Popeyes Cajun Chicken Sandwich (Restaurant Copycat)

⏱️ 32 minutes (plus 4 hours marinating)👥 4 servings❤️ Taste: 10/10
Popeyes Cajun Chicken Sandwich (Restaurant Copycat)

Nutrition Facts

Calories
685
Protein
42g
Carbs
52g
Fiber
2g

Health Benefits

Gut Health4/10
Anti-Inflammatory4/10
Blood Sugar Control4/10

Ingredients

  • •- 4 boneless, skinless chicken breasts
  • •- 2 cups buttermilk
  • •- 2 cups all-purpose flour
  • •- 3 tablespoons Cajun seasoning blend
  • •- 2 tablespoons paprika
  • •- 2 teaspoons garlic powder
  • •- 1 teaspoon onion powder
  • •- 1 teaspoon cayenne pepper
  • •- 1 teaspoon freshly ground black pepper
  • •- 1 teaspoon kosher salt
  • •- 3 cups vegetable oil for frying
  • •- 4 brioche buns
  • •- 2 tablespoons unsalted butter, softened
  • •- 4 tablespoons mayonnaise
  • •- 16 slices dill pickles (fresh, not jarred)
  • •- 1 tablespoon hot sauce (optional, for spicy mayo)

Instructions

  1. 1Place chicken breasts between two sheets of plastic wrap. Pound with a meat mallet to an even ½-inch thickness throughout, ensuring uniform cooking.
  2. 2Pour buttermilk into a large mixing bowl. Submerge the flattened chicken breasts completely in the buttermilk. Cover and refrigerate for at least 4 hours, or overnight for maximum tenderness and flavor.
  3. 3Combine flour, Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt in a shallow dish. Whisk together until evenly distributed.
  4. 4Remove chicken from buttermilk, allowing excess to drip off. Dredge each breast in the seasoned flour mixture, pressing firmly to coat all surfaces. Return coated chicken to the buttermilk for a second dip, then dredge again in the flour mixture for an extra-crispy double coating.
  5. 5Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of 2 inches. Heat oil to 350°F, using a cooking thermometer for accuracy.
  6. 6Carefully lower chicken breasts into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side until deeply golden brown and the internal temperature reaches 165°F, about 7-8 minutes total. Adjust heat as needed to maintain consistent oil temperature.
  7. 7Transfer fried chicken to a wire rack set over a baking sheet. Allow to rest for 2-3 minutes, which redistributes juices and sets the crispy coating.
  8. 8Spread softened butter on the cut sides of brioche buns. Toast butter-side down in a skillet over medium heat until golden and lightly crisp, about 2 minutes.
  9. 9Spread 1 tablespoon mayonnaise (mixed with hot sauce if desired) on the bottom bun. Layer with 4 pickle slices, then top with the hot fried chicken breast. Place the top bun and serve immediately for optimal texture contrast.