KFC Chicken Littles Recipe is a Copycat recipe for one of the most famous sandwiches in the world. To get an idea of how popular KFC Chicken Littles are is the fact that there is actually a Facebook petition page you can find here.

The chicken little is meant to be an excellent soft roll instead of a seeded slider bun. It was also a chicken patty, reminiscent of a school restaurant lunch. And it had a pretty decent quantity of mayonnaise, no lettuce.

This new sandwich has been trashed by the real lovers of the original chicken little, and we are all asking the question, why can’t they merely bring back the original?

So, in the meantime, I actually have tried to copy this sandwich in my kitchen and try and satisfy my cravings for this old-fashioned love. It’s not precisely just like the classic, and I did add pickles cause I do love the mix it offers the sandwich; however, trust me, this can be much better than the new wannabe KFC “chicken little.”

Ingredients

For the Chicken

• 4 chicken breasts, cut into 3-inch pieces

• 2½ cups all-purpose flour

• 2 teaspoons paprika

• 1 tablespoon seasoned salt

• 2 teaspoons granulated sugar

• 2 teaspoons black pepper

• 3 large eggs

• ¼ cup water

• Neutral frying oil (vegetable, canola, or peanut oil)

For the Sandwich Assembly

• Duke’s mayonnaise (or another full-fat mayo)

• 50 pickle slices (optional, but highly recommended)

• 12 soft dinner rolls or slider buns

• Nonstick spray or a drizzle of oil (for toasting)

Instructions

1. Prep the Chicken

1. Cut chicken breasts into even 3-inch pieces.

2. Pound them gently with a kitchen mallet or rolling pin to ensure even thickness for tender, even cooking.

2. Heat the Oil & Oven

1. Heat frying oil in a heavy, fry-safe pot to 400°F (204°C).

2. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or foil.

3. Bread the Chicken

1. In a shallow dish or large plastic bag, mix the flour, paprika, seasoned salt, sugar, and black pepper.

2. In a separate bowl, whisk together eggs and water.

3. Dredge chicken pieces in the seasoned flour, then dip in the egg mixture, then back into the flour to coat thoroughly.

4. Flash-Fry

1. Working in batches, fry chicken pieces for about 2 minutes to set the coating.

2. Move pieces around in the oil to keep them from sticking.

3. Transfer to a paper towel–lined plate to rest while you fry the remaining chicken.

5. Bake for Juicy Chicken

1. Place the fried chicken pieces onto the prepared baking sheet.

2. Bake for 15 minutes, or until the internal temperature reaches 160–165°F (71–74°C).

6. Toast the Rolls

1. While the chicken bakes, lightly spray a skillet with nonstick spray or drizzle with a bit of oil.

2. Toast each side of the dinner rolls over medium heat until golden.

7. Assemble the Sliders

1. Spread a generous layer of Duke’s mayo on the top and bottom halves of each toasted roll.

2. Add four pickle slices (or more if you love extra crunch) to the bottom bun.

3. Place a hot, crispy chicken piece on top and close the sandwich.

4. Serve immediately and enjoy the crispy, juicy goodness.

Tips & Notes

• Oil temperature: Use a thermometer to keep the oil around 400°F for consistent crispiness.

• Extra crunch: Double-dip the chicken in the flour for a thicker coating.

• Spice it up: Add a dash of cayenne to the flour mix for a spicy kick.

Make-Ahead & Storage

• Make-Ahead: Bread the chicken and keep it in the fridge for up to 4 hours before frying.

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) for 10–12 minutes to bring back the crunch.

If you like these KFC chicken littles, please check these Chicken Minis from Chick-fil-a, McDonald’s Chicken McGriddles and Popeyes Chicken Sandwich Recipes, and Crispy Keto Chicken Wings.

Homemade McDonald’s Chicken McGriddles recipe is really worth mastering at home. It is not hard to make at all, however, you need to follow the instructions carefully.

