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KFC Chicken Littles (Retro Style)

KFC Chicken Littles (Retro Style) - recipe card
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Crispy, juicy chicken tenders tucked into soft mini buns with a tangy, creamy sauce. This retro favorite recreates the classic KFC Chicken Little with a homemade buttermilk marinade and a perfectly seasoned crunchy coating.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into 1-inch strips
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 cup neutral oil (like canola or vegetable), for frying
  • 4 soft slider buns or small brioche buns
  • 1/4 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white vinegar

Instructions

  1. In a medium bowl, whisk together the buttermilk and egg until fully combined. Add the chicken strips, ensuring each piece is submerged. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for extra tenderness and flavor.
  2. In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne if using. This coating mixture provides the signature crispy crunch and spicy-savory flavor.
  3. Set a wire rack over a baking sheet. One by one, remove each chicken strip from the buttermilk mixture, letting any excess drip off. Dredge each strip thoroughly in the flour mixture, pressing gently to adhere. Place the coated strips on the wire rack and let them rest for 5 minutes. This allows the coating to set and adhere better during frying.
  4. While the chicken rests, make the sauce. In a small bowl, stir together the mayonnaise, dill pickle relish, Dijon mustard, and white vinegar until smooth. Taste and adjust with a pinch of salt if needed. Cover and set aside in the refrigerator until ready to serve. The sauce is tangy and creamy, a perfect balance to the crispy chicken.
  5. Pour the neutral oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil shimmers and a small piece of flour sizzles immediately when dropped in (around 350°F / 177°C if using a thermometer). Do not overheat to the point of smoking.
  6. Carefully place half of the coated chicken strips in the hot oil, making sure not to crowd the pan. Fry for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  7. Using tongs, transfer the fried chicken strips to a clean wire rack set over a baking sheet. Immediately sprinkle with a pinch of flaky sea salt, if desired. Do not drain on paper towels, as this can make the coating soggy; the wire rack keeps them crisp.
  8. Repeat with the remaining chicken strips, allowing the oil to return to temperature between batches. Keep the cooked chicken warm in a 200°F (93°C) oven while frying the rest, if needed.
  9. To assemble, split the slider buns and lightly toast them on a clean, dry skillet over medium heat for about 1 minute, cut side down, until golden and warm. This adds a pleasant texture and prevents the bun from getting soggy.
  10. Spread a generous amount of the prepared sauce on the bottom half of each bun. Place a couple of crispy chicken strips on top, then cover with the top half of the bun. Serve immediately while hot and crunchy, for the classic retro KFC Chicken Little experience.

Notes

Storage: The cooked chicken littles are best enjoyed immediately. If you have leftovers, store the fried chicken strips and buns separately in airtight containers in the refrigerator for up to 2 days. To reheat, place the chicken strips on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy. Alternatively, reheat in an air fryer at 350°F (177°C) for 2-3 minutes. Reassemble with fresh sauce and toasted buns. The sauce can be made ahead and refrigerated for up to 3 days.

Nutrition

Keywords: chicken littles, KFC copycat, retro chicken sliders, crispy chicken sandwiches, buttermilk fried chicken, snack recipe, party food, game day appetizer, fried chicken slider, homemade chicken littles

Find it online: https://copycatkitchenco.com/kfc-chicken-littles-retro-style/