DIY Popeyes Spicy Chicken Sandwich RECIPE

Have you tried the Popeyes Spicy Chicken Sandwich yet? It came out last year and completely sold out within a few weeks so it was brought back a couple months later. The sandwich is really simple: toasted brioche buns, spicy mayo, pickles and the fried chicken breast. Although it is a simple sandwich the flavors all work together really well and balance each other out. Making it at home is surprisingly easy and taste so much better than the ones at the restaurant. Don't let the long list of ingredients overwhelm you because they are the same ingredients used throughout the whole recipe. So skip the restaurant, follow me as I show you how this sandwich is made and confidently make your own at home. The video tutorial is also linked if you are interested in watching it. Let's go!

Some of the Tools I Used

Cuisinart Cast Iron Dutch Oven

Standard Whisk

Pyrex Measuring Cup Kit

For the chicken marinade

• 2 boneless skinless chicken breasts
• 1 cup full-fat buttermilk (220 g)
• 1 teaspoon paprika (2 g)
• 1 teaspoon cayenne (2 g)
• 1 teaspoon garlic powder (2 g)
• 1 tablespoon Louisiana hot sauce (14 g)
• Salt and pepper

For Breading

• 1 cup flour (99 g)
• ½ cup corn starch (76 g)
• 1 tablespoon paprika (7 g)
• 1 tablespoon garlic powder (7 g)
• 1 tablespoon onion powder (7 g)
• 1 tablespoon cayenne pepper (add extra if you like it spicy) (7 g)
• 1 tablespoon Cajun seasoning (7 g)
• Salt and pepper

Spicy Mayo

• ¾ cup mayo (165 g)
• 1 tablespoon hot sauce (add extra if you like it spicy) (14 g)
• 1 teaspoon paprika (2 g)
• 1 teaspoon Cajun seasoning (2 g)
• 1/2 tsp garlic powder (1 g)

TO ASSEMBLE

• 4 medium-sized brioche buns
• 2 tablespoons soften butter (29 g)
• Sliced pickles
• 3-4 cups frying oil (632-842 g)

Pound chicken breasts in between two pieces of parchment paper or plastic wrap. You want to get them flat and as even as you can. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun. Add cut chicken breast to a large bowl.

In a large bowl (I used a measuring cup), add in buttermilk, paprika, cayenne, garlic powder, hot sauce, salt and black pepper and whisk everything to combine. Add the mixture to the chicken and make sure all the chicken is covered. Place in the fridge to marinate 30 minutes-24 hours.

Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350 degrees F. In a medium shallow bowl, whisk the flour, cornstarch, and all the spices for the breading together. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.

In a small bowl add mayo, hot sauce and spices. Mix until everything is combined. Set aside, you'll see that the color intensifies as it sits and the flavors combine.

Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165 degrees F. Add the chicken breast to a plate lined with paper towels.

Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Add a generous layer of mayo on each bun. Top with pickles and chicken.

Enjoy hot!

Some side by side comparison of the two sandwiches. The homemade version is taller in height, not as spicy however you can adjust it and make it spicer, my chicken is also thicker than the one from the restaurant. Both are delicious but the homemade one definitely takes the lead.

If you want to watch the video tutorial, watch it here!