Popeyes Chicken Sandwich
Thick, spicy, with that crackly coating that makes you close your eyes. This is the sandwich that broke the internet in 2019, sold out nationwide, and caused actual traffic jams at drive-throughs. I g
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon onion powder
- peanut or canola oil for frying
- 4 brioche buns
- butter
- dill pickle slices
For spicy mayo
- 1/2 cup mayo
- 1 tablespoon hot sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Method
Step 1: Brine the chicken
- Butterfly each breast and pound to 1/2 inch thickness. Mix buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Submerge the chicken and refrigerate for at least 30 minutes — overnight is ideal.
Step 2: Set up the breading
- Mix flour, cornstarch, onion powder, garlic powder, paprika, salt, and pepper. Drizzle 2-3 tablespoons of the buttermilk brine into the flour and work it in with your fingers until you get pea-sized clumps throughout. These clumps are the key to the crackly texture.
Step 3: Bread and rest
- Remove chicken from the brine, let excess drip off. Press firmly into the flour mixture, coating every surface. Press hard — you want maximum flour adhesion. Set the breaded chicken on a wire rack for 10 minutes before frying. This rest helps the coating stick.
Step 4: Fry
- Heat 3 inches of oil to 350°F in a Dutch oven. Fry each piece for 6-7 minutes until deep golden brown and the internal temperature reaches 165°F. Drain on a wire rack — never paper towels, which trap steam and make the bottom soggy.
Step 5: Assemble
- Butter the brioche buns and toast face-down in a skillet. Spread spicy mayo on both halves. Bottom bun: pickle slices, crispy chicken. Top bun. Eat immediately.