Popeyes-Style Spicy Chicken Sandwich with Pickles

Why You’ll Love This Recipe

• Ultra-craggy, shatteringly crisp crust thanks to cornstarch, baking powder, and a double dredge.
• Juicy, well-seasoned chicken thighs brined in tangy, spicy buttermilk.
• Simple, pantry-friendly Cajun spice profile that nails the flavor balance.
• Restaurant-style results at home with clear, repeatable steps.

Grocery List

• Produce: 1 lemon
• Dairy: Buttermilk, unsalted butter
• Pantry: Boneless skinless chicken thighs, all-purpose flour, cornstarch, Cajun seasoning, paprika, cayenne, garlic powder, black pepper, kosher salt, hot sauce, mayonnaise, dill pickle chips, brioche buns, neutral frying oil

Full Ingredients

Chicken & Buttermilk Brine

• 4 boneless, skinless chicken thighs (5–6 oz each; about 1 1/2 lb total)
• 1 cup buttermilk
• 2 tbsp Louisiana-style hot sauce
• 1 tbsp Cajun seasoning
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 1/2 tsp garlic powder

Craggy Dredge & Frying

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp Cajun seasoning
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 tsp sweet paprika
• 1/2 tsp cayenne (reduce to 1/4 tsp for milder)
• 1/2 tsp freshly ground black pepper
• 1 1/2–2 quarts neutral oil (peanut or canola) for frying

Spicy Mayo

• 1/2 cup mayonnaise
• 2 tsp Louisiana-style hot sauce
• 1 tsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp sweet paprika
• 1/2 tsp granulated sugar
• Pinch kosher salt

For Serving

• 4 brioche burger buns
• 2 tbsp unsalted butter, softened
• 16 thick-cut dill pickle chips

Step-by-Step Instructions

Step 1: Pound, season, and brine the chicken

Trim excess fat from the thighs. Place each thigh between two sheets of plastic or in a zipper bag and gently pound to an even 1/2 inch thickness. Whisk together buttermilk, hot sauce, Cajun seasoning, salt, sugar, and garlic powder in a bowl. Submerge the thighs, cover, and refrigerate at least 2 hours and up to 24 hours. Longer brining yields juicier, more flavorful chicken.

Step 2: Make the spicy mayo and prep toppings

In a small bowl, whisk mayonnaise, hot sauce, lemon juice, garlic powder, paprika, sugar, and a pinch of salt. Cover and refrigerate until serving. Drain and pat dry pickle chips if very wet; set aside so they stay crisp.

Step 3: Build the craggy dredge and heat the oil

In a wide bowl, mix flour, cornstarch, Cajun seasoning, baking powder, salt, paprika, cayenne, and black pepper. Drizzle in 2–3 tablespoons of the buttermilk brine and rub it into the flour with your fingertips to create tiny flour “pebbles.” These hydrate into craggly bits that fry extra crisp. Pour 1 1/2–2 quarts oil into a heavy pot (Dutch oven) to a depth of 2–2 1/2 inches and heat to 350°F over medium-high heat. Set a wire rack over a rimmed sheet pan for draining.

Step 4: Double-dredge for an ultra-crunchy coat

Working one thigh at a time, let excess brine drip off. Press into the dredge, turning and firmly packing to coat. Dip quickly back into the brine, let excess drip, then press a second time into the dredge, ensuring a thick, nubbly crust. Place coated thighs on the wire rack and let rest 10 minutes; this helps the coating hydrate and adhere.

Step 5: Fry in batches to golden perfection

When the oil is 350°F, gently lower in 2 thighs. Fry 6–8 minutes, turning once, maintaining 325–350°F. The crust should be deep golden and the internal temperature 165°F. Transfer to the rack and lightly sprinkle with a pinch of salt. Return oil to 350°F and repeat with the remaining thighs. For extra crispness, hold cooked pieces in a 250°F oven while you finish the rest.

Step 6: Toast buns and assemble the sandwiches

Split brioche buns and lightly butter the cut sides. Toast in a skillet over medium heat until golden, 1–2 minutes. Spread spicy mayo on both bun halves. Layer 4 pickle chips on each bottom bun, add a fried thigh, top with 4 more pickle chips if you like extra crunch, add a final swipe of mayo, and crown with the top bun. Serve immediately while hot and crisp.

Pro Tips

• Drizzle brine into the flour to form tiny clumps; those hydrate into the signature craggy crust.
• Rest the breaded chicken 10 minutes before frying so the coating adheres and won’t slough off.
• Use a thermometer: 350°F oil for frying; cook to 165°F internal for juicy, safe chicken.
• Keep oil between 325–350°F. Too hot burns the crust; too cool leads to greasy chicken.
• Toast buns in the same skillet you used for frying (wiped out) for extra flavor and texture.

Variations

• Extra Spicy: Add 1/2 tsp cayenne to the brine and 1/2 tsp to the spicy mayo; finish with a dusting of Cajun seasoning right after frying.
• Mild Version: Halve the cayenne and use plain mayo on the bun.
• Air-Fryer Option: Spray breaded thighs lightly with oil and air-fry at 375°F for 14–16 minutes, flipping at 9 minutes, to 165°F. The crust will be slightly lighter but still crisp.

Storage & Make-Ahead

Brine the chicken up to 24 hours ahead. Mix the spicy mayo up to 3 days ahead. To make ahead, bread thighs and refrigerate on a rack, uncovered, for up to 6 hours before frying. Leftover fried chicken keeps 3 days in the fridge; re-crisp on a rack at 400°F for 10–12 minutes. To freeze raw breaded thighs, freeze on a sheet pan until firm, then bag for up to 2 months; fry from frozen at 325–340°F for 9–12 minutes to 165°F, then briefly at 350°F to re-crisp.

Nutrition (per serving)

Approximate per sandwich: 900 calories; 56 g fat (12 g saturated); 63 g carbs; 29 g protein; 4 g fiber; 1750 mg sodium. Values will vary with oil absorption, bun size, and specific brands.