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Popeyes Chicken Sandwich Copycat

Crispy Popeyes chicken sandwich copycat on a toasted brioche bun with dill pickles and spicy honey mayo
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A homemade copycat of the legendary Popeyes fried chicken sandwich – juicy buttermilk-marinated chicken with a boldly seasoned craggly crust, deep-fried golden and served on a toasted brioche bun with dill pickles and spicy honey mayo.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
  • 1 cup buttermilk (or homemade: 1 cup milk minus 1 tablespoon, plus 1 tablespoon lemon juice – let sit 5 minutes)
  • 2 tablespoons hot sauce
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch (or replace with more flour plus 1 tablespoon baking powder)
  • 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
  • 1/2 cup mayonnaise
  • 2 teaspoons hot sauce
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 4 cups vegetable oil (for frying)
  • 2 tablespoons unsalted butter
  • 4 brioche buns
  • 16 dill pickle slices (4 per sandwich)

Instructions

  1. Place chicken breasts on a cutting board and cover with plastic wrap. Pound each breast to an even, uniform thickness. Remove plastic wrap and cut each breast in half crosswise to create 4 pieces that fit the brioche buns.
  2. In a large bowl, whisk together buttermilk, hot sauce, paprika, garlic powder, onion powder, black pepper, and salt. Add chicken pieces and toss to coat fully. Cover and refrigerate for at least 1 hour – overnight for deepest flavor and most tender result.
  3. In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly combined.
  4. Add 1/4 cup of the buttermilk marinade from the chicken bowl into the flour mixture. Stir with a fork until small clumps form throughout – these clumps create the signature Popeyes craggly crust.
  5. Remove each chicken piece from the marinade, letting excess drip off. Press each piece firmly into the flour mixture on all sides to build a thick, uneven crust with plenty of clumps adhering.
  6. Place all breaded pieces on a plate or wire rack and refrigerate for 10 minutes to help the breading fully adhere before frying.
  7. Heat 4 cups of vegetable oil in a Dutch oven or heavy-bottomed pot to exactly 350 degrees F. Use a thermometer throughout.
  8. Carefully lower chicken pieces into the oil in batches – never overcrowd. Fry 3 to 5 minutes until deeply golden and cooked through to 165 degrees F internal temperature.
  9. Transfer to a paper towel-lined plate or wire rack. Keep finished pieces warm on a wire rack in a 200 degree F oven while finishing remaining batches. Allow oil to return to 350 degrees F between every batch.
  10. While chicken fries, stir together mayonnaise, hot sauce, honey, and garlic powder until smooth. Adjust heat to taste.
  11. Melt butter in a skillet over medium-high heat. Toast brioche buns cut-side down until golden brown.
  12. Assemble each sandwich: spread spicy mayo on the bottom bun, add 4 dill pickle slices, place crispy fried chicken on top, drizzle with more spicy mayo, and cap with the top bun. Serve immediately.

Notes

  • Clumpy breading technique: Adding 1/4 cup buttermilk marinade to the flour and stirring to create clumps is the signature step that produces the iconic craggly, extra-crunchy Popeyes-style crust.
  • Never skip the 10-minute chill after breading – it allows the batter to fully adhere so the crust stays intact during frying.
  • Maintain oil at exactly 350 degrees F throughout – too low produces greasy breading, too hot burns the outside before the chicken cooks through.
  • Always allow oil to return fully to 350 degrees F between batches – adding cold chicken drops the temperature and leads to soft, oily breading.
  • Overnight marinade is strongly recommended for the juiciest, most flavorful result – 1 hour minimum.

Nutrition

Find it online: https://www.benefitiany.com/popeyes-chicken-sandwich-copycat/