Name: Copycat Popeyes Chicken Sandwich
Prep time: 15 min
Cook time: 12 min
Total time: 12 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1 cup buttermilk; 1 tablespoon cajun seasoning or seasoned salt; 2 teaspoons fresh black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons sugar; 2 ½ cups flour; ½ cup cornstarch; Vegetable oil for frying; 4 brioche buns; Mayo and pickles, optional

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Ultra crispy, perfectly seasoned with a spicy kick, and nestled in a toasted brioche bun complete with a crispy dill pickle for a satisfying bite, this Copycat Popeyes Chicken Sandwich is the ultimate make-at-home version that may be better than the original.

If you’ve experienced the Popeyes chicken sandwich phenomenon that happened a few years ago with people waiting in long lines to get their hands on this spectacularly tasty chicken sandwich, then you’ll want to hang on to this recipe so you can make it yourself.

When you master this copycat recipe (and it’s actually pretty easy!) don’t be surprised when your family requests this Popeyes chicken sandwich on the regular.

Why Is Popeyes Chicken Sandwich So Popular?

Why the chicken sandwich is so popular is, in my opinion, because not only is the boneless chicken breast tender but it’s encased in a highly seasoned batter that’s been deep fried to a thick and crunchy perfection.

Then, Popeyes upped the game and didn’t use a regular old hamburger bun as a hand holder for this sandwich, they used a brioche bun. A brioche bun is a buttery sweet French pastry bun that’s soft and golden. They toast it so it’s warm and cozy before they snuggle in the fried chicken.

But wait! Wait about condiments? Well, they thought of that, too. When ordering the Popeyes chicken sandwich, you can choose between regular mayonnaise or spicy mayonnaise. (I always opt for spicy mayonnaise!) They slather that right on the warm and toasty brioche bun before inserting the crispy chicken.

The final ingredient that makes the Popeyes chicken sandwich so popular is the crispy dill pickle slices they include. Depending on where they place them in the sandwich, they may be hidden and you don’t notice them until you take a bite. Then you’re met with that familiar tart, vinegary and crunchy bite of pickle that mingles perfectly with the chicken, buttery bun, spicy mayo, and crunchy batter. Outrageously delicious!

It’s a brilliant combination. The entire anatomy of this take-out menu item is what helped to make the Popeyes chicken sandwich so popular. It’s also the reason this copycat recipe version exists!

Ingredients Needed

Chicken Breasts – You’ll need boneless and skinless chicken breasts. Go for the thicker cuts, not the skinny ones.
Buttermilk – Needed for the marinade.
Flour – Use regular all-purpose flour to help create the coating for the chicken.
Cornstarch – This will be mixed with the flour dredge to make it thick and sticky.
Spices – You’ll need cajun seasoning, onion powder, garlic powder, sugar, salt, and pepper.
Brioche Buns – These buttery buns hold the fried chicken.
Vegetable Oil – This is needed to fry the chicken.
Mayonnaise – Needed to create the spicy condiment, or use it plain.
Dill Pickle Slices – For garnish.

How To Make Copycat Popeyes Chicken Sandwich

Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.

Trim chicken breasts and pound them to tenderize.
Mix the spicy powdered seasoning and add 1 tablespoon to the buttermilk. Set the dry seasoning aside for later use.
Pour the seasoned buttermilk over the chicken and marinate for at least an hour, or overnight in the fridge.
When you are ready to fry, combine the remaining seasoning mix with the flour and cornstarch and whisk to combine. Add a splash of the buttermilk marinade in with the flour mixture to create some chunky bits for a thicker coating.
Dredge the chicken in the flour mix and dip it back into the buttermilk and dredge in the flour a second time.
Heat 4 cups of vegetable oil in a deep frying pan over medium heat.
Carefully add a few pieces of the dredged and coated chicken to the frying pan. Fry for approximately 5 minutes on each side. Use long-handled tongs to flip the chicken.
Check for doneness by using a meat thermometer to make sure your chicken is at 165 degrees F before removing it from the oil.
Remove your chicken breasts from the oil and onto a cooling rack. Repeat with the remaining chicken breasts.

How To Assemble The Sandwiches

Butter the brioche buns and toast them in a skillet or under the broiler. (Optional)
Spread plain mayo or spicy mayo on the toasted buns.
Add the crispy fried chicken breast.
Pile on as many pickle slices as you like and add the top bun before serving.

Seasoning Substitutions

If you don’t have cajun seasoning on hand, you can substitute it with a little paprika and chili powder along with the other pantry staple seasoning listed in the recipe.

What Kind Of Oil Should I Use For Frying?

The recipe calls for vegetable oil but you can also use canola oil or peanut oil.

Bun Substitutions

While the brioche bun is the “official” Popeye bun for this fried chicken sandwich, you can also use a regular hamburger bun, an onion bun, or even a Kaiser roll.

How Do I Make Spicy Mayonnaise?

The easiest way to make spicy mayonnaise is to stir in a few dashes of hot sauce or Sriracha. Start small and add a little more hot sauce, tasting as you go, depending on how spicy you like it.

What To Serve With Copycat Popeyes Chicken Sandwich

Make a full meal with these classic side items that pair perfectly with a fried chicken sandwich.

Coleslaw

French Fries

Onion Rings

More Copycat Recipes

Copycat Starbucks Birthday Cake Frappuccino

Copycat Starbucks Mini Lemon Loaves

Copycat Cheesecake Factory Pumpkin Cheesecake

Copycat PF Changs Garlic Noodles

Copycat Cracker Barrel Cinnamon Apples

Copycat KFC Biscuits

Serves 4

Copycat Popeyes Chicken Sandwich

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 12 minutes

Ingredients

4 boneless skinless chicken breasts
1 cup buttermilk
1 tablespoon cajun seasoning or seasoned salt
2 teaspoons fresh black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sugar
2 ½ cups flour
½ cup cornstarch
Vegetable oil for frying
4 brioche buns
Mayo and pickles, optional

Instructions

Gather all of the ingredients.
Pound out the chicken breasts lightly and trim any fat off them if needed.
In a small bowl combine the cajun seasoning, pepper, garlic powder, onion powder, and sugar.
To the 1 cup of buttermilk add 1 tablespoon of the seasoning mix.
Pour the buttermilk mixture over the chicken.
Let the chicken marinate for 1 hour up to overnight.
When you are ready to fry combine the remaining seasoning mix with the flour and cornstarch and whisk to combine.
Take 3-4 tablespoons of the buttermilk marinade and stir it into the flour mix, you want to make chunky pieces of flour to give the chicken some good crispy bits.
Dredge the chicken in the flour mix and dip it back into the buttermilk and dredge in the flour a second time. Really try to 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 your oil and fry for 5-6 minutes, flip and repeat with the other side. Thicker breasts might need more time and thinner might need less, use a meat thermometer to check and make sure your chicken is at 165 degrees.
Remove the chicken breasts to a cooling rack and repeat with the remaining chicken breasts.
Time to assemble the sandwiches.
You can put them right on the brioche buns and serve.
You can take it a step further and butter the buns and toast them in a pan.
If you like spread the buns with mayo and add some thick pickle slices.
Serve!

Notes

Tips and Tricks

This chicken can be marinated for just an hour or covered and placed in the refrigerator overnight.
I like to use cajun seasoning but seasoning salt or even just paprika will also work.
You can use vegetable oil, canola oil, or peanut oil for frying.
Brioche buns are the best for a true copy cat but any hamburger bun you like will work.
Add some hot sauce to your mayo for a spicy version.
I like to serve these with coleslaw and seasoned french fries for a true drive-thru copycat.