Now, one of my all-time favourite fast-food feasts was the KFC Double Down. Those cats took two pieces of the Colonel’s original recipe, put a buncha bacon and cheese in the middle, and served it up sandwich style for maximum crunchaliciousness. But it was only for a limited time, dude!!!
They’ve brought it back once or twice, and I’ve even tried a funky Jamaican-style double down in the meantime, but I was still jonesin’ for my fried chicken fix. So when I heard that White Brick Kitchen in The Annex is serving up its own twisted take on this delicious chicken classic, you know I was all over this one, son! Say hello to my crispy little friend:
Duuuude, there is so much bacon and Swiss cheese on this thing that you can barely see the bottom chicken-bun! And putting a fried egg on top practically guarantees that you can’t eat it with your hands, but this dish is so yuuuge that it’s pretty much impossible to pick up, anyhoo.
And man, this chicken is totally on point. It’s super crispy, with a great seasoning in the breading. Bacon is the perfect texture–not too chewy or too crunchy–and then you’ve got the cheese, which starts melting into the chicken, and the egg yolk running back to Saskatoon like Burton Cummings on a three-day bender… This dish is so money, I dunno how the KFC across the street is even still in business, bro!
Now, at 21 bucks, it’s also by far the most expensive thing on the brunch menu, and I’m pretty sure I couldda gotten two KFC Double Downs for that price–but after eating WBK’s version, I honestly don’t think I could go back to Kentucky. Unless they bring back the Zinger Double Down though, cuz that shit’s too legit to quit, yo!