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Popeyes Chicken Sandwich Recipe

Crispy, juicy, and boldly seasoned, this homemade Popeyes Chicken Sandwich delivers a spicy kick with a creamy mayo sauce, tangy pickles, and golden-fried chicken nestled in soft buns. It’s irresistibly crunchy on the outside, tender inside—perfect for a fast-food fix made at home.
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Prep Time 15 minutes
Cook Time 11 minutes
Inactive Time 30 minutes
Total Time 56 minutes
Course Main Course
Cuisine American
Servings 2 People
Calories 1414 kcal

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.