Copycat Fried Chicken Sandwich

4.6
(33)
25 Reviews
12 Photos

I tried to make a copycat Popeyes fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A. So you get the best of both worlds and what's more, this DIY version never runs out, not even on Sundays.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on December 2, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
2 hrs 15 mins
Total Time:
2 hrs 40 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

Original recipe (1X) yields 4 servings

Marinade:

  • 1 cup buttermilk

  • 2 teaspoons kosher salt

  • 1 dash hot sauce, or to taste

  • 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)

  • 4 (5 ounce) skinless, boneless chicken breast halves

Breading:

  • 1 ⅓ cups all-purpose flour

  • 2 tablespoons cornstarch

  • 2 teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 ½ teaspoons cayenne pepper (Optional)

  • 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)

Wash:

  • 1 large egg, beaten

  • ½ cup buttermilk

  • ¼ cup milk

The Rest:

  • canola oil for frying

  • 4 soft hamburger buns, toasted and buttered

  • 6 tablespoons mayonnaise, or to taste

  • 12 dill pickle slices, or to taste

Directions

  1. Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.

  2. Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.

  3. Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.

  4. Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.

  5. Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).

  6. Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.

  7. Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.

Chef's Notes

You really want to do this with a smaller, flatter breast than the one I used in the video. The meat-to-crunchy coating ratio should be closer to 2-to-1 than 4-to-1.

You can also pan-fry this in about 1 inch of oil in a cast iron skillet.

45 home cooks made it!

Nutrition Facts (per serving)

811 Calories
40g Fat
75g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 811
% Daily Value *
Total Fat 40g 51%
Saturated Fat 8g 40%
Cholesterol 140mg 47%
Sodium 3182mg 138%
Total Carbohydrate 75g 27%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 37g 74%
Vitamin C 2mg 2%
Calcium 222mg 17%
Iron 5mg 28%
Potassium 536mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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