Popeyes Chicken Sandwich RecipeJenny Park
Super crispy and juicy fried chicken on brioche buns with pickle chips smothered in a spicy sauce.
Equipment
- 1 Mixing bowl for dredging and marinating
- 1 Frying pan or deep pot for deep-frying
- 1 Tongs for safe handling of chicken
Ingredients
Main ingredients
- 1½ cups buttermilk for tenderizing and flavor
- 2 skinless chicken breasts small size, about 5 ounces each
- 1 cup flour for the crispy coating
- 3 tbsp cornstarch adds light crunch
- 1 tbsp smoked paprika for smoky flavor
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp salt for seasoning
- 2 cups fryer oil for deep frying
- ⅔ cup mayo for spicy mayo
- 2 tbsp hot sauce mixed in mayo
- 2 brioche buns lightly toasted
- ¼ cup pickle chips for crunch and tang
Instructions
Instructions
- Pound the chicken breasts to even thickness and slice each horizontally into 4 thin fillets.
- Place fillets into a bowl with buttermilk, cover and refrigerate for at least 1 hour.
- In a separate bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, and salt.
- Remove chicken from buttermilk, allow excess to drip off, then coat evenly in the flour mixture.
- Heat fryer oil to 350°F and fry chicken 4 to 5 minutes per side until golden brown and crispy. Drain on paper towels.
- Toast brioche buns in a pan or under a broiler until golden.
- Mix mayo and hot sauce to create spicy spread and slather on both sides of buns.
- Assemble sandwich with fried chicken and pickle chips. Serve immediately.
Notes
Serve hot. Store leftovers in the fridge for up to 2 days or freeze fried chicken fillets for later use.