Go Back

easy-popeyes-chicken-sandwich !!!

The sandwich is a crispy fried chicken breast, topped with pickles, slicked with your choice of mayo or spicy Cajun sauce, and nestled on a brioche bun. Alright, now for that chicken between those buns.Learn how to make a chicken sandwich from scratch that’s just as amazing as Popeye’s, but you don’t have to wait in line for it.
This Homemade Popeye’s Chicken Sandwich is a crispy, savory, fried chicken cutlet on a buttery brioche bun, topped with spicy mayo and tangy pickles.
Imprimer la recette Pin Recipe

Ingrédients
  

  • 2 chicken boneless skinless breasts pounded into ½ inch thickness, and cut in half
  • 1 cup buttermilk
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne powder

For the Flour Mix:

  • 1 ½ cups all purpose flour
  • ½ cup corn starch
  • 1 teaspoon paprika
  • ½ teaspoon cayenne powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

For the Spicy Mayo:

  • ½ cup mayonnaise
  • 2 teaspoons hot sauce
  • ½ teaspoon smoked paprika

For Assembling:

  • 4 brioche buns
  • 2 tablespoons butter
  • ½ cup dill pickles sliced

Instructions
 

  • To cook the chicken, Prepare your breading station. In a shallow dish, combine the buttermilk with salt, pepper, and cayenne powder. In a separate shallow dish, combine the flour with cornstarch, garlic powder, paprika, salt and pepper.
  • For extra flaky chicken sandwich, add a tablespoon or so of the buttermilk mixture to the flour mixture, and mix with your hands to create little clumps.
  • Dredge the chicken in the buttermilk mixture, followed by the flour mixture. Press the chicken into the flour mixture to make sure it sticks to the chicken.
  • Lightly shake off any excess flour, and place on a plate but do not pile the chicken.
  • Heat vegetable (or canola) oil to 350°F/180°C in a skillet or a deep fryer. And fry for 3-4 minutes per side, the chicken is ready when the internal temperature reaches 165°F/74°C.
  • To make the spicy mayo, whisk the ingredients in a small bowl, and set aside.
  • To toast the brioche buns, melt 1 tablespoon butter to a skillet on medium high heat, and place one bun cut in half cut-side down. Toast until they’re golden brown but not burnt. Repeat with the second bun.
  • To assemble the chicken sandwich, spread 1 tablespoon of spicy mayo on each half bun, then on the bottom bun layer dill pickle slices over the sauce, place the chicken on top of the pickles, and cover with the top half bun.

Notes

Tips and Tricks

  • Soak the Chicken. If you have time, let the chicken cutlets sit in the buttermilk mixture for 10 minutes or so. This will tenderize the meat somewhat and add lots of flavor. 
  • Adjust the spices. The amount of spices you add to your breading mixture is completely up to you. If you’re feeding kiddos, or If you don’t want it so spicy, leave out the cayenne or just use a pinch. Like it hot? Add more cayenne. 
  • Deep frying is best. You will get much better, crispier chicken if you use a deep fryer to make your cutlets. I find it easier to use too. You can fry in a deep skillet, or dutch oven as well. I know we all love our air fryers, but I wouldn’t suggest air frying this recipe. It just won’t be as good.
  • Make it yummier. You can add things to this sandwich to make it even more delicious! Try a slice of cheese, a few slices of bacon, or some pickled banana peppers.
  • Serve with Fries. A fried chicken sandwich is always better with fries! While you have the frier going, make some Homemade French Fries.
Note :
  • For an extra flaky and crispy chicken sandwich, add a tablespoon or so of the buttermilk mixture to the flour mixture and mix with your hands to create little clumps.
  • Make buttermilk. If you don’t have buttermilk, make your own. simply add a tablespoon of lemon juice or white vinegar to 1 cup of regular milk.
  • Adjust the heat. The amount of spices you add to your breading mixture is completely up to you. If you’re feeding kiddos, or If you don’t want it so spicy, leave out the cayenne or just use a pinch. Like it hot? Add more cayenne.
  • For an extra flaky and crispy chicken sandwich. Add a tablespoon or so of the buttermilk mixture to the flour mixture and mix with your hands to create little clumps.
  • Deep frying is best. You will get much better, crispier chicken if you use a deep fryer to make your cutlets. I find it easier to use too. You can fry in a deep skillet, or dutch oven as well.
  • Optional add-ons. Try a slice of cheese, a few slices of bacon, or some pickled banana peppers, also don’t forget to make some Homemade French Fries.