Popeye’s Chicken Sandwich
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.
Equipment
- 6-quart Dutch Oven or deep fryer
Ingredients
Chicken:
- 2 large boneless and skinless chicken breasts pounded into ½ inch thickness, and cut in half - around 16 ounces in total
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne powder
Breading:
- 1 ½ cups all purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Spicy Mayo:
- ½ cup mayonnaise
- 2 teaspoons hot sauce
- ½ teaspoon smoked paprika
Assembly:
- 4 brioche buns
- 2 tablespoons butter softened
- ½ cup dill pickles sliced
Instructions
- In a large bowl, combine the chicken with buttermilk, salt, pepper, and cayenne powder. Cover with plastic wrap and marinate in the fridge for at least 30 minutes and up to 24 hours.
- For the bread, in a shallow bowl, combine flour with cornstarch, paprika, cayenne powder, garlic powder, 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 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 Dutch oven or a deep fryer. Fry the chicken for 3-4 minutes per side, the chicken is ready when the internal temperature reaches 165°F (74°C).
- To make the spicy mayo, in a small bowl whisk mayonnaise with hot sauce and paprika, and set aside.
- To toast the brioche buns, slice them in half then melt 1 tablespoon butter to a skillet on medium-high heat, and place one bun cut in half cut-side down. Toast until they are 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. 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.
Video
Notes
- 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.
Nutrition
Serving: 1sandwich | Calories: 971kcal | Carbohydrates: 91g | Protein: 39g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 243mg | Sodium: 2057mg | Potassium: 542mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1563IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/popeyes-chicken-sandwich/