Copycat Fried Chicken Sandwich

4.6
(29)

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.

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Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
2 hrs 15 mins
Total Time:
2 hrs 40 mins
Servings:
4
Yield:
4 sandwiches

Ingredients

Marinade:

  • 1 cup buttermilk

  • 2 teaspoons kosher salt

  • 1 dash hot sauce, or to taste

  • 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)

  • 4 (5 ounce) skinless, boneless chicken breast halves

Breading:

  • 1 ⅓ cups all-purpose flour

  • 2 tablespoons cornstarch

  • 2 teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 ½ teaspoons cayenne pepper (Optional)

  • 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)

Wash:

  • 1 large egg, beaten

  • ½ cup buttermilk

  • ¼ cup milk

The Rest:

  • canola oil for frying

  • 4 soft hamburger buns, toasted and buttered

  • 6 tablespoons mayonnaise, or to taste

  • 12 dill pickle slices, or to taste

Directions

  1. 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.

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

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

  4. 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.

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

  6. 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.

  7. 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 (per serving)

811 Calories
40g Fat
75g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 811
% Daily Value *
Total Fat 40g 51%
Saturated Fat 8g 40%
Cholesterol 140mg 47%
Sodium 3182mg 138%
Total Carbohydrate 75g 27%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 37g
Vitamin C 2mg 11%
Calcium 222mg 17%
Iron 5mg 28%
Potassium 536mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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