If you’ve been craving fried chicken sandwiches we’ve got you covered with this delicious crispy Fried chicken Sandwich. It’s super crispy on the outside and tender and juicy on the inside and loaded with spices. It’s as close as you will get to the famous Popeyes chicken sandwich which is currently sold out everywhere but in my opinion, it’s so much BETTER and surprisingly easy to make at home!
The sandwich comes together in under 30 minutes and can be prepared overnight. The chicken is first marinated in buttermilk (DIY buttermilk below) and spices then battered in a mixture of flour, corn starch, and MORE spices. The spices give the sandwich so much flavor but more importantly, they give it a crispy crust that is out of this world.
Copycat Popeyes Buttermilk fried chicken sandwich with spicy mayo is super crispy, spicy and tastes 1000x BETTER homemade!
- 3 eggs
- 1/3 cup water
- 1 cup hot red pepper sauce (e.g. Louisiana Hot Sauce)
- 4 cups flour
- 2 teaspoon pepper
- 2 teaspoon paprika
- 3 teaspoons cayenne pepper
- 1-quart buttermilk, optional
- Salt, pepper, and garlic powder, to taste
- 2 1/2 pounds chicken, cut into pieces
- Peanut oil, for frying
Place cut-up chicken in a large bowl, and cover with buttermilk. If you have the time, cover and chill for two hours, or overnight. This is optional but will give the chicken more flavor and moisture.
In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
If you marinated the chicken, remove it from the buttermilk now. Sprinkle chicken lightly with salt, pepper, and garlic powder.
Place all chicken pieces in a freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to the bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
Heat oil in a deep fryer or deep pan to 350°F.
Working in batches, drop each piece of chicken into the hot oil. Fry for 15 to 18 minutes, or until golden brown, turning occasionally if oil does not completely cover the chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.