Popeyes Spicy Chicken Sandwich
Juicy buttermilk-marinated chicken with a shatteringly crispy seasoned crust, tangy dill pickles, and creamy spicy mayo, all tucked inside a toasted brioche bun. This homemade copycat tastes just like the real thing, and honestly, it might taste even better because you control every single ingredient.
Equipment
- Large deep pot or cast iron Dutch oven - for frying, 6-quart or larger
- Instant-read meat thermometer - for checking both oil and chicken temperature
- Candy or deep-fry thermometer - to monitor oil throughout frying
- Meat mallet - or heavy rolling pin
- Two large shallow baking dishes or bowls - one for marinade, one for flour dredge
- Wire cooling rack - set over a baking sheet
- Tongs
- Paper towels
- Large ziplock bag or plastic wrap - for pounding chicken
- Small mixing bowl - for spicy mayo
- Whisk
- Spider strainer or slotted spoon - for removing chicken from oil
- Skillet or griddle - for toasting buns
Ingredients
- 2 large boneless, skinless chicken breasts - about 680g / 1.5 lbs total
- 1 cup buttermilk - 240ml
- 2 tablespoons hot sauce - Louisiana-style, such as Crystal or Frank's
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
For the Seasoned Flour Dredge
- 1 1/2 cups all-purpose flour - 190g
- 1/4 cup cornstarch - 30g
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
For the Spicy Mayo
- 1/2 cup mayonnaise - 120g
- 1 tablespoon hot sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1 teaspoon pickle juice - optional, but adds great tang
For Assembly
- 4 brioche burger buns
- 2 tablespoons unsalted butter - for toasting the buns
- 12-16 dill pickle chips
- neutral frying oil - canola or peanut, enough to fill a large pot or skillet 3 inches / 7.5cm deep
Instructions
- Pound chicken breasts to an even 1/2-inch thickness, then cut each crosswise in half to create 4 sandwich-sized pieces.
- Whisk together buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Add chicken, coat thoroughly, cover, and refrigerate for at least 1 hour, up to 24 hours.
- Combine mayonnaise, hot sauce, paprika, garlic powder, cayenne, onion powder, and pickle juice if using. Whisk until smooth. Cover and refrigerate until assembly.
- Whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Drizzle 3-4 tablespoons of the buttermilk marinade into the flour and stir with a fork until small clumps form.
- Remove chicken from marinade, letting excess drip off. Press firmly into the flour mixture, dip briefly back into the marinade, then press again into the flour. Place breaded chicken on a wire rack and rest for 10-15 minutes.
- Heat oil in a large deep pot to 350°F (175°C). Fry chicken in batches of 2 for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack.
- Melt butter in a skillet over medium heat. Toast the brioche buns cut-side down for 1-2 minutes until golden and crisp.
- Spread spicy mayo on both cut surfaces of each bun. Layer pickle chips on the bottom bun, place the fried chicken on top, and close with the top bun. Serve immediately.
Notes
- Don't skip the resting step after breading: Letting the breaded chicken sit on the rack for 10-15 minutes before frying gives the coating time to hydrate and bond with the surface, so it stays on during frying.
- Monitor oil temperature constantly: Between batches, let the oil come back up to 350°F (175°C) before adding more chicken. A kitchen thermometer is not optional here.
- Use cold marinated chicken: Bringing chicken straight from the fridge to the dredge (not room temperature) helps the coating adhere better.
- Don't move the chicken in the first 2 minutes: After lowering the chicken into the oil, leave it alone. Touching or moving it too soon can pull off the fresh crust.
- Season the mayo generously: The mayo needs to be flavorful enough to stand up against the bold breading. Taste it and adjust before assembling.
- Fry in a narrow, deep pot: Rather than a wide, shallow skillet, a narrow pot gives you more oil volume for better temperature stability between batches.
- Use a wire rack, not paper towels: Resting fried chicken on paper towels traps steam under the crust and softens it. A rack lets air circulate all around.
- Make it milder: Reduce the cayenne in both the marinade and flour to 1/4 teaspoon each, and swap the spicy mayo for regular mayo mixed with a little honey mustard.
- Air fryer alternative: Spray the double-dredged chicken generously on all sides with cooking spray and air fry at 400°F (200°C) for 18-20 minutes, flipping halfway.
- Storage tip: Store fried chicken pieces separately from the buns, pickles, and mayo. Assemble just before serving to keep the bun from getting soggy.