Popeye's Louisiana Kitchen Chicken Sandwich (Copycat)
May 31, 2020
"This has a bunch of spice to it just like the original does. This recipe has a marination time not listed in time category."
- Serving Size: 1 (451.7 g)
- Calories 910.8
- Total Fat - 28.1 g
- Saturated Fat - 7.7 g
- Cholesterol - 584.7 mg
- Sodium - 3360.7 mg
- Total Carbohydrate - 91.7 g
- Dietary Fiber - 4.2 g
- Sugars - 18.8 g
- Protein - 69.1 g
- Calcium - 183.8 mg
- Iron - 5.8 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.3 mg
In a large zip-lock bag, mix buttermilk, eggs, 1 tablespoon cayenne powder, 1/2 tablespoon each salt and pepper as well as the 1/4 cup Tabasco sauce. Add the chicken breasts and seal. Shake the bag so the chicken gets coated with the spice mixture. Place in refrigerator for 12 hours or overnight.
One hour prior to cooking the chicken, make the sauce. Combine 1/2 cup mayonnaise, 1/2 teaspoons each cayenne powder and paprika along with the 1 tablespoon Tabasco sauce. Chill until ready to use.
Heat vegetable oil (1/2 inch) in skillet on medium-high heat until hot.
While the oil is heating, mix the all-purpose flour, 1 tablespoon each cayenne powder and paprika and 1 tablespoon salt and pepper. When the oil is ready, remove one breast at a time from zip-lock bag and dredge thru the flour mixture. Add to hot skillet.
Fry chicken breasts 10-12 minutes, turning over after 5-6 minutes. Chicken breasts should be golden brown on both sides.
Place fried chicken breasts on a dish with paper towels to drain excess oil.
Toast each brioche slider bun in a hot skillet until golden brown. Spread spicy mayonnaise on both top and bottom bun. Place two pickle chips on bottom bun then top with one chicken breast. Place top bun on sandwich and serve.
Tips & Variations
- Vegetable oil for frying
- Zip-lock plastic bag