DIY Burger King Spicy Fried Chicken Sandwich

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4



  • 4 small boneless, skinless chicken breasts
  • 2 cups buttermilk
  • 1/2 cup hot sauce
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon cayenne pepper
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon sweet paprika
  • 4 potato buns, toasted
  • Mayonnaise, to serve
  • Thick crinkle cut dill pickle, to serve
  • Vegetable oil, for frying
  • Kosher salt and freshly ground black pepper, to serve

Spicy Glaze:

  • ¼ cup vegetable oil
  • 2 tablespoons honey
  • 1/2 cup hot sauce


Take the chicken breasts and cut slits into them about ½-inch deep using a paring knife or kitchen shears. Whisk together the buttermilk and hot sauce, season with salt and pepper and set the chicken into the buttermilk to marinate at room temperature for 30 minutes.

Preheat 4-inches of oil in a large Dutch oven over medium-high heat until 360ºF. Place a baking rack inside a baking sheet.

Meanwhile, in a large baking dish, combine the flour, cornstarch, cayenne, black pepper, garlic powder, onion powder and paprika and whisk to combine. Season with salt.

Remove the chicken from the buttermilk, shaking off any excess, dredge into the flour mixture. Repeat a second time, dipping into the buttermilk and then the flour, being sure to coat well in the flour in all of the nooks and crannies.

Fry for 4 to 6 minutes per side, or until a meat thermometer registers 165ºF. Remove to the baking sheet and season with salt.

In a small saucepan, combine the oil, honey and hot sauce and whisk until warmed through and combined.

Lightly dab on top of the chicken pieces before placing onto the bun.

Combine the mayonnaise with a couple more dashes of hot sauce and mix to combine. Spread some mayo mixture onto both the top and bottom bun, place a piece of chicken on the bottom bun and top with the pickles and top bun serve.

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