Popeyes Fried Buttermilk Chicken Sandwich
Rated 5.0 stars by 2 users
Servings
2
Prep Time
1 hour
Cook Time
10 minutes
Better than the real thing? We'd like to think so. This delicious Popeyes Fried Chicken Sandwich is made with buttermilk, creamy Ranch Mayo, and lots of spicy Buffalo Hot Sauce.
Ingredients
-
250ml buttermilk
-
2 skinless chicken thighs
-
120g plain flour
-
3 tbsp cornflour
-
1 tbsp smoked paprika
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2 tsp garlic powder
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1½ tsp salt
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450ml vegetable oil
-
1 tablespoon Buffalo Hot Sauce
-
2 brioche buns, lightly toasted
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Pickles, sliced
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Lettuce
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Buffalo Hot Sauce
-
Ranch Mayo
For the chicken
To assemble
Directions
In a large bowl, combine buttermilk and a tablespoon of Buffalo Hot Sauce. Add chicken thighs and turn to coat. Cover and allow the mixture to sit for at least an hour.
In another bowl, mix flour, cornflour, paprika, and garlic powder. Whisk together.
Drizzle a couple of spoons of your buttermilk mixture from the bowl with the chicken into the bowl with the flour mixture and gently stir together.
Place the chicken into the flour mixture, and cover on both sides, until fully coated.
- Shake off any excess coating and transfer to a baking sheet lined with a cooling rack.
While the chicken sits, preheat 3 inches of oil in a large pan to 170 degrees.
Carefully place each chicken thigh into the hot oil and fry for 5 to 6 minutes. Gently flip each piece of chicken and continue frying for an additional 4 to 5 minutes or until golden brown, crispy and cooked through.
Transfer the cooked chicken into a large bowl and toss them in Buffalo Hot Sauce.
To assemble, place pickles on the bottom bun and top with a piece of fried chicken. Drizzle a bit more Buffalo Hot Sauce on top, and add lettuce.
Spread a generous amount of Ranch Mayo on the top bun, and finish by placing it on top of your other fillings. Serve immediately!
Recipe Note
Leave the chicken in the buttermilk mixture in the fridge overnight for an extra thick coating.