Recreating the KFC Double Down sandwich at home is easier than you think. This recipe focuses on fried chicken, special sauce, bacon, and cheese—the four pillars of a delicious Double Down. The keys to success are brining the chicken for maximum moisture, incorporating a flavorful spice mix into both the brine and breading, achieving a perfectly crisp and golden-brown crust, and crafting a special sauce with a memorable kick.
Deep frying can be intimidating, but these six tips will simplify the process: Use a wok to contain oil splatters, monitor oil and chicken temperature with a thermometer, avoid overcrowding the pan, drain the fried chicken on paper towels and a wire rack, season immediately after frying, and reuse your frying oil.
The first step is creating the spice mix. Combine two tablespoons of smoked paprika, one tablespoon each of black pepper, oregano, and chili powder, and half a tablespoon each of garlic powder, cayenne pepper, and powdered ginger. This mix will be used in both the brine and the breading.
Next, prepare the brine. A brine is crucial for flavorful, moist, and tender chicken. This recipe uses a 5% brine. Combine 500 grams of water, 50 grams of salt, two bay leaves, and two tablespoons of the spice mix in a saucepan. Bring to a boil to dissolve the salt, then pour over 500 grams of ice in a large container. Add boneless, skinless chicken thighs (or breasts/fillets) to the brine and let it sit for at least an hour, or up to 12 hours for thinner cuts.
While the chicken brines, make the special sauce. Combine four parts mayonnaise, one part each of Dijon mustard, sriracha, horseradish, and honey. Season with freshly ground black pepper, a pinch of salt, and a dash of smoked paprika. Taste and adjust seasonings as needed. The beauty of this sauce is its adaptability – feel free to experiment with different ingredients.
Heat peanut oil (or your preferred oil) in a wok to one-third full. Adding rendered chicken schmaltz enhances the flavor. While the oil heats, prepare the breading. Combine 100 grams of flour, 25 grams of cornstarch, 5 grams each of baking powder and salt, and two tablespoons of the spice mix.
Remove the chicken from the brine, letting excess liquid drip off. Dredge each piece in the breading, ensuring it’s fully coated. Shake off any excess breading. Set up a workstation near the stove with the breaded chicken, paper towels, a wire rack, and the hot oil.
Once the oil reaches 375°F, gently place two pieces of chicken into the wok, ensuring they aren’t overcrowded. Fry for 8-10 minutes, agitating occasionally, until golden brown and cooked to an internal temperature of 165°F.
Remove the chicken and place it on paper towels to absorb excess oil. Immediately season with salt. Transfer to the wire rack to maintain crispiness. Repeat this process for the remaining chicken.
Golden fried chicken on a wire rack.
Now, assemble the Double Down. Place one piece of fried chicken down, generously spread with special sauce, and top with crispy bacon. Add your cheese of choice (smoked Gruyere is recommended). Spread more special sauce on the second piece of fried chicken and place it on top.
Finished Double Down sandwich cut in half showing the layers.
Cut the sandwich in half diagonally to reveal the layers of crispy chicken, bacon, cheese, and special sauce. This homemade Double Down offers the same satisfying flavors as the fast-food version, but with improved texture and freshness. The brine ensures juicy chicken, the spice blend adds depth, and the special sauce delivers a flavorful kick. Enjoy!
