KFC reveals latest menu hack - here's how to make the KFC buffalo burger at home

Fried chicken fans can enjoy a KFC menu hack at home with this recipe for a buffalo chicken burger.

Published 22nd Jul 2020
Updated 9 th Aug 2023

If you're a KFC fan looking to get creative at home, the brand has recently shared an off-menu recipe for the KFC buffalo burger.

Featuring KFC’s original recipe fillet burger and hand breaded hot wings, this spicy burger is easy to make at home.

The recipe

To make the Buffalo Burger, order the ingredients via one of the KFC delivery partners or pop over to your local restaurant.

Simply order an original recipe fillet burger and two hot wings and follow these steps:

  • Wash your hands.
  • Take your burger bun base.
  • Stack it with two hash browns, cheese (lots of it), an original recipe fillet and drizzle with buffalo sauce.
  • Add some more cheese and another hash brown and top with some blue cheese sauce.
  • Add the seeded bun and skewer with two hot wings smothered in more buffalo sauce.
  • Tuck in.

This is the second menu hack from KFC, who, back in May, released details on how to make a hunter's chicken cheese toastie in time for British Sandwich Week.

During lockdown, one man was missing his fried chicken fix so much that her perfected a recipe that he claimed is a close substitute to KFC, and shared how to make it online.

Dan Fell from Warwickshire shared a recipe he has developed so that we can make KFC-like chicken at home.

Dan says it took him over 18 months to perfect the recipe, which mimics the fast food chain’s unique blend of 11 herbs and spices.

Posting on Twitter, Dan said: “I’ve cooked this a huge number of times, you get better each time.

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“I’d say my strike rate for “mate you really cannot tell the difference” is about four out of the last five times. I’ll take that.”

Dan added that the secret to success is all about having a perfect combination of ingredients, and offers this advice: “You have to have a deep fryer and you need the right mix of the herbs and spices.

“The oil needs to be 160-165C no more and no less, and the chicken needs to be room temperature and you use egg white and milk as the wash (no yolk).”

Anyone wanting to try it out can follow the recipe below, as posted on Dan’s video, which has over 58,000 views.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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