Easy Copycat Popeyes Blackened Chicken Sandwich Recipe
One bite of this juicy spice-crusted blackened chicken sandwich, and you know it’s worth every minute of preparation. Inspired by the Popeyes original, this copycat brings together Cajun-seasoned brined chicken, tangy pickles, and creamy mayo on a sweet brioche bun. Don’t worry about recreating this restaurant favorite at home. It just takes a little planning, and once you try this recipe, it’s certain to become a new favorite.
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Why this recipe works
This recipe proves that good (and utterly delicious) things come to those with a little patience. One bite of this juicy spice-crusted Blackened Chicken Sandwich, and you know it’s worth every minute. Inspired by the Popeyes original, this copycat sandwich combines Cajun-seasoned brined chicken, tangy pickles, and creamy mayo on a sweet brioche bun.
Don’t worry; recreating the spicy Blackened Chicken Sandwich Popeyes sells isn’t tricky. It just takes a little planning. So try this recipe once, and it is certain to become a new favorite.
Popeyes Blackened Chicken Sandwich ingredients and why they work in this recipe
For brining the chicken breasts, you’ll need:
- Kosher salt – draws the burning liquid into the chicken, flavors the chicken’s interior, and helps tenderize it.
- White granulated sugar – balances out the salt and promotes browning.
- Water – is the base brining liquid.
For the spicy Blackened Chicken Sandwich Popeyes sells, you’ll need:
- Chicken breasts – the main protein. Chicken breasts are lean, cheap, and perfect for absorbing any seasoning.
- McCormick Cajun spice mix – gives this dish an authentic Cajun flavor.
- Olive oil – provides a healthier cooking medium that adds some flavor.
- Brioche buns – introduce a touch of sweetness that works well with the spice.
- Unsalted butter, softened – promotes the even toasting of the buns.
- Dill pickle rounds – lend a tang that complements the sweetness of the bun and the spice from the seasonings.
- Mayonnaise – contributes richness to the sandwich and protects the bun from getting soggy.
How to make a blackened chicken sandwich
To brine the chicken breasts:
- In a large mixing bowl, whisk the kosher salt and white granulated sugar into the water until it dissolves.
- Trim any fat from the chicken breasts and place them in a sealed plastic food bag.
- Pour the brining solution into the bag with the chicken. Squeeze out any excess air and ensure the chicken is submerged in the liquid.
- Seal the bag tightly and place it in a bowl. Marinate in the fridge for about 12 hours.
To prep and grill the chicken breasts:
- Rinse the chicken breasts under cool water and pat them dry with a paper towel.
- Place one chicken breast between two pieces of plastic wrap, and use a kitchen mallet to gently pound it until it is an even thickness. Repeat with the remaining chicken breast.
- Sprinkle the Cajun spice mix onto all sides of the chicken breasts and press it in. Set the chicken to the side and wash your hands.
- Heat a large, heavy-bottomed skillet over medium until hot. Add olive oil.
- Cook the chicken breasts in the skillet for about five minutes per side. Use an instant-read thermometer to ensure the chicken is at least 165°F before removing it from the skillet and allowing it to rest.
To assemble a spicy Blackened Chicken Sandwich Popeyes style:
- Wipe out the skillet and return it to medium heat.
- Spread the softened butter on the cut sides of the brioche bun and toast it butter-side down in the skillet.
- Spread mayonnaise on both cut sides of the toasted bun and set the bottom bun on your work surface.
- Add a few dill pickle rounds to the bottom bun.
- Place the cooked chicken breast on top of the layer of pickles and top with the bun.
- Serve immediately.
Storage & Reheating Instructions
- Freezing: Cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Refrigerator Storage: Cooked chicken breasts can be stored in airtight containers for 3 days. Keep components separate for best quality.
- Reheating Method: To prevent drying out, reheat chicken in a 350°F oven wrapped in aluminum foil for 12 minutes. Toast fresh buns for best results.
What to serve with a blackened chicken sandwich
Are you looking for the perfect way to round out your Popeyes Blackened Chicken Sandwich? Try these sides:
Fried Okra. Skip the French fries and serve up a side of Fried Okra instead. Some people are scared of okra because of a bad experience or two in the past, but this recipe will change their minds about this much-aligned vegetable. The sliced okra starts with a light dusting of seasoned flour and cornmeal, and after a quick dance in an oiled pan, the slices come out golden brown with a fantastic crunch. Serve these babies with your favorite dipping sauce.
