I consider myself a fried chicken sandwich aficionado, bordering on sommelier.
That said, getting one of them delivered to your door is a gamble.
Its a risk that you just shouldnt take.
What is the Popeyes chicken sandwich made of?
The Popeyes chicken sandwich seems basicon paper.
However, the greatness is achieved with two principal details.
The chicken, obviously.
Less obvious is the importance of the bun.
You might think any hamburger roll will do, but theres a decidedly right choice here.
Ill go into that at the end, and how to prepare it properly.
How to make Popeyes chicken sandwich
1.
Trust me, Im a FCS sommelier, remember?
Next, were on to the marinade.
While I have no doubt theres something up with its system I use a simple buttermilk marinade.
Pour about a cup of store bought buttermilk into a deep container.
Stir in some salt and hot sauce.
Again, I do not think it matters what hot sauce you use.
What matters is that you like it.
Buttermilk is the clutch ingredient here.
The lactic acid tenderizes the proteins and results in a truly juicy chicken breast.
All you gotta do is try it once and youll taste the difference.
Take your butterflied chicken breasts and tuck them into the buttermilk.
The drips of loosened liquid mix with the flour and form small clumps and flakes.
Those fry up into extra crunchy ridges and ripples.
Theres an easy way to duplicate this at home.
When youre ready to fry, make the flour dredge.
Add salt and spices like cayenne, paprika, garlic powder, and onion powder.
you might explore savory spices that you like, or use my recipe below.
Just the liquid, not the chicken yet.
Pinch the liquid into the mixture until you have lots of flakes and chunks throughout.
Scoop the dry mix up and over the chicken and press down for good contact.
Flip the chicken as needed to coat any wet spots.
You want lots of clumps stuck to the chicken.
Move the coated chicken onto a wire rack set over a baking sheet.
Repeat with the other chicken breast.
Let the breaded chicken sit on the rack for at least 10 minutes.
This will give the flour a chance to hydrate and set on the meat.
Use a thermometer to see when the chicken reaches 350F to 360F.
Once it comes up to temperature, gently lower the chicken into the oil.
I fry them one at a time so the temperature doesnt drop too low.
Fry the chicken for about three minutes per side.
It should look well and evenly browned.
The importance of the buttered bun
The last thing you must do is properly treat your bun.
Sprinkle in a pinch of salt.
Use a pastry brush to swipe the salty butter all around the pan.
Split the brioche bun and put the two sides cut-side down in the frying pan.
Toast the bottoms, and use the pastry brush to brush excess butter over the tops.
Once the cut-sides have some color, take them out of the pan.
Repeat with the other bun.
Assemble your Popeyes chicken sandwich
The second-most fun part has arrived!
(Eating is number one.)
Smear a spoonful of mayonnaise onto both cut sides of a buttered, toasted brioche bun.
Place a single gorgeously fried chicken breast onto the bottom bun and layer on slices of your favorite pickles.
I would walk 500 miles forGrillos half sours, so thats what I used.
Press the buttery top bun on top.
Take a deep breath and dive in.
It is a tower of fried chicken perfection.
The pan toasted bun that gently, but thoroughly, masks any remnant oil flavors with luscious salted butter.
Maybe even better than eating it in the store.
For example, I basically match my chicken to pickle ratio, ounce-for-ounce.
Butterfly the chicken breast to make two thinner pieces, about four ounces each.
Pour the marinade ingredients into a container.
Submerge the chicken pieces into the marinade.
Cover the container and put it in the fridge for at least four hours and up to 24 hours.
In a large bowl, thoroughly combine all of the breading ingredients.
Set a wire rack over a baking sheet nearby.
Take the chicken container out of the fridge.
Scoop two or three spoonfuls of the buttermilk liquid into the flour mixture.
Use your fingers to pinch the liquid into the flour so you make flakes of breading.
Thoroughly coat the chicken with the breading, pressing lots of the flakes onto the chicken.
Move the breaded chicken to the wire rack.
Repeat with the other chicken breast.
Let the breaded chicken dry for 10 to 15 minutes.
Meanwhile, heat an inch of neutral oil in a heavy pot or skillet.
Aim for 350F to 360F.
Fry the breaded chicken in the oil for about 3 minutes per side.
The chicken should be well browned.
Use a meat thermometer to test the thickest part for 165F.
Repeat with remaining chicken.
Melt about a quarter to half a tablespoon of butter in a frying pan with a pinch of salt.
Spread the butter all around the pan.
Open one burger bun and place the sides cut-side down in the pan.
Brush butter over the tops while the bottoms toast.
When the bottom has picked up some color, take it out.
Add more butter and salt for the next bun.
Assemble the sandwich by smearing mayo onto both sides of the brioche bun.
Your copycat Popeyes chicken sandwich is complete.
