I tried to make a copycat Popeyes® fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A®. So you get the best of both worlds and what's more, this DIY version never runs out, not even on Sundays.

Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
2 hrs 15 mins
total:
2 hrs 40 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Marinade:
Breading:
Wash:
The Rest:

Directions

Instructions Checklist
  • Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.

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  • Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.

  • Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.

  • Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.

  • Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).

  • Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.

  • Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.

Chef's Notes:

You really want to do this with a smaller, flatter breast than the one I used in the video. The meat-to-crunchy coating ratio should be closer to 2-to-1 than 4-to-1.

You can also pan-fry this in about 1 inch of oil in a cast iron skillet.

Nutrition Facts

811 calories; protein 37g 74% DV; carbohydrates 74.6g 24% DV; fat 39.6g 61% DV; cholesterol 139.8mg 47% DV; sodium 3181.5mg 127% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2019
wow. we've made this as ordered, but we also used the buttermilk marinade for chicken wings and are REALLY pleased with the results. We haven't been back to that... place since we started making this recipe. If you do it right, it comes out great. Read More
(4)

Most helpful critical review

Rating: 1 stars
11/14/2019
I followed this recipe and it does not have the taste of either Popeye's or Chick fil a Read More
(2)
24 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/12/2019
Very good, simple straightforward and delicious. Read More
(4)
Rating: 5 stars
12/06/2019
wow. we've made this as ordered, but we also used the buttermilk marinade for chicken wings and are REALLY pleased with the results. We haven't been back to that... place since we started making this recipe. If you do it right, it comes out great. Read More
(4)
Rating: 5 stars
11/14/2019
I'll admit that I did make a couple changes: I used pickle juice instead of buttermilk (didn't have it) to marinate the chicken I didn't add any hot sauce and I forgot to add the ranch mix to the marinade so I split it between the wet and dry coating. I was most impressed by the crunchiness of the batter! I have a go-to Chic-Fil-A copycat recipe that possibly has a slightly better flavor due to the addition of a TB of powdered sugar in the dry batter but it does not achieve the crust that you'll get with this recipe. I really liked the flavor! I definitely recommend marinating your chicken overnight or as long as you can before cooking. Read More
(2)
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Rating: 1 stars
11/14/2019
I followed this recipe and it does not have the taste of either Popeye's or Chick fil a Read More
(2)
Rating: 5 stars
11/28/2019
Made this the way Chef suggested (mostly) and split the recipe two ways to make a mild version for me and a spicy version for my husband. The breading was great but I think next time I will use slightly less cornstarch because I think that might be why the breading comes off the chicken when you bite into it. I didn't really care though the overall seasoning is awesome. Read More
(1)
Rating: 5 stars
11/21/2019
This had a breading that was similar to a cross between a Mc chicken sandwich and a Chick-fil-A sandwich. I highly recommend you only use one chicken breast to make two sandwiches. If you prefer the bun a Chick-fil-A sandwich comes on, you really need to use brioche buns and be sure to toast it before assembling your sandwich. Do not be afraid to add the cayenne pepper to your breading. it doesn’t really add any heat, just flavor. I also added hot sauce to mayo. At 40 years old, this is the first fried chicken I have ever successfully made. It is super easy if you follow the recipe. Good luck and Enjoy!! Read More
(1)
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Rating: 5 stars
04/20/2020
So first off, I'm not certain how much this tastes like either Chick-fil-A or Popeye's but it was delicious. I followed the entire recipe to a T as far as the marinade, wash and breading but made chicken tenders instead of sandwiches using breast tenderloin filets. We all loved it!! I cut back a tad on the cayenne pepper so probably only used about 1 tsp and I made my own buttermilk using the milk combined with lemon juice. The chicken was super moist and the breading extremely flavorful-it didn't even need salt or pepper afterwards. I served the chicken fingers will ranch, honey mustard and BBQ dipping sauces. My BF (who's not a huge fan of chicken) said multiple times during dinner "this chicken is REALLY good" and even mentioned it twice the following day so I'm taking that as a good sign:). These will most definitely be made again! The only issue I had was the chicken stuck to the wire deep fry basket and lost some coating when I tried to use tongs to get them out. We switched to a spatula on the last batch which was more efficient altho that's a user failure! Read More
(1)
Rating: 5 stars
06/10/2020
I made this for my BF who is a fan of the Popeye's spicy chicken sandwich. The only thing I did differently was to use boneless, skinless thighs. He prefers those cuts vs breasts, and it worked out way juicer! I also found a recipe for the spicy mayonnaise which made the man even happier! Read More
Rating: 5 stars
10/10/2020
This is a very tasty sandwich that I will definitely make again. I cut the breasts in half horizontally to make two thinner pieces, then pounded them out to 1/2 inch. They fit the jumbo burger buns perfectly. Slather on the mayo,it is great with the chicken and pickle slices. Wish I would have got a pic, oh well next time. And that will be soon. The coating adhered great too! Read More
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