My copycat Popeyes chicken sandwich is so tasty and super easy to make at home! I smother juicy fried chicken in a creamy and delicious hot sauce and sandwich the whole thing between a toasted brioche bun. I love it spicy, but it’s easy to make mild for my kids, too. Frying chicken doesn’t have to be scary with this easy chicken recipe.
Popeyes Spicy Chicken Sandwich
Fast food is “fast” for a reason — it’s missing the TLC needed to turn a basic item into a delicious masterpiece. So I decided to make a homemade version of my fave Popeyes fried chicken sandwich that is ridiculously easy, and it might be even better than the original!
I used buttermilk to tenderize the chicken, and I seasoned it with hot sauce and a special blend of savory spices. A bit of cornstarch in the batter makes the chicken shatteringly crisp, and the creamy spicy mayo provides the perfect contrast. You know I couldn’t make this without my own special Popeyes chicken sandwich sauce!
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How to Store and Reheat
Store leftover Popeyes chicken sandwiches in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds, until hot. The mayo sauce will keep well in the fridge for up to 1 week.
How to Freeze
I do not recommend freezing assembled Popeyes chicken sandwiches. Instead, you can freeze the fried chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F for 7-8 minutes, until hot. Once hot, assemble the sandwiches.
Notes and Tips
- While I like to use chicken breasts, you can also use boneless, skinless chicken thighs.
- I like to marinate the chicken overnight in the refrigerator in preparation for frying.
- Use baking soda to tenderize your meat faster. Let your chicken breast fillets sit in a baking soda mixture of vinegar and seasoned salt before dipping it into the buttermilk marinade. You’ll get the most tender, juicy chicken!
- If you don’t have cornstarch at home, replace it with more flour and add 1 tablespoon of baking powder.
- For a less spicy version of this Popeye’s chicken sandwich, omit the cayenne. For a spicier sandwich, double it!
- Once breaded, let the chicken sit for at least 10 minutes to help the coating to better adhere to the chicken.
- Properly cooked chicken should be 165°F internally when checked with an instant-read thermometer.
- To keep the already cooked chicken warm while frying the rest, lay the pieces on a wire rack set in a rimmed baking sheet in a 200°F oven. This will help keep the chicken crisp.
Popeyes Chicken Sandwich Recipe
Ingredients
For the Marinade:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk (see note)
- 2 tablespoons hot sauce such as Frank's RedHot
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
For the Breading:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 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
For the Spicy Mayo:
- ½ cup mayonnaise store-bought or homemade
- 2 teaspoons hot sauce such as Frank's RedHot
- 1 teaspoon honey
- ½ teaspoon garlic powder
For Assembly:
- 4 cups vegetable oil for frying
- 2 tablespoons unsalted butter (¼ stick)
- 4 brioche buns
- 16 dill pickle slices
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
Instructions
- Place a chicken breast on a cutting board and cover with a piece of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness. Remove the wrap and cut the chicken in half to fit the bun. Repeat with the second chicken breast.2 boneless, skinless chicken breasts
- In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, pepper, and salt. Add in the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour and up to overnight.1 cup buttermilk, 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
- In a shallow bowl, whisk together the breading ingredients. Add in ¼ cup of the buttermilk mixture from the chicken and use a fork to stir until small clumps form.1 cup all-purpose flour, ½ cup cornstarch, 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
- Bread the chicken in the flour mixture, pressing it into the chicken to create a thick crust. Refrigerate for 10 minutes.
- While the chicken chills, heat the oil in a Dutch oven or other heavy-bottomed pot until it reaches 350°F.4 cups vegetable oil
- Fry the chicken, in batches if needed, until crisp and golden on both sides and the chicken is cooked through, about 3-5 minutes. Set on a paper towel lined plate to drain.
- While the chicken cooks, stir together the ingredients for the spicy mayo.½ cup mayonnaise, 2 teaspoons hot sauce, 1 teaspoon honey, ½ teaspoon garlic powder
- Melt the butter in a large skillet over medium high heat. Toast the buns until golden.2 tablespoons unsalted butter, 4 brioche buns
- To assemble, spread spicy mayo on the bottom bun, top with pickles, fried chicken, and another drizzle of spicy mayo. Add the top bun and enjoy!16 dill pickle slices
Notes
- DIY Buttermilk: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
How to Make a Popeyes Chicken Sandwich Step by Step
Pound the Chicken: Place a boneless, skinless chicken breast on a cutting board and cover with a piece of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness. Remove the wrap and cut the chicken in half to fit the bun. Repeat with the second chicken breast.
Marinate the Chicken: In a large bowl, whisk together 1 cup of buttermilk, 2 tablespoons of hot sauce, 1 teaspoon of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground black pepper, and 1 teaspoon of kosher salt. Add in the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour and up to overnight.
Mix the Breading: In a shallow bowl, whisk together 1 cup of all-purpose flour, ½ cup of cornstarch, 1 tablespoon of ground paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Add in ¼ cup of the buttermilk mixture from the chicken and use a fork to stir until small clumps form.
Bread the Chicken: Bread the chicken in the flour mixture, pressing it into the chicken to create a thick crust. Refrigerate for 10 minutes. While the chicken chills, heat 4 cups of vegetable oil in a Dutch oven or other heavy-bottomed pot until it reaches 350°F.
Fry the Chicken: Fry the chicken, in batches if needed, until crisp and golden on both sides and the chicken is cooked through, about 3-5 minutes. Set on a paper towel-lined plate to drain.
Mix the Chicken Sandwich Sauce: While the chicken cooks, stir together ½ cup of mayonnaise, 2 teaspoons of hot sauce, 1 teaspoon of honey, and ½ teaspoon of garlic powder to create the spicy mayo.
Assemble the Sandwiches: Melt 2 tablespoons of unsalted butter in a large skillet over medium high heat. Toast 4 brioche buns until golden. Spread spicy mayo on the bottom bun, top with pickles, fried chicken, and another drizzle of spicy mayo. Add the top bun and enjoy!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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