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Homemade Popeyes Chicken Sandwich recipe photo

Popeyes Chicken Sandwich

This Popeyes Chicken Sandwich is a crispy, juicy delight! Enjoy it with tangy pickles and creamy mayo on a soft brioche bun.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 pieces boneless skinless chicken breasts
  • 4 cups vegetable oil for frying
  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon ground paprika for the coating
  • 1 tablespoon garlic powder for the coating
  • 1 tablespoon onion powder for the coating
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt for the flour mixture
  • 1 teaspoon ground black pepper for additional seasoning
For the Spicy Mayo:
  • ½ cup mayonnaise
  • 2 teaspoons hot sauce
  • 1 teaspoon honey
  • ¼ teaspoon garlic powder for the mayo
For Assembling:
  • 2 tablespoons unsalted butter (¼ stick) for brushing the buns
  • 4 pieces brioche buns
  • 16 slices dill pickle slices

Equipment

  • Large mixing bowl
  • Whisk
  • Frying pan or deep fryer
  • Meat thermometer
  • Slotted spoon or tongs
  • Paper towels
  • Spatula

Method
 

Instructions:
  1. Start by placing the chicken breasts in a large mixing bowl. In a separate bowl, whisk together the buttermilk, hot sauce, ground paprika, garlic powder, onion powder, ground black pepper, and kosher salt. Pour the marinade over the chicken, ensuring it is well-coated. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
  2. In another bowl, combine the all-purpose flour, cornstarch, ground paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and ground black pepper. Mix well to ensure even distribution of the spices.
  3. In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat. You’ll want the oil to reach a temperature of 350°F (175°C) for frying. Use a meat thermometer to check the temperature for best results.
  4. Once the chicken has marinated, remove it from the fridge. Let excess marinade drip off, then dredge each piece of chicken in the flour mixture, pressing gently to adhere the coating. Shake off any excess flour and set aside on a wire rack.
  5. Carefully lower the coated chicken into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
  6. While the chicken is cooling, mix together the mayonnaise, hot sauce, honey, and garlic powder in a small bowl until well combined. This will serve as your flavorful spread.
  7. In a small saucepan, melt the unsalted butter over low heat. Brush the inside of the brioche buns with the melted butter. Toast the buns on a skillet or in the oven until they are golden and crispy.
  8. Spread a generous amount of the spicy mayo on the bottom half of each toasted brioche bun. Place a piece of fried chicken on top, followed by 4 pickle slices. Cap it with the top half of the bun. Repeat for the remaining sandwiches.

Notes

  • For added flavor, marinate the chicken overnight.
  • Adjust the spice levels by varying the amount of cayenne pepper.
  • Store leftovers in an airtight container for up to 3 days.