KFC Chicken Littles Recipe (Copycat)

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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.

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