Burger King Royal Crispy Chicken Sandwich Copycat Recipe

This Burger King BK Royal Crispy Chicken sandwich copycat brings the crispy, saucy fast food classic home with a thick fried chicken fillet, creamy mayonnaise, and cool shredded lettuce on a toasted brioche bun.

It comes together in about 40 minutes and costs a fraction of what you’d pay at the drive-through. Once you nail the seasoned coating and get that shatter-crisp crust right, you won’t need to leave the house for this one.

Why I Love This Recipe

The crust is the whole point here. The double-dredge in seasoned flour gives you that thick, craggy coating that actually stays crispy long enough to eat, not one that softens before you’ve taken a second bite.

The buttermilk soak tenderizes the chicken and keeps the inside juicy while the outside fries up golden. Everything else, the mayo, the lettuce, the soft brioche, is just the right backdrop for a chicken fillet this good.

Recipe Ingredients

• 2 boneless, skinless chicken breasts – Pounded to an even thickness so they cook evenly; one per sandwich
• 1 cup buttermilk – Tenderizes the chicken and helps the coating grip; whole milk with 1 tbsp vinegar works as a swap
• 1 tsp hot sauce – Stir into the buttermilk for a low-level heat in the soak; Frank’s RedHot works well
• 1 cup all-purpose flour – The base of the dredge; gives structure to the crust
• 2 tbsp cornstarch – Mixed into the flour for extra crunch and a lighter bite
• 1 tsp garlic powder – Savory backbone in the coating
• 1 tsp onion powder – Rounds out the seasoning in the flour
• 1 tsp smoked paprika – Adds a faint smokiness and the warm golden color
• 1 tsp salt – For the flour dredge
• 1/2 tsp black pepper – Freshly ground if you have it
• 1/2 tsp cayenne pepper – Keeps the heat subtle; reduce to 1/4 tsp if you want it mild
• Neutral oil for frying – Canola or vegetable oil; enough to fill your pan 2 inches deep
• 2 brioche buns – Lightly toasted; brioche’s slight sweetness matches the savory chicken
• 4 tbsp mayonnaise – Full-fat; this is the only sauce, so don’t skimp
• 1 cup shredded iceberg lettuce – The crunch and the cool contrast; about 1/2 cup per sandwich

Variations / Substitutions

• Chicken thighs – Boneless, skinless thighs are juicier than breast meat and forgive a slightly longer cook time without drying out.
• Greek yogurt instead of buttermilk – Thin it with 2 tbsp water first; the tang is similar and the coating grips just as well.
• Gluten-free flour – A 1-to-1 GF blend holds up in the dredge, though the crust is slightly less craggy.
• Spicy mayo instead of plain mayo – Mix 4 tbsp mayonnaise with 1 tsp sriracha for a sauce closer to the BK Royal Crispy Chicken Spicy version.
• Add tomato – One thick slice of beefsteak tomato under the lettuce adds a juicy, acidic layer that works well here.
• Air fryer option – Spray the dredged chicken generously with oil and air fry at 400°F (200°C) for 18 to 20 minutes, flipping once at the halfway mark; the crust won’t be quite as thick but it’s still satisfying.

If you like crispy chicken sandwiches, you might also enjoy making a Popeyes Chicken Sandwich Copycat Recipe.

How To Make BK Royal Crispy Chicken Sandwich

Step 1: Soak the Chicken in Buttermilk

Place the 2 chicken breasts on a cutting board and cover with plastic wrap. Pound them with a meat mallet or rolling pin to an even thickness of about 3/4 inch. In a bowl large enough to hold both pieces, whisk together the 1 cup buttermilk and 1 tsp hot sauce. Submerge the chicken, cover the bowl, and refrigerate for at least 30 minutes or up to 4 hours.

After soaking, the chicken will feel noticeably more tender when you press it. The buttermilk breaks down the surface just enough to keep the meat moist through the fry. Don’t skip the minimum 30-minute soak; anything shorter and you don’t get the full benefit.

Step 2: Season the Flour Dredge

In a wide shallow bowl or dish, whisk together the 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper until the spices are evenly distributed and the flour looks slightly orange-tinted.

The cornstarch is the detail that makes a real difference. It cuts through the flour’s tendency to go bready, and the result is a crust that cracks when you bite into it rather than just compressing.

Step 3: Dredge the Chicken Fillets

Lift a piece of chicken from the buttermilk, letting any thick drips fall back into the bowl, but don’t shake it completely dry. Press it firmly into the seasoned flour mixture, flip, and press again. Then dip it briefly back into the buttermilk and dredge it a second time in the flour, pressing hard so the coating really adheres. Set the coated fillets on a wire rack for 5 minutes before frying.

You want chunky, uneven patches in the coating, not a smooth shell. Those rough spots are what turn into the craggy, textured crust. If your coating looks too neat and even, press a few pinches of the dry flour mixture directly onto the surface.

