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Popeyes Chicken Sandwich

Popeyes Chicken Sandwich - recipe card
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This copycat Popeyes Chicken Sandwich features a juicy buttermilk-brined chicken breast, coated in a seasoned crispy crust, fried to golden perfection, and served on a buttered brioche bun with tangy pickles and creamy mayo. The balance of spicy, savory, and tangy flavors makes it an irresistible homemade version of the fast-food classic.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (6 oz each), pounded to 1/2-inch thickness
  • 1 cup buttermilk
  • 1 tbsp hot sauce (such as Tabasco)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups canola oil (for frying)
  • 4 brioche hamburger buns, split
  • 2 tbsp unsalted butter, softened
  • 4 tbsp mayonnaise
  • 8 dill pickle slices

Instructions

  1. Prepare the chicken breasts by placing them between two sheets of plastic wrap and gently pounding with a rolling pin or meat mallet to an even 1/2-inch thickness. This ensures uniform cooking and a tender bite. Pat dry with paper towels.
  2. In a medium bowl, whisk together the buttermilk, hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until well combined. Submerge the chicken breasts in the brine, cover, and refrigerate for at least 30 minutes or up to 4 hours. The buttermilk tenderizes the meat and adds tang.
  3. In a shallow dish, combine the all-purpose flour, cornstarch, paprika, cayenne, garlic powder, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk thoroughly to distribute the spices evenly. The cornstarch creates an extra-crispy crust.
  4. Pour the canola oil into a deep, heavy-bottomed Dutch oven or large skillet, filling to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a bread cube into the oil; it should turn golden brown in about 60 seconds. Adjust heat to maintain temperature.
  5. Remove one chicken breast from the buttermilk brine, allowing excess to drip off. Dredge it in the flour mixture, pressing firmly to coat all sides. Shake off any excess and place on a wire rack. Repeat with remaining chicken. Let the coated chicken rest for 5 minutes; this helps the coating adhere during frying.
  6. Carefully place 2 chicken breasts into the hot oil, skin side down if applicable. Fry without moving for 4 minutes, then flip with tongs. Continue frying until the internal temperature reaches 165°F (74°C) on an instant-read thermometer, about 4 to 5 minutes more. The crust should be deep golden brown and crispy. Do not overcrowd the pan.
  7. Using tongs, transfer the fried chicken to a wire rack set over a baking sheet. Let drain for 2 minutes while you repeat with the remaining chicken. The rack prevents steaming and keeps the crust crisp.
  8. In a small skillet over medium heat, melt 1 tablespoon of the butter. Place the split brioche buns cut-side down in the melted butter and toast until golden brown, about 1 to 2 minutes. Repeat with remaining butter and bun halves. Buttering and toasting adds richness and structural integrity.
  9. Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun. Place a fried chicken breast on top, then arrange 2 pickle slices over the chicken. Cap with the top bun. Serve immediately while the chicken is hot and the bun is warm.
  10. For best results, enjoy the sandwich fresh. To reheat leftovers, place the chicken on a baking sheet in a 350°F (175°C) oven for 10 minutes, then reassemble. Avoid microwaving, as it will soften the crust.

Notes

Storage: Assemble only what you plan to eat. Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in a 350°F (175°C) oven on a wire rack for 10 minutes to restore crispness. Buns can be stored separately at room temperature. To freeze, place cooked, cooled chicken on a baking sheet in the freezer until firm, then wrap individually in plastic wrap and foil; freeze for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 15-18 minutes.

Nutrition

Keywords: Popeyes chicken sandwich, copycat Popeyes, fried chicken sandwich, spicy chicken sandwich, buttermilk fried chicken, crispy chicken, southern fried chicken, homemade fast food, chicken sandwich recipe, comfort food

Find it online: https://copycatkitchenco.com/popeyes-chicken-sandwich/