The Chick-fil-A vs. Popeyes Chicken Sandwich debate continues to rage on, but are people also forgetting the incredibly tasty Wendy’s Spicy Chicken Sandwich? All three are delicious and have a different flavor profile. But, did you know you can make a similar (better?) version at home? Here are three recipes you can follow to make these delicious chicken sandwiches at home.
Chick-fil-A Chicken Sandwich Copycat Recipe:
1 boneless, skinless chicken breast
1/4 cup (sour dill) pickle juice
1/4 cup milk
1/2 cup flour
1 tablespoon powdered sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
Oil for frying (about a cup)
For serving: Buns (buttered and toasted) and pickle slices
- Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
- Cut into two pieces, as even as possible.
- Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
- Beat the egg with the milk in a bowl.
- Combine the flour, sugar, and spices in another bowl.
- Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
- Heat the oil in a skillet (1/2 inch deep) to about 345°,- 350°.
- Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
- Blot on paper and serve on toasted buns with pickle slices.
Popeye’s Chicken Sandwich Copycat Recipe:
3 Chicken Breasts
3 Cups Buttermilk
2 Tbsps Hot Sauce
1 Cup Self-rising Flour
1 Cup Cornstarch
1 ½ Tbsps Salt
½ Tbsp Black Pepper
1 Tbsp White Pepper
1 Tbsp Garlic Powder
1 tsp Paprika
Canola Oil (for frying)
2 Tbsps Butter
Dill Chip Pickles
- Enclose the chicken in plastic wrap then using a meat mallet pound your chicken until you achieve one half thickness.
- Place the chicken in a bowl and add the buttermilk, ½ tbsp of salt, ½ tbsp of black pepper and hot sauce.
- Mix well then cover with plastic wrap and transfer bowl to the refrigerator for at least 8 hours.
- In a separate bowl combine the flour, cornstarch, onion powder, white pepper, garlic powder, paprika and the remaining 1 tbsp of salt.
- Mix well then set it aside until later.
- Using medium heat bring a frying pan to temperature then melt your butter. Lightly toast your buns then set them aside until later.
- After 8 hours remove the chicken from the refrigerator then dredge them in the flour mixture and place them on a wire rack.
- Preheat your oil to 325° then fry your chicken until it reached an internal temperature of 165° and is golden on the outside. Assemble you sandwich and serve.
Wendy’s Spicy Chicken Sandwich Copycat Recipe:
4 chicken breasts, cutlets
1⁄2 cup pickled jalapeno juice
1 cup buttermilk
4 dashes hot sauce
1 1⁄2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon chili powder
4 -6 cups canola oil or 4 -6 cups vegetable oil
4 potato buns
1 tablespoon butter
4 tablespoons mayonnaise
4 green leaf lettuce leaves
4 slices tomatoes
- In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
- In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
- To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
- Pour the oil into a large pot and heat up to 365°. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165°, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
- Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.
The chicken sandwich: In 1946, Atlanta restaurant owner Truett Cathy created an alternative to the hamburger when he placed a piece of boneless grilled chicken inside a bun and dubbed it the “Chick-fil-A.”
On August 19th, 2019, Chick-fil-A, a popular fried chicken chain, tweeted this: “Bun+Chicken+Pickles = all the [heart] for the original.”
The bun is much lighter and fluffier for Chic-fil-A, and the Popeyes’ chicken is much crunchier.