Popeyes Copycat Chicken Sandwich

A closeup of a chicken sandwich that is fried with the seasonings of a popeyes sandwich on a brioche bun with a pickle.

Popeyes Copycat Chicken Sandwich

Save your money and whip up delicious Copycat Popeyes Chicken Sandwiches at home. The chicken marinates in seasoned buttermilk, breaded in perfectly seasoned flour and cornstarch mix to make super crispy and tender chicken sandwiches. Serve on soft brioche buns with pickles. You'll never want to go through a drive-thru again.

Course Main Course

Cuisine American

Keyword copycat popeyes chicken sandwich, popeyes chicken sandwich recipe, popeyes fried chicken sandwich

Prep Time 15

Cook Time 12

marinate the chicken 1

Total Time 28

Servings sandwiches

Calories 898kcal

Author Eileen Kelly

Equipment

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Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Whisk
Cast Iron Skillet
Instant Read Thermometer

Ingredients

4 boneless skinless chicken breasts
1 cup buttermilk
1 Tablespoon homemade Cajun seasoning store bought can be used or seasoned salt
2 teaspoon cracked black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons granulated white sugar
2 ½ cups all-purpose flour
½ cup corn starch
4 cups vegetable oil enough for frying
4 brioche buns
mayonnaise, optional topping
pickles, optional topping

Instructions

In a small bowl, make a seasoning mix and combine together Cajun seasoning, pepper, garlic powder, onion powder, and sugar. Set aside.
Whisk 1 Tablespoon of the prepared seasoning mix into the buttermilk.
Pour the buttermilk mixture over the chicken. Cover with plastic wrap and place in the refrigerator. Let the chicken marinade at least one hour to overnight.
When you are ready to fry the chicken, in a medium whisk together the remaining seasoning mix with the flour and cornstarch. Place 3-4 Tablespoons of the buttermilk marinade and stir it into the flour mix. You'll want to make chunky pieces of flour to give the chicken some good crispy bits.
Dredge the chicken in the flour mix and dip back into the buttermilk and dredge in the flour a second time. Press any of the chunky flour pieces into the chicken.
In a large heavy pot or deep frying pan add 4 cups of oil or enough to cover the chicken ¾ of the way. Heat the oil over medium high heat until a little flour dropped in the pan sizzles immediately.
Add 2 pieces of chicken to the hot oil and fry 5-6 minutes, flip and repeat with the other side.
Once cooked through, Remove the cooked chicken to a cooling rack and repeat with frying process with the remaining chicken.
To assemble the sandwich, spread mayonnaise on the brioche buns, add the chicken breasts, top with pickles, and top bun.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Thicker breasts might need more time and thinner might need less time. Use an instant-read meat thermometer to check the internal temperature of the chicken is at 165°F/174°C.

Note 2: The brioche buns can be toasted.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition