The Double Down swaps the bun for two crispy fried chicken fillets, with bacon, melted cheese, and a tangy sauce in between. There is no bread — the chicken does that job. It takes about 50 minutes start to finish, and the result is genuinely better than the fast-food version because you control the seasoning and the fry.
Before you start
Two things will make or break this recipe. First, pound the chicken breasts to an even half-inch thickness before they go into the buttermilk. Uneven chicken means one end overcooks while the thick end is still raw — a thermometer reading of 165°F (74°C) at the thickest point is the only reliable way to know you’re done. Second, get your oil to 350°F (175°C) before the first fillet goes in. If the oil is too cool, the coating absorbs grease instead of crisping; too hot, and the outside burns before the inside is safe to eat. A cheap clip-on candy thermometer handles both jobs and takes the guesswork out of the whole cook.
Keeping and reheating
Store leftover cooked fillets separately from the bacon and sauce — wrapped tightly or in an airtight container in the fridge, they keep for up to 3 days. To reheat, put the fillets on a wire rack set over a baking sheet in a 375°F (190°C) oven for 10 to 12 minutes; this brings them back to 165°F (74°C) internally and keeps the crust from going soggy, which microwaving will not. The sauce keeps refrigerated for up to 5 days in a sealed jar. Freezing assembled fillets is not recommended — the coating turns soft on thawing — but unassembled fried fillets can be frozen for up to 1 month and reheated straight from frozen at 400°F (200°C) for about 18 minutes.
Mistakes to avoid
- Skipping the rest after dredging. If you drop the coated chicken straight into the oil, the flour coating slides off in patches. Let the dredged fillets sit on a rack for 5 minutes first — the coating bonds to the surface and holds together in the fryer.
- Crowding the pan. Adding both fillets at once drops the oil temperature sharply. Fry one at a time if your pan is smaller than 12 inches, and let the oil come back to 350°F between batches.
- Using cold bacon straight from the fridge. Cold bacon laid on a hot fillet steams instead of staying crisp. Cook it ahead and let it drain on paper towels; it will hold at room temperature for the few minutes it takes to fry the chicken.
- Assembling too early. The sauce is wet and the bacon releases fat — both soften the crust fast. Build the sandwich right before eating, not while the second fillet is still in the fryer. Skip pre-assembling for guests for the same reason.
- Cutting into the fillet to check doneness. Slicing releases the juices and dries out the meat. Use an instant-read thermometer inserted into the side of the fillet at the thickest point — 165°F (74°C) is your target, every time.
Homemade KFC-Style Double Down
Ingredients
For the Chicken Fillets:
- 2 pieces boneless skinless chicken breasts pounded to 1/2-inch thickness
- 1 cup buttermilk for marinating
- 1 teaspoon salt fine sea salt
- 1 teaspoon paprika smoked preferred
- 1 ½ cups all-purpose flour for dredging
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 2 cups vegetable oil for frying
For the Assembly:
- 4 slices crispy bacon cooked until golden and crisp
- 2 slices Monterey Jack cheese or mild cheddar
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard optional for tang
- ½ teaspoon hot sauce adjust to taste
Instructions
- In a bowl, combine the chicken breasts, buttermilk, salt, and paprika. Mix thoroughly and let marinate in the refrigerator for at least 30 minutes. This tenderizes the meat and infuses flavor.
- While the chicken marinates, prepare the seasoned flour by combining flour, garlic powder, and black pepper in a shallow bowl.
- Remove chicken from marinade, letting excess drip off, and dredge each piece in the seasoned flour. Press the flour into the chicken to form a thick, even crust.
- Heat vegetable oil in a large skillet to 350°F (175°C). Carefully lower chicken fillets into the hot oil and fry for 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove and drain chicken on a wire rack or paper towels. While still hot, lay a slice of cheese atop two chicken fillets to allow melting.
- In a small bowl, mix mayonnaise, Dijon mustard, and hot sauce for the sauce. Adjust seasoning to taste.
- To Assemble: Take one cheese-topped chicken fillet, layer with 2 slices of hot crispy bacon, spread sauce, and top with the second fillet to form the 'sandwich.'
Notes
- Use chicken thighs for a juicier version with more flavor.
- Double dredge for extra crunch: dip floured filets briefly in buttermilk then flour again before frying.
- A mandoline can help slice bacon very thin if making your own homemade pancetta-style strips.
Nutrition
Common questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well here and stay juicy more easily than breasts. Pound them to a roughly even thickness so they cook at the same rate, and still check for 165°F (74°C) internal — thighs can look done on the outside while the center is not.
What oil is best for frying the chicken?
Use a neutral oil with a high smoke point — vegetable, canola, or peanut oil all work. Avoid olive oil or butter; both burn well below 350°F and will give the crust a bitter taste.
How do I know when the oil is hot enough without a thermometer?
Drop a small pinch of the seasoned flour into the oil — if it sizzles immediately and floats, you’re close to 350°F. That said, a thermometer is worth the few dollars; guessing oil temperature is one of the most common reasons fried chicken comes out greasy.
Can I make this in an air fryer instead of deep frying?
You can, but the crust will be noticeably less craggy and golden than the deep-fried version. Spray the dredged fillets generously with oil, cook at 400°F (200°C) for 18 to 20 minutes flipping once halfway, and confirm 165°F (74°C) internal before serving.
What to cook next
- KFC Double Crunch Perfected
- KFC Famous Chicken Sandwich
- Crispy SmokeShack Chicken Burger
- Wendy’s Bacon Chicken Copycat