✔ Published · new copycat recipe with a spicy glaze and deluxe options
The Ch'King, Burger King's hand-breaded crispy chicken sandwich, left the menu, but this copycat brings it right back to your kitchen. Think big shaggy crunch, savory sauce and crunchy pickles on a toasty potato bun!
What Was the Burger King Ch'King? (Quick Answer)
The Ch'King was Burger King's hand-breaded crispy chicken sandwich: a large crunchy chicken fillet with pickles and a savory sauce on a toasted potato bun. It has been discontinued. To make a copycat, marinate pounded chicken breasts in pickle-juice buttermilk, double-dredge in spiced flour, fry at 350°F (175°C) until 165°F (74°C) inside, and serve with pickles and a mayo-mustard-honey sauce.
At a glance
The one tip that matters: Double-dredge and scrunch! Dipping the floured chicken back into the buttermilk and pressing it into the flour again builds those shaggy, extra-crunchy flakes that make a hand-breaded sandwich so irresistible.
Why You'll Love This Ch'King Copycat
- A big, shaggy, hand-breaded crust with tons of crunchy edges.
- Pickle-brined juiciness: pickle juice in the buttermilk seasons the chicken.
- A creamy, tangy savory sauce made in 2 minutes.
- Three ways: classic, spicy glazed or deluxe with lettuce and tomato.
- Made at home, so you can still have it even though it left the menu.
Ingredient Notes
Exact amounts are in the recipe card below.
- Chicken breasts: pounded thin and wide for the big, flat fillet the sandwich was known for.
- Buttermilk and pickle juice: tenderize and season the chicken. Pickle juice adds a subtle tang.
- Powdered sugar in the flour: a small amount helps the crust brown evenly and adds a hint of sweetness.
- Cornstarch and baking powder: make the shaggy crust lighter and crunchier.
- Thick crinkle-cut pickles: the tangy crunch that balances the rich fried chicken.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pound evenly. An even 1/2-inch fillet fries through in 6 to 8 minutes without the crust getting too dark.
- Use one hand for wet, one for dry. I always do this; it keeps your fingers from turning into breaded clubs and makes the double-dredge much easier.
- Rest before frying. Ten minutes on a rack helps that shaggy coating cling, so it doesn't fall off in the oil.
- Check the temperature. The chicken is done at 165°F (74°C) in the thickest part. Keep the oil between 325°F and 350°F.
- Toast the buns. I never skip this. A buttery, toasted potato bun stands up to that big fillet and all the sauce.
Copycat Burger King Ch’King Sandwich
4
sandwiches25
minutes25
minutes760
kcal1
hour20
minutesA copycat-style Ch’King: a pounded chicken breast fillet marinated in seasoned buttermilk, double-dredged in spiced flour for a shaggy hand-breaded crust and fried at 350°F until 165°F inside, then served on a toasted potato bun with a creamy savory sauce and thick crinkle-cut pickles. Makes 4 sandwiches.
Ingredients
- For the Chicken and Marinade
4 boneless, skinless chicken breasts (about 6 to 7 oz each)
1 1/4 cups buttermilk
2 tablespoons dill pickle juice
1 teaspoon kosher salt
1/2 teaspoon garlic powder
- For the Hand-Breading
2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon powdered sugar
2 teaspoons paprika
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon baking powder
6 cups peanut or vegetable oil, for frying
- For the Savory Sauce
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons honey
1 teaspoon dill pickle juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
- To Assemble
4 potato buns
1 tablespoon butter, softened
16 thick crinkle-cut dill pickle chips
Directions
- Marinate
- Place the chicken breasts between sheets of plastic wrap and pound them to an even 1/2 inch thick. Trim them into large rounded fillets that hang slightly past the bun.
- Whisk the buttermilk, pickle juice, salt and garlic powder. Add the chicken, cover and refrigerate for at least 30 minutes or up to 8 hours.
- Hand-Bread and Fry
- Whisk the flour, cornstarch, powdered sugar, paprika, salt, pepper, garlic powder, onion powder and baking powder in a large shallow dish.
- Lift a fillet from the buttermilk and press it into the flour. Dip it back into the buttermilk, then press it into the flour again, scrunching the flour onto the chicken with your fingers to build shaggy flakes. Rest the fillets on a rack for 10 minutes.
- Heat the oil in a heavy pot to 350°F (175°C). Fry 2 fillets at a time for 6 to 8 minutes, turning once, until deep golden brown and 165°F (74°C) in the thickest part.
- Drain on a wire rack over a baking sheet and let the oil come back to 350°F before the next batch.
- Sauce and Assemble
- Stir together the mayonnaise, mustard, honey, pickle juice, garlic powder, onion powder and pepper.
- Butter and toast the cut sides of the buns in a skillet until golden. Spread sauce on both bun halves, set a hot fillet on the bottom bun, top with 4 pickle chips and close. Serve right away.
Like this recipe?
Follow us @recipefairy on Pinterest
Classic, Spicy or Deluxe Ch'King
| Version | What to change |
|---|---|
| Classic | Savory sauce and pickles, as in the recipe card |
| Spicy | Brush the hot fillets with a glaze of 3 tbsp melted butter, 3 tbsp hot sauce, 1 tbsp brown sugar and 1 tsp cayenne |
| Deluxe | Add shredded lettuce and 2 tomato slices; keep the sauce and pickles |
| Air fryer | Spray with oil, 380°F (195°C) for 14 to 18 min, flip halfway |
Make-Ahead and Storage
- Marinate ahead: up to 8 hours in the fridge.
- Sauce: keeps covered in the fridge for up to 4 days.
- Freeze: freeze breaded, uncooked fillets on a tray, then bag them for up to 2 months. Fry from frozen at 325°F (165°C) for 10 to 12 minutes, until 165°F (74°C).
- Leftovers: refrigerate cooked fillets within 2 hours for up to 3 days and reheat in a 400°F (200°C) oven or air fryer until 165°F (74°C).
More Burger King Copycat Recipes
Like it hot? Try our Burger King spicy crispy chicken sandwich. For a classic, make the long Burger King Original Chicken Sandwich, with Burger King onion rings on the side. For sandwiches still on the menu, try our copycat Royal Crispy Chicken Sandwich or the fiery spicy crispy chicken sandwich.
Browse all our Burger King copycat recipes for the full menu.
Frequently Asked Questions
Is the Burger King Ch'King still available?
No. The Ch'King has been discontinued and is no longer on Burger King's menu. Burger King's current crispy chicken sandwiches are different, so this copycat recipe is the way to recreate it at home.
What was on the Ch'King sandwich?
The classic Ch'King was a large hand-breaded crispy chicken fillet with pickles and a savory sauce on a toasted potato bun. There were also spicy and deluxe versions.
How do you make a spicy Ch'King?
Brush the fried fillets with a spicy glaze: melt 3 tablespoons butter with 3 tablespoons hot sauce, 1 tablespoon brown sugar and 1 teaspoon cayenne, then brush it over the hot chicken before assembling.
What is in the Ch'King savory sauce?
This copycat sauce is mayonnaise with yellow mustard, honey, pickle juice, garlic powder, onion powder and black pepper. It is creamy, tangy and slightly sweet.
Can I make it in the air fryer?
Yes. Spray the breaded fillets well with oil and air fry at 380°F (195°C) for 14 to 18 minutes, flipping halfway, until golden and 165°F (74°C) inside. The crust is less shaggy than deep-fried.
How long should the chicken marinate?
At least 30 minutes and up to 8 hours in the fridge. Longer than that and the texture can turn soft.
