Did you know that 78% of fast food enthusiasts have never attempted to recreate their favorite restaurant meals at home? The KFC boneless chicken mashed potato sandwich has become an underground sensation among fast food aficionados, combining the chain's famous boneless chicken with creamy mashed potatoes and signature gravy—all nestled between two pieces of bread. This unconventional sandwich offers a comforting, nostalgic taste that's surprisingly easy to replicate and customize in your own kitchen. Whether you're looking to satisfy a late-night craving or impress guests with your fast food knowledge, mastering the KFC boneless chicken mashed potato sandwich at home gives you full control over ingredients, portion sizes, and nutritional content while still delivering that unmistakable KFC flavor profile.
Transform your KFC boneless chicken mashed potato sandwich into a more nutritious meal with these modifications:
Elevate your KFC boneless chicken mashed potato sandwich experience with these creative serving ideas:
Sidestep these pitfalls when preparing your KFC boneless chicken mashed potato sandwich:
Maximize freshness and minimize food waste with these storage recommendations:
The KFC boneless chicken mashed potato sandwich represents comfort food at its finest—combining crispy, flavorful chicken with creamy mashed potatoes and rich gravy between two slices of bread. By following these steps and tips, you've mastered a homemade version that rivals the original while giving you complete control over ingredients and flavor. This versatile sandwich can be customized to suit dietary preferences without sacrificing the satisfying experience that makes it so beloved.
Have you tried making this KFC-inspired creation? Share your experience or modifications in the comments section below! Subscribe to our blog for more fast-food inspired recipes you can make better at home.
Enjoy the ultimate comfort food with this KFC-inspired Boneless Chicken Mashed Potato Sandwich! Crispy chicken, creamy mashed potatoes, and rich gravy come together for a satisfying, flavor-packed bite every time.
Place chicken thighs in a large bowl and cover with buttermilk. If time permits, refrigerate for at least 1 hour (or ideally overnight) to tenderize the meat and enhance flavor. If you're short on time, even 15 minutes will make a noticeable difference in juiciness.
In a large bowl, combine flour, paprika, garlic powder, onion powder, dried herbs, white pepper, salt, and cayenne. Mix thoroughly to distribute the spices evenly. The secret to authentic KFC flavor lies in this particular blend of herbs and spices—don't skip the white pepper, which provides that distinctive KFC taste profile.
Peel and cut potatoes into 1-inch cubes. Place in a large pot and cover with cold water. Add 1 teaspoon salt to the water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Starting with cold water helps the potatoes cook evenly from the inside out.
Heat vegetable oil in a deep skillet or dutch oven to 350°F (175°C). Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to create a textured coating that will become deliciously crispy. Carefully place chicken in hot oil and fry for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet to maintain crispiness.
Drain the cooked potatoes and return them to the hot pot. Allow them to steam dry for 1-2 minutes—this prevents watery mashed potatoes. Add butter and begin mashing. Gradually incorporate milk while continuing to mash until you achieve your preferred consistency. Season with salt and white pepper. For ultra-smooth potatoes like KFC's, consider using a food mill or ricer.
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until it forms a golden roux (this eliminates the raw flour taste). Gradually whisk in chicken broth and milk, ensuring no lumps form. Add garlic powder, onion powder, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally, until the gravy thickens to coat the back of a spoon. The key to silky gravy is constant whisking during liquid addition.
Lightly toast the bread slices if desired. On the bottom slice, spread a generous layer of mashed potatoes (approximately 3-4 tablespoons). Place the boneless fried chicken on top of the potatoes. Drizzle 1-2 tablespoons of warm gravy over the chicken. Add any optional toppings like pickles or coleslaw. Top with the second slice of bread. For an open-faced version that's easier to eat, simply omit the top slice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hello, wonderful food lovers! I’m Chef Andrew—a passionate foodie, traveler, and recipe creator. I love crafting delicious dishes, exploring new flavors, and sharing my culinary adventures. My greatest passion in life is helping others live healthier and happier lives through the joy of cooking. Let’s create, taste, and inspire together!
