DIY Popeyes Chicken Sandwich
This DIY Popeyes Chicken Sandwich is crispy, juicy, and packed with flavor, topped with spicy mayo and pickles on a soft brioche bun. A homemade fast food favorite!
Equipment
- Heavy skillet or deep frying pan
- Meat Mallet
- Mixing Bowls
- Tongs
- Paper Towels
- Wire Rack
- Thermometer (optional)
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts pounded to an even thickness
- 1 cup buttermilk for tenderizing and marinating the chicken
- 1 teaspoon paprika for marinade seasoning
- 1 teaspoon garlic powder for marinade seasoning
- 1 teaspoon black pepper for marinade seasoning
- 1 teaspoon salt for marinade seasoning
Flour Coating
- 1 cup all-purpose flour base for the crispy coating
- 0.5 cup cornstarch adds extra crispiness to the coating
- 1 tablespoon paprika spicy seasoning mix for the coating
- 1 tablespoon garlic powder spicy seasoning mix for the coating
- 1 tablespoon onion powder spicy seasoning mix for the coating
- 1 tablespoon cayenne pepper spicy seasoning mix for the coating
- 1 teaspoon salt seasoning the coating
- 1 teaspoon black pepper seasoning the coating
Spicy Mayo
- 0.5 cup mayonnaise for the spicy mayo sauce
- 1 teaspoon hot sauce adds a subtle kick to the mayo
- 1 teaspoon paprika or Cajun or taco seasoning enhances the mayo flavor
- 0.5 teaspoon garlic powder for depth in the mayo
Additional Ingredients
- 4 medium-sized brioche buns soft and slightly sweet, perfect for sandwiches
- sliced pickles classic crunchy and tangy topping
- 3-4 cups canola oil for frying the chicken until golden and crispy
Instructions
Prepare the Chicken
- Slice the two boneless, skinless chicken breasts horizontally to create two thinner cutlets. Pound them gently with a meat mallet to an even thickness of about ½ inch.
Marinate for Flavor and Tenderness
- In a mixing bowl, combine 1 cup buttermilk with 1 teaspoon each of paprika, garlic powder, black pepper, and salt. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 1 hour, preferably 3-4 hours.
Season the Flour Coating
- In a separate large bowl, whisk together 1 cup flour, ½ cup cornstarch, 1 tablespoon each paprika, garlic powder, onion powder, cayenne pepper, and 1 teaspoon each salt and pepper.
Make the Spicy Mayo
- In a small bowl, mix ½ cup mayonnaise with 1 teaspoon hot sauce, 1 teaspoon paprika (or Cajun or taco seasoning), and ½ teaspoon garlic powder. Stir until smooth and refrigerate until ready.
Coat the Chicken
- Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently. For extra crunch, dip coated chicken back into buttermilk and then again into flour mixture for a double coating.
Heat the Oil and Fry
- Heat 3-4 cups canola oil in a skillet or deep pan to about 350°F (175°C). Carefully place coated chicken into hot oil and fry for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
Drain and Rest
- Use tongs to transfer fried chicken to a wire rack set over paper towels to drain excess oil and maintain crispiness. Let rest a few minutes.
Toast the Buns
- Lightly toast brioche buns in a dry skillet or toaster until golden to add flavor and prevent sogginess.
Assemble Your Sandwich
- Spread a generous layer of spicy mayo on top and bottom buns. Place crispy chicken on bottom bun, top with sliced pickles, then crown with top bun. Serve immediately.
Notes
- Marinate chicken for at least 1 hour to ensure maximum tenderness and flavor.
- Double coating the chicken in buttermilk and seasoned flour creates an extra crispy crust.
- Use a wire rack to drain fried chicken to keep it crispy and avoid sogginess.
- Toast buns to prevent them from getting soggy from the mayo and chicken juices.
- Leftovers store well in the fridge for up to 3 days; reheat in the oven to maintain crispiness.