Name: Copycat Popeyes Chicken Sandwich
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 4
Ingredients: 1 lb. boneless skinless chicken breast (2 8 oz. breasts or one large breast) -; 2 c. full-fat buttermilk -; 3 tbsp. cayenne pepper sauce (Crystal or Tabasco recommended) -; 1/2 tbsp. smoked paprika -; 2 tsp. garlic powder -; 2 tsp. Freshly ground black pepper -; 1 tsp. onion powder -; 1/2 c. mayonnaise -; 1/2 tsp. cayenne pepper -; 1/4 tsp. onion powder -; 1/4 tsp. garlic powder -; 1/4 tsp. kosher salt -; 1/2 c. self-rising flour -; 1/2 c. cornstarch -; 1/2 tsp. baking soda -; 2 tsp. kosher salt -; 2 tsp. garlic powder -; 1 1/2 tsp. smoked paprika -; 1 tsp. dried thyme -; 1 tsp. Freshly ground black pepper -; 1 tsp. white pepper -; 3/4 tsp. cayenne pepper -; 1/4 c. cornstarch -; 1/4 c. self-rising flour -; 2 egg whites plus 1 whole egg, thoroughly beaten -; 1/2 c. buttermilk brine -; 1/4 c. water -; 7 c. shortening -; 2 paper lunch bags (optional) -; 4 brioche buns -

Recipe information

Cooking:

1 hour 15 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Popeyes Chicken Sandwich

1. 1 lb. boneless skinless chicken breast (2 8 oz. breasts or one large breast) -

2. 2 c. full-fat buttermilk -

3. 3 tbsp. cayenne pepper sauce (Crystal or Tabasco recommended) -

4. 1/2 tbsp. smoked paprika -

5. 2 tsp. garlic powder -

6. 2 tsp. Freshly ground black pepper -

7. 1 tsp. onion powder -

8. 1/2 c. mayonnaise -

9. 1/2 tsp. cayenne pepper -

10. 1/4 tsp. onion powder -

11. 1/4 tsp. garlic powder -

12. 1/4 tsp. kosher salt -

13. 1/2 c. self-rising flour -

14. 1/2 c. cornstarch -

15. 1/2 tsp. baking soda -

16. 2 tsp. kosher salt -

17. 2 tsp. garlic powder -

18. 1 1/2 tsp. smoked paprika -

19. 1 tsp. dried thyme -

20. 1 tsp. Freshly ground black pepper -

21. 1 tsp. white pepper -

22. 3/4 tsp. cayenne pepper -

23. 1/4 c. cornstarch -

24. 1/4 c. self-rising flour -

25. 2 egg whites plus 1 whole egg, thoroughly beaten -

26. 1/2 c. buttermilk brine -

27. 1/4 c. water -

28. 7 c. shortening -

29. 2 paper lunch bags (optional) -

30. 4 brioche buns -

31. Kosher dill pickle slices -

32. Spicy mayo, for serving -

How to cook deliciously - Copycat Popeyes Chicken Sandwich

1. Stage

Brine the chicken: For smaller chicken breasts, pound out the thicker end of the breast with a mallet or rolling pin until it is about ½” thick. Slice the breast in half into 2, 4 ounce portions. For larger chicken breasts, lay the single piece flay on a cutting board, holding your knife parallel to the cutting board, and slice the chicken through the center as evenly as possible, butterflying the breast open. Separate the 2 halves and cut each into 4-ounce portions.

2. Stage

In a plastic container with a lid, combine buttermilk, cayenne pepper sauce, smoked paprika, garlic powder, pepper, and onion powder and whisk to combine. Submerge the chicken pieces in the marinade and cover the container. Refrigerate for at least 1 hour, or up to overnight. After the chicken has marinated, remove from the refrigerator and let sit at room temperature for 15 minutes.

3. Stage

Make the spicy mayo: In a small bowl, combine all the ingredients. Cover and refrigerate until ready to use. (This gets better as time passes.)

4. Stage

Make the flour dredge and batter: In a small shallow dish or small bowl, whisk the flour dredge ingredients until combined. In a second shallow dish, combine ingredients for batter. Drizzle 3-4 tablespoons of the batter mixture into the flour dredge, and work it in with your fingers. Place one paper bag inside the other and transfer flour to paper bag if using.

5. Stage

In a large heavy-bottomed Dutch oven with a candy thermometer attached, heat shortening over medium heat until it reaches 310°F. Then turn the heat to medium-high. When the temperature reaches 340°F, dip each piece of chicken (working quickly) into the batter and then straight into the flour dredge. Toss or shake the chicken in the flour, making sure that the chicken is fully coated with extra flour/batter bits. Add battered chicken to the oil.

6. Stage

The temperature should drop almost immediately, getting as low as 315°. Be sure to regulate the temperature so that the oil doesn’t get lower than that. Fry the chicken, flipping occasionally, until the crust is completely golden and the chicken has cooked through, about 6-7 minutes. Keep a close eye on the temperature as it will begin to climb again in the final few minutes; don’t let it get above 350 degrees. Once cooked, transfer the chicken to a baking sheet lined with paper towels and fitted with a wire rack, and keep warm in an oven set to 200°.

7. Stage

Heat a brioche bun in the microwave for 10 seconds. (Popeyes does not toast their buns.) Spread a layer of spicy mayo on each side, and add 3 pickle slices to the bottom bun. Add a piece of fried chicken, sandwich with a top bun, and serve.