Popeyes Chicken Sandwich

Ingredients

Chicken marinade:

2 chicken breasts, boneless skinless

1 cup buttermilk

1 tsp paprika

1 tsp garlic powder

1 tsp black pepper

1 tsp salt

Breading:

1 cup all purpose flour

½ cup corn starch

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp cayenne pepper

1 tsp salt

1 tsp pepper

Spicy mayo:

½ cup mayo

1 tsp Valentina sauce

1 tsp paprika or taco seasoning

½ tsp garlic powder

Assembly:

4 medium-sized brioche buns

Mayonnaise

Sliced pickles

3-4 cups canola oil for frying

Chicken marinade:

Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun.
In a large Ziploc bag add buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken to the mix and place in the fridge to marinate for up to 24 hours or use right away.
Heat oil to 350°F.
In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tbsp of the buttermilk batter into the flour mixture and mix it through with a fork.
Working with 1 piece at a time, dredge the chicken in the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165°F.

Assembly:

Melt 1 tbsp butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken.