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    • #585560
      mos
      Participant

      Popeye’s Chicken Sandwich

      For the Chicken:

      2 chicken boneless, skinless breasts
      1 cup buttermilk
      2 tbs hot sauce
      1 tsp sweet paprika
      1 tsp garlic powder
      1 tsp onion powder
      1 tsp black pepper
      1 tsp salt

      For the Breading:

      1 cup flour
      1/2 cup cornstarch
      1 tbs sweet paprika
      1 tbs garlic powder
      1 tbs onion powder
      1 tbs Cajun seasoning
      Optional: 1 tsp cayenne pepper
      1 tsp salt
      2 tsp ground black pepper
      4 cups canola oil

      For the Spicy Mayo:

      1/2 cup mayonnaise
      1 tsp hot sauce
      1/2 tsp honey
      1 tsp Cajun seasoning
      1/2 tsp garlic powder
      1/2 tsp onion powder

      For the assembly:
      2 tbs butter
      4 brioche buns
      1/2 cup dill pickles, sliced

      Pound the chicken breasts with a mallet between two pieces of parchment paper until they are just under 1 inch in thickness.

      Cut the chicken breasts in half to fit the size of the bun. Poke the chicken breasts with the sharp end a knife and make 4 to 5 punctures per side.

      Add the buttermilk, hot sauce, and spices to a large bowl and whisk until completely combined.

      Add the chicken and cover with plastic wrap, place it in the fridge for at least one hour or up to overnight.

      Whisk together the breading ingredients in a shallow baking dish. Add a 1/4 cup of the marinade to the flour and whisk to combine.

      Remove a piece of chicken from the marinade and dip into the flour mixture. Dredge both sides to coat completely. Then dip back into the buttermilk mixture and then back into the flour mixture, pressing the flour to help it coat the chicken.

      Place the chicken on a wire rack over a baking sheet and refrigerate for 10 minutes. This helps the batter stick to the chicken.

      While it is refrigerating, add the oil to a cast-iron skillet or other heavy bottomed pan. Heat the oil to 350°.

      Add the chicken to the pan and fry 3 to 5 min per side. The outside should be crispy and golden brown and the internal temperature should be 165°. Remove from the oil and allow to drain on a cooling rack over a baking sheet or on a paper-towel lined plate.

      Whisk together the ingredients for the mayo in a small bowl. Set aside.

      Add butter to a large skillet and heat on medium high heat Add the buns to the buttered pan and toast cut-side down until golden brown.

      Spread a tbs of the mayo onto both sides of the buns. Add 3 or so pickles to the bottom of the bun, top with the chicken and then top bun and serve. Makes 4 sandwiches

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