Friday, December 20, 2019

My version of Popeye’s Chicken Sandwich


My version of
Popeye’s Chicken Sandwich

Ingredients:
For the chicken marinade
  • 2 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 teaspoon EACH paprika garlic powder, black pepper, salt
For Breading
  • 1 cup flour
  • ½ cup corn starch
  • 1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy)
  • 1 teaspoon EACH salt & pepper
Spicy mayo
  • ½ cup mayo
  • 1 teaspoon hot sauce
  • 1 teaspoon paprika or Cajun or taco seasoning
  • 1/2 tsp garlic powder
TO ASSEMBLE
  • 4 medium-sized brioche buns
  • Mayonnaise
  • Sliced pickles
  • 3-4 cups canola oil for frying
  •  
Instructions
To Marinate Chicken
1.          Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below). 
2.          In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away. 
To Cook Chicken
1.          Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.
2.          In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F. 
To Assemble
1.          Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot! 




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