Copycat Popeyes Chicken Sandwich Recipe Crispy at Home Easy!
Ingredients
For the Chicken Marinade
- 2 boneless, skinless chicken breasts (about 1 pound), sliced in half horizontally.
- 2 cups buttermilk.
- 1 tablespoon hot sauce.
- 1 teaspoon kosher salt.
- 1 teaspoon black pepper.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1 teaspoon paprika.
For the Crispy Coating
- 2 cups all-purpose flour.
- ½ cup cornstarch.
- 1 tablespoon paprika.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1 teaspoon cayenne pepper.
- 1 teaspoon kosher salt.
- 1 teaspoon black pepper.
- ½ teaspoon baking powder.
For Frying
- Vegetable oil, peanut oil, or canola oil (about 6 cups for deep frying).
For Assembly
- 4 brioche buns.
- 4 tablespoons mayonnaise.
- 12 dill pickle slices.
- 2 tablespoons melted butter (for toasting buns).
Optional Ingredients
- Extra hot sauce.
- Spicy mayonnaise.
- Lettuce.
- Tomato slices.
- Pepper jack cheese.
- Honey for a sweet-spicy flavor.
Equipment Needed
- Large mixing bowl.
- Medium mixing bowl.
- Measuring cups and spoons.
- Whisk.
- Tongs.
- Cutting board.
- Sharp knife.
- Large heavy-bottomed pot or Dutch oven.
- Deep-fry thermometer.
- Cooling rack.
- Baking sheet.
- Paper towels.
- Small skillet or griddle for toasting buns.
- Instant-read meat thermometer (recommended).
Step-by-Step Instructions
Step 1: Prepare the Chicken
Slice each chicken breast in half horizontally to create four even pieces.
Place them into a large bowl with buttermilk, hot sauce, salt, pepper, garlic powder, onion powder, and paprika.
Mix well until the chicken is fully coated.
Cover and refrigerate for at least 4 hours or overnight.
A longer marinade creates juicier chicken with more flavor.
Step 2: Make the Seasoned Flour
In another bowl, whisk together.
Flour.
Cornstarch.
Paprika.
Garlic powder.
Onion powder.
Cayenne.
Salt.
Black pepper.
Baking powder.
For extra crispy texture, drizzle 2 tablespoons of the marinade into the flour and gently mix with your fingers until small crumbs form.
Those little flour clumps create the signature crunchy coating.
Step 3: Bread the Chicken
Remove one chicken piece from the marinade.
Allow the excess marinade to drip off.
Press the chicken firmly into the seasoned flour.
Flip several times while pressing the coating onto every side.
Let the breaded chicken rest on a wire rack for 10 minutes.
The coating should look thick and fully cover the chicken.
Don’t shake off too much flour. A generous coating creates the crispy crust.
Step 4: Heat the Oil
Pour oil into a heavy pot until it’s about 2½ to 3 inches deep.
Heat the oil to 350°F.
Use a thermometer to maintain the temperature between 340°F and 350°F during frying.
If the oil gets too hot, the outside burns before the inside cooks.
If it’s too cool, the coating absorbs excess oil.
Step 5: Fry the Chicken
Carefully lower one or two pieces into the hot oil.
Do not overcrowd the pot.
Cook for about 6–8 minutes per side, depending on thickness.
The internal temperature should reach 165°F.
Transfer the cooked chicken to a cooling rack.
The crust should be deep golden brown, crispy, and firm.
Step 6: Toast the Brioche Buns
Brush the cut sides of the buns with melted butter.
Toast them in a skillet over medium heat for about 1–2 minutes.
The inside should be lightly golden while remaining soft.
Step 7: Assemble the Sandwich
Spread mayonnaise on both toasted bun halves.
Place three pickle slices on the bottom bun.
Add the crispy fried chicken.
Top with the remaining bun.
Serve immediately while hot and crispy.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Chicken – $6.00.
Buttermilk – $1.50.
Flour & Seasonings – $2.25.
Brioche Buns – $3.50.
Pickles & Mayonnaise – $2.25.
Frying Oil (estimated usage) – $2.50.
Estimated Total Recipe Cost
Approximately $18.00 USD.
Estimated Cost Per Serving
Approximately $4.50 USD per serving.
