Popeye's Chicken Sandwich Copycat

4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Love Popeye's chicken sandwiches, why not make it at home for a fun meal! #recipe35787"

Original recipe yields 4 servings
OK
  • FOR BRINE
  • FOR BREADING
  • LET'S GET COOKING
  • NOTE: if you prefer you can top these babies with "Popeye's Spicy Mayonnaise", found on this site's link: https://www.recipezazz.com/recipe/popeyes-spicy-mayonnaise-copycat-35787

Nutritional

  • Serving Size: 1 (643.5 g)
  • Calories 929.9
  • Total Fat - 39.5 g
  • Saturated Fat - 16 g
  • Cholesterol - 192 mg
  • Sodium - 3099.2 mg
  • Total Carbohydrate - 111.7 g
  • Dietary Fiber - 10.7 g
  • Sugars - 39 g
  • Protein - 36 g
  • Calcium - 406 mg
  • Iron - 6.6 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 0.8 mg

FOR THE BRINE


Step 1

Combine buttermilk, Kosher salt, cayenne sauce, and MSG in a medium bowl or storage container. Trim off the tapered, thinner end of each chicken breast (so it will fit better on the bun), and slice the fillet(s) through the middle to make the fillets thinner, then cut the chicken to make four 4-ounce fillets.

Step 2

Make sure the chicken is no thicker than 1/2-inch. Slice bigger, thicker chicken breasts in half through the middle to create two thinner fillets. Add the chicken fillets to the brine, cover, and chill for 2 to 3 hours. Remove the chicken from the brine and rinse it, then blot it dry. Let the chicken sit out at room temperature for 30 - 60 minutes so it's not cold in the middle when it starts cooking, or it may not cook properly.

FOR THE BREADING


Step 3

Combine the flour with the MSG, ground peppers, garlic powder, onion powder, and thyme ina medium bowl.

Step 4

Beat the eggs in another medium bowl, then whisk in the buttermilk and milk.

Step 5

Fill a large saucepan, Dutch oven, or deep fryer with at least 3-inches of oil and preheat the oil to 300 degrees-F.

Step 6

To bread each chicken breast: ......Coat each breast with the flour mixture. Dredge the chicken in the buttermilk -egg mixture, then put it back in the flour and coat it well. Gently toss the chicken around in the breading to build up a craggy texture. The breading will expand as it cooks, but if you think you need more breading give it another dip in the wet stuff and then back into the flour. Toss again in the flour to build up a bumpy texture, then let the chicken sit for a minute or two in the flour to make sure the breading sticks.

Step 7

Set the breaded chicken on a platter or sheet pan to rest for 5 minutes, then fry the chicken in the hot oil in batches, for 6 - 8 minutes or until golden brown and 185-degrees F in the center. Drain the chicken on a rack or on a paper towel-lined plate.

Step 8

To make each sandwich:............lightly butter both inner-sides of the brioche bun and toast the buttered sides in a saute pan over medium heat until lightly browned.

Step 9

Slather about 1/2 tablespoon of mayo onto each bun half. Arrange 3-4 pickles on the bottom bun, followed by crispy chicken breast. Finish off your sandwich by crowning it with the top bun.

NOTE: If you want to use flour that sticks a little better but may not be quite as tender, try this recipe with all-purpose flour. For breading, whisk together 9 ounces (1 3/4 cups) flour with 1 tablespoon of baking powder, 3/4 teaspoon salt, and the same measurements as above for the MSG, ground peppers, garlic powder, and onion powder in a medium bowl. Follow the rest of the recipe from Step 4.


Tips & Variations


No special items needed.

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