Copycat Burger King Original Chicken Sandwich

Why You’ll Love This Recipe

• Nostalgic flavor: seasoned, craggy-crisp chicken, cool mayo, and crunchy iceberg on a long sesame bun.
• Home-cook friendly: simple pantry spices, no special equipment beyond a thermometer.
• Fast-food texture, better ingredients: juicy chicken with a light, shattering crust.
• Ready in under an hour, with clear make-ahead and air-fryer options.

Grocery List

• Produce: 1 small head iceberg lettuce
• Dairy: Buttermilk, large eggs, mayonnaise
• Pantry: Long sesame sandwich buns, all-purpose flour, cornstarch, baking powder, dill pickle brine, paprika, garlic powder, onion powder, white pepper, celery salt, ground coriander, sugar, kosher salt, neutral frying oil

Full Ingredients

Chicken and Marinade

• 2 medium boneless, skinless chicken breasts (about 1.5 lb total), butterflied, then cut into 4 long fillets (4–5 oz each)
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons dill pickle brine
• 1/2 teaspoon kosher salt
• 1/2 teaspoon hot sauce (optional)

Seasoned Flour Breading

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 2 teaspoons kosher salt
• 2 teaspoons sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon celery salt
• 1/2 teaspoon sugar
• 1/2 teaspoon MSG (optional, for fast-food-style savoriness)
• 2 tablespoons buttermilk (drizzled into flour to create tiny clumps)

For Frying

• 2 quarts neutral oil (peanut, canola, or vegetable), enough for 2 inches depth

For Assembly

• 4 long sesame sandwich buns (6–7 inches each)
• 1/2 cup full-fat mayonnaise
• 2 cups finely shredded iceberg lettuce

Step-by-Step Instructions

Step 1: Shape and marinate the chicken

Butterfly each chicken breast, then cut to create 4 long fillets. Place each fillet between plastic wrap and pound gently to an even 1/2 inch thickness and a long oval shape about 6–7 inches to match the bun. Whisk the buttermilk, egg, pickle brine, kosher salt, and hot sauce (if using). Submerge the chicken and marinate for 20 minutes at room temperature or up to 4 hours refrigerated.

Step 2: Mix the seasoned flour

In a wide bowl, combine flour, cornstarch, baking powder, kosher salt, paprika, garlic powder, onion powder, white pepper, ground coriander, celery salt, sugar, and MSG (optional). Drizzle in 2 tablespoons buttermilk and rub the mixture between your fingers to create tiny flour clumps—these become the craggy crispy bits.

Step 3: Heat the oil

Pour oil into a heavy Dutch oven or deep skillet to a depth of 2 inches. Heat to 350°F (177°C) over medium-high heat, monitoring with a thermometer. Adjust the heat to maintain 325–350°F during frying. Set a wire rack over a sheet pan, and preheat your oven to 200°F to keep batches hot and crisp.

Step 4: Dredge the chicken for a craggy crust

Working one piece at a time, lift chicken from the marinade, letting excess drip off. Press firmly into the seasoned flour, turning to coat. Dip back into the marinade, then press again into the flour, really packing on the coating. Shake off loose flour and set on a rack for 5 minutes so the crust adheres.

Step 5: Fry until deep golden and cooked through

Fry 2 pieces at a time. Cook 3–4 minutes on the first side until golden, flip, then cook 2–3 minutes more. The crust should be a deep golden brown and the thickest part should reach 165°F. Transfer to the rack, sprinkle with a small pinch of salt, and keep warm in the 200°F oven while you fry the remaining pieces.

Step 6: Toast the buns

Split the sesame buns. Toast cut-side down in a dry skillet or lightly buttered griddle over medium heat until just golden, 1–2 minutes. This prevents sogginess and adds a subtle nutty flavor.

Step 7: Assemble the sandwiches

Spread about 1 tablespoon mayonnaise on each bun half. Add a generous handful of finely shredded iceberg to the bottom bun. Place a hot fried chicken fillet on top, cap with the top bun, and serve immediately for maximum crunch.

Pro Tips

• Rest the breaded chicken for 5–10 minutes before frying to help the coating set and reduce flaking.
• For a longer fast-food shape, trim the fillet edges and press into an elongated oval while pounding; chill 10 minutes to help it hold.
• Keep oil at 325–350°F; too cool yields greasy crust, too hot burns before the center cooks.
• Shred iceberg very fine and pat dry—dry lettuce keeps the bottom bun crisp.
• A pinch of MSG or celery salt in the flour nails that nostalgic, savory fast-food note.

Variations

• Spicy: Add 1 teaspoon cayenne to the flour and 1 teaspoon hot sauce to the marinade. Swap plain mayo for spicy mayo (mayo + hot sauce + pinch of paprika).
• Air Fryer: Lightly mist breaded fillets with oil. Air-fry at 400°F for 10–12 minutes, flipping and misting again halfway, until 165°F and crisp.
• Italian-Style: Top the fried fillet with warm marinara and sliced provolone; broil 30–60 seconds to melt before sandwiching.

Storage & Make-Ahead

Breaded-but-uncooked chicken can be refrigerated for up to 6 hours or frozen on a sheet pan, then stored airtight up to 1 month. Fry from frozen at 325–350°F for 2–3 extra minutes. Cooked fillets keep refrigerated up to 2 days; re-crisp on a rack at 400°F for 8–10 minutes. Store buns, lettuce, and mayo separately and assemble just before serving.

Nutrition (per serving)

Approximate per sandwich: 820 calories; 42 g fat; 62 g carbs; 44 g protein; 8 g saturated fat; 2 g fiber; 4 g sugar; 1550 mg sodium. Estimates will vary based on oil absorption, bun size, and mayo used.