This copycat recipe takes on the famous Popeyes Chicken Sandwich and delivers on the cravings. Super crunchy fried chicken is moist, juicy, and perfectly paired with a spicy mayo sauce and a buttery bun. A homemade way to taste your favorite, it comes together overnight and easily. Marinating the chicken in a spicy marinated blend gives the sandwich a homestyle southern taste and helps develop an extra-crispy crust.
What’s in Popeyes Chicken Sandwich
A classic Popeyes Chicken Sandwich comes on a toasted brioche bun with a spicy mayo sauce and sliced pickles. To recreate this, all you need is a few ingredients. You will also need the basics to fry a crispy chicken breast like buttermilk, flour, cornstarch, and spices.
How to make a Popeyes Chicken Sandwich
Marinating the flattened chicken breasts will give flavor and texture.
A buttermilk sauce with spices begins the process, which starts at a few minutes and can go up to a day.
Be sure to submerge the chicken breasts all the way in the spicy buttermilk marinade.
Fry the chicken
Once your chicken is ready, dredge in flour and buttermilk mixture to create a thick crust.
Assemble the sandwich
Mix together your spicy mayo sauce and toast your brioche buns.
Then, you’ll have everything you need to assemble a perfect crispy Popeyes Chicken Sandwich from bottom to top: Buttered, toasted brioche buns, creamy, spicy mayo, crunchy, tangy pickles, and crispy, juicy chicken.
Make the mayo when you start your marinade to allow time for the flavors to meld.
Watch the chicken closely to make sure you don’t forget to take it out before it burns and dries out.
Try your favorite fry sauce alongside a spicy mayo for some extra familiar flavor.
Any bun will taste great as a base for this sandwich, like a sourdough or sesame seed bun.
Pound chicken breasts between two pieces of parchment paper or plastic wrap to flatten. Cut each chicken breast in half widthwise for two pieces of bun-sized chicken.
Whisk buttermilk, paprika, garlic powder, salt and black pepper in a large bowl. Add chicken breasts and place in the fridge to marinate for at least 30 minutes, up to one day.
Heat 3-4 cups of oil in a large skillet until the temperature reaches 350 degrees F.
Whisk the flour, cornstarch, and spices in a medium bowl.
Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
Dredge each piece of chicken in the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-4 minutes per side, until the outside is crispy and the internal temperature reaches 165 degrees F.
Heat 1 tablespoon butter in a medium saucepan and add buns, toasting until golden brown.
In a small bowl, whisk ingredients for mayo and spread a generous amount on each bun. Top with pickles and chicken. Serve immediately
Klaussen dill pickles are a reliable deli classic. Try these for the tangy crunch needed to complement the crunchy chicken.
Reheat the sandwich in a preheated oven at 350 degrees for 10 minutes. It will keep the crispy crunch and allow the inside to warm up completely.
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