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homemade Popeyes Chicken Sandwich photo

Popeyes Chicken Sandwich

Crispy, spicy fried chicken sandwiches with tangy pickles and a zippy mayo for a perfect copycat bite.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 4 servings

Equipment

  • Dutch oven or heavy-bottomed pot
  • deep-fry thermometer
  • Large Bowl
  • Shallow bowl or baking dish for dredge
  • wire rack and rimmed baking sheet
  • Meat Mallet or Rolling Pin
  • Tongs
  • Small bowl and spoon

Ingredients
  

  • 2 boneless skinless chicken breasts (cut into 4 sandwich-size pieces)
  • 4 cups vegetable oil for frying
  • 1 cup buttermilk
  • 2 tablespoons hot sauce for marinade
  • 1 teaspoon ground paprika for marinade
  • 1 teaspoon garlic powder for marinade
  • 1 teaspoon onion powder for marinade
  • 1 teaspoon ground black pepper for marinade
  • 1 teaspoon kosher salt for marinade
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon ground paprika for dredge
  • 1 tablespoon garlic powder for dredge
  • 1 tablespoon onion powder for dredge
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt for dredge
  • 1 teaspoon ground black pepper for dredge
  • 1/2 cup mayonnaise
  • 2 teaspoons hot sauce for spicy mayo
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder for spicy mayo
  • 2 tablespoons unsalted butter (¼ stick), for toasting buns
  • 4 brioche buns
  • 16 dill pickle slices

Instructions
 

  • Place the chicken breasts on a cutting board, cover with plastic wrap, and pound with a meat mallet or rolling pin to an even thickness; then remove the wrap and cut each breast in half so you have four sandwich-size pieces.
  • In a large bowl whisk together 1 cup buttermilk, 2 tablespoons hot sauce, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, and 1 teaspoon kosher salt.
  • Add the chicken to the marinade, toss to coat, cover, and refrigerate for at least 1 hour or up to overnight.
  • In a shallow bowl combine 1 cup all-purpose flour, ½ cup cornstarch, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper.
  • Spoon about ¼ cup of the buttermilk marinade into the flour mixture and stir with a fork until small clumps form.
  • Dredge each marinated chicken piece in the flour mixture, pressing the coating onto the chicken to form a thick crust; then place the breaded pieces on a tray and refrigerate for 10 minutes.
  • While the chicken chills, heat the oil in a Dutch oven or heavy pot to 350°F, using a deep-fry thermometer to monitor the temperature.
  • Fry the chicken in batches until golden and cooked through, about 3–5 minutes per side depending on size; maintain oil temperature between batches and transfer cooked pieces to a paper towel–lined plate or wire rack to drain.
  • While the chicken cooks, make the spicy mayo by stirring ½ cup mayonnaise, 2 teaspoons hot sauce, 1 teaspoon honey, and ½ teaspoon garlic powder in a small bowl.
  • Melt 2 tablespoons unsalted butter in a skillet over medium-high heat and toast the brioche buns until golden.
  • To assemble each sandwich, spread spicy mayo on the bottom bun, top with 4 dill pickle slices, place the fried chicken, add a little more spicy mayo if desired, then top with the bun.

Notes

  • Marinate chicken at least 1 hour or up to overnight.
  • Chilling breaded chicken 10 minutes helps the coating adhere.
  • Keep oil at 350°F for even frying.
  • Use a wire rack to keep cooked chicken crisp while finishing batches.
  • Check chicken reaches 165°F internal temp.