Copycat Popeyes Chicken Sandwich
What better way than to make a fried chicken sandwich that rivals Popeyes’ chicken sandwich? Buttermilk fried chicken layered in a Japanese milk bun, black garlic mayo, and homemade pickles. This is fine.
Look no further for the original Copycat Popeyes Chicken Sandwich! The classic chicken sandwich is made with a toasted brioche bun, crispy fried chicken breast, barrel pickles, and mayonnaise. I show you how to perfect this chicken sandwich recipe from a Louisiana kitchen!
To celebrate, I’m recreating the Copycat Popeyes Chicken Sandwich for all of us who don’t feel like having to deal with a mosh pit of people just to get one.
I don’t go to Popeyes very often, but there is one literally two blocks from our new house that we are renovating. It’s so close that you can smell the fried chicken when you’re standing in front of my house. Dear Lord, how will I live this new life? I decided to deviate from the norm and instead saw this juicy photo plastered. I decided to try. Insert window screeching brake sound. (When it went viral months later, I realized it was being tested at select Popeyes in Atlanta.)
It easily beats Po’ Boy by a long shot. However, I think it indicates the respect it received. You can’t argue with that! So if you prefer to make your version at home until the buzz dies down, I’ve created a great recipe to try!
The Famous Copycat Popeyes Chicken Sandwich
A few important things you may want to know before making this recipe:
A candy thermometer is crucial so you can monitor and adjust the oil temperature as you go. You may be a master at roasting chicken, but if you’re like me, a thermometer will come in handy.
Keep a spider/skimmer handy as well to remove all the fallen bread that gets burnt in your grease.
It’s ideal if you marinate the chicken at least the night before, but a full 24 hours is ideal.
Let’s talk spices—the better the quality, the better this dish (and all dishes). I love Penzey’s spices and I slowly started buying them when I ran out of the cheaper version. Not only are they more expensive, but they’re also less accessible because they’re not in grocery stores.
How to Make Copycat Popeyes Chicken Sandwich Recipe at Home with Step-by-Step Tutorial
We love chicken recipes! Try our boneless chicken wings or crispy chicken tenders with homemade biscuits and fries (fast-food style!).
And if you like sauce dipping, try our Spicy Mayo or Chick-fil-A Sauce paired with Chick-fil-A Copycat Popeyes Chicken Sandwich. We’ve also created a new fried chicken recipe after the famous Zaxby Chicken and their Honey Mustard Sauce, so if you’re a fan of fast-food restaurants, give them a try!
This is truly one of the best fried chicken recipes I’ve ever made, and to be clear, I had the original sandwich when I made this Copycat Popeyes Chicken Sandwich, so you can be sure there was a lot of experimentation involved. Perfecting this recipe (Let’s just say we’ve been eating fried chicken for days).
As ironic as it sounds, Popeyes Louisiana Kitchen was called Popeyes Chicken and Biscuits. This American fast-food restaurant was founded in New Orleans, Louisiana, in 1972 and is one of America’s favorite fried chicken restaurants today!
Copycat Popeyes Chicken Sandwich
So, how do you make a Copycat Popeyes Chicken Sandwich? Can you believe I watched this behind-the-scenes video of the Copycat Popeyes Chicken Sandwich from the Popeyes restaurant?
The process is eye-opening and different from a typical buttermilk fried chicken recipe. To make the juicy chicken, the chicken is first marinated (newsflash, not in buttermilk), then dipped in a thick yellow butter to make the bread sticky, and finally deep-fried in oil.
Truth: Believe it or not, I even bought MSG while making this fried chicken recipe, but my husband refused to eat it with MSG, so I found a better alternative (seasoned salt).
Popeyes Fried Chicken
As a result, my quick-meat tenderizer works to marinate chicken in minutes because baking soda and vinegar are the secret to quick meat tenderness! Additionally, I wanted an egg slurry like in the Popeyes video that helped with the egg and turmeric. Luckily, I was able to get the wet batter consistency from this Chinese Chicken Finger recipe.
I love recreating Copycat Popeyes Chicken Sandwich and am happy to bring you another successful copycat! Excited to hear your feedback! Leave me a comment below! Now let’s make fried chicken!
Tips on How to Make Fried Chicken:
Go easy on red spices like cayenne and paprika; adding too much will result in a dark brown chicken coating when fried. Arrange your fried chicken pieces on a sheet pan on a wire cooling rack and keep warm in the oven while frying the batch. It creates a crispy crust and keeps the chicken warm. Cornstarch makes a good fried chicken crust. Use 1/2 cup for every 2 1/2 cups of flour.
