Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large boneless, skinless chicken breasts (about 12 oz / 340 g total), halved horizontally into 4 thin fillets
- 1 cup (240 ml) buttermilk + 1 large egg
- 1 1/2 cups (195 g) all-purpose flour + 1/2 cup (65 g) cornstarch
- Spices: paprika, smoked paprika, garlic powder, onion powder, black pepper, white pepper, celery salt, mustard powder, ground ginger, dried thyme, dried oregano, cayenne
- 6 slices bacon
- 4 slices cheese (American, cheddar, or pepper jack)
- Sauce: mayonnaise, ketchup, Worcestershire, hot sauce, smoked paprika, black pepper, garlic powder
- Neutral frying oil (about 4 cups / 950 ml)
Do This
- 1) Marinate chicken in buttermilk + egg + seasoning for 30 minutes (refrigerated).
- 2) Cook bacon until crisp (400°F / 205°C oven for 12–15 minutes, or skillet).
- 3) Mix flour + cornstarch + “Colonel-style” spice blend in a shallow dish.
- 4) Dredge chicken: flour mix → back into marinade briefly → flour mix again; press to adhere.
- 5) Fry at 350°F (175°C) for 4–6 minutes per side until deeply golden and 165°F (74°C) inside.
- 6) Mix the smoky-peppery sauce; rest chicken 5–10 minutes on a rack.
- 7) Assemble: chicken “bun” + sauce + cheese + bacon + cheese + sauce + chicken; serve hot.
Why You’ll Love This Recipe
- Ultra-crispy chicken “buns” with a KFC-inspired, peppery spice profile.
- Decadent, bunless stack with bacon, melty cheese, and a smoky, tangy sauce.
- Home-cook friendly with clear steps, thermometer temps, and make-ahead options.
- Big flavor payoff without needing a deep fryer (a heavy pot works great).
Grocery List
- Meat: 2 large boneless skinless chicken breasts (about 12 oz / 340 g total), 6 slices bacon
- Dairy: 1 cup (240 ml) buttermilk, 4 slices cheese (American, cheddar, or pepper jack)
- Produce: Optional: dill pickle chips and/or chopped parsley for serving
- Pantry: all-purpose flour, cornstarch, mayonnaise, ketchup, Worcestershire sauce, hot sauce, neutral frying oil (canola/peanut/vegetable), spices (paprika, smoked paprika, garlic powder, onion powder, black pepper, white pepper, celery salt, mustard powder, ground ginger, dried thyme, dried oregano, cayenne), kosher salt
Full Ingredients
Chicken & Marinade
- 2 large boneless, skinless chicken breasts (about 12 oz / 340 g total)
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 1/4 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
Crispy “Colonel-Style” Coating (Peppery & Herby)
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 2 tsp kosher salt
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp celery salt
- 1/2 tsp mustard powder
- 1/4 tsp ground ginger
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, but great)
For Frying
- About 4 cups (950 ml) neutral oil (canola, peanut, or vegetable), enough for 1 1/2 to 2 inches depth in a heavy pot
Bacon & Cheese
- 6 slices bacon
- 4 slices cheese (American for maximum melt, or cheddar/pepper jack)
Smoky-Peppery Colonel’s-Style Sauce
- 1/3 cup (75 g) mayonnaise
- 2 tbsp (30 g) ketchup
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (Frank’s-style or similar)
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp water (optional, to loosen to a drizzle consistency)
Optional for Serving
- Dill pickle chips
- 1 tbsp chopped parsley
Step-by-Step Instructions
Step 1: Prep the chicken fillets
Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create 2 thinner cutlets (you’ll have 4 fillets total). This helps them cook quickly and evenly, and gives you the right “bun” shape.
If any pieces are very thick, gently pound to an even thickness of about 1/2 inch (1.25 cm).
Step 2: Marinate for tenderness and flavor
In a medium bowl, whisk together 1 cup (240 ml) buttermilk, 1 egg, 1 1/4 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp paprika.
Add the chicken fillets and turn to coat. Cover and refrigerate for 30 minutes (or up to 8 hours for even more flavor).
Step 3: Cook the bacon until crisp
Oven method (easy and hands-off): Heat oven to 400°F (205°C). Lay bacon on a foil-lined sheet pan. Bake for 12–15 minutes until crisp. Transfer to a paper towel-lined plate.
