Why You’ll Love Copycat Popeye’s Chicken Sandwich Recipe

I like this recipe because it tastes just like the classic sandwich I crave, but I can control the ingredients and seasoning. I enjoy how the buttermilk marinade keeps the chicken tender and flavorful, while the double dredge creates an ultra-crispy coating. I also appreciate how easy it is to customize with extra spice or toppings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 boneless skinless chicken breasts
1 cup buttermilk
1 tbsp Cajun seasoning or seasoned salt
2 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp granulated sugar
2 ½ cups all-purpose flour
Vegetable oil for frying
4 brioche buns toasted
Mayonnaise and pickles optional

Directions

I start by lightly pounding the chicken breasts and trimming away any excess fat. In a small bowl, I stir together the Cajun seasoning, black pepper, garlic powder, onion powder, and granulated sugar. I add one tablespoon of this seasoning mix to the buttermilk, stir well, and pour it over the chicken. I let the chicken marinate for at least one hour, but I prefer leaving it overnight for maximum flavor.

When I am ready to cook, I combine the remaining seasoning mix with the flour in a bowl and whisk until evenly mixed. I then add three to four tablespoons of the buttermilk marinade into the flour mixture, stirring gently to create some chunky bits that help make the coating extra crispy.

I dredge each piece of chicken in the flour mixture, dip it back into the buttermilk, and dredge it again in the flour, pressing the chunky bits firmly onto the surface. In a large deep pan, I heat enough vegetable oil to cover the chicken about three-quarters of the way. Once the oil is hot and a pinch of flour sizzles immediately, I fry two pieces of chicken at a time for about five to six minutes per side, adjusting for thickness, until fully cooked.

I remove the chicken and place it on a cooling rack, then repeat with the remaining pieces. To assemble the sandwiches, I place the fried chicken on toasted brioche buns and add mayonnaise and pickles if I want the classic finish.

Servings and Timing

I make this recipe to serve 4 sandwiches. The prep time is about 15 minutes, the cook time is around 12 minutes, and the marinade time is ideally 12 hours. From start to finish, I plan for approximately 12 hours and 27 minutes.

Variations

I sometimes add cayenne pepper to the seasoning mix when I want extra heat. If I feel like changing things up, I use spicy mayonnaise or add shredded lettuce for crunch. I have also tried swapping brioche buns for potato rolls with great results.

Storage/Reheating

I store leftover fried chicken in an airtight container in the fridge for up to 3 days. When reheating, I use the oven or air fryer to bring back the crispiness instead of the microwave. I assemble the sandwiches fresh just before serving.

FAQs

Can I marinate the chicken longer than overnight?

I usually stick to overnight, as longer marinating can affect the texture of the chicken.

Do I have to use buttermilk?

I prefer buttermilk, but I sometimes make a substitute by adding a little vinegar or lemon juice to regular milk.

How do I know when the chicken is cooked?

I use a meat thermometer and make sure it reaches an internal temperature of 165°F.

Can I make this recipe less spicy?

I reduce the black pepper and Cajun seasoning when I want a milder sandwich.

What oil works best for frying?

I like using vegetable oil because it has a high smoke point and neutral flavor.

Can I bake the chicken instead of frying?

I find frying gives the best texture, but baking can work if I want a lighter version.

Why add buttermilk to the flour?

I add it to create those crispy, craggy bits that make the coating extra crunchy.

Can I prepare the chicken ahead of time?

I sometimes bread the chicken in advance and keep it chilled until ready to fry.

What buns work best?

I like brioche buns because they are soft and slightly sweet, which balances the savory chicken.

Can I freeze the cooked chicken?

I freeze cooked chicken in an airtight container for up to one month and reheat it in the oven.

Conclusion

I find this copycat Popeye’s chicken sandwich to be a satisfying homemade version of a fast-food favorite. I enjoy the crispy coating, juicy chicken, and simple toppings that come together into a sandwich I am always happy to make again.