I don’t recommend splitting it 50-50 with all-purpose flour because the crust can be rather dry. To make a spicy Copycat Popeyes Chicken Sandwich, make a spicy mayo sauce using 1/2 cup mayo, 1 teaspoon hot sauce, 1 teaspoon paprika or taco seasoning, and 1/2 teaspoon garlic powder.
Make your buttermilk by curdling 3/4 cup regular milk with 2 tablespoons vinegar. It’s also handy if you run out of buttermilk and need it for a recipe.
Toast the brioche buns in an ungreased skillet. No need to add extra calories if the inside is fully charred without excess grease.
Easy Tools to Make Copycat Popeyes Chicken Sandwich at Home:
- 12-inch cast iron pan – Toast brioche buns.
- Heavy Dutch oven pot – Chicken deep fry.
- Metal tongs – To remove fried chicken.
- Wire whisk – To combine eggs and buttermilk.
More Fried Chicken Recipes:
- Sizzling Chicken and Cheese (TCI Friday’s Copycat)
- Alice Springs Chicken (Outback Copycat)
- Boneless Chicken Wings
- Copycat Chick-fil-A Chicken Sandwich
- Chinese Chicken Fingers
- General Tso’s Chicken Recipe
How to Make Copycat Popeyes Chicken Sandwich at Home with Step-by-Step Tutorial
Copycat Popeyes Chicken Sandwich Recipe
That we put our name in the hat because I think we can do better. [MUSIC] So yeah, that’s right, rival’s rival. I’m just kidding, we’re not rivals. This is not a sponsored post. This is not endorsed by Popeyes or anything like that. It’s a remake that I think could do better. That should take care of the legal stuff, right?
I love pitting myself against corporations, am I right? Jokes, please lawyers, please I beg you. Let’s just cut the chatter and let’s figure out how to make it, shall we? I can’t believe I’m doing this. Got the bag for field research. There are only two pickles which leaves a huge blank space for what we might assume to be spices here. It’s not that spicy and I’m white, so ok, I get it. So to kick things off, I started by making my Japanese milk buns, which is my burger bun recipe. If you haven’t seen it already, the link is in the description. And I baked them and all of them.
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
Serves: 12 Chicken Sandwiches
Author: Aliona Demianchuk
Look no further for the original Copycat Popeyes Chicken Sandwich! The classic chicken sandwich is made with a toasted brioche bun, crispy fried chicken breast, barrel pickles, and mayonnaise.
Equipment:
- Frying pan
- 3 Mixing bowls
Materials:
Chicken Marinade:
- 2 1/2 pounds chicken breasts (3 chicken breasts)
- 1 teaspoon seasoned salt (Lori)
- 1 teaspoon baking soda
- 2 tablespoons white distilled vinegar
- 2 cups water
Wet Pie:
- 4 eggs
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/4 cup buttermilk
- 1 teaspoon turmeric
Breading:
- 2 1/2 cups flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon pepper
- 1 tablespoon seasoned salt
- 3 teaspoons salt
- 1 teaspoon adobo seasoning
- 2 teaspoons white pepper
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons sugar
Chicken Sandwich:
- 12 brioche buns (toasted)
- 12 ounces hamburger dill pickles (chopped)
- 4 cups canola oil for deep frying
- 1/2 cup mayo (divided)
Instructions:
How to Make Copycat Popeyes Chicken Sandwich at Home:
How to Carve Chicken Breasts for Deep Fried Chicken Sandwiches Like Popeyes:
Cut each chicken breast in half crosswise. Then cut each piece in half to make 4 fillets from each chicken breast. (You should have 12 pieces together.) Pound the pieces to 1/2″ thick with a meat mallet if necessary.
Marinate the chicken breasts in a solution of water, baking soda, seasoned salt, and vinegar.
Marinate the chicken in the chicken marinade for 20 minutes.
Meanwhile, prepare the wet pita and keep it aside. Combine the bread-making ingredients in another bowl and keep aside.
Begin by preheating oil in a deep frying pan to 350°F over medium heat.
Drain the chicken from the marinade. Dip each piece in the egg batter and then into the breading. Shred the chicken well and shake off the excess flour.
To make the sandwich: Spread 1 tablespoon of mayo on each bun. Top the bottom bun with the fried chicken and top with 2 pickles. Enjoy!
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Toast Buns in a Skillet: Place the buns side down in a preheated skillet over high heat and toast only the insides.
Toast Buns in the Oven: Set the buns aside and broil until toasted.
