Popeyes Spicy Chicken Sandwich Recipe

November 15, 2019Van
Blog post

Prep time: 12 hours

Cook time: 20 minutes

Serves: 6

The fried chicken sandwich wars have officially begun.  Popeyes has been working hard to dethrone the reigning champion, Chick Fil A with their own version of the classic spicy fried chicken sandwich. And I hate to say it, but the Popeyes Sandwich is absolutely news worthy. 

That shattering crisp crust combined with the perfect spicy mayo on a brioche bun might be the most delicious thing I’ve tried at a fast food restaurant in years. The problem is that sometimes you want to stay in and avoid angry mobs—so that leaves obtaining this treasure trove of fried chicken out of the question for most Americans.

I’ve completely solved the acquisition problem by NAILING this unbeatable chicken sandwich! No more planning and plotting to snag one—make this in your very own home. Invite your friends over and win their loyalty forever by treating them to what I’d dare to call THE BEST FRIED CHICKEN SANDWICH OF ALL TIME! If it didn’t use chicken, you could joke it’s simply the GOAT (haha).

Don’t be afraid to make fried chicken at home. Once upon a time I was—and I’ve devised this recipe to be fool proof. Get your ingredients ready and join me in making the best thing you’ll eat all year long. 


A few ingredients I used in this recipe that might not be in your pantry.
Popeyes Spicy Chicken Sandwich Recipe

MSG is added into the brine, you can find this at any Asian Market or (purchase here on amazon). Popeyes uses MSG with all their chicken – it’s what gives their chicken the extra savoriness or boost of flavor that you usually don’t get with homemade. Popeyes Spicy Chicken Sandwich Recipe

Popeyes Spicy Chicken Sandwich Recipe

Popeyes Spicy Chicken Sandwich Recipe

The batter should look lumpy like this. Popeyes Spicy Chicken Sandwich Recipe

Popeyes Spicy Chicken Sandwich Recipe

Popeyes Spicy Chicken Sandwich Recipe

Popeyes Spicy Chicken Sandwich Recipe

Print Recipe

Popeyes Spicy Chicken Sandwich Recipe

  • Prep time: 12 hours
  • Cook time: 20 minutes
  • Serves: 6



  • 3 Skinless Boneless Chicken Breasts
  • 1 Large Egg
  • Pickles
  • 6 Brioche Buns, pan grilled with butter
  • Peanut Oil, enough to fill 2-3 inches of oil in a 5-6 Qt dutch oven pot


  • ½ Cup Buttermilk
  • 1 Cup Water
  • ½ Teaspoon MSG
  • 1½ Teaspoon Granulated Sugar
  • 1½ Teaspoon Cajun Seasoning


  • 2½ Cups Cake Flour
  • 1 Cup Corn Starch
  • 4 Teaspoons Baking Powder
  • 1½ Teaspoons Cajun Seasoning


  • 1 Cup Mayonnaise
  • 1 Teaspoon Louisiana Hot Sauce
  • 1¼ Teaspoon Sugar
  • ¼ Teaspoon Garlic Powder
  • ¼ Teaspoon Paprika
  • ¾ Teaspoon Cayenne Pepper


  • 1)

    In a large bowl, combine ½ Cup Buttermilk, 1 Cup Water, ½ Teaspoon MSG, 1½ Teaspoon Granulated Sugar, 1½ Teaspoon Cajun Seasoning stir and set aside. Cut the chicken breasts in half horizontally into two even pieces, so you end up with 6 thin chicken breasts. Trim off the tapered ends of the breasts so the breasts are a more circular shape (I saved the pieces and turned them into nuggets). Place the chicken into the buttermilk marinade and marinate overnight or up to 2 days. When you’re ready to fry, remove the chicken from the brine and place into another bowl – let sit at room temperature for 1 hour before frying. Save the leftover brine.

  • 2)

    Make the Spicy Mayo by combining 1 Cup Mayonnaise, 1 Teaspoon Louisiana Hot Sauce, 1¼ Teaspoon Sugar, ¼ Teaspoon Garlic Powder, ¼ Teaspoon Paprika, and ¾ Teaspoon Cayenne Pepper – stir well, cover and refrigerate until ready to use.

  • 3)

    Make the Flour Dredge by combining 2½ Cups Cake Flour, 1 Cup Corn Starch, 4 Teaspoons Baking Powder and 1½ Teaspoons Cajun Seasoning – whisk very well. Place into an extra large tupperware container or large thick paper bag for dredging.

  • 4)

    Make the batter using the leftover brine, add 1 Large Egg and whisk well. Take ¾ Cup of the flour dredge that you’ve already mixed up and add to the brine – stir gently just until the flour is mixed in – it should look lumpy.

  • 5)

    Place a large piece of parchment paper on your countertop so you have a place to rest the chicken. Place all the chicken into the flour dredge and seal the tupperware or bag, shake very well. Remove the chicken, shaking off excess flour and place onto the parchment paper. Dip the dredged chicken into the batter and return to the flour and shake well again. It’s best to only do 2 pieces at a time. Rest the chicken on the parchment paper.

  • 6)

    Heat the frying oil to 375°F – use a deep fry thermometer to monitor the temperature. Fry two breasts at a time – the temp will drop to around 350°F when you add the chicken, fry until golden brown about 2½ minutes each side. Place onto a rack to drain. Let the oil temp get back to 375°F before frying the next batch.

  • 7)

    Spread a generous tablespoon of Spicy Mayonnaise on both sides of the buns. Place some pickle slices on the bottom bun and stack the fried chicken breast on top. Enjoy!

↓ Supplies to make this recipe ↓


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