Step 4: Fry the Chicken Fillets

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of 2 inches. Heat it over medium-high until it reaches 350°F (175°C). Carefully lower the coated fillets in one at a time and fry for 5 to 6 minutes per side, keeping the oil temperature between 325°F and 350°F (163°C and 175°C) as you cook. The internal temperature of the chicken must reach 165°F (74°C).

The crust should be a deep amber color at the 5-minute mark on the first side, not pale yellow. Pale means the oil is too cool and the coating is absorbing fat rather than crisping. If the oil drops too far below 325°F (163°C) after you add the chicken, give it a minute to recover before you start the timer.

Transfer the fried fillets to a clean wire rack, not paper towels. The rack lets steam escape and keeps the bottom of the crust from going soft.

Step 5: Toast the Buns and Assemble

Set a dry skillet over medium heat. Place the 2 brioche buns cut-side down and toast for 1 to 2 minutes until the surface is golden and slightly firm to the touch. Spread 2 tbsp mayonnaise on each bottom bun. Add about 1/2 cup shredded iceberg lettuce per sandwich, then lay the hot fried chicken fillet on top. Set the top bun on, press down gently, and serve immediately.

Recipe Tips

• Use a thermometer for the oil. Guessing the temperature is the most common reason a fried chicken crust goes either greasy or burnt. An instant-read or clip-on candy thermometer takes the guesswork out.
• Rest the dredged chicken before frying. The 5-minute rest on the rack lets the coating hydrate and bond to the surface. Skip it and you get patches falling off in the oil.
• Keep the finished fillets warm. If you’re frying in batches, hold cooked fillets on the wire rack in a 200°F (93°C) oven while you finish the second batch.
• Don’t crowd the pan. Frying both fillets at the same time in a small pan drops the oil temperature sharply and leads to a steamed, soft crust. Fry one at a time if your pan is smaller than 12 inches.

Cook times vary by fillet thickness:

How To Store

• Refrigerate – Store leftover fried fillets (without the bun and toppings) in an airtight container for up to 3 days.
• Reheating – Reheat fillets on a wire rack in a 375°F (190°C) oven for 10 to 12 minutes. The crust comes back crispier this way than in a microwave.

What To Serve With BK Royal Crispy Chicken Sandwich

Thick-cut fries are the natural pairing, but a sharp vinegar-dressed coleslaw alongside cuts through the richness of the fried chicken better than plain fries do. A dill pickle-forward potato salad works for the same reason, the acid keeps each bite from feeling heavy. If you want something lighter, a simple green salad with a lemon vinaigrette does the same job in less time.

Frequently Asked Questions

Can I make the chicken ahead of time?

You can soak the chicken in the buttermilk up to 4 hours ahead and keep it refrigerated. Dredge and fry right before serving for the best crust.

Why is my coating falling off during frying?

The most common cause is skipping the second dredge or not pressing the coating firmly enough onto the wet chicken. Make sure you press hard on both sides.

Can I bake this instead of frying?

Yes. Bake on a wire rack set over a sheet pan at 425°F (220°C) for 22 to 25 minutes, flipping once at the 15-minute mark. The crust won’t have the same snap as fried, but the chicken stays juicy.

Can I double this recipe for a crowd?

Yes, the flour dredge and buttermilk soak scale up easily. Fry in batches and hold the cooked fillets in a 200°F (93°C) oven on a wire rack.

—

BK Royal Crispy Chicken Sandwich Recipe

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 12 minutes mins

Total Time 52 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 tsp hot sauce
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• Neutral oil for frying
• 2 brioche buns
• 4 tbsp mayonnaise
• 1 cup shredded iceberg lettuce

Method

 

1. Pound the chicken breasts to 3/4-inch thickness, submerge in the 1 cup buttermilk mixed with 1 tsp hot sauce, and refrigerate for at least 30 minutes.
2. Whisk together the 1 cup flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne in a wide shallow bowl.
3. Double-dredge each fillet: flour, back in buttermilk, flour again, pressing firmly each time. Rest on a wire rack for 5 minutes.
4. Heat 2 inches of neutral oil in a heavy pan to 350°F (175°C). Fry each fillet 5 to 6 minutes per side until the crust is deep amber and the internal temp reaches 165°F (74°C). Transfer to a wire rack.
5. Toast the 2 brioche buns cut-side down in a dry skillet over medium heat for 1 to 2 minutes. Spread 2 tbsp mayonnaise on each bottom bun, add 1/2 cup shredded iceberg lettuce, place the hot fillet on top, and close the sandwich.

Notes

The buttermilk soak can run up to 4 hours if you want to prep ahead, but 30 minutes is enough. If your chicken breasts are very large, slice them in half horizontally to keep the fillet-to-bun ratio reasonable. Leftovers reheat best on a wire rack in the oven, not in the microwave.