Popeyes Chicken Sandwich Recipe
User Reviews
4.7
51 reviews
Excellent
Popeyes Chicken Sandwich Recipe
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My copycat Popeyes chicken sandwich is so tasty and super easy to make at home! Frying chicken doesn't have to be scary!
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Ingredients
For the Marinade:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk (see note)
- 2 tablespoons hot sauce such as Frank's RedHot
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
For the Breading:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tablespoon ground paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
For the Spicy Mayo:
- ½ cup mayonnaise store-bought or homemade
- 2 teaspoons hot sauce such as Frank's RedHot
- 1 teaspoon honey
- ½ teaspoon garlic powder
For Assembly:
- 4 cups vegetable oil for frying
- 2 tablespoons unsalted butter (¼ stick)
- 4 Brioche buns
- 16 dill pickle slices
Instructions
- Place a chicken breast on a cutting board and cover with a piece of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness. Remove the wrap and cut the chicken in half to fit the bun. Repeat with the second chicken breast.
- In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, pepper, and salt. Add in the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour and up to overnight.
- In a shallow bowl, whisk together the breading ingredients. Add in ¼ cup of the buttermilk mixture from the chicken and use a fork to stir until small clumps form.
- Bread the chicken in the flour mixture, pressing it into the chicken to create a thick crust. Refrigerate for 10 minutes.
- While the chicken chills, heat the oil in a Dutch oven or other heavy-bottomed pot until it reaches 350°F.
- Fry the chicken, in batches if needed, until crisp and golden on both sides and the chicken is cooked through, about 3-5 minutes. Set on a paper towel lined plate to drain.
- While the chicken cooks, stir together the ingredients for the spicy mayo.
- Melt the butter in a large skillet over medium high heat. Toast the buns until golden.
- To assemble, spread spicy mayo on the bottom bun, top with pickles, fried chicken, and another drizzle of spicy mayo. Add the top bun and enjoy!
Notes
- To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- Storage: Store Popeyes chicken sandwiches in an airtight container in the refrigerator for up to 3 days.
- DIY Buttermilk: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
Nutrition Information
Show Details
Serving
1sandwich
Calories
1036kcal
(52%)
Carbohydrates
88g
(29%)
Protein
29g
(58%)
Fat
64g
(98%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
21g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
213mg
(71%)
Sodium
2312mg
(96%)
Potassium
510mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2416IU
(48%)
Vitamin C
9mg
(10%)
Calcium
167mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 1036 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 1036kcal | 52% |
| Carbohydrates | 88g | 29% |
| Protein | 29g | 58% |
| Fat | 64g | 98% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 213mg | 71% |
| Sodium | 2312mg | 96% |
| Potassium | 510mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2416IU | 48% |
| Vitamin C | 9mg | 10% |
| Calcium | 167mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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