Crispy, juicy, and packed with Southern swagger—this homemade Popeyes Chicken Sandwich nails that golden crunch and bold spice combo that made it a viral sensation. The technique borrows from Southern buttermilk brining and global spice layering to create a bite that’s as indulgent as it is unforgettable.
The toasted bun, slathered with creamy mayo or fiery sauce, hugs that crispy chicken filet like it was meant to be. It tastes ridiculously good alongside our drink section—think a chilled Vegas Bomb Shot and Mint Julep for the full flavor trip.
There’s no deep fryer needed—just a smart double-dredge method and a hot skillet to get that signature crunch. This sandwich is a passport to bold taste, blending fast-food cravings with chef-savvy technique right from your own kitchen.
Flavor Bomb Alert!
- Tried this on a game night and haven’t stopped making it since—it’s the only sandwich that gets more compliments than the match-winning goal.
- I swapped in a spicy aioli once and it accidentally became the best version yet—feel free to riff depending on your sauce mood.
- My friends swear it tastes better the next day (spoiler: it doesn’t last that long).
- Surprisingly, pairing it with chilled drinks like Mint Julep helps balance the heat—makes it feel like a summer BBQ, even in winter.
- This is the sandwich I turn to when I want guaranteed smiles—it’s loud, crunchy, and unapologetically bold.
Popeyes Chicken Sandwich Recipe
Equipment
- 2 Mixing bowls
- Whisk
- Measuring spoons
- Large skillet (or Dutch oven)
- Tongs
- Cooling rack
- 2 Baking sheets
- 2 Shallow baking dishes
Ingredients
Fried Chicken
- 1½ cups buttermilk
- 2 small skinless chicken breasts about 5 ounces each
- 1½ tsp salt
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 1 cup flour
- 2 tsp garlic powder
- 3 tbsp cornstarch
Frying
- 2 cups fryer oil
Spicy Mayo
- ⅔ cup mayo
- 2 tbsp hot sauce
Assembly
- 2 brioche buns lightly toasted
- ¼ cup pickle chips
Instructions
- Pour buttermilk into a shallow baking dish and add the chicken breasts, turning to coat fully. Let soak for 30 minutes.
- In a separate shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, and salt.
- Drizzle a couple spoonfuls of the buttermilk from the chicken dish into the flour mixture and stir gently to create small clumps.
- Lightly season each chicken breast with salt.
- Dredge each piece in the flour mixture, pressing to coat both sides evenly.
- Shake off excess flour and place coated chicken on a cooling rack set over a baking sheet.
- While chicken rests, heat 3 inches of oil in a large skillet to 350°F.
- Carefully lower each chicken breast into the hot oil and fry for 5–6 minutes on one side.
- Flip gently and fry for an additional 4–5 minutes, or until golden brown, crispy, and cooked through.
- Transfer the fried chicken to a clean cooling rack and sprinkle lightly with salt.
- In a small bowl, mix together mayonnaise and hot sauce until smooth.
- Spread spicy mayo on both top and bottom halves of the buns.
- Layer pickle slices on the bottom bun, then top with a piece of fried chicken.
- Add the top bun, press gently, and serve immediately.
Notes
- Letting the flour mixture rest after adding buttermilk creates extra cragginess for crispier chicken.
- Pat chicken dry before marinating for better coating adhesion.
- A thermometer ensures your oil stays at the right frying temp (350°F) for even cooking.
| Calories | 1414kcal |
| Carbohydrates | 113g |
| Fiber | 4g |
| Fat | 85g |
| Protein | 46g |
| Cholesterol | 287g |
