Try one of 2019’s biggest “food trends” from the comfort of your home!

Famed Chicken Sandwich 

The following recipe is for the “spicy” version of the popular sandwich. If you prefer the “classic” version omit the cayenne pepper in the breading step and omit the hot sauce in the mayonnaise part. Both are delicious but the “spicy” really does have that hot kick that Popeyes is known for. Eat these hot and the same day they are made.

For the marinade…
2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt

For the breading…
1 cup white all-purpose flour
½ cup cornstarch
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 teaspoons black pepper
2 teaspoons salt

For the spicy mayonnaise…
½ cup mayonnaise
1 teaspoon hot sauce
1 teaspoon paprika
½ teaspoon garlic powder
Pinch of black pepper
Pinch of salt

To assemble…
4 brioche hamburger buns
Mayonnaise
Sliced dill pickles
4 cups canola oil

Start by cutting each chicken breast, crosswise, to make 2 smaller pieces. Once prepared, place the 4 fillets into a large bowl. Add in the buttermilk, paprika, garlic powder, black pepper and salt. Cover with plastic wrap and place into the refrigerator to marinate for 24 hours.

When ready to fry the fillets, place the canola oil in a large heavy-duty pot over medium high heat and bring the oil up to 350 degrees F.

In a shallow dish, or a pie pan, combine the white all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper and salt. Place 3 tablespoons of the buttermilk mixture into the dry mixture and combine.

Place each prepared chicken fillet into the mixture and press firmly on both sides. Place one fillet at a time into the preheated oil and fry about 5 minutes for each side, or until the internal temperature reaches 165 degrees F. The outside of the fillet will be golden and crispy.

Remove and drain on a plate covered with a layer of thick paper towels. Continue working until all the chicken fillets have been fried and are draining and resting on the paper towels.

In a large skillet, melt 2 tablespoons of butter over medium high heat. Place in the brioche buns, cut side down, and fry lightly until the edges are crispy. Remove.

In a small bowl, make the spicy mayonnaise by whisking together the mayonnaise, hot sauce, paprika, garlic powder, black pepper and salt.

Assemble the sandwiches by spreading the toasted buns with the mayonnaise, placing the sliced dill pickles on the bottom bun and sandwiching the chicken fillets inside.

Serve these hot.