Popeyes Chicken Sandwich Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
11 mins
-
Inactive Time
30 mins
-
Total Time
56 mins
-
Servings
2 people
-
Calories
1414 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
Popeyes Chicken Sandwich Recipe
Description
This recipe begins by marinating skinless chicken breasts in buttermilk to tenderize and help the coating adhere. The dredging mixture blends flour, cornstarch, smoked paprika, garlic and onion powders, and salt. Adding some buttermilk into the flour mix creates little clusters that fry to crispy patches on the chicken's exterior. After coating, the chicken rests briefly before frying in hot oil until cooked through and crisped evenly on both sides.
The spicy mayo, made from mayonnaise and hot sauce, adds a creamy and slightly spicy layer. Pickle chips provide tang and crunch. Brioche buns are lightly toasted with mayonnaise spread inward to add flavor and prevent sogginess. This method ensures the sandwich remains crisp and flavorful when assembled.
The notes provide useful tips on making homemade buttermilk, adjusting spiciness in the chicken or sauce, and reheating leftovers while maintaining some crispiness. Allowing the coated chicken to rest enhances the crisp texture. The sandwich can be assembled immediately or with make-ahead components.
Ingredients
fried chicken
- 1½ cups buttermilk
- 2 chicken breasts small, about 5 ounces each, skinless
- 1 cup flour
- 3 tbsp cornstarch
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp salt
frying
- 2 cups frying oil
spicy mayo
- ⅔ cup mayonnaise
- 2 tbsp hot sauce
assembly
- 2 Brioche buns lightly toasted
- ¼ cup pickle chips
Instructions
- Pour buttermilk into a baking dish and add chicken breasts, turning to coat. Allow mixture to sit for 30 minutes.
- In another baking dish combine flour, cornstarch, paprika, garlic powder, onion powder, and salt. Whisk together.
- Drizzle a couple spoonfuls of buttermilk from the baking dish with the chicken into the baking dish with the flour mixture and gently stir together.
- Season each chicken breast with salt and dredge into the flour mixture, on both sides, until fully coated.
- Shake off any excess coating and transfer to a baking sheet lined with a cooling rack.
- While breaded chicken sits, preheat 3 inches oil in a large skillet to 350˚F.
- Carefully slide each chicken breast into the hot oil and fry for 5 to 6 minutes. Gently flip each piece of chicken and continue frying for an additional 4 to 5 minutes or until golden brown, crispy and cooked through.
- Transfer cooked chicken onto a clean baking sheet lined with a cooling rack. Season with salt.
- Combine mayo and hot sauce into a small mixing bowl and whisk together until thoroughly combined.
- To assemble spread the spicy mayo on the tops and bottoms of each bun. Place pickles on top of the bottom bun and top with a piece of fried chicken. Place top buns over chicken and gently press. Serve immediately!
Notes
- If buttermilk is unavailable, create a substitute by adding 1 teaspoon lemon juice to milk and letting it sit briefly before use.
- Adding some buttermilk to the flour mix creates crispy clusters in the coating for texture.
- You can adjust spiciness by adding hot sauce to buttermilk or cayenne pepper to the dredging mix.
- Fried chicken can be made ahead and stored refrigerated up to 3 days; reheat in oven to restore crispness.
- Spicy mayo can be prepared up to a week in advance and kept refrigerated.
- Resting the coated chicken before frying helps the coating adhere and creates a crunchier crust.
- Lightly toasting buns with mayonnaise spread on the inside adds flavor and prevents sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 1414 kcal
% Daily Value*
| Calories | 1414kcal | 71% |
| Carbohydrates | 113g | 38% |
| Protein | 48g | 96% |
| Fat | 85g | 131% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 267mg | 89% |
| Sodium | 3431mg | 143% |
| Potassium | 887mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 2856IU | 57% |
| Vitamin C | 12mg | 13% |
| Calcium | 301mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