Coleslaw. Give your mouth a little solace from the spice with a big pile of coleslaw. Traditional coleslaw made with full-fat mayonnaise and vinegar will offer the most relief, but you can go a bit lighter by using Miracle Whip Light, as in this copycat recipe inspired by the coleslaw served at KFC. Or you may prefer something that infuses much more flavor, such as this citrus-studded Hawaiian Coleslaw with Pineapple.
Blackened Ranch. Go all-in when it comes to Cajun spices by serving a simple salad topped with Popeyes’ Blackened Ranch. Or use it as a dipping sauce for chicken tenders, fries, or Fried Okra! This versatile recipe reimagines ranch by giving it a flavor profile that is bold, smoky, and just a bit spicy.
More Popeyes copycat recipes
Favorite fast food chicken sandwiches
Check out my easy sandwich recipes and the best copycat fast food recipes on CopyKat!
Copycat Popeyes Blackened Chicken Sandwich Recipe
Juicy Cajun-spiced chicken breast with tangy pickles and creamy mayo on brioche. This homemade version rivals the Popeyes original perfectly.
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Servings: 2
Calories: 938kcal
Ingredients
Brine
- 1/4 cup kosher salt
- 2 tablespoons sugar
- 2 cups water
Sandwiches
- 2 chicken breasts
- 2 tablespoons McCormick Cajun Seasoning
- 2 teaspoons butter softened
- 2 brioche buns
- 4 tablespoons olive oil
- 3 tablespoons mayonnaise
- 1/4 cup sliced dill pickles
Instructions
The night before you make the sandwiches, prepare the brine: In a medium bowl, combine the kosher salt, sugar, and water. Stir until completely dissolved. Place the chicken breasts in a zipper bag or covered container and pour the brine over them, ensuring the chicken is fully submerged. Seal the container and refrigerate for 12 hours.
The next day, remove the chicken from the brine and rinse under cold water to remove excess salt. Pat the chicken completely dry with paper towels.
Place each chicken breast between two sheets of plastic wrap on a cutting board. Gently pound the chicken to an even thickness of about 1/2 inch, starting from the center and working outward.
Remove the plastic wrap and place the chicken on a plate. Sprinkle the McCormick Cajun Seasoning evenly over each chicken breast, using your fingers to gently rub the spices into both sides.
Heat a large skillet over medium heat for about 2 minutes. To test if it’s hot enough, sprinkle a few drops of water on the surface – they should sizzle. Spread a thin layer of softened butter on the cut sides of the brioche buns. Place the buns butter-side down in the skillet and toast until golden brown, watching carefully to prevent burning. Place the toasted buns on a plate and set aside.
In the same skillet, heat the olive oil for about 30 seconds. Carefully place the seasoned chicken breasts in the hot oil – you should hear a sizzle when the chicken touches the pan. Without moving the chicken, cook for 5 to 6 minutes on the first side, until the edges begin to turn opaque and the bottom develops a dark crust. Using tongs, carefully flip the chicken breasts over and cook for another 5 to 6 minutes on the second side. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F and the center appears white throughout when cut with a knife. Transfer the cooked chicken to a plate lined with paper towels to absorb the excess oil and let rest for 2 to 3 minutes.
Spread mayonnaise on the cut sides of each bun. Arrange a layer of sliced dill pickles on the bottom half of each bun. Place a chicken breast on top of the pickles and cover with the top bun. Serve immediately while still warm.
Notes
- Don’t skip the brine – it makes a big difference in keeping the chicken moist and flavorful.
- If the chicken breasts are very thick, consider slicing them horizontally to create thinner cutlets before pounding to an even thickness.
- If you don’t have a meat mallet, you can use a rolling pin, heavy-bottomed pot, or even a canned food item to pound the chicken.
- Make sure the pan is hot before adding the chicken to get that nice crust.
Nutrition
Calories: 938kcal | Carbohydrates: 43g | Protein: 35g | Fat: 71g | Saturated Fat: 21g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 236mg | Sodium: 1993mg | Potassium: 604mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4373IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 3mg