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4.7 from 51 votes

Popeyes Chicken Sandwich Recipe

My copycat Popeyes chicken sandwich is so tasty and super easy to make at home! Frying chicken doesn't have to be scary!

Prep Time
30 mins
Cook Time
30 mins
Marinating Time
1 hr 10 mins
Total Time
2 hrs
Servings: 4 sandwiches
Calories: 1036 kcal
Course: Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Bread the chicken in the flour mixture, pressing it into the chicken to create a thick crust. Refrigerate for 10 minutes.
  5. While the chicken chills, heat the oil in a Dutch oven or other heavy-bottomed pot until it reaches 350°F.
  6. 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.
  7. While the chicken cooks, stir together the ingredients for the spicy mayo.
  8. Melt the butter in a large skillet over medium high heat. Toast the buns until golden.
  9. 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

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

% 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.