Popeye’s Classic Chicken Sandwich – Imitation

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Popeye’s Classic Chicken Sandwich – Imitation

Craving Popeye's Classic Chicken Sandwich but don't want to leave the house? Try this imitation recipe and satisfy your cravings right at home! This easy-to-follow recipe includes a crispy chicken breast, toasted brioche bun, and a spicy mayo sauce that replicates the famous Popeye's flavor. With this recipe, you can enjoy a delicious and authentic tasting sandwich without leaving your kitchen. Plus, it's a fun and easy way to impress your family and friends with your cooking skills. So why not give this Popeye's Classic Chicken Sandwich – Imitation recipe a try and enjoy a tasty meal in the comfort of your own home
Course Main Course
Cuisine American
Servings 4
Calories 440 kcal

Ingredients
  

Brine

  • 2 cups buttermilk
  • 1 tablespoon cayenne pepper sauce Franks Hot , or Louisiana , plus 1 teaspoon
  • 1 tablespoon + salt kosher , add 1 more teaspoon also
  • 2 teaspoons MSG
  • 1 pound chicken breasts boneless , 1 to 2 large fillets

Breading

  • 9 ounces flour 1 3/4 cups ,self-rising
  • 1 teaspoon MSG
  • ½ teaspoon pepper ground white
  • ¼ teaspoon pepper black ground
  • ¼ teaspoon pepper cayenne ground
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon thyme dried
  • 2 eggs large , beaten
  • 1 cup buttermilk
  • ⅓ cup milk

Other

  • Canola oil for frying
  • 4 hamburger buns brioche
  • Butter salted, softened
  • ¼ cup mayonnaise
  • 12 to 16 dill pickle slices

Instructions
 

  • Make the brine by combining the buttermilk, kosher salt, cayenne sauce and MSG in a medium bowl or storage container. Trim off the tapered, thinner end of each chicken breast (so it will fit better on the bun), and slice the fillet(s) through the middle to make the fillets thinner, then cut the chicken to make four 4-ounce fillets. Make sure the chicken is no thicker than ½ inch. Slice bigger, thicker chicken breasts in half through the middle to create two thinner fillets. Add the chicken fillets to the brine. cover, and chill for 2 to 3 hours. Remove the chicken from the brine and rinse it, then blot it dry. Let the chicken sit out at room temperature for 30 to 60 minutes so it's not cold in the middle when it starts cooking, or it may not cook properly.
    2. Make the breading by combining the flour with the MSG, ground peppers, garlic powder, onion powder, and thyme in a medium bowl.
    3. Beat the eggs in another medium bowl, then whisk in the buttermilk and milk.
    4. Fill a large saucepan, Dutch oven, or deep fryer with at least 3 inches of oil and preheat the oil to 300 degrees F.
    5. To bread each chicken breast, first coat it with the flour mixture. Dredge the chicken in the buttermilk-egg mixture, then put it back in the flour and coat it well. Gently toss the chicken around in the breading to build up a craggy texture. The breading will expand as it cooks, but if you think you need more breading give it another dip in the wet stuff and then back into the flour. Toss again in the flour to build up a bumpy texture, then let the chicken sit for a minute or two in the flour to make sure the breading sticks.
    6. Set the breaded chicken on a plate or sheet pan to rest for 5 minutes, then fry the chicken in the hot oil in batches, for 6 to 8 minutes or until golden brown and 165 degrees F in the center. Drain the chicken on a rack or on a paper towel-lined plate.
    7. To make each sandwich, lightly butter both faces of a brioche bun and toast the buttered sides in a saute pan over medium heat until lightly browned.
    8. Slather about ½ tablespoon of mayo onto each bun half. Arrange 3 to 4 pickles on the bottom bun, followed by a crispy chicken breast. Finish off your sandwich by crowning it with the top bun.

Nutrition Disclaimer

Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Nutrition

Calories: 440kcalCarbohydrates: 46gProtein: 28gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 183mgSodium: 1350mgPotassium: 423mgFiber: 3gSugar: 14gVitamin A: 589IUVitamin C: 3mgCalcium: 174mgIron: 5mg
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