The KFC Original Crispy BBQ Bacon Stacker Burger isn’t just a tribute to fast food culture—it’s a gourmet interpretation of one of the most deeply satisfying things you can sink your teeth into: golden-fried chicken, layered with rich, smoky bacon, melted cheddar cheese, crunchy lettuce, and sweet, tangy BBQ sauce—all held together by a pillowy brioche bun. While the name may spark memories of takeout fare from familiar American chains like KFC, the version we’ve crafted here pulls that concept into your home kitchen, reimagining the drive-thru favorite with elevated ingredients and chef-crafted precision.
This burger’s origins lie in America’s long-standing love affair with indulgent comfort food. Fried chicken itself is a cornerstone of Southern cuisine, brought to prominence over generations but with roots that span cultures and continents. Branding giants like Kentucky Fried Chicken transformed this dish into a franchise-friendly format, pairing the crunchy exterior and juicy meat with sauces, cheese, and bread to meet the evolving appetites of fast food consumers. The Stacker Burger—particularly popular in regions like Australia, the UK, and parts of Southeast Asia—emerged as a richer alternative to their standard chicken sandwiches, combining multiple flavors and textures for a truly over-the-top experience.
At its heart, this burger starts with marinated boneless chicken thighs—a cut chosen deliberately over breasts for flavor and tenderness. Boneless thighs hold moisture better and present a richer bite, especially when brined in a blend of buttermilk and hot sauce. Buttermilk not only imparts classic Southern tang but tenderizes the meat, while hot sauce injects a subtle heat in every juicy mouthful.
From there, the breading plays a crucial role. By incorporating cornstarch into a seasoned flour dredge, we create a crust that is extra crisp—almost feathery in texture—with the signature ridges and crags that define good fried chicken. Paprika, onion powder, and garlic powder build a flavorful base, while a touch of smoked paprika echoes the underlying smokiness found in BBQ sauce and bacon alike, tying the layers together with intentional seasoning.
Frying the chicken to the perfect golden brown ensures not just good taste, but textural harmony. Each element in this burger has a job: the crispy chicken is the protagonist, the molten cheddar offers salt and creaminess, and the thick-cut smoked bacon piles on both umami and crunch. Cooked until shatteringly crisp, the bacon acts as a smoky counterpart to all that juicy tenderness, providing contrast in every bite.
The BBQ sauce selected is ideally a smoky-sweet variety—a gentle sweetness to balance the saltiness in the meat and cheese combination. The importance of choosing the right BBQ sauce cannot be overstated. Whether you prefer a Kansas City-style with molasses, a Carolina vinegar-based tang, or a bourbon-laced artisanal bottle, this topping is as much a flavor glue as it is a condiment.
As for the bun, brioche is a deliberate move away from regular burger buns. Its lightly sweet profile and tender crumb work to soften the boldness of everything it encases, while the toasting step ensures it holds up to the saucy, melty, and crispy elements rather than getting soggy. It’s both texturally practical and tastefully indulgent.
Then there’s the lettuce and mayo—often overlooked add-ons. Shredded iceberg lettuce may seem ordinary in the modern age of arugula and baby gem—but its cold crunch and watery snap bring much-needed freshness amidst the fatty, rich ingredients. Meanwhile, mayonnaise (optional but encouraged) adds lubrication and savory silkiness, especially when paired with crisp fried textures.
When assembled, this burger becomes a perfect balancing act: richness tempered by acidity and freshness, softness juxtaposed with crunch, and spice complemented by sweetness. It’s indulgent, yes—but indulgence done right.
From a culinary perspective, recipes like this strike a beautiful chord between fast-food nostalgia and scratch-made pride. Making your own fried chicken burger at home allows for ingredient control, flavor customization, and that rewarding “I made this” moment that store-bought or takeout simply can’t replicate. You want more spice? Add chipotle powder to the dredge. Prefer smoky bacon with a maple glaze? Go ahead. The flexibility is endless, but the core components remain solid.
This burger is perfect for a cozy weekend dinner with family or friends, game-day snack spreads, or any time you want to recreate your favorite fast food fantasy—without leaving your kitchen. It’s a dish where familiar cravings meet the techniques of genuine comfort cooking, proving that you don’t need a drive-thru to experience indulgence done exceptionally well.
In sum, the KFC Original Crispy BBQ Bacon Stacker Burger is not just a recipe—it’s a culinary homage to one of the most crave-worthy food experiences in popular culture. Taking cues from fast food icons while elevating each component, it reminds us that with care, creativity, and a heavy hand of flavor, even the most casual of dishes can feel gourmet. So fire up the skillet, bring out the buttermilk, and prepare for a towering mouthful of Americana-inspired comfort at its absolute best.
KFC Original Crispy BBQ Bacon Stacker Burger
Ingredients
- 4 pieces boneless skinless chicken thighs trimmed of excess fat
- 1 cup buttermilk for marinating
- 1 tablespoon hot sauce such as Frank’s RedHot
- 1.5 cups all-purpose flour for dredging
- 1 tablespoon cornstarch for extra crispiness
- 2 teaspoons kosher salt divided for marinade and flour
- 1 teaspoon paprika smoked paprika preferred
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup neutral oil peanut or canola, for frying
- 8 slices thick-cut smoked bacon
- 4 pieces brioche burger buns lightly toasted
- 4 slices cheddar cheese sharp or mild to preference
- ½ cup BBQ sauce your favorite brand, ideally smoky-sweet
- 1 cup shredded iceberg lettuce
- 4 tablespoons mayonnaise optional, for layering
Instructions
- In a mixing bowl, combine buttermilk, hot sauce, and 1 teaspoon of kosher salt. Submerge chicken thighs, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours for enhanced flavor and tenderness.
- In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, and remaining teaspoon of salt. This will form the seasoned dredge for maximum crispiness.
- Heat oil in a heavy skillet or cast iron pan to 350°F (175°C). Remove chicken directly from marinade and dredge in seasoned flour, pressing the flour into the surface to form a craggy, textured crust.
- Fry the chicken in batches for 5–7 minutes per side until deep golden and internal temperature reaches 165°F (74°C). Drain on a wire rack for best crisp retention.
- While chicken fries, cook bacon in a skillet over medium heat until perfectly crisp (about 6–8 minutes). Drain on paper towels.
- Toast brioche buns lightly in a dry skillet or under the broiler just until golden and warm to the touch.
- To Assemble: Spread mayo on the bottom bun, layer lettuce, crispy chicken, melted cheddar slice (you can melt it briefly under the broiler if desired), BBQ sauce drizzle, 2 slices of bacon, and top with the bun lid.
Notes
- For spicy kick, add chipotle powder to the flour dredge or use spicy BBQ sauce.
- To reduce prep time, marinate and bread chicken in advance—refrigerate up to 12 hours before frying.
- Brioche buns bring a delicate sweetness—ensure they’re fresh and lightly toasted to support the stack without sogginess.