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. 

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! 

Pressed Cuban Sandwiches & Cuban Cowboy Caviar

Pressed Cuban Sandwiches:

1 loaf of Cuban bread (Italian or French works, too) cut into 6" lengths and sliced open
1 cup of mustard-nnaise (a mix of 2/3 mustard and 1/3 mayo)
6 long, thick slices of swiss cheese
4 lengthwise slices of dill pickle
1/2 pound of serrano ham (or other salty ham such as Virginia)
1/2 pound of pork (can be deli pork or from a leftover pork roast/loin)
olive oil to brush on bread

Cuban Cowboy Caviar:
1 can of black beans - drained and rinsed
1 can of corn - drained
1 small red pepper - diced
1 avocado - skinned and diced
2 scallions (incl green parts) - chopped

Dressing:
1/4 cup red wine vinegar
2 T olive oil
1 t lemon juice
1 clove of garlic - minced
1 t sugar

How-to

Pressed Cuban Sandwiches:
Preheat the grill to high.

Spread mustard-nnaise on both side of open bread. Add 3 pieces of cheese, 2 pieces of dill pickle, half of the ham and half of the pork. Close the bread and generously brush one side with olive oil. Repeat for second sandwich.

Turn grill to medium, place the oil side of the sandwich down, and using your bbq spatula press the sandwiches firmly down on the grill. Close the grill top and allow to cook for 30 seconds to a minute then press again. When grill side of bread is brown and crisp coat the top side of the sandwiches with olive oil and flip - repeating the pressing, grilling process until the second side is also brown and crisp.

Cut in half and enjoy!

Cuban Cowboy Caviar:
Combine all salad ingredients in bowl. Whisk dressing ingredients in a small separate bowl and pour over beans/veggies. Stir well to combine and serve immediately. It's that easy...yum!!