This is a Burger King Long Chicken copycat — a butterflied, breaded chicken breast fried crisp and served on a sesame seed hoagie roll with shredded iceberg and mayo. The shape is the point: that oblong fillet gives you more surface area for crunch and fits the roll the way a round patty never quite does. It comes together faster than most fried chicken recipes, which makes it a genuinely useful weeknight option.
What makes this version work
Two things carry this recipe. First, butterflying and pounding the breast to an even thickness means the whole fillet cooks through at the same rate — no dry edges while you wait for a thick center to hit 165°F (74°C). Second, the cornstarch in the breading mix is what gives you that light, shattering crust rather than a thick, bready shell. Cornstarch absorbs less oil than flour alone and sets faster in the hot fat, so the coating stays crisp even after you add the mayo and lettuce. Get those two things right and the rest is straightforward.
Mistakes to avoid
- Skipping the drying step after the buttermilk soak. Excess liquid on the surface steams instead of fries, and you lose crunch. Let the fillet drain on a rack for a minute before dredging.
- Crowding the pan. Two fillets in a small pan drops the oil temperature fast. Cook one at a time if your pan is under 12 inches wide, or use a Dutch oven where you have more thermal mass.
- Pressing the fillet down after it goes in the oil. It disturbs the crust before it sets. Lower it in gently and leave it alone for the first 90 seconds.
- Toasting the roll too far in advance. A toasted sesame bun goes from pleasantly crisp to jaw-breaking in about four minutes. Toast it right before you pull the chicken from the oil.
- Checking doneness by color alone. A deep golden crust can appear done while the interior is still under temperature. Use an instant-read thermometer and confirm 165°F (74°C) at the thickest part before serving.
About the ingredients
Buttermilk is worth buying if you don’t keep it on hand — the acidity does real work tenderizing the breast, and a small carton is cheap. If you’re genuinely stuck, mix 1 tablespoon of white vinegar into 1 cup of whole milk and let it sit for five minutes; it’s a functional substitute. For the roll, a standard sesame seed hoagie or sub roll works well, but avoid anything with a very thick, hard crust — you want the bread to compress slightly when you bite through so the fillet doesn’t shoot out. Iceberg is the right call here; skip the romaine. Iceberg stays cold and crunchy and doesn’t wilt from the heat of the chicken the way softer greens do.
Storage and reheating
Store cooked, undressed fillets in an airtight container in the fridge for up to 3 days. Keep the bread, lettuce, and mayo separate — assembling ahead turns the roll soggy fast. To reheat, use a wire rack set on a baking sheet in a 375°F (190°C) oven for 10 to 12 minutes; this brings the crust back without drying the meat out the way a microwave does. Frozen fillets (unassembled, wrapped tightly) keep for up to 2 months — thaw overnight in the fridge and reheat the same way, adding 4 to 5 minutes to the oven time. Do not reheat and re-refrigerate more than once.
Burger King Long Chicken Sandwich (Chef’s Inspired Copycat)
Ingredients
For the Chicken & Marinade:
- 4 pieces boneless, skinless chicken breasts (about 2 lb total), butterflied and pounded to 3/8 inch thick, shaped to ~8 x 3 inches choose fresh, plump breasts for best juiciness
- 1 cup buttermilk full-fat if possible for best tenderizing
- 1 teaspoon kosher salt Diamond Crystal recommended
- ½ teaspoon white pepper milder heat and clean aroma
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Dredge & Breading:
- 1 cup all-purpose flour sifted for even coating
- ¼ cup cornstarch for extra crispiness
- 1 teaspoon kosher salt
- ½ teaspoon paprika sweet or smoked, to taste
- ½ teaspoon baking powder lightens the crust
- 2 large eggs room temperature
- 1 tablespoon water loosens the egg wash
- 1 ½ cups panko breadcrumbs Japanese-style for airy crunch
- ½ cup plain fine breadcrumbs helps create an even, cohesive crust
- ½ teaspoon ground black pepper optional, for a faint warmth
For Frying:
- 1.5 quarts neutral oil for frying (canola, peanut, or soybean) high-heat tolerant oil
For the Buns & Assembly:
- 4 pieces long sesame sandwich rolls (8-inch, soft) fresh bakery hoagie/torpedo rolls with sesame seeds
- ¾ cup mayonnaise full-fat; Kewpie or Duke’s recommended
- 1 teaspoon fresh lemon juice balances richness
- ¼ teaspoon granulated sugar barely sweet—classic drive-thru vibe
- ⅛ teaspoon kosher salt to season the mayo
- 1 ½ cups shredded iceberg lettuce ice-cold and freshly cut for crunch
- 8 pieces dill pickle chips (optional) not classic, but adds brightness if desired
Instructions
- Shape the Chicken: Butterfly each breast, then place between plastic wrap and gently pound to about 3/8 inch thick. Trim to an oblong ~8 x 3-inch shape so it fits the long roll. You’re aiming for even thickness for uniform cooking and a tender bite.
- Marinate (30 minutes): In a bowl, whisk buttermilk, kosher salt, white pepper, garlic powder, and onion powder. Submerge chicken and refrigerate 30 minutes. The buttermilk tenderizes and seasons; you’ll notice a faint garlicky aroma.
