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popeyes chicken sandwich recipe

Popeyes Chicken Sandwich Recipe

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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1½ cups all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp black pepper
  • Neutral oil for frying (canola, vegetable, or peanut)
  • 4 brioche burger buns
  • Dill pickle slices
  • ½ cup mayonnaise
  • 1 tbsp Louisiana-style hot sauce
  • 1 tsp smoked paprika (for the mayo)
  • 1 tsp garlic powder (for the mayo)

Method
 

  1. Stir together the buttermilk and hot sauce in a bowl, submerge the chicken cutlets, cover, and refrigerate for at least 30 minutes.
  2. Mix the mayonnaise, Louisiana-style hot sauce, smoked paprika, and garlic powder in a small bowl until smooth; refrigerate until needed.
  3. Whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a wide shallow bowl.
  4. Press each chicken piece into the flour mixture on both sides, pressing firmly for a packed coating, then rest on a wire rack for 5 minutes.
  5. Heat 2 inches of neutral oil in a heavy skillet to 350°F (175°C) and fry 2 pieces at a time for 4 to 5 minutes per side until deep golden brown and 165°F (74°C) internal; rest on a wire rack.
  6. Toast the brioche buns cut-side down in a dry skillet for 1 to 2 minutes, spread the spiced mayo on both halves, add pickles, top with the fried chicken, and serve immediately.

Notes

The 30-minute brine is the minimum; if you have closer to 2 hours, the chicken will be noticeably more tender. The spiced mayo can be made up to 5 days in advance and stored in the fridge, which makes this a very fast weeknight assembly if you prep the sauce on the weekend.