✔ Updated · fixed card + 165°F, spicy mayo and frying temps
This copycat Popeyes chicken sandwich has everything that made the original famous: a huge, craggy, crunchy fillet, juicy buttermilk-brined chicken, thick pickles and a spicy mayo on a buttery brioche bun. No lines, no sold-out signs.
At a glance
The one tip that matters: Drizzle a little buttermilk into the flour and rub it in before dredging. Those little clumps fry into the shaggy, extra-crunchy crust.
Why You'll Love This Sandwich
- Seriously crunchy crust from a double dredge in flour and cornstarch.
- Juicy inside thanks to a spiced buttermilk brine.
- Classic or spicy: the heat is all in the mayo and the dredge, so you control it.
Why Everyone Wanted the Popeyes Chicken Sandwich
When Popeyes launched its chicken sandwich in August 2019, it famously sold out within weeks and sparked the great fast-food chicken sandwich wars. The appeal was simple: an oversized, extra-crunchy fillet that hangs past the bun, a soft brioche roll and just pickles and mayo.
This copycat version recreates that crunch with a buttermilk brine and a double dredge. Prefer it on French bread? Try our Popeyes-style chicken po'boy.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pound it even. An even 1/2-inch fillet cooks through before the crust over-browns. Uneven chicken means a burnt edge and a raw middle.
- Check the oil. I clip a thermometer to the pot. Too cool and the crust soaks up oil; too hot and it browns before the chicken reaches 165°F. My mum's backup test still works: a pinch of flour should sizzle right away.
- Drain on a rack, not paper towels. Paper traps steam and softens the bottom crust. I keep a wire rack over a sheet pan right next to the stove whenever I fry.
- Let the coated chicken rest. Five minutes on a plate after dredging helps the coating stick in the oil.
- Thick pickles, not chips. Thick-cut dill pickles stay crunchy against the hot chicken. Three per sandwich is the magic number.
Popeyes Chicken Sandwich (Copycat)
4
sandwiches20
minutes20
minutes700
kcal40
minutesCopycat Popeyes chicken sandwich: chicken breast fillets soaked in spiced buttermilk, double-dredged in seasoned flour and cornstarch, fried at 350°F until craggy, crisp and 165°F inside, then piled on toasted buttered brioche buns with thick pickles and a Cajun spicy mayo.
Ingredients
- For the Chicken and Brine
2 large boneless skinless chicken breasts, halved horizontally into 4 fillets
1 cup buttermilk
1 tablespoon hot sauce
1 teaspoon salt
1/2 teaspoon garlic powder
- For the Dredge
1 cup all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon cayenne pepper (1/2 teaspoon for mild)
6 cups neutral oil, for frying
- For the Spicy Mayo and Buns
1/2 cup mayonnaise
1 tablespoon hot sauce
1/2 teaspoon Cajun seasoning
4 brioche buns
1 tablespoon butter, for toasting
12 thick-cut dill pickle slices
Directions
- Brine the Chicken
- Place the chicken fillets between sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Whisk the buttermilk, hot sauce, salt and garlic powder in a bowl, add the chicken, cover and refrigerate for at least 1 hour or up to 12 hours.
- Dredge and Fry
- Heat 2 inches of oil in a heavy Dutch oven to 350°F. Set a wire rack over a sheet pan nearby.
- Whisk the flour, cornstarch and spices in a shallow dish. Drizzle in 2 to 3 tablespoons of the buttermilk brine and rub it in with your fingers to make little shaggy clumps.
- Lift each fillet from the brine, let the excess drip off and press it firmly into the flour on both sides. Dip it back in the buttermilk, then press into the flour again for a thick, craggy crust.
- Fry 2 fillets at a time for 3 to 4 minutes per side, until deep golden and an instant-read thermometer reads 165°F in the thickest part. Keep the oil between 325°F and 350°F. Drain on the wire rack.
- Assemble
- Stir the mayonnaise, hot sauce and Cajun seasoning together. Butter the cut sides of the buns and toast them in a skillet until golden.
- Spread spicy mayo on both halves of each bun, add the fried chicken and top with 3 pickle slices. Serve right away.
Recipe Video
Notes
- Tip: Hot sauce makes this dish stand out compared to other sandwiches you could make.
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Make It a Popeyes-Style Meal
- Fries: our Popeyes-style Cajun fries.
- Sides: red beans and rice, Cajun mashed potatoes or buttery biscuits.
- Compare the classics: Wendy's spicy chicken sandwich and McDonald's chicken sandwich copycats.
Frequently Asked Questions
What is on the Popeyes chicken sandwich?
A buttermilk-battered fried chicken breast fillet, thick pickles and either classic mayo or a spicy Cajun-style mayo on a toasted buttery brioche bun. This copycat version builds the same sandwich at home.
What is the spicy mayo made of?
My version is mayonnaise mixed with hot sauce and a little Cajun seasoning. Add cayenne for more heat, or a pinch of smoked paprika for color.
What temperature should the chicken reach?
Fry the fillets until an instant-read thermometer reads 165°F in the thickest part. At 1/2 inch thick that's usually 3 to 4 minutes per side in 350°F oil.
Can I make it in an air fryer?
Yes, with a lighter crust. Dredge as usual, spray the coating generously with oil and air fry at 380°F for 12 to 15 minutes, flipping halfway and spraying any dry spots, until the chicken reaches 165°F.
Is this the same as a Popeyes chicken po'boy?
No. A po'boy uses fried chicken tenders on French bread with lettuce, pickles and mayo. Try our Popeyes-style chicken po'boy for that version.
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Well dip me in honey and tie me to an anthill if this isn’t close(better) to the real thing. This is going to be how I fry chicken from now on. Thanks
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Could these be done in the air fryer for a healthier option ? Would you have any idea of time and temp?
Can I cook this in an air fryer?
Delicious! I made my own buttermilk, followed the rest of recipe exactly, marinated chicken for 30 minutes. Made the spread a little hotter. Sliced a dill spear. I think it tastes better than the other one.