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homemade Homemade Burger King BK Royal Crispy Chicken Sandwich photo

Homemade Burger King BK Royal Crispy Chicken Sandwich

Crispy breaded chicken cutlets with a tangy BK-style sauce make quick, satisfying homemade sandwiches.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large skillet or frying pan
  • Cooking thermometer
  • shallow dishes (2)
  • wire rack or paper towels
  • Mixing Bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Spatula or tongs

Ingredients
  

  • 4 boneless skinless chicken breast cutlets trimmed to fit the buns
  • 1 cup all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • 2 eggs
  • vegetable oil for frying
  • 4 hamburger buns toasted
  • 8 lettuce leaves
  • 4 tomato slices
  • 4 tablespoon BK Royal Sauce, mayonnaise, or your choice of sauce
  • 3/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dill relish or finely chopped pickles
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder (for sauce)
  • 1/2 teaspoon onion powder (for sauce)
  • 1/2 teaspoon paprika (for sauce)
  • salt and pepper to taste (for sauce)

Instructions
 

  • Make the sauce: in a bowl whisk together 3/4 cup mayonnaise, 1 tablespoon ketchup, and 1 teaspoon Dijon mustard until smooth.
  • Stir in 1 teaspoon dill relish (or chopped pickles), 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika; season with salt and pepper to taste.
  • Cover the sauce and refrigerate for at least 30 minutes to let the flavors meld while you prepare the chicken.
  • Prepare the breading: in a shallow dish combine 1 cup all-purpose flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix well.
  • In a second shallow dish whisk together 1 cup buttermilk and 2 eggs until blended.
  • Trim each chicken breast cutlet to fit the buns if needed, then dip a cutlet into the buttermilk mixture, allowing excess to drip off, and dredge it thoroughly in the flour mixture; shake off excess.
  • Heat enough vegetable oil in a large skillet over medium-high heat so it reaches about 350°F (use a thermometer to check).
  • Carefully add the breaded chicken cutlets to the hot oil and fry 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
  • Transfer the fried cutlets to a wire rack or paper towels to drain briefly.
  • Toast the hamburger buns and spread about 1 tablespoon BK Royal Sauce or mayonnaise on the bottom half of each bun.
  • Place a fried chicken cutlet on each bun bottom, top with a tomato slice and two lettuce leaves, then place the bun top and serve immediately.

Notes

  • Use a thermometer to maintain oil at 350°F for even frying.
  • Let the sauce rest at least 30 minutes for best flavor.
  • Trim cutlets so they fit the buns for neat sandwiches.
  • Drain fried chicken on a rack to keep it crispy.