Copycat Fried Chicken Sandwich

I tried to make a copycat Popeyes fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A. So you get the best of both worlds and what's more, this DIY version never runs out, not even on Sundays.

Print Recipe

Prep Time 20

Cook Time 5

Total Time 2 40

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 5293.4 kcal

Equipment

1 Deep fryer or large heavy-bottomed pot For safely deep-frying the chicken.
3 Mixing Bowls For marinade, dry breading, and egg wash.
1 Wire Rack For resting breaded chicken and draining fried chicken.
1 Whisk For combining marinades, breading, and wash mixtures.
1 Instant-Read Thermometer Essential for precise oil temperature control and checking chicken doneness.

Ingredients

Main

1 cup buttermilk
2 teaspoons kosher salt
1 dash hot sauce or to taste
1 tablespoon dry ranch dressing mix such as Hidden Valley Ranch®
4 5 ounce skinless, boneless chicken breast halves
1 ⅓ cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons cayenne pepper Optional
1 tablespoon dry ranch dressing mix such as Hidden Valley Ranch®
1 large egg beaten
½ cup buttermilk
¼ cup milk
canola oil for frying
4 soft hamburger buns toasted and buttered
6 tablespoons mayonnaise or to taste
12 dill pickle slices or to taste

Instructions

Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.
Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.
Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.

Notes

Buttermilk is crucial here; it not only tenderizes the chicken but also acts as a binder for the breading and infuses a subtle tang. Ensure the chicken marinates for at least 2 hours, preferably 4, for maximum flavor and tenderness. The double-breading technique, followed by a brief rest on a wire rack, is paramount for achieving a robust, crispy crust that adheres well. Maintain oil temperature between 350-375°F (175-190°C) to prevent greasy or burnt chicken. Do not overcrowd the fryer. After frying, resting the chicken on crinkled aluminum foil helps drain excess oil while preserving crispness. For an elevated touch, consider making a quick pickle with the dill slices.