The KFC Double Down version 2.0, for the rest of us
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By now, most people who were curious about KFC’s new Double Down sandwich have no doubt tried it. We did. While it wasn’t the worst thing we’ve ever eaten, it certainly wasn’t the best. And the stomach ache that ensued wasn’t pleasant. For those not familiar with the new concoction, it consists of two fried chicken fillets with a filling of two slices of Monterey Jack and pepper jack cheese, two slices of bacon, and sauce, but no bun.
The sandwich’s debut on April 12 caused a huge media stir, most stories vilifying the item for its fat and calorie content, although there are far worse offenders in the fast-food world. It was blogged about in Booster Shots and the Comments Blog.
Although many readers told us they loved the Double Down and would go back for more, we’re sure it’s not everyone’s cup of tea. Elizabeth Edelman must be one of those people, because she’s come up with a recipe that mimics the DD’s overall idea, but substitutes more healthful ingredients for the not-so-healthful ones. Edelman is the co-founder and resident culinary expert at Diabetes Daily, a website with diabetes-related blogs and news, plus recipes.
The chicken part is Edelman’s basic recipe for chicken paillard and includes boneless, skinless chicken breasts, flour, eggs and Parmesan cheese. Two fillings are offered: one with arugula, and one with marinara and cheese. As for the numbers, the KFC Double Down comes in at 540 calories, 32 grams of fat and 1,380 milligrams of sodium (a grilled version has 460 calories, 23 grams of fat and 1,430 milligrams of sodium). Edelman’s version (chicken only) has 381 calories, 18 grams of fat and 310 milligrams of sodium.
If that sounds too slimming, you can always go the other way and try the version posted on TopCultured that added a bun. But not just any bun. A Krispy Kreme doughnut. What, you were expecting a whole grain pita?
-- Jeannine Stein