Homemade Popeyes Chicken Sandwich Recipe for 4

Instructions:

1. Prep the chicken: Slice your 2 large chicken breasts in half crosswise. If they are very thick, gently pound them to an even 1.5 cm thickness.
2. Mix the brine: In a large bowl, whisk 1 cup buttermilk, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp salt, and 1 tbsp hot sauce.
3. Marinate briefly: Submerge the chicken in the buttermilk mixture for 20 minutes.
4. Create the dredge: In a separate bowl, combine 2 cups all purpose flour, 1/2 cup cornstarch, and the remaining spices (garlic powder, onion powder, smoked paprika, cayenne, white pepper, salt). Drizzle 2-3 tablespoons of the buttermilk brine into the dry flour mixture and rub it in with your fingers until small clumps form. This creates the signature texture.
5. Coat the chicken: Take a fillet from the brine, let the excess drip off, and press it firmly into the flour. Bury it in flour and press down hard to ensure every nook is covered.
6. Heat the oil: Fill your pot with about 5 cm of neutral oil (vegetable or canola). Heat to 175°C.
7. Fry the fillets: Carefully lower 2 fillets into the oil. Fry for 3-4 minutes per side until deep golden brown and the internal temp hits 74°C.
8. Rest and toast: Place the chicken on a wire rack. While it rests, melt 2 tbsp butter in a pan and toast your brioche buns until the edges are charred and golden.
9. Assemble the icon: Spread a generous layer of spicy mayo (mixed mayo, hot sauce, and spices) on both buns. Add 3-4 pickles to the bottom bun, top with the chicken, and close it up.