Copycat Popeyes Cajun Chicken Sandwich Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 boneless, skinless chicken breasts (about 150-175g each)</li><li class="ingredients-single-item">480ml buttermilk</li><li class="ingredients-single-item">2 tbsp hot sauce (preferably Louisiana-style)</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">2 tbsp cajun seasoning</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">½ tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1½ tsp salt</li><li class="ingredients-single-item">1 litre vegetable or peanut oil, for frying</li><li class="ingredients-single-item">4 brioche burger buns</li><li class="ingredients-single-item">16-20 dill pickle chips</li><li class="ingredients-single-item">40g unsalted butter, softened</li><li class="ingredients-single-item">For the Cajun Mayo:</li><li class="ingredients-single-item">120ml mayonnaise</li><li class="ingredients-single-item">1 tbsp cajun seasoning</li><li class="ingredients-single-item">1 tbsp hot sauce</li><li class="ingredients-single-item">1 tsp honey</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">½ lemon, juiced</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Deep heavy-bottomed pot or Dutch oven</li><li class="equipment-single-item">Cooking thermometer</li><li class="equipment-single-item">Meat tenderizer or rolling pin</li><li class="equipment-single-item">Wire rack</li><li class="equipment-single-item">Slotted spoon or spider strainer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place each chicken breast between two pieces of plastic wrap and pound with a meat tenderizer until about 1.5cm thick throughout. This ensures even cooking and a perfect meat-to-bun ratio in your final sandwich.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, combine the buttermilk and hot sauce. The acidity in the buttermilk will tenderize the chicken while the proteins help the coating adhere better. Submerge the chicken breasts in this mixture, cover, and refrigerate for at least 4 hours or preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the cajun mayo by mixing all ingredients in a small bowl. Cover and refrigerate for at least 1 hour to allow the flavors to meld together. This can be made up to 3 days in advance for even better flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to cook, in a large shallow dish, whisk together the flour, cornstarch, cajun seasoning, paprika, garlic powder, onion powder, dried oregano, thyme, black pepper, cayenne pepper, and salt. The cornstarch is crucial as it creates extra crispiness in the coating.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Set up your breading station: the buttermilk-soaked chicken, the flour mixture, and a wire rack set over a baking sheet. Remove a chicken breast from the buttermilk, allowing excess to drip off, then thoroughly dredge in the flour mixture, pressing firmly to ensure the coating adheres well.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Return the chicken to the buttermilk, then back into the flour mixture for a second coating. This double-dredging technique creates those signature craggy, crispy bits that make Popeyes chicken so distinctive. Place on the wire rack and repeat with remaining chicken breasts. Let them rest for 10 minutes to help the coating set.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the chicken rests, heat the oil in a deep, heavy-bottomed pot to 175°C. Use enough oil to submerge the chicken pieces halfway. The temperature is crucial - too hot and the coating burns before the chicken cooks; too cool and the chicken absorbs excess oil, becoming greasy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully lower the chicken into the hot oil, cooking only 1-2 pieces at a time to avoid overcrowding and temperature drops. Fry for 5-6 minutes per side until deeply golden brown and the internal temperature reaches 75°C. The coating should be audibly crispy when tapped with tongs.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the fried chicken to a clean wire rack set over a baking sheet. Let rest for 5 minutes, which allows the juices to redistribute throughout the meat for maximum juiciness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread the butter on the cut sides of each brioche bun and toast in a skillet over medium heat until golden brown. The butter creates a moisture barrier that prevents the bun from becoming soggy from the juicy chicken and sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Assemble your sandwiches: Spread a generous layer of cajun mayo on both bun halves. Place 4-5 pickle chips on the bottom bun, top with a piece of fried chicken, then crown with the top bun. For the authentic experience, wrap each sandwich in parchment or foil and let rest for 2-3 minutes, allowing the components to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve immediately while the chicken is still wonderfully crisp on the outside and juicy inside. If you find the sandwich too spicy, you can serve with additional plain mayonnaise on the side.</li></ol>