Skillet method: Cook bacon in a skillet over medium heat for 8–10 minutes, flipping occasionally, until crisp. Drain on paper towels.
Step 4: Mix the crispy coating and set up a dredging station
In a shallow dish (or pie plate), whisk together the flour, cornstarch, and all coating seasonings until evenly combined.
Set up your station like this: marinated chicken bowl on one side, flour mixture on the other, and a wire rack (or plate) for the breaded chicken.
Step 5: Double-dredge for that extra-craggy crunch
Remove one chicken fillet from the marinade, letting excess drip off. Dredge in the flour mixture and press firmly so the coating adheres.
For a thicker, craggier crust: dip the floured chicken briefly back into the marinade (1–2 seconds), then dredge again in the flour mixture, pressing to create flaky ridges. Place on a rack and repeat with remaining fillets.
Let the breaded chicken rest for 10 minutes at room temperature. This helps the coating set and fry up crispier.
Step 6: Fry the chicken until ultra-crispy and cooked through
In a heavy pot or deep skillet, heat oil to 350°F (175°C). (Use a thermometer for accuracy.)
Fry 2 fillets at a time (don’t crowd the pot) for 4–6 minutes per side, adjusting heat to keep oil close to 350°F (175°C). The chicken should be a deep golden brown.
Transfer to a wire rack. Check doneness with an instant-read thermometer; the thickest part must reach 165°F (74°C).
Step 7: Stir together the smoky-peppery sauce
In a small bowl, whisk together 1/3 cup (75 g) mayonnaise, 2 tbsp (30 g) ketchup, 1 tsp Worcestershire, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp onion powder.
If you want a drizzle-able sauce, whisk in 1 tsp water. Taste and adjust: more hot sauce for heat, more black pepper for bite, or a pinch of salt if needed.
Step 8: Assemble the Double Down-style stacks
Work while the chicken is hot so the cheese melts easily.
- Lay down 1 fried chicken fillet.
- Spread about 1 tbsp sauce on the chicken.
- Add 1 slice cheese.
- Layer on 3 slices bacon.
- Add 1 more slice cheese.
- Spread about 1 tbsp sauce on the second chicken fillet, then place it on top (sauce-side down or up, your choice).
For extra melt, tent loosely with foil for 1 minute or place the assembled stack on a baking sheet in a 350°F (175°C) oven for 2 minutes.
Serve immediately. If using, add dill pickle chips on the side for a classic fast-food-style contrast.
Pro Tips
- Use a thermometer twice: keep oil at 350°F (175°C), and cook chicken to 165°F (74°C) for safety and juiciness.
- Rest the breading: that 10-minute rest before frying helps prevent the coating from sliding off.
- Cornstarch = crunch: the flour/cornstarch combo makes the crust lighter and crispier than flour alone.
- Don’t overcrowd: frying too many pieces drops the oil temp and leads to greasy chicken.
- Rack, not paper towels: draining on a rack keeps the crust crisp instead of steaming.
Variations
- Spicy Double Down: add 1/2 tsp cayenne to the marinade and increase hot sauce in the sauce to 2 tsp.
- Extra-smoky sauce: add 1/4 tsp liquid smoke (optional) to the sauce for a more pronounced “smoky” fast-food vibe.
- Air fryer finish (for melting): fry as written, assemble, then air fry at 350°F (175°C) for 2 minutes to melt the cheese quickly.
Storage & Make-Ahead
These are best eaten right after assembly for maximum crunch. If needed, store fried chicken fillets (unassembled) in an airtight container in the refrigerator for up to 3 days. Re-crisp on a wire rack on a sheet pan in a 400°F (205°C) oven for 10–12 minutes (until hot and crisp), then assemble fresh with bacon, cheese, and sauce.
You can mix the sauce up to 5 days ahead and refrigerate. Cook bacon up to 3 days ahead; rewarm in a skillet over medium-low heat for 1–2 minutes or in a 350°F (175°C) oven for 3–4 minutes.
Nutrition (per serving)
Approximate, per 1 assembled sandwich: 840 calories, Protein: 62 g, Fat: 52 g, Carbohydrates: 28 g, Fiber: 1 g, Sugars: 3 g, Sodium: 1700 mg.
