Go Back
Homemade Easy Copycat Popeyes Blackened Chicken Sandwich Recipe photo
Print Recipe Save it for later

Easy Copycat Popeyes Blackened Chicken Sandwich Recipe

A simple copycat of the Popeyes blackened chicken sandwich with a flavorful brined and pan-seared chicken breast.
Prep Time15 minutes
Cook Time15 minutes
Total Time12 hours 30 minutes
Servings: 2 servings

Ingredients

  • 1/4 cup kosher salt
  • 2 tablespoons sugar
  • 2 cups water
  • 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, make the brine: stir 1/4 cup kosher salt and 2 tablespoons sugar into 2 cups water until dissolved.
  • Place the chicken breasts in a zipper bag or covered container, pour the brine over them so they are fully submerged, seal, and refrigerate for 12 hours.
  • The next day, remove the chicken from the brine, rinse under cold water, and pat dry with paper towels.
  • Between two sheets of plastic wrap, gently pound each breast to an even thickness of about 1/2 inch; remove the plastic wrap when done.
  • Sprinkle 2 tablespoons McCormick Cajun Seasoning evenly over both sides of the chicken and rub it in with your fingers.
  • Heat a large skillet over medium for about 2 minutes. Spread 2 teaspoons softened butter on the cut sides of the brioche buns and toast butter-side down in the skillet until golden; transfer to a plate.
  • In the same skillet, heat 4 tablespoons olive oil about 30 seconds. Add the seasoned chicken breasts and cook undisturbed 5 to 6 minutes on the first side until a dark crust forms, then flip and cook 5 to 6 minutes more until an instant-read thermometer reads 165°F.
  • Transfer the cooked chicken to a paper-towel-lined plate and let rest 2 to 3 minutes.
  • Spread 3 tablespoons mayonnaise on the cut sides of each toasted bun, top the bottom bun with sliced dill pickles, place a chicken breast on top, and close with the top bun; serve immediately.

Equipment

  • Medium Bowl
  • zipper bag or covered container
  • Plastic Wrap
  • Meat Mallet or Rolling Pin
  • Large Skillet
  • Tongs
  • Meat Thermometer
  • Paper Towels

Notes

  • Don’t skip the brine; it keeps the chicken moist and flavorful.
  • If breasts are very thick, slice horizontally to make thinner cutlets before pounding.
  • If you don’t have a meat mallet, use a rolling pin or heavy pot to pound the chicken.
  • Ensure the pan is hot before adding the chicken to achieve a good crust.