Updated on September 3rd, 2025
Anyone who loves a hearty sandwich will appreciate this copycat Popeyes fried chicken po’ boy, which is all about crispy chicken and fresh toppings tucked inside a toasted sub roll. The chicken strips are marinated in buttermilk, double-breaded for extra crunch, and fried until golden, giving you that signature texture and flavor Popeyes is known for. Layered with mayonnaise, pickles, and shredded lettuce, every bite is creamy, tangy, and satisfying. Whether you make it for a casual dinner or serve it with fries on game day, this fried chicken po’ boy always hits the spot.
Why this recipe works
- Crispy chicken texture: The buttermilk soak and double-breading method ensure the chicken comes out juicy on the inside and crunchy on the outside.
- Spicy flavor: Using hot sauce and cayenne in the coating adds just the right amount of kick without overwhelming the other flavors.
- Fresh toppings: The combination of crisp lettuce, tangy pickles, and creamy mayo balances the richness of the fried chicken.
- Toasted roll: The lightly broiled bread gives structure and flavor, keeping the sandwich from becoming soggy.
- Restaurant-style at home: This recipe brings the iconic Popeyes po’ boy taste straight to your kitchen with simple ingredients.
Serving suggestions
- Classic side: Pair the fried chicken po’ boy with a basket of French fries or onion rings for a meal that feels like fast food done at home.
- Lighter option: Serve with a simple green salad or coleslaw if you want something fresher on the side.
- Dipping sauces: Offer ranch, honey mustard, or extra hot sauce on the side for dipping the chicken or drizzling onto the sandwich.
- Party favorite: Slice the po’ boys into smaller sections and serve them as sliders for gatherings or game nights.
- Complete meal: Add sweet tea, lemonade, or a cold soda to capture the full Popeyes-inspired experience.
Popeyes Fried Chicken Po’ Boy Recipe
Enjoy the ultimate copycat recipe with this Popeyes fried chicken po’ boy that’s crunchy, flavorful, and perfect for lunch, dinner, or game day.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
Chicken-
- 3 eggs
- 1/3 cup water
- 1 cup hot sauce
- 2 cups flour
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons cayenne pepper
- 2 cups of buttermilk
- 2lbs boneless skinless chicken breasts (sliced into strips)
- oil (for frying)
Other-
- 4 sub rolls
- olive oil (for spreading)
- 2 cups shredded iceberg lettuce
- 4 pickles (sliced)
- mayonnaise
Instructions
- Place chicken strips into a large bowl and pour the buttermilk over the top of the chicken. Cover and refrigerate for 2 hours.
- In a large bowl mix together eggs, water, and hot sauce. In a gallon freezer bag combine flour, pepper, salt, paprika, garlic powder, and cayenne pepper. Mix well.
- Remove the chicken from the buttermilk and place into the freezer bag, seal and shake until evenly coated. Remove the chicken from the bag and dip each chicken strip into the egg mixture and then put back into the freezer bag. Seal and shake again.
- Heat oil in a deep fryer to 350 degrees F. Fry chicken in batches for about 5-7 minutes or until golden brown and fully cooked (the internal temperature has reached 165 degrees F.), turning as needed. Drain on a plate lined with paper towels.
- Cut the loaf of French bread in half lengthwise. Lightly brush olive oil onto the cut sides of the French bread. Place cut side up onto a baking sheet. Place into the oven and broil, 5-6 inches from the heat for 1-2 minutes or until golden brown on top. Remove from the oven.
- Spread mayonnaise onto the top and bottom of the toasted side of the bun. Top the bottom half with sliced pickles, cooked strips, and shredded lettuce.
Nutrition
- Serving Size:
- Calories: 914
- Sugar: 19.8 g
- Sodium: 2258.2 mg
- Fat: 26.4 g
- Carbohydrates: 92.5 g
- Protein: 72.5 g
- Cholesterol: 319.9 mg