Copycat Popeyes Chicken Sandwich
The spicy buttermilk chicken sandwich that caused nationwide shortages: extra crispy, with mayo and pickles on a buttered brioche bun.
Calories
700
Protein
28g
Carbs
48g
Fat
42g
Per serving (4 sandwiches), based on Popeyes's published nutrition for the Popeyes Chicken Sandwich. Home versions may vary.
📸 What it should look like
A craggy, deep-golden fried chicken thigh jutting out of a toasted, buttered brioche bun, with mayonnaise spread on both halves and three or four dill pickle chips tucked underneath.
Use this description as a visual checklist while you cook, if yours looks close, you nailed it.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 tbsp Louisiana-style hot sauce
- 2 cups self-rising flour
- 2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 4 brioche buns, buttered and toasted
- Mayonnaise
- Dill pickle chips
- Peanut oil, for frying
Instructions
- 1
Marinate chicken thighs in buttermilk and hot sauce for at least 2 hours, up to overnight.
- 2
Mix flour with cayenne, paprika, garlic powder, and salt. Dredge each thigh well, shaking off excess.
- 3
Heat oil to 350°F. Fry 5-6 minutes per side until deep golden and 165°F internal.
- 4
Spread mayo on both bun halves, add chicken, top with 3-4 pickle chips.
💡 Pro tip
Use thighs, not breasts. They stay juicy through the longer fry time and carry the spicy marinade better.