Introduction

This Popeyes-Style Chicken Sandwich with Pickles delivers a perfect balance of crispy, juicy chicken and tangy pickles, topped with a spicy mayo sauce. It’s a homemade version that captures the iconic flavors and crunch, ideal for a satisfying meal anytime.

A close-up of a fried chicken sandwich on a shiny, golden-brown top bun with a soft texture. Below the top bun, there are several green pickle slices partially covered by creamy light orange sauce that drips slightly. Beneath the sauce, a large, crispy fried chicken piece with a rough, crunchy, dark golden-brown coating sits thick and juicy. This rests on a toasted, light cream-colored bottom bun with a slightly soft texture. The sandwich is placed on a white plate against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (sliced in half horizontally to make 4 thinner fillets)
1 cup buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon hot sauce like Tabasco
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon buttermilk (for clumping texture)
1/2 cup mayonnaise
1 tablespoon hot sauce
1 teaspoon paprika
1/2 teaspoon garlic powder
4 brioche buns, lightly toasted
12–16 pickle chips, dill or spicy
Butter (optional, for toasting buns)
Lettuce (optional, but not traditional)

Instructions

Step 1: Slice the chicken breasts horizontally to create four thin cutlets. In a bowl, mix buttermilk, hot sauce, paprika, garlic powder, and cayenne pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 2 hours or overnight for best tenderness.
Step 2: In a large bowl, whisk together flour, cornstarch, baking powder, paprika, onion powder, cayenne, salt, and black pepper. Add a tablespoon of buttermilk and toss lightly until small clumps form to help create a crispy coating.
Step 3: Heat about 2 inches of oil in a skillet to 350°F (175°C), monitoring the temperature carefully to ensure even frying.
Step 4: Dredge each marinated chicken piece in the flour mixture, pressing clumps onto the surface. Fry two pieces at a time without overcrowding the pan, cooking about 4 to 6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack to maintain crispiness.
Step 5: While the chicken rests, combine mayonnaise, hot sauce, paprika, and garlic powder in a small bowl to make the spicy mayo. Adjust seasoning to taste.
Step 6: Melt butter in a pan or griddle and toast the brioche buns cut-side down until golden brown. This adds richness and prevents sogginess from the sauce.
Step 7: Assemble the sandwiches by spreading a generous layer of spicy mayo on both bun halves. Add the fried chicken, layer on the pickles, and top with the other bun. Press lightly and serve immediately for best texture and flavor.

Tips & Variations

For an extra crispy coating, double dredge the chicken by dipping again in the buttermilk and flour mixture before frying.
Substitute spicy pickles for dill pickles if you prefer more heat and tang.
Add shredded lettuce for a fresh crunch, though it’s optional and not part of the traditional sandwich.
Use a neutral oil with a high smoke point, like peanut or vegetable oil, for frying.

Storage

Store leftover fried chicken and sandwich components separately in an airtight container in the refrigerator for up to 2 days. Reheat the chicken in an oven at 350°F (175°C) for 10 minutes to restore crispiness. Avoid microwaving to prevent sogginess. Assemble sandwiches fresh before serving.

How to Serve

A close-up of a fried chicken sandwich on a soft, shiny golden brown bun. The bottom layer is the light, fluffy bun, topped with a crispy, golden, and crunchy fried chicken piece with a rough texture. On top of the chicken are several slices of light green pickles, covered by a creamy light orange sauce that drips slightly over the chicken. The sandwich sits on a white plate with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken breasts for even cooking and best texture. If using frozen, thaw completely before marinating and frying.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.