Pickles: Pickles on bread and chips are very sweet
Just use some other seasonings that go together, and you’ve got your marinade easy. It doesn’t take 4 to 6 boneless skinless chicken thighs. A quick note about the chicken thighs: for one, you want to make sure these are some big boys. Don’t use small chicken thighs. Use the biggest ones you can get, and don’t trim off too much fat. You want some of that fat for the juicy sauce. You know what I’m talking about. Add to the marinade, toss them around, making sure they are submerged, cover in plastic wrap, and then refrigerate to marinate for at least an hour or overnight. I find they are much better overnight.
Ok, so once your chicken is marinated, we are ready to start our dredge. For my 3 cups, we’re going to need 395 grams of all-purpose flour, and to that, you’re going to add two and a half teaspoons or 13 grams of kosher salt, one and a half teaspoons or six grams of smoked paprika, 2 teaspoons or seven grams of garlic powder, one teaspoon or four grams of oyster mushroom powder as in the upcoming video, optional 1/2 teaspoon or two grams of freshly ground black pepper, and 1 teaspoon or four grams of red pepper if you want it spicy. Whisk together until well combined.
Ok, so now we are ready for dredging. The first thing I like to do to promote some flaky bits is drizzle a few spoonfuls of the buttermilk marinade into the batter, and it will help get some extra flaky bits on your chicken. You need to get every crack coated in flour. Then, once the chickens are completely coated, shake off the excess and set aside on a baking sheet, and then repeat with the rest of the chickens. That’s it.
Take a large deep pan or a medium-sized pot and fill it halfway with oil for frying. You should have some depth to it; you don’t want it only an inch long. I’d say at least a few inches of oil. Fit a fry thermometer or a candy thermometer, and please don’t fill your pot beyond that. I’m here, I recommend, please, I don’t want to hear about any fire, ok? Please be careful, and then heat your oil to about 350 degrees F or 176 degrees C. When you drop your breaded chicken pieces, be careful to make sure the oil splatters.
Remove from heat and then roast for 6 to 10 minutes or until golden brown and the internal temperature registers 165°F or 73°C, trying to maintain that temperature. Your chicken is done; place it on a wire rack until you know it’s scorching hot. Quick note: please don’t crowd all the chicken in your fryer; just do it 1 or 2 pieces at a time.
Mayo: Duke’s mayo works well here.
How to get crispy skin on crispy chicken: Use a deep bowl and pat and fold the breading onto the chicken, pressing firmly. Rotate and repeat two more times. Shake off excess flour; the chicken should have a crumbly texture.
First, start with 3/4 cup (177 ml) of mayonnaise. Add 8 cloves of black garlic, pureed. I spread it with my knife because it’s too soft. Add 1 tablespoon (16 grams) of spicy hot sauce. I smoke 1 tsp or 5 grams. Add some homemade lacto-fermented habanero sauce, kosher salt, and a little lemon juice to taste. Mix it, and you’ve got it.
Let’s talk pickles. I complained about cutting them that way because it doesn’t fit the bun very well. So, I thought, why cut them that way when you can use the space more efficiently by cutting them lengthwise? On the planks, you can cut them as thick as you want, maybe a little over a quarter of an inch thick. Then it will be easier to layer them in there, but each to their own.
Assembly time. The first rule is always to toast your bun. Generously apply your mayo to the lower bun. There’s nothing wrong with applying a lot. I like lots of shingles in your pickle, and please, no bald spots. Please don’t be afraid to be generous with the top bun. I put the mayo a little thicker in the middle because when you press that bun, it will spread.
So we’ll give Copycat Popeyes Chicken Sandwich another try. Here we go and listen carefully. Now, listen to this for my sandwich. Listen, yeah, I haven’t gotten to it yet. You hear that crispy “whoo”? It’s ok. So I got it a little bit biased. I don’t have anyone here to taste it, so it’s hard for me to be like, “Oh well,” but look at it. I mean, the other sandwich is a pretty good bun in my opinion. Very chewy; I want it soft. It doesn’t have enough pickles.
Every bite should have pickles. You want to get every ingredient in one bite in a way that’s more delicious because that dark meat chicken thigh, I think if it’s fresh, can’t even come close to crispy. It’s a Copycat Popeyes Chicken Sandwich you know you don’t want to make it at home. Okay, I’m not judging you. I’m just saying mine’s good, but you wanna know what else could be good? Or friends, and that’s it. Then learn how to make the best Copycat Popeyes Chicken Sandwich. Hello has achieved a huge milestone.