- Set Up the Breading Station: Bowl 1: whisk flour, cornstarch, kosher salt, paprika, and baking powder. Bowl 2: beat eggs with water until smooth and fluid. Bowl 3: combine panko, fine breadcrumbs, and black pepper. Keep a wire rack ready for resting the breaded cutlets.
- Dredge for a Shattering Crust: Let excess marinade drip off. Coat chicken in the flour mixture, shake off, dip into egg wash, then firmly press into the crumb mix until fully covered—press the crumbs so they adhere. Arrange on a wire rack and rest 10 minutes; this hydrates the breading for better crunch.
- Heat the Oil: In a heavy pot or Dutch oven, pour oil to 2–2.5 inches depth and heat to 350°F (175°C). Use a thermometer; stable temperature equals even color and crispness.
- Fry in Batches: Carefully lower 1–2 cutlets into the oil. Fry 3–4 minutes per side, until deep golden and an instant-read thermometer reads 165°F (74°C) at the center. Total per cutlet: ~6–8 minutes. Drain on a rack and lightly season with a pinch of salt while hot. Repeat with remaining cutlets, keeping oil near 350°F (175°C).
- Toast the Rolls: Split the sesame rolls. Warm cut-side down on a skillet or in a preheated 350°F (175°C) oven for 2–3 minutes until soft and fragrant—just kissed with heat, not crunchy.
- Make the Mayo: Stir mayonnaise, lemon juice, sugar, and a pinch of salt until glossy. Taste for balance: it should be rich, lightly tangy, and barely sweet.
- Assemble: Spread mayo on both cut sides of each roll. Add a generous mound of icy shredded iceberg to the bottom, lay on the hot, crispy chicken cutlet, add pickle chips if using, and crown with the top roll. A gentle press helps the lettuce and mayo hug the chicken.
- Air-Fryer Alternative: Lightly mist breaded cutlets with oil. Air-fry at 390°F (200°C) for 10–12 minutes, flipping halfway, until crisp and 165°F (74°C) internal.
Notes
Chef’s Tips:
- Extra-Crunch Insurance: The cornstarch + baking powder boosts blistery crispness; don’t skip the 10-minute rest after breading.
- No Buttermilk? Use 1 cup milk + 1 tablespoon white vinegar or lemon juice; rest 5 minutes before using.
- Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free panko.
- Lighten it Up: Air-fry as noted or shallow-fry in 1/2 inch oil, flipping more frequently for even color.
- Seasoning Profiles: Add a pinch of celery salt to the flour for retro fast-food notes, or a touch of cayenne for heat.
- Oil Management: Skim crumbs between batches to prevent bitterness and dark oil.
- Inspired by the beloved long chicken sandwich format. This is a chef’s interpretation and not affiliated with any brand. For the most even shape, trim chicken gently; scraps can be saved for nuggets.
Serving Suggestions:
- Plating: Present the long sandwich diagonally on a rectangular plate. Tuck a little shredded lettuce under the ends so it peeks out crisply.
- Garnish: A thin line of mayo along the top seam and a sprinkle of sesame seeds add visual echo to the roll.
- On the Side: Serve with golden fries or a simple dill slaw. A cold lager or iced tea pairs beautifully.
- Perfect Doneness: Aroma of toasted sesame, a crackly audible crunch on the first bite, and steam escaping from juicy chicken.
Culinary Context:
This sandwich celebrates the elongated chicken sandwich popularized by American fast-food culture—comforting, straightforward, and texturally addictive. My take preserves that iconic profile while refining technique: an aerated breading, temperature control, and a brightened mayo for balance. It’s a nostalgic crowd-pleaser that still respects craft.Optional Advanced Instructions:
- Make-Ahead: Bread cutlets and refrigerate on a rack, uncovered, up to 4 hours (or freeze on a tray, then bag for up to 1 month). Fry from chilled; add 1–2 minutes.
- Parallel Prep: While the chicken marinates, shred lettuce, split rolls, and mix mayo. Preheat oil during the breading rest to streamline service.
- Beginner Alternative: Use store-bought long chicken patties; toast rolls and assemble with the mayo and lettuce for a faster take.
Timing:
- Prep Time: 60 minutes total (includes 30 minutes marinating + 10 minutes breading rest + 20 minutes active prep).
- Cook Time: 20 minutes total (frying in 2 batches ~12–16 minutes + roll toasting 2–3 minutes).
Nutrition
Your questions, answered
Can I use chicken thighs instead of breast?
Yes, boneless skinless thighs work and stay juicier than breast meat. Pound them to an even thickness just like the breast, and still cook to 165°F (74°C) internal — thighs need the same safe temperature even though they’re more forgiving if you go slightly over.
Can I make this in an air fryer instead of frying in oil?
You can, though the crust will be less shatteringly crisp. Spray the breaded fillet generously with cooking oil on both sides, air fry at 400°F (200°C) for 14 to 16 minutes flipping once halfway, and confirm 165°F (74°C) before serving. The cornstarch in the breading still helps, but don’t skip the oil spray or the coating turns chalky.
Why is my breading falling off during frying?
The most common cause is skipping the resting step after dredging — the coating needs 2 to 3 minutes to hydrate and adhere before it hits the oil. Also make sure your oil is fully up to temperature (350°F / 175°C) before the fillet goes in; cold oil causes the breading to absorb fat and slide off rather than set quickly.
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