Copycat Popeyes Chicken Sandwich Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 boneless, skinless chicken breasts (about 150g each)</li><li class="ingredients-single-item">480ml buttermilk</li><li class="ingredients-single-item">2 tbsp hot sauce</li><li class="ingredients-single-item">1 tbsp kosher salt</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">2 tbsp paprika</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">2 tsp onion powder</li><li class="ingredients-single-item">1 tsp cayenne pepper (adjust to taste)</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">2 large eggs</li><li class="ingredients-single-item">60ml whole milk</li><li class="ingredients-single-item">1 litre vegetable oil, for frying</li><li class="ingredients-single-item">4 brioche burger buns</li><li class="ingredients-single-item">50g butter, softened</li><li class="ingredients-single-item">16 dill pickle chips</li><li class="ingredients-single-item">120g mayonnaise</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">2 tsp Dijon mustard</li><li class="ingredients-single-item">2 tsp hot sauce</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">Digital cooking thermometer</li><li class="equipment-single-item">Wire rack and baking sheet</li><li class="equipment-single-item">Tongs with silicone tips</li><li class="equipment-single-item">Meat mallet or rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by placing each chicken breast between two pieces of parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1.5cm, being careful not to tear the meat. This ensures even cooking and the perfect meat-to-bun ratio.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the buttermilk, 2 tablespoons hot sauce, and 1 tablespoon kosher salt until well combined. The acidic buttermilk will tenderize the chicken while adding flavor, creating that signature juicy interior. Add the pounded chicken breasts, ensuring they're fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>When ready to cook, prepare your dredging station. In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, and black pepper. The cornstarch is crucial as it creates a lighter, crispier coating than flour alone. In another bowl, beat the eggs with the milk to create your wet mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Set up a wire rack over a baking sheet. Remove one chicken breast from the buttermilk, allowing excess to drip off. Dredge in the flour mixture, pressing firmly to create a good adhesion. Shake off excess, then dip in the egg mixture, and back into the flour for a second coating. The double-dredge technique creates those signature craggy bits that become extra crispy when fried. Place on the wire rack and repeat with remaining chicken pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Allow the coated chicken to rest for 15 minutes while you heat your oil. This resting period helps the coating adhere properly to the chicken so it won't fall off during frying. Pour oil into your heavy pot to a depth of about 7-8cm and heat to exactly 175°C. Maintaining the correct temperature is crucial - too low and the chicken absorbs oil, too high and the exterior burns before the interior cooks.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lower two pieces of chicken into the hot oil using tongs. Fry for 4-5 minutes per side until deeply golden brown and the internal temperature reaches 75°C. If the exterior browns too quickly, reduce heat slightly. Remove to a clean wire rack set over a baking sheet and repeat with remaining chicken. Let the chicken rest for 5 minutes before assembling - this allows the juices to redistribute throughout the meat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the chicken rests, make your sandwich sauce by whisking together the mayonnaise, honey, Dijon mustard, and 2 teaspoons hot sauce until smooth. Butter the cut sides of your brioche buns and toast in a skillet over medium heat until golden brown, about 1-2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To assemble, spread a generous amount of sauce on the bottom bun. Add 4 pickle chips, then place the fried chicken on top. Add more sauce to the top bun if desired, then close the sandwich. For the authentic experience, wrap each sandwich in parchment paper and let sit for 1-2 minutes - this creates steam that slightly softens the bun, mimicking the fast-food experience. Serve immediately while still warm and crispy.</li></ol>