Popeyes-Style Chicken Sandwich with Pickles
Equipment
- Mixing bowls At least two large bowls for marinating and dredging the chicken.
- Heavy-duty skillet or deep fryer A cast-iron skillet or Dutch oven works best for frying.
- Tongs To handle hot chicken safely.
- Wire rack with baking sheet Essential for resting fried chicken so it stays crispy.
- Thermometer A food thermometer helps monitor oil temperature (ideal: 325–350°F).
Ingredients
For the Chicken Marinade
- 2 boneless skinless chicken breasts (sliced in half horizontally to make 4 thinner fillets)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon hot sauce like Tabasco
For the Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon buttermilk for clumping texture
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
For Assembly
- 4 brioche buns lightly toasted
- 12 –16 pickle chips dill or spicy
- Butter for toasting buns optional
- Lettuce optional, but not traditional
Instructions
Marinate the Chicken
- Start by slicing the chicken breasts horizontally to make four thin cutlets. In a bowl, mix buttermilk, hot sauce, paprika, garlic powder, and cayenne. Submerge the chicken and cover. Let it marinate for at least 2 hours or overnight in the fridge for the best flavor and tenderness. This step mimics the juicy interior that Popeyes chicken is famous for.
Prepare the Breading
- In another large bowl, whisk together flour, cornstarch, baking powder, and all the seasonings. The cornstarch and baking powder combo is key to getting that signature crispy crunch. Add a tablespoon of buttermilk and toss lightly—it should create little clumps, which help give the fried chicken those signature craggy, crispy bits.
Heat the Oil
- Fill your skillet with about 2 inches of oil. Heat to 350°F. Monitor it closely—temperature control is crucial for an even golden-brown crust.
Dredge and Fry
- Take each marinated chicken fillet and dredge it in the flour mixture, pressing the clumps onto the surface. Fry two pieces at a time, without crowding the pan, until golden brown and internal temperature reaches 165°F (about 4–6 minutes per side). Place the fried chicken on a wire rack to drain and stay crisp.
Make the Spicy Mayo
- While the chicken is resting, mix all spicy mayo ingredients in a small bowl. Taste and adjust heat as needed.
Toast the Buns
- Melt a little butter in a pan or on a griddle, then toast the brioche buns cut-side down until golden brown. This adds a touch of richness and helps prevent the sauce from soaking through the bread.
Assemble the Sandwich
- Spread a generous layer of spicy mayo on both sides of each bun. Add a hot fried chicken piece, layer on pickles, and top with the other bun. Press lightly and serve immediately for maximum crunch.