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.”

How to make KFC Chicken Littles as the Original :

• Buy the softest dinner rolls you can find in your bakery or your supermarket.
• Toast the bun slightly on the stove first.
• Don’t skimp on the mayonnaise; it needs a decent lather.
• You need to flash-fry the chicken before you bake it. It needs an additional soft crunch instead of an extra crisp coating.
• Pickles are optional, chose according to your liking.

If you wish to make this sandwich even more like the classic, you can purchase chicken patties in the frozen section of your supermarket.

Ingredients

• 2 1/2 cups of flour, all-purpose
• 2 tsp of paprika
• 1 tablespoon of salt, seasoned
• 2 tsp of sugar, granulated
• 2 tsp of black pepper
• 3 whole eggs, with 1/4 cup water, beaten
• Duke’s mayo (full fat )
• 50 pickle slices (if you like)
• 12 pcs of dinner rolls, old fashioned
• frying oil
• 4 chicken breasts

Instructions

• Cut the chicken breasts into 3-inch pieces.
• Pounding with a kitchen mallet, or if you don’t have one, use a rolling pin to ensure even cooking and tenderness.
• Heat the oil to about 400F using a fry-safe pot.
• Heat the oven also to 400 F and prepare a pan lined with parchment paper.
• Mix the flour and all seasonings using a dish or a plastic bag.
• Mix together eggs and water in a bowl and beat well.
• Toss the chicken in the flour mix, then into to egg mixture, and back into the flour mixture.
• Flash fry for about two minutes a bunch of chicken pieces at a time.
• Be sure to move them around to prevent them from sticking.
• Take away the chicken, place it onto a stack of paper leave it to rest while you repeat with the remaining chicken.
• Once all chicken is cooked nicely, place onto the baking sheet lined with parchment or foil and bake for around 15 minutes, or till the internal chicken temperature reaches 160-165F.
• Prepare the sandwiches while the chicken is baking.
• Toast each side on the roll slightly using a skillet on medium heat, sprayed with nonstick oil spray.
• When the buns are cooled a bit, add mayonnaise generously to each side of the rolls, and place four pickle slices (if you like) on every bottom half of the bun.
• Place a piece of warm tasty chicken on every sandwich, and enjoy!

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.

Pin the image below if you like this McGriddles Recipe!

Ingredients

McGriddle

• 2 cups of Pancake Mixture
• 1/3 cup of whole milk  
• 2 tsp of vanilla extract
• Butter for the griddle/pan
• 1 cup of pancake syrup

McChicken

• 1 cup of all purpose flour
• 2 tablespoons of cornstarch
• 1/2 tsp of pepper
• 1 tsp of salt
• 1 tsp of seasoning salt
• 1/2 tsp of garlic powder
• 1 tsp of onion powder
• 2 tsp of paprika
• 2 chicken breasts, pounded and cut to 3×3
• Frying oil

How to make Homemade McDonald’s Chicken McGriddles (Copycat)

McGriddle Syrup Glass Instructions

• Line the baking dish with parchment paper and put aside.
• Take a small cooking pan with a candy thermometer connected, add one cup of pancake syrup over medium heat.
• Allow it to come to a boil point and stir often till it calms down.
• Watch the temperature closely and swirl oftent ill it reaches 265 degrees, it should take about ten minutes.
• Take away from the heat and carefully pour into ready baking dish, spreading it around equally.
• Set pan aside to chill as you prepare the chicken and McGriddles.
• Once the syrup is ready, break it into tiny shards.
• Keep a handful of the pieces into a bowl close to the stove for later.

McChicken Fillets Instructions

• Heat oil to 375 F in a fry-safe pot.
• Optional – flip the oven to 210 F(to keep chicken heat while you prepare McGriddles)
• Prepare a surface to put the finished deep-fried chicken – a chilling rack beside your stove, lined with layers of paper towels.
• Mix the beaten egg and water using a small bowl.
• Add all dry ingredients in a shallow bowl.
• Place the chicken fillets into the flour mixture to coat nicely, dip them into the egg wash, and then again back to the flour mixture. Make sure all of the area of the chicken fillets are coated in batter.
• Fry the chicken in batches, not overcrowd the pan, adjusting the temperature as required to keep it steady and equal.
• Once the chicken is close to being cooked, 6-7 minutes, take away from the pot and place onto ready surface.
• Allow it to cool for just a minute, more or less and place back to the pan for about 1-2 minutes more.
• Take away from the frying oil and allow to chill. You can keep them in the oven, while making McGriddles.

McGriddle Pancakes Instruction

• Combine the pancake mixture, milk and vanilla extract and mix nicely.
• Heat your frying pan on a medium-low heat, add butter and allow it to brown, just slightly.
• Place the round cookie cutter at the bottom of the pan and pour a couple of spoons of batter into the circle. Spread nicely.
• Put a couple of shards of the syrup glass onto the batter. Top with a couple of additional spoons of batter.
• When the batter starts bubbling, easily take away the ring (it’s hot) and flip the McGriddle.

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.