Copycat Popeye's Chicken Sandwich
This recipe focuses on preparing the flavorful, spiced buttermilk-marinated chicken breast for a copycat Popeye's Chicken Sandwich. It aims to replicate the tender, juicy interior and spiced crust of the famous fast-food item, forming the core component for a delicious sandwich.
Equipment
- 2 Mixing Bowls For marinating and breading
- 1 Heavy-bottomed pot or Dutch oven For deep-frying the chicken
- 1 Tongs For handling and frying chicken safely
- 1 Whisk For combining marinade and seasoning breading
- 1 Wire Rack with Baking Sheet For draining excess oil and keeping chicken crispy
Ingredients
Main
- For the Chicken:
- 2 chicken boneless skinless breasts
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Pat chicken breasts dry, then butterfly each breast or slice horizontally to create thinner, more even pieces suitable for frying.
- In a large mixing bowl, combine buttermilk, hot sauce, sweet paprika, garlic powder, onion powder, black pepper, and salt.
- Add the prepared chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.
- Prepare your breading station: In a separate wide, shallow bowl, whisk together all-purpose flour, cornstarch, and additional seasonings like cayenne pepper, more paprika, garlic powder, and salt (not listed in the provided ingredients but essential for flavor).
- Remove one chicken piece from the marinade, allowing excess liquid to drip off, then dredge thoroughly in the seasoned flour, pressing firmly to coat.
- For an extra crispy crust, dip the floured chicken piece back into the marinade briefly, then dredge again in the seasoned flour, ensuring a thick, craggy coating.
- Heat about 3-4 inches of a neutral oil (like peanut or vegetable oil) in a heavy-bottomed pot or Dutch oven to 325-350°F (163-177°C).
- Carefully lower the breaded chicken pieces into the hot oil, one or two at a time, avoiding overcrowding the pot.
- Fry for 6-8 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C), flipping halfway through if necessary.
- Remove fried chicken to a wire rack set over a baking sheet to drain excess oil. Season lightly with salt immediately after frying. Assemble with brioche buns, pickles, and spicy mayonnaise.
Notes
To achieve that signature Popeye's crisp, a double dredge technique is highly recommended. After the initial dredge in seasoned flour, dip the chicken back into the wet marinade briefly before a second dredge in flour; this creates more surface area for crispiness. Maintain your frying oil temperature between 325-350°F (163-177°C) for even cooking and a golden-brown crust without burning. Do not overcrowd the pot, which drops the oil temperature significantly. The buttermilk and hot sauce marinade is crucial for tenderizing the chicken and infusing it with flavor; an overnight marinade yields the best results. Remember to rest the fried chicken for a few minutes before serving to allow the juices to redistribute.