Popeyes Fried Chicken Sandwich
This reverse-engineered Popeyes fried chicken sandwich uses the actual poultry batter recipe with powdered egg, buttermilk, milk, and vinegar reconstituted with cold water. The 3-step breading process (flour, wet batter, flour again with 10-20 tosses) creates the signature craggy, flaky crust. Developed over 60+ test batches and 14 restaurant visits using Popeyes' non-public ingredient list. The dry batter mix stores for months, so you can make restaurant-quality fried chicken sandwiches any time.
Servings 4 sandwiches
Calories 700kcal
Equipment
- 1 Deep Fryer or heavy-bottomed pot
- 1 Plastic Wrap for pounding filets
- 1 Meat Mallet for pounding to ½-inch
- 1 Deli Containers for brine and storage
- 1 Whisk
- 1 All-Clad Nonstick Pan for toasting buns
- 1 Colander
Ingredients
The Chicken Brine
- 2 tbsp + 1.5 tsp table salt
- 1 tbsp + 2 tsp sugar
- 1 tbsp MSG Accent brand at most grocery stores
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 liter water
The Poultry Batter (Dry Mix)
- 3/4 cup all-purpose flour
- 2 tbsp cornstarch
- 3 tbsp whole egg powder for binding, structure, and color
- 2 tbsp buttermilk powder provides classic Southern fried chicken flavor without adding moisture
- 3 tbsp nonfat milk powder aids browning and flavor
- 1 tbsp corn flour different from cornstarch; uses whole kernel for more flavor
- 1 tsp baking powder
- 1 tsp sugar
- 1 tsp vinegar powder boosts tang without adding liquid
- 1/4 tsp baking soda
- 1 1/2 tsp table salt
- 1/2 tsp MSG
- 1/4 tsp paprika
- 1/4 tsp mustard powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp white pepper
- 1/4 tsp turmeric optional; for golden color
The Poultry Batter (Wet)
- 1 cup cold water minus 2 tsp
The Dry Flour Mix
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp table salt
The Sandwich Assembly
- 4 brioche buns Sara Lee Artesano recommended
- 2 tbsp butter
- 4 tbsp mayonnaise Hellman's or Blue Plate; whisk sugar in before using
- 1 pinch sugar
- 12 slices dill pickles Great Value from Walmart closest to restaurant; any dill works
- neutral oil vegetable, canola, or peanut
Instructions
Prepare the Chicken Filets
- Remove the tenderloin from each chicken breast and reserve for another use. Trim the tapered point from the bottom of the breast.
- Make a horizontal slice halfway through each breast to create 2 evenly cut filets. You should end up with filets that are roughly 4-5 ounces each.
- Place the filets under plastic wrap and pound with a meat mallet to an even ½-inch thickness.
Make the Chicken Brine
- Add the salt, sugar, MSG, garlic powder, and onion powder to a large bowl.
- Pour over the water and whisk until all seasonings are completely dissolved.
- Submerge the chicken filets in the brine, cover, and refrigerate for 12 hours. You can go as short as 8 hours or as long as 24.
Make the Poultry Batter (Dry Mix)
- Add the flour, cornstarch, egg powder, buttermilk powder, milk powder, corn flour, baking powder, sugar, vinegar powder, baking soda, salt, MSG, paprika, mustard powder, garlic powder, onion powder, white pepper, and turmeric to a large bowl.
- Whisk gently until all spices are evenly distributed. The dry mix can be stored in a sealed container for several months.
Make the Dry Flour Mix
- Add the flour, baking powder, baking soda, and salt to a large bowl and whisk until combined. The dry flour mix can be stored in a sealed container for several months.
Bread and Fry the Chicken
- Heat neutral oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Reconstitute the poultry batter dry mix with the cold water. Whisk until smooth with no dry spots. You want a consistency slightly thinner than pancake batter.
- Remove the chicken from the brine and pat each filet thoroughly dry with paper towels. Any moisture left on the surface will prevent the breading from sticking.
- Press each filet into the dry flour mix until well coated. Shake off the excess flour.
- Dip the floured filet into the wet poultry batter. Lift and let excess batter drip off.
- Place the battered filet back into the dry flour mix. Toss it around 10-20 times, pressing the flour into the surface as you go. This tossing action creates the craggy, irregular bits in the crust. Shake off excess flour.
- Lower the breaded filets into the hot oil and fry for 4-6 minutes, or until golden and cooked through. Do not overcrowd the fryer.
- Remove the fried filets to a baking sheet lined with a wire cooling rack to drain.
Assemble the Sandwich
- Spread butter on both halves of the brioche buns. Toast them cut-side down in a pan over medium heat until golden brown.
- Spread sweetened mayonnaise on the top and bottom bun.
- Place 3 dill pickle slices on the bottom bun. Top with the fried chicken filet and close the sandwich. Serve immediately.
Video
Notes
Poultry Batter Dry Mix: The dry batter mix stores in a sealed container at room temperature for several months. Make a double or triple batch and keep it on hand. When you're ready to fry, just add cold water and whisk until smooth.
Dry Flour Mix: The dry flour mix is intentionally simple. Popeyes' actual ingredient list shows no additional spices in the dredge. All the flavor comes from the brine and the poultry batter.
Brine Timing: 12 hours gave the closest match to the restaurant flavor. You can go as short as 8 hours or as long as 24 without major issues.
Turmeric: Optional. Popeyes likely uses artificial food coloring for their golden crust. Turmeric provides a similar color.
Sweetened Mayonnaise: Add a pinch of sugar to Hellman's or Blue Plate mayonnaise and whisk until dissolved. This matches the restaurant's slightly sweeter mayo.
Corn Flour vs. Cornstarch: These are different products, even though some recipes use the names interchangeably. Corn flour uses the whole kernel and provides more flavor. Look for fine-ground corn flour, not coarse masa.
Frying Oil: Popeyes uses beef-flavored shortening. Any neutral oil (vegetable, canola, or peanut) works well at home.
Brined Chicken Storage: After brining, you can dry the filets and refrigerate them in a sealed container for up to 2 days before breading and frying.
Nutrition
Calories: 700kcal