My version of
Popeye’s Chicken
Sandwich
Ingredients:
For the chicken marinade
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!
