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Popeye's Chicken Sandwich Recipe

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Prep Time 25 minutes
Cook Time 25 minutes
Servings 4
Calories 699 kcal

Ingredients
  

For the Chicken Marinade

  • 2 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt

For Breading

  • 1 cup flour
  • 1/2 cup corn starch
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper (optional)
  • 1 tsp salt
  • 1 tsp pepper

For Spicy Mayo

  • 1/2 cup mayonnaise
  • 1 tsp hot sauce
  • 1 tsp paprika or cajun or taco seasoning
  • 1/2 tsp garlic powder

For Assembly

  • 4 medium-sized brioche buns
  • Mayonnaise
  • sliced pickles
  • 3-4 cups canola oil for frying

Instructions
 

To Marinate Chicken

  • First, pound the chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun
  • In a large bowl, mix the buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken to the marinade and place in the fridge to marinate up to 24 hours or use right away.

To Prepare Chicken

  • Heat the oil to medium heat in a large heavy-duty skillet or pot until the temperature reaches 350F.
  • While the pan is heating, whisk together the flour, cornstarch, and spices in a medium shallow bowl. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it thoroughly with a fork.
  • Working with 1 piece of chicken at a time, remove the chicken from the marinade and dip it into the flour mixture. Dredge both sides to coat completely. Then dip it back into the buttermilk mixture and then back into the flour mixture, pressing the flour to help it coat the chicken.
  • Add the chicken to the pan and fry 3 to 5 minutes per side. The outside should be crispy and golden brown, and the internal temperature should be 165F. Remove the chicken breast from the oil and allow it to drain on a cooling rack over a baking sheet or on a paper-towel-lined plate. 

To Prepare Spicy Mayo Sauce

  • While the chicken is cooking, gather the spicy mayo ingredients. Whisk them together in a small bowl, and set aside. 

To Assemble the Chicken Sandwich

  • Melt 1 tablespoon butter in a large saucepan, and toast the buns face-down until they're golden and crisp.
  • Spread a tablespoon of the spicy mayo sauce onto both sides of the buns. Add a few pickles to the bottom of the bun, top with the chicken, and then cover with the top bun. Serve and enjoy.

Notes

  • If you don’t have buttermilk, simply add a tablespoon of white vinegar to whole milk and allow it to sit for a few minutes. This will make the milk curdle and become similar to buttermilk. 
  • Pound out each chicken breast until it's about a 1/2 inch thick. Then cut it in half crosswise so you end up with a chicken cutlet about the same size as your buns.