Making The KFC Double Down At Home | But Better

KFC Double Down

‍Chicken Marinade:

1. In a large bowl, whisk together the buttermilk, salt, MSG, white pepper, sweet paprika, and garlic powder. Add the chicken and toss to coat. Marinate at room temperature for 5 minutes, or ideally overnight in the fridge.

‍Fried Chicken: 

1. In a medium bowl, whisk together the flour, MSG, salt and all of the spices until combined. Drizzle a few tablespoons of the buttermilk marinade into the seasoned flour and toss to create little balls of dredge. 

2. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with vegetable oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
3. Remove one piece of chicken from the marinade, allowing any excess to drip off, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken pieces.
4. In 2 to 3 batches, gently place the dredged chicken pieces into the hot oil, and fry for 6-8 minutes or until deep golden brown, and a meat thermometer inserted into the thickest part reads 165℉ (73℃). Remove and drain on the prepared cooling rack. Repeat with the rest of your chicken.

‍Cajun Remoulade:

1. In a tall, durable container such as a glass jar (wide enough to fit an immersion blender) add the garlic, mustard, water, lemon juice, salt, pepper and vegetable oil. Using an immersion blender, blend into a smooth, emulsified mayo. 
2. Add the Cajun seasoning, cayenne powder, smoked paprika, Worcestershire sauce and Louisiana hot sauce. Blend to combine. 
3. Pour into a bowl and fold in the fresh herbs. Keep in the fridge until ready to serve. 

‍Bread and Butter Pickles:

1. Add the sliced cucumber to a 4 cup (946ml) glass jar. Set aside.
2. In a medium saucepan over medium-high heat combine the sugar, salt, turmeric, celery seed, mustard seed, vinegar and water. 
3. Bring to a boil and boil until the sugar is fully dissolved. Remove from the heat and carefully pour the hot pickling liquid into the jar with the cucumbers. 
4. Plug the opening of the jar with a small bowl or plastic wrap to press the cucumbers down to fully submerge. 
5. Cool to room temperature. Remove the bowl or plastic wrap, and seal the lid tightly onto the jar. Refrigerate until fully cooled. 

‍Assembly:

1. Place one of the fried chicken thighs on a plate, this will serve as the bottom of the sandwich.
2. Add a slice of Swiss cheese on top and use a brulee torch to melt. Top the melted Swiss with a slice of American and once again use the torch to melt.
3. Top with 3 slices of bacon and a shingling of bread and butter pickles.
4. Spread a spoonful of remoulade on a separate piece of fried chicken and place sauce-side-down on top of the pickles. Enjoy!

The Quadruple Down (Double Down Chimichanga)

Jalapeno Avocado Salsa:

1. Over an open flame, char the outside of the jalapenos on all sides. Place them into a heat resistant bowl and cover with plastic wrap to steam and soften for 5 minutes. Using a paper towel, wipe off and discard the charred skin and then remove the stems.
2. In a blender combine the avocado, jalapenos, garlic, cilantro, a splash of water and salt, to taste. Blend on high speed, adding more water, as needed. 
3. With the blender running, gradually drizzle in the oil and blend to emulsify.
4. Remove from the blender into a bowl. Add lime juice, if desired, and salt to taste. Set aside. 

‍Beans:

1. In a medium saucepan over medium heat, add enough oil to coat the bottom of the pan.
2. Add the onion and garlic and season with salt. Cook for 5 minutes until softened and lightly browned.
3. Add the tomato paste and cook until the paste begins to stick to the bottom of the pan.
4. Season with smoked paprika and ancho powder. Cook for 30 seconds to toast or just until fragrant. 
5. Add the beans then deglaze the pan with the chicken stock. Stir to combine and simmer over medium heat, stirring occasionally, for 6 minutes. 
6. Turn off the heat. Season with salt, to taste. Keep warm until ready to serve. 

‍Pico de Gallo:

1. Add the onion, tomato, and jalapeno to a small mixing bowl and stir to combine. 
2. Season with lime, salt, and a splash of extra-virgin olive oil.
3. Refrigerate until ready to serve. 

‍Assembly:

1. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
2. Cut 1 assembled Double Down in half lengthwise and place, cut-side-down, on a warmed flour tortilla.
3. Layer on a spoonful of beans. 
4. Top with pico de gallo and a generous pile of shredded cheese
5. Roll into a tight burrito, being very careful not to rip. Using toothpicks, secure the outer edge to keep sealed while frying.
6. Fry the burrito in the hot oil until golden brown and crispy, about 5 minutes. Remove onto the prepared cooling rack to drain off excess oil. Cool for 1 minute and remove the toothpicks. 
7. To serve, spoon the Jalapeno Avocado Salsa onto a plate. Top with the chimichanga.
8. Top the chimichanga with sour cream, pico de gallo and fresh cilantro. Serve and enjoy!