Description
This sandwich is a beautiful combination of textures and flavors. At its core, it features a large boneless chicken breast. The meat is tenderized, marinated, breaded, and deep-fried. The resulting crust is beautifully jagged and flaky.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts, halved and pounded to about ½-inch thick
- 2 cups buttermilk
- 1 tbsp hot sauce
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
For the Crispy Coating
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp dried oregano
For Frying
- Vegetable or peanut oil, for deep frying
For the Spicy Mayo
- ½ cup mayonnaise
- 1 tbsp hot sauce
- 1 tsp paprika
- ½ tsp garlic powder
- 1 tsp lemon juice
For Assembly
- 4 brioche buns
- 8–12 dill pickle slices
- Butter, for toasting the buns
Instructions
1. Marinate the Chicken
- In a large bowl, whisk together the buttermilk, hot sauce, salt, paprika, garlic powder, and black pepper.
- Add the chicken and coat well.
- Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Coating
- In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, black pepper, and oregano.
- Add 2–3 tablespoons of the marinade to the flour mixture and toss with your fingers to create small clumps for an extra-crispy texture.
3. Bread the Chicken
- Remove each chicken piece from the marinade, allowing excess to drip off.
- Press firmly into the flour mixture, coating every surface well.
- Let the coated chicken rest for 10 minutes before frying.
4. Fry the Chicken
- Heat the oil to 350°F (175°C).
- Fry the chicken for 5–7 minutes per side, or until deep golden brown and the internal temperature reaches 165°F (74°C).
- Transfer to a wire rack to drain.
5. Make the Spicy Mayo
Mix the mayonnaise, hot sauce, paprika, garlic powder, and lemon juice until smooth.
6. Assemble the Sandwich
- Butter and toast the brioche buns until golden.
- Spread spicy mayo on both bun halves.
- Add the crispy fried chicken.
- Top with dill pickle slices.
- Close the sandwich and serve immediately.
Notes
Pair this sandwich with crispy fries, coleslaw, or onion rings for a complete comfort-food meal. Add extra pickles or a drizzle of hot sauce if you like an extra kick.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Deep-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 760 kcal
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