Popeyes Spicy Chicken Sandwich (Copycat)

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Popeyes Spicy Chicken Sandwich (Copycat)

This Popeyes Spicy Chicken Sandwich copycat is crispy, juicy, and packed with bold flavor. Made with a golden fried chicken breast, spicy sauce, crunchy pickles, and a soft brioche bun, it’s even better than the original.

Prep Time10

Cook Time10

Marinating1

Total Time1 20

Course: Dinner, Lunch, Main, Main Course

Cuisine: American, Fast Food, Southern

Servings: Servings

Calories: 881kcal

Author: Jeremy Klae

Ingredients

Chicken Marinade

2 Cups Buttermilk
2 Lbs Chicken Breast Boneless, Skinless
1 tablespoon Cajun Seasoning

For the Breading

1 Cup All-Purpose Flour
½ Cup Cornstarch
1 tablespoon Cajun Seasoning
Vehetable Oil for Frying

Popeyes Spicy Mayo (Copycat)

1 Cup Mayonnaise
1 ½ teaspoon Cayenne Pepper
1 teaspoon Paprika
¼ teaspoon Onion Powder
¼ teaspoon Garlic Powder
¼ teaspoon Cumin
¼ teaspoon Accent Optional
2 tablespoon Hot Sauce Louisiana or Crystal

For the Sandwich

4 Brioche Buns Toasted
16 Pickle Chips Thickly Sliced
Popeyes Spicy Mayo

Instructions

Pound the chicken breast to an even thickness, then cut it in half crosswise.
Whisk half of the Cajun seasoning into the buttermilk in a mixing bowl.
Submerge the chicken breast in the buttermilk mixture and marinate for at least 4 hours, but preferably 24 hours.
Whisk together the mayonnaise, cayenne, paprika, garlic and onion powder, cumin, salt, Accent, and hot sauce in a separate mixing bowl. Refrigerate the spicy mayo sauce until ready to serve. Preferably 24 hours, just like the chicken.
Thirty minutes before frying, combine the flour, cornstarch, and remaining cajun seasoning in a mixing bowl.
Stir in about 4 tablespoons of the buttermilk mixture into the flour. This will create some clumping, giving us that perfect crunchy, craggy breading we’re looking for.
Dredge each chicken breast in the flour mixture, pressing the breading firmly onto the chicken to ensure it's fully coated.
Rest the chicken for about 15 minutes and heat the oil to 360° F.
Fry the chicken breasts for about 5 minutes on each side or until golden brown with an internal temperature of at least 165° F.
Assemble the sandwiches on brioche buns with the spicy mayo and sliced dill pickles.

Video

Notes

Chicken Thighs vs Chicken Breast. While Popeyes uses breast meat, pounding the chicken breast to an even thickness is key. This ensures even cooking, better texture, and that signature oversized sandwich look.

Marinate for Flavor and Tenderness. A proper marinade isn’t optional here. It seasons the chicken all the way through and keeps it juicy during frying. Don’t rush this step.

Double-Dredge for Extra Crunch. Dipping the chicken back into the marinade before the second flour coating creates those crispy, craggy edges that make this sandwich iconic.

Let the Breaded Chicken Rest. After breading, let the chicken rest for 10–15 minutes before frying. This helps the coating adhere better and prevents it from falling off in the oil.

Oil Temperature Matters. Keep your oil around 350°F. Too hot and the coating burns; too cool and the chicken absorbs oil instead of crisping.

Sauce Gets Better Overnight. If you have time, make the spicy sauce ahead of time. The flavors deepen as it rests, making the sandwich even better the next day.

Nutrition