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Copycat Burger King Original Chicken Sandwich

Print Recipe
A breaded chicken sandwich with shredded lettuce on a sesame seed bun sits on a white plate next to a drink and another sandwich in the background.
Prep Time:20 minutes
Cook Time:15 minutes
Chill Time:1 hour
Total Time:1 hour 35 minutes

Ingredients

  • 1 1/2 pounds ground lean chicken breast
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1/4 teaspoon onion powder
  • 1.5 cups flour
  • 2 eggs
  • 2 tablespoons water
  • 1 1/2 cups breadcrumbs
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon paprika
  • 1 tablespoon butter
  • 4 sesame seed buns
  • Mayonnaise
  • Shredded lettuce

Instructions

  • In a large bowl combine your ground chicken, 2 teaspoons salt, 2 teaspoons garlic powder and ¼ teaspoon onion powder.
  • Form into 4 oblong patties.
  • Place on a parchment lined tray and freeze for at least 1 hour.
  • In a bowl or shallow dish add your flour.
  • In another bowl or shallow dish whisk together the egg and water.
  • In another bowl or shallow dish whisk together your panko breadcrumbs, black pepper and paprika.
  • In a large deep skillet heat about an inch of oil over medium high heat.
  • Dredge the frozen chicken patties in the flour, then egg, then in the panko.
  • Working 2 at a time, fry the chicken patties in oil about 2-3 minutes per side, flipping once. Make sure the patties are 165 degrees on a meat thermometer.
  • Set aside on a wire rack to drain.
  • In a clean skillet over medium heat melt the butter and place the buns in the pan until lightly golden.
  • Assemble the sandwiches by spreading mayonnaise on the buns, adding a chicken patty and shredded lettuce.
  • Serve!

Notes

Tips & Tricks

  • Shape matters: Forming the patties into an oblong shape gives them that authentic Burger King look.
  • Freeze before frying: Freezing the patties for at least 1 hour helps them hold their shape during dredging and frying.
  • Oil temp check: Keep oil around 350°F for crispy patties without greasy spots, too hot will burn, too cool will make them soggy.
  • Drain properly: Use a wire rack instead of paper towels so the bottoms stay crisp.
  • Toast those buns: That buttery golden crust on the buns makes every bite taste restaurant-quality.

Substitutions

  • Chicken: Swap ground chicken breast for ground turkey or ground chicken thighs for more juiciness.
  • Breadcrumbs: Regular breadcrumbs can be used instead of panko, though panko gives the crispiest coating.
  • Buns: Any soft sandwich roll or brioche bun works if you don’t have sesame seed buns.
  • Seasonings: Add more garlic powder, paprika, or even cayenne if you want a bolder flavor.
  • Mayonnaise: Swap for light mayo or flavored mayo (garlic aioli, chipotle mayo) for a twist.

Variations

  • Spicy Version: Add cayenne pepper or hot sauce to the egg wash for a kick.
  • Cheesy Upgrade: Add a slice of American, cheddar, or pepper jack cheese before serving.
  • Chicken Parmesan Sandwich: Swap mayo and lettuce for marinara sauce and mozzarella cheese for an Italian twist.
  • Mini Sliders: Make smaller patties and serve on slider buns for parties or game day.
Servings: 4 servings