I’m on the row of making copycat recipes here. After Chick-fil-A Chicken minis and Popeyes Chicken Sandwich are so popular on our website, we’re stopping at McDonald’s next. So today, I’ve decided to make one amongst the legendary fast food breakfasts of all time, the McDonald’s McGriddles Copycat, and it turned out pretty darn awesome!

McDonald’s Chicken McGriddles

Pancake buns are really soft and have small pockets of warm maple syrup throughout each bite. There’s also a small secret to getting the syrup inside these McGriddles.

I was introduced to the Chicken McGriddles through my friend, Johana. Johana loves McGriddles, and this was forever her favorite meal to order at McDonald’s. And I had heard and seen the name many times; however, I never really knew that a McGriddle was pancaked BUNS rather than biscuits or McMuffins.

I really don’t visit McDonald’s a lot any longer, however, when I do have the urge to indulge in a fast food breakfast, it’s almost always Mcdonald’s and it is always Chicken McGriddles.

This recipe is precisely just like the original. The sole difference is that they’re homemade, so they are a touch thicker, with a bit more syrup, and simply taste like homemade. But not losing any flavors.

Be sure to check the newest addition to my recipes: Homemade McDonald’s Hash Browns.

For McDonald’s Chicken

I’ve decided to fry up a chicken breast fillet for this recipe rather than making a “formed” chicken patty. I will always take chicken breasts over ground and shaped chicken patty any day of the week.

The breading and seasoning is incredibly similar to the McChicken however won’t be exactly just like the original. This is an upgrade for sure for this recipe, and you’ll have to trust me!

For McDonald’s Syrup

There are a number of recipes on the internet that tell you to use 100% pure maple syrup. I’m sorry about that, but they need to update cause that doesn’t taste like McGriddle. For real, you want a real pancake syrup.

The secret to those pockets of syrup is you actually boil the syrup to form a candied solid “glass.” You break it down into tiny shards and then stick pieces into the batter as it cooks. While it warms up, it begins to break down and get gooey inside the McGriddles.

Ingredients

For the McGriddle Pancakes

• 2 cups pancake mix

• ⅓ cup whole milk

• 2 teaspoons vanilla extract

• Butter, for the griddle or pan

• 1 cup pancake syrup (for the syrup glass)

For the McChicken Fillets

• 2 chicken breasts, pounded and cut into 3×3-inch fillets

• 1 cup all-purpose flour

• 2 tablespoons cornstarch

• ½ teaspoon black pepper

• 1 teaspoon salt

• 1 teaspoon seasoning salt

• ½ teaspoon garlic powder

• 1 teaspoon onion powder

• 2 teaspoons paprika

• 1 egg, beaten with 2 tablespoons water

• Frying oil (vegetable, canola, or peanut oil)

Instructions

1. Make the Syrup Glass

1. Line a small baking dish with parchment paper and set aside.

2. In a small saucepan with a candy thermometer attached, add 1 cup pancake syrup over medium heat.

3. Bring to a boil, stirring often until the bubbling calms.

4. Continue cooking until the syrup reaches 265°F (129°C) — about 10 minutes. Swirl the pan occasionally.

5. Carefully pour the syrup onto the prepared baking dish and spread it evenly.

6. Let cool completely, then break into small shards.

7. Keep a small bowl of shards near the stove for when you make the pancakes.

2. Fry the Chicken

1. Heat oil in a deep, heavy pot to 375°F (190°C).

2. Optional: Preheat oven to 210°F (100°C) to keep chicken warm while you make the pancakes.

3. Set up a wire rack lined with paper towels near the stove.

4. In a shallow dish, mix the flour, cornstarch, pepper, salt, seasoning salt, garlic powder, onion powder, and paprika.

5. In a separate bowl, whisk the egg with water.

6. Dredge each chicken fillet in the flour mixture, dip into the egg wash, and coat again in the flour mixture. Ensure every surface is covered.

