✔ Updated · rewrote the card: real amounts, 165°F chicken, fixed breading order
The KFC Double Down is famous for one thing: it skips the bun entirely and uses two fried chicken fillets as the bread, with bacon, melted cheese and sauce in the middle. I make this copycat when I want something gloriously over the top, and it’s more fun to build at home than you’d think.
At a glance
The one tip that matters: Pound the fillets to an even 1/2 inch so they fry through in 5 to 7 minutes and stay juicy. Check for 165°F (74°C) in the thickest part.
This copycat-style version uses chicken breasts sliced into thin fillets, a quick Worcestershire and mustard marinade, and a flour, egg and breadcrumb coating for a crunchy, golden crust. Monterey Jack melted over crisp bacon and a creamy BBQ sauce finish it. It takes about an hour and a quarter including the marinade, and the fillets are cooked to a safe 165°F (74°C).
Why You'll Love This Double Down
- No bun needed: two crunchy chicken fillets do the job, so every bite is chicken, bacon and cheese.
- Crisp, seasoned crust from a flour, egg and breadcrumb coating with chili powder and paprika.
- Make it your way: pepper jack for heat, a spicy sauce, or bake the fillets instead of frying.
What Is the KFC Double Down?
The Double Down is a bunless chicken sandwich: two breaded, fried chicken fillets stand in for the bread, with bacon, cheese and sauce in the middle. It became known for being over the top rather than for any special ingredient, which makes it easy to recreate at home.
This version keeps the core idea and builds flavor in each layer: a Worcestershire and mustard marinade for the chicken, a lightly spiced crumb coating, crisp bacon, melted Monterey Jack and a mayonnaise and BBQ sauce. For more KFC-style cooking, try the KFC Zinger burger, which uses a similar breading method.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Make the fillets thin and even. A 1/2-inch fillet cooks through in 5 to 7 minutes, before the crust gets too dark. Thick, uneven breasts burn outside and stay raw inside.
- Use a thermometer. Keep the oil at 350°F (175°C) and pull the chicken at 165°F (74°C). Frying only 2 fillets at a time stops the oil temperature from crashing. I clip my thermometer to the side of the pot so I can watch the oil the whole time.
- Press the crumbs on firmly. Let breaded fillets rest on a rack for 5 to 10 minutes before frying so the coating sticks and doesn't fall off in the oil.
- Drain on a rack, not paper. A wire rack keeps the bottom fillet crisp, which matters when it doubles as the bun.
- Don't over-marinate. Worcestershire is salty and acidic, so 4 hours is the limit; longer can make the surface of the chicken mushy.
The Double Down sits at number 14 on my list of 25 lost fast food favorites, from the Hula Burger to the fried apple pie.
KFC Double Down (Copycat)
2
sandwiches20
minutes25
minutes820
kcal1
hour15
minutesA copycat-style KFC Double Down: two crispy, seasoned fried chicken fillets used in place of a bun, sandwiching bacon, melted Monterey Jack cheese and a creamy BBQ sauce. Makes 2 sandwiches.
Ingredients
- For the Chicken and Marinade
2 boneless, skinless chicken breasts (about 8 oz / 225 g each)
2 tablespoons Worcestershire sauce
1 teaspoon fine salt
1 teaspoon black pepper
1 teaspoon mustard powder
- For the Breading
1/2 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
2 large eggs
2 tablespoons milk
1 cup fine dry breadcrumbs
4 cups neutral oil, for deep frying
- For the Filling
4 thick-cut bacon slices
4 Monterey Jack or pepper jack cheese slices
2 tablespoons mayonnaise
1 tablespoon barbecue sauce
Directions
- Prep and Marinate
- Slice each chicken breast in half horizontally to make 4 thin fillets. Place them between sheets of plastic wrap and pound to an even 1/2-inch thickness.
- Toss the fillets with the Worcestershire sauce, salt, pepper and mustard powder. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- Bread and Fry
- Set up three shallow dishes: the flour mixed with the chili powder, paprika and garlic powder; the eggs beaten with the milk; and the breadcrumbs. Lift each fillet from the marinade, coat it in seasoned flour, dip it in egg, then press it firmly into the breadcrumbs.
- Heat about 2 inches of oil in a heavy pot to 350°F (175°C). Fry the fillets 2 at a time for 5 to 7 minutes, turning once, until deep golden and 165°F (74°C) in the thickest part. Drain on a wire rack.
- While the chicken fries, cook the bacon in a skillet over medium heat for 6 to 8 minutes, until crisp. Drain on paper towels and cut each slice in half.
- Assemble
- Heat the broiler. Put 2 fillets on a baking sheet, top each with 2 cheese slices and 2 pieces of bacon, and broil for 1 to 2 minutes, until the cheese melts.
- Stir the mayonnaise and barbecue sauce together. Spread it on the 2 plain fillets and place them, sauce side down, on top of the cheese and bacon. Serve hot.
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Variations and Sides
- Spicy: use pepper jack and add 1/2 teaspoon cayenne to the flour, or swap the BBQ sauce for hot sauce in the mayo.
- Lighter: bake or air fry the fillets, use turkey bacon and one slice of cheese per sandwich.
- Extra crunchy: use panko instead of fine breadcrumbs, or double-dip the fillets in egg and crumbs.
- Easy to eat: wrap the bottom half of each sandwich in parchment to hold it together.
- Sides: serve with KFC-style biscuits and KFC-style gravy, fries or coleslaw.
Frequently Asked Questions
What is in a KFC Double Down?
A Double Down uses two fried chicken fillets in place of a bun, with bacon, cheese and a creamy sauce between them. This copycat version uses Monterey Jack cheese, crisp bacon and a mayonnaise and BBQ sauce mix.
How many calories are in a homemade Double Down?
This recipe works out to roughly 820 calories per sandwich, because each one has two full chicken fillets, bacon, two slices of cheese and sauce. Baking the fillets and using one slice of cheese brings it down noticeably.
Can I bake or air fry the chicken instead?
Yes. Spray the breaded fillets with oil and bake at 425°F for 18 to 22 minutes, turning once, or air fry at 400°F for 10 to 12 minutes. Either way, cook until the thickest part reaches 165°F.
What cheese is best for a Double Down?
I use Monterey Jack because it melts smoothly and keeps the flavor mild. Pepper jack adds heat, and white American or provolone also work well.
Can I make the chicken ahead?
You can bread the fillets a few hours ahead and keep them uncovered on a rack in the fridge. Fried fillets reheat best in a 375°F oven or air fryer for 8 to 10 minutes, until hot all the way through. Add the cheese and bacon after reheating.
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