Name: Popeyes Copycat Chicken Sandwich with Buttermilk Crust
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup buttermilk; 1 teaspoon hot sauce; 1 ½ cups all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper; Vegetable oil for frying; 4 brioche buns; 8 dill pickle slices; 2 tablespoons mayonnaise

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Hey y'all! If you've been craving the iconic crunch and juicy flavor of a Popeyes chicken sandwich, you're in for a treat. This homemade Popeyes Copycat Chicken Sandwich with Buttermilk Crust is perfect for family dinners, casual get-togethers, game days, or whenever you need a serious comfort food fix. With a buttery, golden crust and tangy, juicy chicken tucked inside a fluffy brioche bun, this recipe will have everyone asking for seconds. Let's get cooking!

Why You'll Love This Popeyes Copycat Chicken Sandwich with Buttermilk Crust

Unbeatable crispy buttermilk crust packs every bite with crunch and flavor.
Juicy, tender chicken guaranteed thanks to a simple buttermilk marinade.

Cheaper and fresher than takeout, ready in under an hour.
Customizable spice level and toppings to suit everyone’s tastes.
Perfect for meal prep—reheats beautifully for next-day lunches.

Ingredients for Popeyes Copycat Chicken Sandwich with Buttermilk Crust

2 large boneless, skinless chicken breasts (about 1 lb), halved horizontally
1 cup buttermilk
1 teaspoon hot sauce (optional, for marinade)

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika

½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional, for heat)
1 ½ cups all-purpose flour

½ cup cornstarch
1 teaspoon baking powder
1 teaspoon smoked paprika

½ teaspoon onion powder
Vegetable oil, for frying (about 3-4 cups)
4 brioche buns

4 tablespoons butter, softened (for toasting buns)
Dill pickle slices
Mayonnaise or spicy mayo, for serving

How to Make Popeyes Copycat Chicken Sandwich with Buttermilk Crust

Step 1: Marinate the Chicken

Slice chicken breasts in half horizontally to create 4 thin cutlets.
In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and cayenne.
Add chicken cutlets, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 30 minutes (up to 4 hours for best flavor).

Step 2: Prep the Buttermilk Crust

In a shallow dish, combine flour, cornstarch, baking powder, smoked paprika, and onion powder. Mix well.
Remove chicken from marinade, letting excess drip off. Dredge chicken in the flour mixture, pressing firmly to coat. For extra crunch, dip back into buttermilk marinade, then flour mixture again.

Step 3: Fry the Chicken

Heat 3-4 cups vegetable oil in a large, heavy skillet (cast iron preferred) to 350°F (175°C). If you’re new to frying, check out this deep frying guide for safety tips.

Carefully add chicken cutlets and fry for 3-4 minutes per side, or until golden brown and cooked through (internal temp 165°F/74°C).
Transfer to a wire rack set over a baking sheet to drain excess oil.

Step 4: Toast the Brioche Buns

Spread softened butter on cut sides of brioche buns.

Toast buns in a skillet over medium heat until golden and crisp, about 1-2 minutes.

Step 5: Assemble the Sandwiches

Spread mayo or spicy mayo on bottom and top buns.
Place fried chicken on bottom bun, add pickle slices, and top with the other half of the bun.

Serve immediately for ultimate crunch!

Notes for the Best Popeyes Copycat Chicken Sandwich with Buttermilk Crust

For extra crispy crust, double dip chicken in the buttermilk and flour mixture.
Use a food thermometer to ensure chicken reaches 165°F/74°C internally—safety first! Learn more about safe cooking temperatures.

Brioche buns are ideal, but potato rolls or hamburger buns work in a pinch.

Variations on Popeyes Copycat Chicken Sandwich with Buttermilk Crust

Spicy Version: Add more cayenne or a teaspoon of hot sauce to the marinade and flour mixture.
Oven-Baked: Bake breaded chicken on a wire rack at 425°F (218°C) for 20-25 minutes, flipping halfway.

Air Fryer: Air fry at 400°F (200°C) for 12-15 minutes, spraying chicken lightly with oil for crispness.

Required Equipment for Popeyes Copycat Chicken Sandwich with Buttermilk Crust

Mixing bowls
Heavy skillet or Dutch oven (for frying)

Wire rack and baking sheet
Instant-read thermometer
Shallow dish for dredging

Tongs

Storage Instructions for Popeyes Copycat Chicken Sandwich with Buttermilk Crust

Let cooked chicken cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F (190°C) oven for 10-12 minutes for best crispiness.

Buns and toppings should be stored separately for optimal texture.

Serving Recommendations for Popeyes Copycat Chicken Sandwich with Buttermilk Crust

Pair with crispy fries, coleslaw, or a simple salad.
Serve with extra pickles, spicy mayo, or a drizzle of honey for a flavor twist.

Wash it down with homemade lemonade or a classic sweet tea!

Pro Tips for the Best Popeyes Copycat Chicken Sandwich with Buttermilk Crust

For maximum juiciness, marinate chicken at least 2 hours if time allows.
Fry in small batches to avoid oil temperature drop and uneven cooking—check out this frying tips guide for more.

Let the sandwiches rest for 2 minutes before serving to lock in heat and flavor.