INGREDIENTS:
FOR THE MARINADE
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk see note
- 2 tablespoons hot sauce
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
FOR THE BREADING
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tablespoon ground paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
FOR THE SPICY MAYO
- ½ cup mayonnaise
- 2 teaspoons hot sauce
- 1 teaspoon honey
- ½ teaspoon garlic powder
FOR ASSEMBLY
- 4 cups vegetable oil for frying
- 2 tablespoons unsalted butter ¼ stick
- 4 brioche buns
- 16 dill pickle slices
INSTRUCTIONS:
- Place a chicken breast on a cutting board and cover with a piece of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness. Remove the wrap and cut the chicken in half to fit the bun. Repeat with the second chicken breast.2 boneless, skinless chicken breasts
- In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, pepper, and salt. Add in the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour and up to overnight.1 cup buttermilk,2 tablespoons hot sauce,1 teaspoon ground paprika,1 teaspoon garlic powder,1 teaspoon onion powder,1 teaspoon ground black pepper,1 teaspoon kosher salt
- In a shallow bowl, whisk together the breading ingredients. Add in ¼ cup of the buttermilk mixture from the chicken and use a fork to stir until small clumps form.1 cup all-purpose flour,½ cup cornstarch,1 tablespoon ground paprika,1 tablespoon garlic powder,1 tablespoon onion powder,1 teaspoon cayenne pepper,1 teaspoon kosher salt,1 teaspoon ground black pepper
- Bread the chicken in the flour mixture, pressing it into the chicken to create a thick crust. Refrigerate for 10 minutes.
- While the chicken chills, heat the oil in a Dutch oven or other heavy-bottomed pot until it reaches 350°F.4 cups vegetable oil
- Fry the chicken, in batches if needed, until crisp and golden on both sides and the chicken is cooked through, about 3-5 minutes. Set on a paper towel lined plate to drain.
- While the chicken cooks, stir together the ingredients for the spicy mayo.½ cup mayonnaise,2 teaspoons hot sauce,1 teaspoon honey,½ teaspoon garlic powder
- Melt the butter in a large skillet over medium high heat. Toast the buns until golden.2 tablespoons unsalted butter,4 brioche buns
- To assemble, spread spicy mayo on the bottom bun, top with pickles, fried chicken, and another drizzle of spicy mayo. Add the top bun and enjoy!16 dill pickle slices
NOTES
- DIY Buttermilk: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- Feel free to use boneless, skinless thighs instead of breasts.
- For a less spicy sandwich, omit the cayenne. For a spicier sandwich, double it!
- You can also use plain mayo instead of the spicy mayo for a less spicy sandwich.
- If you don’t have cornstarch at home, replace it with more flour and add 1 tablespoon of baking powder.
- Try adding iceberg lettuce or cabbage coleslaw for some crunch.
- If you’re not a fan of spicy mayo, try using ranch or barbecue sauce instead.
- Add a slice of American cheese to the chicken for cheesy chicken sandwiches.
- Add a few strips of cooked bacon!
- Marinate the chicken for at least 1 hour (overnight preferred) for the most tender and flavorful chicken.
- Once breaded, let the chicken sit for at least 10 minutes to help the coating to better adhere to the chicken.
- While you certainly can air fry this chicken, I recommend deep frying for the crispiest, crunchiest chicken.
- You may need more or less frying oil depending on the size of your pot.
- Properly cooked chicken should be 165°F internally when checked with an instant-read thermometer.
- To keep the already cooked chicken warm while frying the rest, lay the pieces on a wire rack set in a rimmed baking sheet in a 200°F oven. This will help keep the chicken crisp.
Storage: Store Popeyes chicken sandwiches in an airtight container in the refrigerator for up to 3 days.