressing.
* **Fresh Vegetables:** The crisp lettuce and juicy tomato add a refreshing element to the sandwich.

## Beyond Copycat: Creating Your Own Signature Saucy Chicken Sandwich

Now that you have a few copycat recipes under your belt, it’s time to get creative and develop your own signature saucy chicken sandwich. Here are some tips and ideas to inspire you:

* **Explore Different Sauces:** Don’t limit yourself to the sauces mentioned above. Experiment with teriyaki sauce, sweet chili sauce, pesto, sriracha mayo, or even a simple honey mustard.
* **Incorporate Global Flavors:** Draw inspiration from different cuisines. Think Korean BBQ, Thai peanut sauce, or Mexican mole.
* **Add Unique Toppings:** Elevate your sandwich with creative toppings like caramelized onions, roasted red peppers, avocado, bacon, or even a fried egg.
* **Consider Different Cheeses:** Experiment with different cheeses to complement the sauce and chicken. Try provolone, pepper jack, or even a creamy goat cheese.
* **Play with the Bread:** While brioche buns are a popular choice, you can also try pretzel buns, ciabatta rolls, or even sourdough bread.
* **Spice Up the Dredge:** Add different spices and herbs to your flour dredge to create a unique flavor profile. Consider adding smoked paprika, chili powder, or Italian seasoning.
* **Think About Texture:** Add crunchy elements like fried onions, crushed potato chips, or a crispy slaw.

## Tips for Achieving the Perfect Crispy Chicken

Regardless of the sauce you choose, the crispy chicken is the key to a great saucy chicken sandwich. Here are some tips for achieving that perfect crispy crust:

* **Use Cold Chicken:** Starting with cold chicken helps the coating adhere better and prevents the chicken from overcooking before the outside is crispy.
* **Double Dredge:** For an extra crispy crust, dredge the chicken in the flour mixture, then dip it back into the buttermilk, and then dredge it in the flour mixture again.
* **Use Cornstarch:** Adding cornstarch to the flour mixture helps to create a lighter and crispier crust.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the oil temperature and result in soggy chicken.
* **Maintain the Correct Oil Temperature:** Use a thermometer to ensure the oil temperature stays between 325-350°F (160-175°C). If the oil is too hot, the outside will burn before the inside is cooked. If the oil is not hot enough, the chicken will absorb too much oil and become greasy.
* **Use a Wire Rack:** Place the dredged chicken on a wire rack to rest before frying. This allows the coating to dry slightly and adhere better.
* **Let the Chicken Rest After Frying:** After frying, place the chicken on a wire rack to drain excess oil and allow it to stay crispy.

## Serving Suggestions

Serve your homemade saucy chicken sandwiches with your favorite sides. Here are a few suggestions:

* **French Fries:** A classic pairing.
* **Sweet Potato Fries:** A slightly healthier and sweeter alternative.
* **Coleslaw:** Adds a cool and creamy contrast to the richness of the sandwich.
* **Potato Salad:** A classic picnic side.
* **Macaroni and Cheese:** A comforting and indulgent side.
* **Onion Rings:** Another crispy and delicious option.
* **Side Salad:** A lighter and healthier option.

## Conclusion

KFC’s new saucy chicken sandwiches offer a delicious and convenient way to enjoy flavorful fried chicken. However, with a little effort, you can easily recreate these sandwiches at home and even create your own unique variations. By mastering the art of crispy fried chicken and experimenting with different sauces and toppings, you can create saucy chicken sandwiches that are even better than the original. So, get in the kitchen, get creative, and start saucing! Enjoy the delightful explosion of flavors and textures that these homemade masterpieces offer. You will surely impress your family and friends with your culinary skills and your ability to recreate the magic of KFC’s saucy chicken, but with a personal touch. Now go forth and conquer the world of saucy chicken sandwiches!