Make a POPEYE’S CHICKEN SANDWICH at Home
POPEYE’S CHICKEN SANDWICH Copycat Recipe
INGREDIENTS :
4 boneless skinless Chicken Breasts
1 cup Buttermilk
1 teaspoon Sweet Paprika
1/2 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1/2 teaspoon Louisiana Hot Sauce
For Batter :
1 cup All Purpose Flour
1 cup Cornstarch
1 Tablespoon Sweet Paprika
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Cayenne Pepper
1 quart Vegetable Oil for Frying (Safflower or Corn Oil)
4 Brioche Buns
1 tablespoon Butter
16 Dill Pickle Slices
Hellman’s Real Mayonnaise, or other brand you prefer
Using a large glass or ceramic mixing bowl. Pour in Buttermilk, and add the next 5 ingredients. Mix all together. Place chicken breast in the bowl, submerged in the buttermilk. Place in refrigerator for at least 3 hours, or let marinate overnight.
Place the flour, the cornstarch, Paprika, Salt, Black Pepper, Garlic Powder, and Cayenne Pepper in the bowl and mix thoroughly.
Place the vegetable oil in a medium sized pot. Turn heat up high, and heat oil to frying temperature of 350 degrees.
Remove a chicken breast from the buttermilk, letting excess buttermilk drain off. Add this to the four mixture, coating the breast completely. Remove from bowl and gently press the flour mixture into the breast. Put the breast on a plate and repeat with remaining chicken breasts.
Add the coated chicken, one-by-one to the hot oil. Cook chicken until it is golden brown and cooked through. Remove from oil and place all on paper towels to rest for a few minutes.
Note: You can check if the chicken is fully cooked through, by inserting a small sharp knife in each breast and looking inside to see if it is completely cooked. If it is not, and shows a little sign of rawness in the middle, put back in the hot oil for just 45 seconds or 1 minute, then remove.
Once the chicken breast are completely cooked and resting on the towels, season each breast by sprinkling just a little Salt and Black Pepper over each chicken breast
Melt butter in a small pan.
Toast both sides of each Brioche Bun.
Brush melted butter onto each side of the brioche buns.
To assemble sandwiches, spread a little Mayonnaise on the bottom buns. Place 4 pickles on each bun.
Place a chicken breast on top of each bottom bun, then cover each with the top bun and serve.
Note: If you want to make the Popeye’s Spicy Chicken Sandwich, place a 1/2 cup of Mayonnaise in a bowl, and add the desired amount of Hot Sauce that you would like to the Mayo, mix and add to sandwich.
The ORIGINAL
POPEYE’S CHICKEN SANDWICH
“YOU CAN MAKE ONE JUST AS GOOD”
The BADASS COOKBOOK
CHICKEN SANDWICHES
PRIZE WINNING CHILI
BONE SUCKING BBQ SAUCE
and More …
.
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