AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyIntermediateThe Popeye's Chicken Sandwich has been causing pandemonium in the country since it first debuted. Make your own version at home with our copycat recipe!
First, pound the chicken in between two pieces plastic wrap so they are an even thickness. Then, cut each chicken breast in half so it fits the brioche bun.
To make a marinade, mix the buttermilk, paprika, garlic powder, salt and black pepper in a medium bowl. When combined, add the chicken to the marinade, and set aside until needed. For best results, leave it overnight in the fridge.
Place a heavy bottomed pot onto medium heat and add oil. Heat the oil to 350°F.
While the oil is heating, whisk the flour, cornstarch and rest of the spices in shallow bowl. Next, add 3 tbsp of the buttermilk marinade into the flour, and mix.
Then, working with one piece at the time, take chicken from the marinade, dredge into the flour, and press it so it gets a thick crust. Transfer the chicken to hot oil and fry for 4 minutes per side or until the outside is crispy and golden.
When all of the pieces of chicken are done, toast halved brioche buns on both sides.
To make the sandwich spicy, you can make the following sauce. Combine mayonnaise with paprika, hot sauce, and garlic powder, and spread it onto each bun when toasted.
To assemble, transfer one piece of fried chicken onto the bottom bun, top with sliced pickles, and cover with the top bun.
Ingredients
Directions
First, pound the chicken in between two pieces plastic wrap so they are an even thickness. Then, cut each chicken breast in half so it fits the brioche bun.
To make a marinade, mix the buttermilk, paprika, garlic powder, salt and black pepper in a medium bowl. When combined, add the chicken to the marinade, and set aside until needed. For best results, leave it overnight in the fridge.
Place a heavy bottomed pot onto medium heat and add oil. Heat the oil to 350°F.
While the oil is heating, whisk the flour, cornstarch and rest of the spices in shallow bowl. Next, add 3 tbsp of the buttermilk marinade into the flour, and mix.
Then, working with one piece at the time, take chicken from the marinade, dredge into the flour, and press it so it gets a thick crust. Transfer the chicken to hot oil and fry for 4 minutes per side or until the outside is crispy and golden.
When all of the pieces of chicken are done, toast halved brioche buns on both sides.
To make the sandwich spicy, you can make the following sauce. Combine mayonnaise with paprika, hot sauce, and garlic powder, and spread it onto each bun when toasted.
To assemble, transfer one piece of fried chicken onto the bottom bun, top with sliced pickles, and cover with the top bun.