Popeyes-Style Spicy Chicken Sandwich with Pickles Recipe
This Popeyes-Style Chicken Sandwich with Pickles delivers a crispy, juicy fried chicken fillet nestled in a buttery toasted brioche bun, topped with tangy pickles and a homemade spicy mayo. Marinated in buttermilk and spices, and coated in a seasoned flour and cornstarch blend, this sandwich perfectly mimics the iconic fast-food favorite with a crispy, craggy crust and bold flavors.
- Prep Time: 15 minutes plus 2 hours marinating
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Chicken Marinade
- 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 (such as Tabasco)
For the Breading
- 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)
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
For Assembly
- 4 brioche buns (lightly toasted)
- 12–16 pickle chips (dill or spicy)
- Butter (for toasting buns, optional)
- Lettuce (optional, not traditional)
Instructions
- Marinate the Chicken: Slice the chicken breasts horizontally to create four thin fillets. In a bowl, combine buttermilk, hot sauce, paprika, garlic powder, and cayenne pepper. Submerge the chicken fillets in the marinade, cover, and refrigerate for at least 2 hours or overnight for optimal tenderness and flavor.
- Prepare the Breading: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, onion powder, cayenne pepper, salt, and black pepper. Add a tablespoon of buttermilk and toss lightly to encourage clumps, which help create the signature crispy texture.
- Heat the Oil: Fill a skillet with about 2 inches of oil and heat to 350°F (175°C). Maintain this temperature carefully to ensure the chicken fries evenly and achieves a golden-brown crust.
- Dredge and Fry: Remove the chicken from the marinade, allowing excess to drip off. Dredge each fillet in the flour mixture, pressing to coat clumps firmly onto the surface. Fry two pieces at a time in the hot oil without crowding until golden brown and the internal temperature reaches 165°F (about 4–6 minutes per side). Drain cooked chicken on a wire rack to retain crispiness.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, hot sauce, paprika, and garlic powder. Mix well and adjust seasoning or heat level to taste.
- Toast the Buns: Melt a little butter in a pan or griddle and toast the brioche buns cut-side down until golden brown. This step adds richness and prevents sogginess from the sauce.
- Assemble the Sandwich: Spread a generous layer of the spicy mayo on both cut sides of each bun. Place a hot fried chicken fillet on the bottom bun, add 3–4 pickle chips on top, and then cover with the top bun. Press gently and serve immediately to enjoy maximum crunch.
Notes
- Marinating chicken overnight enhances tenderness and flavor.
- Using cornstarch in the breading creates a crispier crust.
- Maintain oil temperature at 350°F for optimal frying results.
- Draining fried chicken on a wire rack prevents sogginess from trapped oil.
- Customize the spice level in the mayo to your preference.
- Brioche buns are recommended for their buttery soft texture that complements the crispy chicken.
Keywords: Popeyes chicken sandwich, fried chicken sandwich, crispy chicken sandwich, spicy chicken sandwich, homemade chicken sandwich, buttermilk chicken, southern fried chicken
