My Redneck Double Down chicken sandwich – Redneck Cooking

The KFC Double Down is a great sandwich, but try my version to see if it is just as good.

The other day I saw a commercial for the KFC Double Down Chicken Sandwich. I had to try one. Two deep fried pieces of chicken breast with two slices of bacon and two slices of cheese in the middle? What more could you ask for? I told my wife about this and that I was going to try one. My wife is not a big fan of chicken breast so she was not interested in trying one. The Double Down comes in original recipe and grilled. I am not a big fan of their grilled chicken but original recipe is one of my favorites. Overall the KFC Double Down is a decent sandwich. I would not want to make a steady diet of them but one is not going to hurt you. After I ate the Double Down I decided I did not particularly like the sauce they also put on the sandwich. I decided to make my own version of the Double Down sandwich.

I have no idea what the spices used in the KFC Original Recipe are. I like the original recipe, but it does have quite a bit of sodium so since I am always trying to eat healthier I wanted to come up with a fairly low sodium coating for my sandwich. So I sat down to consider the options for my breading on my sandwich. I wanted it to complement the taste of the chicken, add a little kick to the flavor, and not add a lot of sodium. This won’t be too hard, I figured. I started looking through my spice rack and everything seemed to have a lot of sodium in it so I ruled out a few right away. I ruled out my favorite seasoning salt. This is going to be more difficult than I thought. My original plan had been to season the chicken good with the seasoning salt, roll it in flour and fry it. I had assembled my spices so now it was time to thaw the chicken breasts and make my sandwiches.

Redneck Chicken Sandwich
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Ingredients:

2 boneless, skinless chicken breast halves
1/4 cup flour
1 tsp onion powder
1 tsp garlic powder
2 tsp chili powder
2 thick cut slices bacon
2 slices cheese (Use whatever is your favorite cheese. I used 1 slice American and 1 slice Pepper Jack.)

Directions

Preheat your deep fryer to 375 to 400 degrees. If you do not have a deep fryer use a large pan on the stove. Use a thermometer to make sure the temperature is right.

While the fryer is heating up, mix the flour, onion powder, garlic powder, and chili powder in a large shallow bowl. Once the fryer is up to temperature thoroughly coat one of the breast halves and carefully put it in the hot oil. Repeat with the other breast half. You want to make sure you go right into the oil so the flour does not have time to get soggy and doughy. Depending on the thickness of the breast halves it will take 8 to 12 minutes to cook. You do want to make sure that they are cooked through. My favorite technique for this is to cook a third breast half. When I think they are done I will take out the third half and cut it open to verify it is done. After the cooking I eat the evidence.

While the chicken is cooking, fry the 2 bacon slices to your desired crispness.

When the chicken and bacon are cooked allow them to drain for a few minutes on a paper towel.

After the chicken and bacon have drained lay the first breast half on the plate. Add the 2 slices of cheese and bacon then top with the second breast half, and you are ready to eat.