Making The KFC Chicken Sandwich At Home | But Better

In a medium sauce pot, add sugar, salt, vinegar, water, celery seeds, and mustard seeds. Set over medium-high.

Once the sugar dissolves and begins to boil, remove from heat and whisk in turmeric powder.

Immediately pour the liquid over the sliced cucumbers and onions. Place a medium-size plastic bag filled with water into the jar to keep everything submerged.

Let them rest at room temperature until cooled down to room temperature.

Crush and thinly slice the garlic. Bring together and roughly chop, add a pinch of salt, continue chopping, bringing together and smearing, and chopping until paste forms.

In a medium bowl, add in the egg yolks, garlic paste, dijon mustard, water, lemon juice, salt, and umami mushroom powder (optional). Whisk to combine.

While whisking, slowly stir in the oil until fully added and combined.

For the marinade, whisk together all the ingredients. Add the chicken thighs, toss to coat, cover, and refrigerate for at least 1 hour or overnight.

For the seasoning, add all-purpose flour to a large bowl. Separately blend together mustard seeds, black peppercorns, celery seeds and the rest of the spices into the bowl and whisk until fully combined.

Fill a heavy bottom pot with enough vegetable oil and heat to 350°F.

Drizzle a little of the marinade into the flour dredge and toss it together. Place a piece of chicken in the flour and thoroughly coat on all sides. Press to adhere. Rinse and repeat with the remaining chicken.

Fry 2-3 pieces of chicken (depending on the size of your pot) for 4-6 minutes. Place on a wire rack to cool and repeat with the remaining pieces of chicken.

Slice and toast the buns.

Hit the bottom layer with mayo and top with pickles.

Add on the chicken.

Add a layer of mayo to the top bun.

Place top bun on top.