7. Fry chicken in batches — do not overcrowd the pot — for 6–7 minutes, turning as needed.

8. Remove and place on the prepared rack to rest for about 1 minute.

9. Return chicken to the hot oil for another 1–2 minutes for extra crispiness.

10. Keep warm in the oven while you make the McGriddle pancakes.

3. Make the McGriddle Pancakes

1. In a medium bowl, mix together the pancake mix, milk, and vanilla extract until smooth.

2. Heat a nonstick skillet or griddle over medium-low heat. Add butter and let it brown slightly for extra flavor.

3. Place a round cookie cutter or egg ring in the pan. Pour in a couple of spoonfuls of batter, spreading it evenly.

4. Add a few syrup glass shards on top of the batter, then spoon a bit more batter to cover them.

5. Cook until the surface bubbles, then carefully remove the ring (it will be hot!) and flip the pancake.

6. Cook until golden brown on both sides. Repeat with remaining batter and syrup shards.

4. Assemble the McGriddles

1. Place a piece of hot, crispy chicken between two McGriddle pancakes.

2. Serve immediately and enjoy the sweet-and-savory perfection!

Tips & Notes

• Syrup glass caution: The syrup gets very hot — handle with care.

• Consistent size: Using an egg ring ensures even-sized McGriddles.

• Meal prep: The syrup glass can be made up to 3 days in advance and stored in an airtight container.

Make-Ahead & Storage

• Make-Ahead: Cook chicken fillets and refrigerate for up to 2 days. Reheat in the oven for 10 minutes before assembling.

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in a toaster or skillet before serving.

Pin the image below if you like this McGriddles Recipe!

If you’ve liked this be sure to check these Keto Chicken Wings

A hot bowl of Pork and Fennel Spaghetti Bolognese tossed with pasta and topped with a mountain of parmesan cheese is one of life’s greatest joys! This fennel and pork bolognese recipe is really simple to make, but does require a few hours of your time and a lot of love.

Fennel and pork bolognese is the perfect autumn to winter comfort food! It is a recipe that I make when I know I will be home for a few hours, and can keep an eye on it while it slowly simmers.

Pork and fennel are a fabulous match, whether it is fresh fennel or fennel seeds, it works, which is why this dish works really well. Along with the chilli flakes, a necessary addition, but you can use fresh chilli rather if desired and put it in before adding the meat.

Oh, and another good thing about this recipe is it is really cheap to make! The parmesan cheese will probably set you back over the pork, tomatoes, and pasta combined.

If you are not in the mood to do a ton Of chopping you can pulse the onion, fennel, pancetta, and garlic in a food processor until it’s finely chopped.

• 1 pound of spaghetti, or other pasta
• 1 lb ground pork
• 2 oz pancetta or bacon finely chopped
• 3-4 tbsp olive oil
• 1 bulb fennel, finely chopped reserve some of the green fronds for garnish
• 1 med onion finely chopped
• 4 large cloves of garlic finely chopped or grated
• 1 c red wine
• 24 oz tomato puree or crushed tomatoes
• 2 tsp fennel seeds salt and pepper parmesan cheese for serving about a cup

How to make Pork and Fennel Spaghetti Bolognese

• In a large pot or dutch oven heat 2-3 tbsp olive oil over moderate heat. Sauté the pancetta, fennel, onion, and garlic together until they are soft and fragrant, but not browned. It should take around 5-8 minutes.
• Turn the heat up to medium/high, add another splash of olive oil into the pot and then the ground pork along with a huge pinch of salt. Sauté the ground pork until it’s almost fully cooked, then add back in the fennel and pancetta mixture. Add the wine and cook, stirring occasionally, until nearly evaporated then pour in the tomato puree.
• Season with a big pinch of salt and pepper then bring to a simmer. Cover and cook over low heat for 1 hour, stirring occasionally.
• Cook the pasta according to the bundle’s instructions. Divide between plates and top with fresh green fennel fronds and lots of parmesan cheese! If you’re not in the mood to do a ton of chopping you can pulse the onion, fennel, pancetta and garlic in a food processor until it is finely chopped.