KFC Double Down Sandwich and Potato Wedges

KFC Double Down Sandwich and Potato Wedges

Bacon, two different kinds of melted cheese, the Colonel’s secret sauce… pinched in between two pieces of Original Recipe chicken fillets. Although there is no bread, KFC still calls this sandwich. Enjoy with their potato wedges.

• 2 skinless, boneless chicken breasts
• 2 slices Monterey Jack cheese
• 2 slices bacon
• 3 cups peanut oil
• 1/2 cup buttermilk
• 2 eggs, beaten
• 1 cup flour
• 2 tbsp. Dijon mustard
• 1/2 cup butter
• Salt and pepper, to taste

  1. Begin by pan frying the chicken breasts. Pour two cups of peanut oil into a deep skillet and heat until sizzling.
  2. Pour flour into one medium mixing bowl, beaten eggs into another, and the buttermilk into a third bowl. Dip each chicken breast in buttermilk and then eggs. Roll each breast in flour to coat it completely.
  3. Place both chicken breasts into the hot oil and fry until golden brown. Use tongs to remove the chicken and drain it on paper towels.
  4. While the chicken is resting, make the sandwich sauce. In a small bowl, soften the butter in the microwave and then combine it with the Dijon mustard. Add salt and pepper, to taste. Set aside.
  5. Reheat the original frying pan and place the bacon strips in it. Cook until crispy on both sides and then drain on paper towels.
  6. Once the chicken has cooled, lay a slice of Monterey Jack cheese on one breast, then top it with the bacon. Pour half of the Dijon sauce over the bacon, top with another slice of cheese, then add the other fried chicken breast.
  7. Place the entire sandwich in the microwave for 30 seconds to melt the cheese. Serve immediately.
    KFC Potato Wedges
    • 2 lbs. russet potatoes
    • 1 1/2 cups all-purpose flour
    • 1 tbsp. Parmesan/Romano grated cheese blend
    • 1 tbsp Italian seasoning
    • 1/2 tsp. black pepper
    • 4 tsp. salt
    • 1/3 tsp. paprika[2]
    • 1/2 cup cornstarch
    • 3/4 cup plain yogurt
    • 1/4 cup milk
    • 1/2 tsp. baking soda
    • 1/4 cup vegetable oil
    • Shortening for frying
  8. Scrub the potatoes and cut them into wedges about 1/4- inch thick.
  9. Combine the grated cheese, Italian seasoning, paprika, pepper and salt in a microwave-safe mixing bowl.
  10. Place potato wedges into bowl and drizzle vegetable oil over the top.
  11. Mix well until all potato wedges are well covered in the spice mix and oil.
  12. Cover bowl with plastic wrap and cook in a microwave on high for 9 minutes, or until the potatoes are tender.
  13. Combine flour and cornstarch in bowl.
  14. Mix the yogurt, milk, and baking soda in another bowl. Stir to mix ingredients together.
  15. Take a potato wedge and dip into flour and cornstarch bowl.
  16. Dip wedge into yogurt mixture, then place back into flour bowl. Make sure each side is well coated.
  17. Place each potato wedge on a rack or other surface that allows the excess mixture to drip off.
  18. Heat shortening in a fryer or dutch oven until it is about 375 degrees.
  19. Fry each potato wedge until golden brown. For crunchier wedges, cook for about 6 minutes, for softer wedges fry for 4 minutes.