My copycat Popeyes chicken sandwich recipe is as tasty as the original, and it’s super easy to make at home along with that delicious spicy mayo! I smother juicy pieces of battered and deep-fried chicken in a creamy hot sauce then sandwich the whole thing between toasted brioche buns with plenty of pickles. Trust me, frying chicken doesn’t have to be scary with this easy chicken recipe!
Top Reader Review
This was amazing!!! The coating on the chicken was spectacular. It was just like Popeyes. My son and daughter were so impressed, they couldn’t stop talking about it.
Thank you for this recipe!! You’re a genius!!!
–
Popeyes Spicy Chicken Sandwich Recipe
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 start by marinating in a hot sauce and buttermilk combo to tenderize the chicken breasts, then coat them in a seasoned batter using a special blend of savory spices that bring the heat. A bit of cornstarch in the breading makes the fried chicken shatteringly crisp, and you know I couldn’t make this without my own special Popeyes chicken sandwich sauce!
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A Note on Spice
For a less spicy version of this Popeyes crispy chicken sandwich, omit the cayenne and leave the hot sauce out of the buttermilk marinade. For a spicier sandwich, double the cayenne!
Popeyes Chicken Sandwich Recipe
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
Ingredients
- 2 boneless, skinless chicken breasts (*)
- 4 cups vegetable oil (for frying)
For the Marinade:
- 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
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
- 2 teaspoons hot sauce
- 1 teaspoon honey
- ½ teaspoon garlic powder
For the Sandwiches:
- 2 tablespoons unsalted butter (¼ stick)
- 4 brioche buns
- 16 dill pickle slices
Instructions
Marinate the Chicken:
- Place the chicken breasts 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.2 boneless, skinless chicken breasts
- Remove the wrap and cut each breast in half to fit the bun.
- In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, black pepper, and salt.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
- Add in the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour, or up to overnight.
Batter the Chicken:
- In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.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
- Add in ¼ cup of the buttermilk mixture from the chicken and use a fork to stir until small clumps form.
- Bread the chicken in the flour mixture, pressing it into the chicken to create a thick crust.
- Refrigerate battered chicken pieces for 10 minutes.
Fry the Chicken:
- 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.
Make the Sauce:
- While the chicken cooks, stir together the mayonnaise, hot sauce, honey, and garlic powder to make the spicy mayo.½ cup mayonnaise, 2 teaspoons hot sauce, 1 teaspoon honey, ½ teaspoon garlic powder
Assemble the Sandwiches:
- 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 4 dill pickle slices, fried chicken, and another drizzle of spicy mayo.16 dill pickle slices
- Add the top bun and enjoy!
Notes
- I like to marinate the chicken overnight in the refrigerator in preparation for frying, but 1 hour is enough.
- Once breaded, let the chicken chill for at least 10 minutes. This helps the batter adhere to the chicken, so it stays put while frying.
- Allowing frying oil to come back to temp. between batches ensures every pieces cooks fully and evenly. If the oil is too cool, you’ll end up with soggy breading.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Spicy Chicken Sandwich Sauce
It wouldn’t be a Popeyes chicken sandwich without that spicy mayo sauce! It’s a simple mixture of mayonnaise, hot sauce, honey, and garlic powder. The honey gives it a hint of sweetness that balances out the spice and makes it hard to resist.
How to Make Popeyes Fried Chicken Sandwiches Step by Step
Prep the Chicken: Place 2 boneless, skinless chicken breasts on a cutting board and cover them with a piece of plastic wrap. Then use a meat mallet or heavy rolling pin to pound the chicken into an even thickness–this will help them cook evenly. Remove the wrap and cut each breast in half, to create 4 chicken sandwich patties.
Marinate the Chicken: Make the marinade 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. Then add the chicken pieces and toss to fully coat in the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour. If you want to prep ahead of time, you can marinate the chicken up to 8 hours (or overnight).
Make 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. Then add in ¼ cup of the buttermilk mixture from the chicken, and use a fork to stir until small clumps form.
Bread the Chicken: Fully coat each piece of chicken in the seasoned flour mixture, pressing it into the chicken to create a thick crust. This is what’s going to crisp up while frying to create a breaded crust. Refrigerate the chicken for 10 minutes to help the breading stick.
Fry the Chicken: While the chicken rests, heat 4 cups of vegetable oil in a Dutch oven (or another heavy-bottomed pot) until it reaches 350°F. Fry the chicken until crisp and golden on both sides, and the chicken is cooked through, about 3-5 minutes. Set the chicken on a paper towel lined plate to drain. I recommend cooking the chicken in batches so that each piece fries properly. If they’re too crowded, it will fry unevenly, leaving soft spots in the breading. Let the oil come back to temperature between batches.
Make the Spicy Mayo: 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 make the spicy chicken sandwich sauce.
Assemble the Sandwiches: Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat, and toast 4 brioche buns. To assemble, spread spicy mayo on the bottom bun, top with 4 dill pickle slices, a piece of fried chicken, another drizzle of spicy mayo, and finish with the top bun. Serve Popeye’s chicken sandwiches while fresh and hot!
How to Store and Reheat
Store: Store Popeyes chicken sandwiches in an airtight container in the refrigerator for up to 3 days. For best results, just store the patty, and assemble the rest of the sandwich fresh. The spicy mayo sauce will keep well in the fridge for up to 1 week.
Reheat: Reheat on the stovetop over medium heat until warmed through. Or warm it up in the Air Fryer at 375°F for about 8 minutes total.
Freezing: 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 oven for 7-8 minutes, until hot. Once hot, assemble the sandwiches.
More Chicken Sandwich Recipes to Try!
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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