Copycat Burger King Nachos Cheese Deluxe Tendercrisp Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 skinless, boneless chicken breasts (about 150g each)</li><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">120ml buttermilk</li><li class="ingredients-single-item">30g nacho cheese seasoning (or taco seasoning with 1 tsp paprika)</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">2 tsp onion powder</li><li class="ingredients-single-item">1 tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">1 litre vegetable oil for frying</li><li class="ingredients-single-item">4 brioche burger buns</li><li class="ingredients-single-item">8 lettuce leaves</li><li class="ingredients-single-item">2 tomatoes, sliced</li><li class="ingredients-single-item">1 red onion, thinly sliced</li><li class="ingredients-single-item">8 slices of pickles</li><li class="ingredients-single-item">200g nacho cheese sauce (store-bought or homemade)</li><li class="ingredients-single-item">4 tbsp mayonnaise</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Deep fryer or large, deep pot</li><li class="equipment-single-item">Meat tenderizer or rolling pin</li><li class="equipment-single-item">Cooking thermometer</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">3 shallow bowls for breading station</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place each chicken breast between two sheets of cling film and gently pound with a meat tenderizer until about 1.5cm thick throughout. This ensures even cooking and creates a tender chicken patty that cooks quickly while remaining juicy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Set up your breading station with three shallow bowls: In the first bowl, combine 120g flour with half of all the seasonings (nacho cheese seasoning, garlic powder, onion powder, cayenne, oregano, salt and pepper). In the second bowl, whisk together the eggs and buttermilk. In the third bowl, mix the remaining 120g flour with the remaining seasonings.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Dip each chicken breast first in the seasoned flour, shaking off excess, then into the egg mixture, allowing excess to drip off, and finally into the second flour mixture, pressing gently to adhere. This double-coating creates the signature crispy exterior that defines the Tendercrisp.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the breaded chicken on a wire rack and let rest for 15 minutes. This resting period allows the coating to adhere properly and helps prevent it from falling off during frying.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a deep fryer or large, deep pot, heat oil to 175°C. If using a pot, fill it no more than halfway with oil to prevent dangerous overflow. Test the oil temperature with a cooking thermometer - achieving the correct temperature is crucial for proper browning without burning.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lower each chicken breast into the hot oil and fry for 5-7 minutes, until deeply golden brown and the internal temperature reaches 75°C. The coating should be audibly crispy when tapped with tongs. Work in batches if needed to avoid overcrowding, which would lower the oil temperature and result in greasy chicken.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the fried chicken pieces and place on a wire rack over a baking sheet, not paper towels, to maintain crispiness. The air circulation underneath prevents the bottom from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the chicken rests, warm your nacho cheese sauce gently in a small saucepan or microwave and lightly toast the brioche buns cut-side down in a dry pan until golden.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble, spread mayonnaise on the bottom half of each bun. Layer with lettuce leaves, tomato slices, and red onion. Place the fried chicken breast on top, then drizzle generously with warm nacho cheese sauce. Add pickle slices and the top bun half.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Wrap each burger loosely in waxed paper and let sit for 1-2 minutes before serving. This brief steaming period helps the flavors meld together and softens the bun slightly, replicating the authentic fast-food experience.</li></ol>