KFC Chicken Littles Copycat Recipe

There is a big cult following for the REAL Chicken Littles from KFC. As you may know, KFC brought back this throwback sandwich a few years ago. But these are nothing more than a Chicken Snacker using a classic name. There is actually a Facebook petition page you can find here. The Chicken Little is supposed to be on a super soft roll, rather than a seeded slider bun. It was also a chicken patty, reminiscent of a school cafeteria lunch. And it had a good dollop of mayo, no lettuce. Big differences. This imposter sandwich has been outcasted by the true lovers of the Chicken Little and we are all asking the question, why can’t they just bring back the original??

Well, in the meantime, I have tried to replicate this sandwich at home to try and satisfy my cravings for this old school love. No, it’s not exactly like the classic, and I did add pickles, because I do love the combination it gives the sandwich, but trust me, this is a ton better than the new wannabe “chicken little” chicken snacker!

There are a few keys to making this sandwich similar to the original…

1. Use the softest/pillowy-est dinner rolls you can find in the bakery section of your super market
2. Slightly toast the bun on the stove first.
3. Don’t skimp on the mayo, it needs a good lather
4. Flash fry the chicken, then bake it. It needs more of a soft crunch rather than an extra crispy coating like the snacker has.
5. Pickles = optional. They aren’t in the original but I do love adding them.

If you want to make this sandwich even more similar to the classic, you can buy chicken patties in the frozen section of your super market. Of course you will lose a little on the quality, but it will give you more of that true chicken patty feel.

Do you remember this sandwich? Try this and tell me in the comments how this version measures up to your memory!

KFC Real Chicken Littles Copycat Recipe

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Serves	12 mini sandwiches
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons paprika
• 2 teaspoons granulated sugar
• 1 tablespoon seasoned salt
• 2 teaspoons ground black pepper
• 3 eggs, beaten with 1/4 cup water
• Duke's mayonnaise (full fat version)
• 48 pickle slices (optional)
• 12 Old fashioned dinner rolls
• oil for frying (enough for 3-4 inches in the frying pot)
• 4 chicken breasts

Directions

	Prepare chicken breasts by cutting into 3" pieces (mimicking the size of your rolls) and pounding with a mallet or rolling pin to ensure even cooking and tenderness. Set aside.
	Heat the oil (in a fry-safe pot) to 400* (medium-high to high). Preheat oven to 400 degrees and prepare a pan lined with parchment paper or foil. In a deep dish or plastic bag, combine the flour and all seasonings. In a bowl, add the eggs and water together and beat well. Toss the chicken pieces in the flour, then into to egg mixture, and back into the flour mixture. Repeat with all remaining pieces of chicken.
	Flash fry the chicken, a bunch of pieces at a time, for about 2 minutes. Make sure to move them around to prevent sticking. Remove the chicken, place onto a stack of paper towels and rest while you repeat with remaining chicken.
	When all chicken is fried, place onto the baking sheet lined with parchment or foil and bake for about 15 minutes, or until internal chicken temp reaches 165.
	While the chicken is baking, prepare the sandwiches. Slightly toast both sides on the bun in a skillet on medium, sprayed with nonstick spray. When buns are cooled slightly, liberally add mayo to each side of the rolls, place four pickle slices (optional) on each bottom half. When the chicken is done, place a piece of warm chicken on each sandwich and enjoy!