The Fried Chicken Sandwich

The ultimate weekend indulgence. This is my take on the viral Popeyes spicy chicken sandwich.


Chicken thighs are best here as they lead to a juicier final product. Although you can use chicken breast if you prefer. Note they may need to fry for longer.

I recommended owning a thermometer to test the temperature of the oil and internal temperature of the meat 

Can’t get hold of buttermilk? Use whole milk and 2 tbsp lemon juice, leave to stand for 10 mins before use. 

The acidity of the buttermilk tenderises the meat instead of toughening it up.

Pickles cut through the richness of the burger.

If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood.

Please refer to my Instagram highlights to watch me make this.



(Serves 6)


For the marinade:

6 boneless chicken thighs

500ml buttermilk

2 tsp paprika

2 tsp garlic powder

2 tsp salt

1 tsp ground white pepper


For the breading:

200g flour

100g cornflour

2 tablespoons paprika

1 tablespoon cayenne (2 if you like it extra spicy)

1 tablespoon onion powder

1 tablespoon garlic powder

2 tsp salt

1 tsp black pepper


For the spicy mayo:

230g full fat mayonnaise

1 tablespoon hot sauce

2 tsp paprika

1 tablespoon garlic powder

½ tsp cayenne

Salt to taste



6 brioche buns

Sliced pickles

1 litre vegetable oil







In a large bowl, combine the buttermilk, paprika, garlic powder, salt, black pepper, white pepper and mix until combined.

Add chicken thighs, cover, and marinade in the fridge for up to 24hrs. Or a minimum of 4hrs.


In a medium bowl, preferably shallow, combine all the ingredients for the breading. Use a whisk until fully incorporated.

Add 6 tablespoons of the marinade into the flour mixture. Use a fork to combine. This will created jagged pieces of breading which will make the burger crispier.

One chicken thigh at a time, dredge the chicken in the breading mixture, patting and pressing until the chicken has a thick coating of breading.

Place chicken thigh on a baking sheet and repeat 5 more times until all the chicken is thoroughly coated.


Whisk all the ingredients for the mayo in a small bowl.


Heat oil in a large heavy duty saucepan on a medium-high heat until the temperature reaches 180°C.

In batches of 3 at a time, transfer chicken to hot oil and fry for 5-8 minutes. The outside should be golden and crispy. If you have a meat thermometer, the internal temperature should be 70c

Transfer fried chicken to a sheet of kitchen roll over a wire rack whilst you cook the other batch.

Melt a tablespoon of butter in a large saucepan and toast buns. Generously spread a layer of mayo over both halves of the bun. Top with pickles and chicken. Eat immediately. Enjoy!

Leave a Reply

%d bloggers like this: