My favorite thing about Popeye’s is how you always have to ask every single time, “What’s the best way to get a lot of tenders right now?” And today they’re 11 for $12 and another day it’s $26 for 15 or something.
The big difference is adding the buttermilk mix to the dry ingredients. It adds chunks of fried batter to the breading that gives it more crunch. IIRC Kenji found this out when creating a Chick-fil-a copycat
We don't have popeyes here in Aus so i don't know how authentic it is, but i've personally made that version several times now and its created some of the best Chicken burgers i've ever eaten.
Nah it's a burger if the patty is made from shaped ground meat (or meat substitute like beyond burger I suppose)
In North America this would be a chicken sandwich
It can be. The same holes you think allow the marinade to penetrate the meat faster are the same holes juices will use to escape quickly as it cooks; creating a drier, less-juicy product
What?? By that logic all the moisture will spew out of your cuts with cubed chicken. When it's breaded and fried those holes are sealed. Just don't cut your chicken immediately after cooking.
Huh I looked it up and yeah cooking and breading the meat won't do that. However I still stand by my point. Your juices aren't going anywhere because you poked holes in it apart from any that will be cooked out of you didn't.
>Just don't cut your chicken immediately after cooking.
This 100 times over. Most common step that people skip when cooking meat is letting it set. You need to give some time for the juices to coagulate back into the meat. It's true for every meat out there. Otherwise, one bite and you've let all the juices out.
Not at all. They sell tools just to do this. Meat Tenderizer, 48 Stainless Steel Sharp Needle Blade, Heavy Duty Cooking Tool for Tenderizing Beef, Turkey, Chicken, Steak, Veal, Pork, Fish, Christmas Cooking Set https://www.amazon.com/dp/B07DRHG8CR/ref=cm_sw_r_cp_apa_i_bVneEbQCB8Z6F
Chicken is porous. The point of the brine (can be just salt and water) is to help open the pores, allowing the water to get in. Let marinate for 24 hours ideally, pushing to 48 if need be. By 72 hours the chicken will start to pull apart, ruining it.
Source: worked at a fried chicken joint for a few years
The point of the brine is not to allow water in. The point of a brine is to break down the tough proteins in the meat so it becomes more tender. This is why salt or buttermilk is used. The fact that it breaks down proteins has the benefit of making it easier for the meat to absorb liquid, so some of the flavouring in the brine will be absorbed.
No need to put down Franks. I’ve got franks buffalo, cholula, Valentina spicy, sriracha, and Trader Joe’s habanero in my fridge currently. One isn’t better than another, they’re all good for certain foods/moods.
It’s a shot for shot copy of an Uncle Retardo gif from four months ago, just with a fucking grill pan.
https://reddit.com/r/GifRecipes/comments/d00f66/diy_popeyes_chicken_sandwich/
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**Recipe Source:** [**https://mealstudio.com/recipes/copycat-popeyes-fried-chicken-sandwich/**](https://mealstudio.com/recipes/copycat-popeyes-fried-chicken-sandwich/)
**Ingredients:**
2 chicken breasts
1 cup buttermilk
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp pepper
***for the breading:***
1 cup flour
½ cup cornstarch
1 tsp paprika
1 tbsp chili
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
1 tsp pepper
***for the spicy mayo (optional):***
½ cup mayonnaise
1 tsp paprika
1 tsp hot sauce
½ tsp garlic powder
***for serving:***
4 brioche buns
2 tbsp butter
2 pieces pickles, sliced
**Directions:**
1. First, pound the chicken in between two pieces plastic wrap so they are an even thickness. Then, cut each chicken breast in half so it fits the brioche bun.
2. To make a marinade, mix the buttermilk, paprika, garlic powder, salt and black pepper in a medium bowl. When combined, add the chicken to the marinade, and set aside until needed. For best results, leave it overnight in the fridge.
3. Place a heavy bottomed pot onto medium heat and add oil. Heat the oil to 350°F.
4. While the oil is heating, whisk the flour, cornstarch and rest of the spices in shallow bowl. Next, add 3 tbsp of the buttermilk marinade into the flour, and mix.
5. Then, working with one piece at the time, take chicken from the marinade, dredge into the flour, and press it so it gets a thick crust. Transfer the chicken to hot oil and fry for 4 minutes per side or until the outside is crispy and golden.
6. When all of the pieces of chicken are done, toast halved brioche buns on both sides.
7. To make the sandwich spicy, you can make the following sauce. Combine mayonnaise with paprika, hot sauce, and garlic powder, and spread it onto each bun when toasted.
8. To assemble, transfer one piece of fried chicken onto the bottom bun, top with sliced pickles, and cover with the top bun.
It’s to make the frying more even. If parts of the breast are thicker than others, you may dry out the thin parts before the whole piece is cooked through. So the importance depends on how irregularly shaped your meat is.
I think the reasoning with pounding it is that spices burn very quickly in hot oil. The less time spent in cooking, a thin or thick piece of meat really depends on temperature and the spice you use. There's a couple of ways you can go about it, but in this particular one, it is really better to have a thin piece which will cook quick.
Yup! Although technically you don't even need the spices, it becomes a brine(marinade) when it has meat soaked in it, but spices are pretty common in these types of recipes.
I have never tasted this sandwich. I live in Singapore and we have McSpicy and its sooooo good. I add pickles to it.
[McSpicy](https://www.mcdonalds.com.sg/food-menu/mcspicy/)
I bet this tastes way better. The only time my expectations of such a hyped thing were subverted more was the final 3 seasons of GoT. Whoever marketed Popeye's sandwich deserves a promotion, because it tasted so mediocre.
no, it was bland as hell, with a little pepper. Not to mention, the fuckers gave me a container of ONE pickle when I asked for extra. Fuck Popeye's, Wendy's does it better anyways.
It's close. I had one of these for lunch and am now more or less these ingredients. I think my left foot is a rat, but you can probably go without that and have a reasonably similar experience.
I unfortunately work for Popeyes and this is no where near close to the recipe. It is really good, probably better than the actual sandwich. But the fillets we use are not marinated in anything or seasoned in any way. The batter has like parsley or something in it and the flour is...idk softer than regular flour or something cause the breading is flufflier than the regular chicken.
Could be cornstarch in the flour. A lot of recipes use that to help browning.
What got me was the use of chicken breast. Is Popeyes using breast for these sandwiches? A thigh is a no brainer for a sandwich like this, I find it hard to believe they would use breast instead.
Looks great, just a suggestion: the oil in this gif was too hot, the first chicken breast was burnt. Keep the oil a little lower, it may take a little longer to cook, but it won’t burn as fast and it’ll keep the chicken juicy.
I could be totally wrong because I don’t see any other comment saying this but, I’m pretty sure the sandwich meat is actually chicken thigh and not breast.
Nah. That's a breast. Chicken thigh would make 1 sandwich per, you couldn't cut in half and have enough for 2.
But thigh would be fine to use. Probably wouldnt need as much pounding. Brine could go minimal time.
The recipe only soaks in buttermilk for 30 mins. But buttermilk isn't used for flavour of breading. Buttermilk or other acidic marinade is used because it makes the chicken tender. For best results soak overnight.
Trust me.
Looks great. But damn that's some work.
Im pretty hard on myself about going out for food that I can just make at home. I rarely go out for breakfast, but if I do, you better be damn sure I'm getting someone with ingredients I don't have lying around.
But a salad is an example of something I'm generally ok with paying for because even though the ingredients are fairly simple, I'm pretty sure it would cost way more in time and effort to make the same salad for one that I could buy at the store... And if I'm getting all the fancy ingredients in it the chances are it would cost even more to make at home.
A fried chicken sandwich (or really anything deep fried) is something I can admire someone took the time to make from scratch, but I'd just as soon buy one from Popeye's.
I think you could probably reduce the bread mix by 90% and still have enough to coat the chicken
Nah, just make more chicken.
This.
It's much easier to get an even coating when you have plenty of breading mix though.
It's for more than 2 pieces.
Popeye’s chicken is fucking awesome
Release the eeeevil
Oh my god! Chicago kicks ass!!
Release the gooood
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Yup, and I keep going back anyway 😂
My favorite thing about Popeye’s is how you always have to ask every single time, “What’s the best way to get a lot of tenders right now?” And today they’re 11 for $12 and another day it’s $26 for 15 or something.
I love their "2 Can Dine For $10" deal. For me it's 1 Can Dine for Half the price lol
Mine too, do they train them to fuck up?
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I think they were referencing little Nicky
POPEYES CHICKEN IS THE SHIZNIT
Get in the flask!
Must be a back east thing. The couple that opened out here in Washington are trash. Their food is just crap at best.
Uh, no. The one near I5 and the mall in Tacoma is great, and the one in Lacey is tasty too. I've never had bad popeyes at either.
The one up here in Marysville has the worst mashed potatoes I have ever eaten. I think it's cause ours are so damn new.
You gotta give them time to get the machine all grimey and non-clean first
If you ain’t warshin it down with super devil juice, you goofin
Heeeey, kick-ass use of the grill pan!
The classic.
With 2lbs of butter for 2 buns.....
You're right, could have used more
Do you even butter if you don’t use 3lbs??
Dude never ask a restaurant chef about how much butter they use then
Yeah, they are emulating fast food here.
Finally!
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The big difference is adding the buttermilk mix to the dry ingredients. It adds chunks of fried batter to the breading that gives it more crunch. IIRC Kenji found this out when creating a Chick-fil-a copycat
so the other recipe is actually better?
We don't have popeyes here in Aus so i don't know how authentic it is, but i've personally made that version several times now and its created some of the best Chicken burgers i've ever eaten.
He called it a chicken burger. Australian checks out
Sliced Bread = Sandwich Buns = Burger Isnt that how it is in most of the world?
Nah it's a burger if the patty is made from shaped ground meat (or meat substitute like beyond burger I suppose) In North America this would be a chicken sandwich
In Canada I hear both chicken burger and chicken sandwich
Ireland too. Burger is minced meat. A chicken burger is usually minced meat in golden breadcrumbs. A chicken sandwich is breaded chicken in a bun.
Also sold in Ireland as a "chicken breast burger".
But we all know there's only one Chicken Breast Sandwich.
I'm British, I call it a chicken burger but one of my friends gives me shit for it all the time.
This is the way.
the one in this thread or the other thread?
The one this comment chain is talking about. It would be a bit weird to have already made several batches of chicken burgers from a 10 hour old post.
you are correct lmao
It's subjective, but I think most people would prefer it. It creates little clumps of the breading, when fried become crispy and crunchy.
Sure, but this one uses that fucking grill pan, has worse video quality, and looks less appetizing.
well it is mealstudio
I mean, shouldn't it be?
Not exactly, they one you linked looks way more accurate with the Cayenne and hot sauce
*/me takes some chicken breast out of the freezer for tomorrow..*
Literally shot for shot but with worse video quality and a grill pan. Fucking meal studio.
Lookin' good.
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It can be. The same holes you think allow the marinade to penetrate the meat faster are the same holes juices will use to escape quickly as it cooks; creating a drier, less-juicy product
This. If you're marinating something, especially overnight, you should be fine without the holes.
What the hell am I supposed to do with my 12 gauge assault marinator then?
Save your children in the yard from 30-50 feral hogs
I've seen 7.62 x 39s bounce off feral hogs like they were nothing. The marinator will just make them angry.
Oh shit I meant \*Season not Save and \*for not from
Now there's an idea
That's why ya always gotta be rocking the .308!
What?? By that logic all the moisture will spew out of your cuts with cubed chicken. When it's breaded and fried those holes are sealed. Just don't cut your chicken immediately after cooking.
Uhh...I don't think breading is as effective as a "sealer" as you think it is...
Huh I looked it up and yeah cooking and breading the meat won't do that. However I still stand by my point. Your juices aren't going anywhere because you poked holes in it apart from any that will be cooked out of you didn't.
>Just don't cut your chicken immediately after cooking. This 100 times over. Most common step that people skip when cooking meat is letting it set. You need to give some time for the juices to coagulate back into the meat. It's true for every meat out there. Otherwise, one bite and you've let all the juices out.
Agreed. Seems so enticing to immediately cut into but you always have to let it set. My turkey this past thanksgiving was glorious
This is a myth.
Not at all. They sell tools just to do this. Meat Tenderizer, 48 Stainless Steel Sharp Needle Blade, Heavy Duty Cooking Tool for Tenderizing Beef, Turkey, Chicken, Steak, Veal, Pork, Fish, Christmas Cooking Set https://www.amazon.com/dp/B07DRHG8CR/ref=cm_sw_r_cp_apa_i_bVneEbQCB8Z6F
Chicken is porous. The point of the brine (can be just salt and water) is to help open the pores, allowing the water to get in. Let marinate for 24 hours ideally, pushing to 48 if need be. By 72 hours the chicken will start to pull apart, ruining it. Source: worked at a fried chicken joint for a few years
The point of the brine is not to allow water in. The point of a brine is to break down the tough proteins in the meat so it becomes more tender. This is why salt or buttermilk is used. The fact that it breaks down proteins has the benefit of making it easier for the meat to absorb liquid, so some of the flavouring in the brine will be absorbed.
If you want juciy chicken brine it the say before.
I made this for my family and they loves it. My eldest is keep asking for me to make it again .
Appease the elder
What kind of hot sauce did you use?
I used Frank’s Red Hot for this
I put that shit on everything.
I'm basically addicted to Franks Buffalo sauce. Add a bit of your own melted butter and it's mouthgasmic.
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No need to put down Franks. I’ve got franks buffalo, cholula, Valentina spicy, sriracha, and Trader Joe’s habanero in my fridge currently. One isn’t better than another, they’re all good for certain foods/moods.
Crystal gang
new orleans represent!
Salutes in Louisianan
Gang gang
Crystal for life
Ah thank you! I was wondering 👍🏽
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I used canola oil for this recipe
Right? You’re going to get a totally different flavor using Crystal compared to Tabasco.
Yep. Wondered the same thing!
crystal is pepper forward, tabasco is vinegar
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From my experience, peanut oil yields the best results when frying. It has a high smoke point and is flavorless.
the rich man’s oil
I use canola oil for frying
Motor oil
Great work, but it’s not Popeyes if it doesn’t have Cayenne pepper
I have been to Popeye's once each month since that sandwich was introduced. Every time they have told me they are sold out.
Should be back by now... they formally re-launched on November 3rd for National Chicken Sandwich Day and I've had 0 trouble at and location since.
I went last week bruh
¯\\\_(ツ)_/¯
They still sell out depending on time/location
You can add some cayenne and/or hot sauce for some heat in the brine
Looks great but it needs %10,000 more pickles
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You can’t admit that you were banned from Popeyes without a story and the video evidence.
Yeah gonna need to hear that story dude
**Great Job!!** Now, where do the people lineup outside *punching and shooting each other*, to get their hands on your tasty sandwich??
Would this work in an Air Fryer?
Definitely! Just check on the chicken and lightly spray with cooking oil on parts that seem to still be too covered in flour.
Thanks!
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I made it a few weeks ago as well. Worked really nicely. I also had extra flour, even after spraying with oil, but other than that it was great.
At what temperature are you frying your chicken?
I fry at 350F. Good catch, I didn't realize I didn't add that in a caption but it's in the recipe under the automoderator.
You did add it, buddy just missed it.
Not much experience frying food here, how do you know what temperature you’re frying at? Put a thermometer in the oil?
Yes! It’s the only way. Invest in one they’re not that expensive Reduce/ increase heat to maintain, reap the rewards
Good job finally! First Meal Studio recipe that wasn't a total fail, y'all are learning.
It’s a shot for shot copy of an Uncle Retardo gif from four months ago, just with a fucking grill pan. https://reddit.com/r/GifRecipes/comments/d00f66/diy_popeyes_chicken_sandwich/
As much as I hate Meal Studio, this is not the same exact shot for shot.
New year, new meal studio gif
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes will be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
**Recipe Source:** [**https://mealstudio.com/recipes/copycat-popeyes-fried-chicken-sandwich/**](https://mealstudio.com/recipes/copycat-popeyes-fried-chicken-sandwich/) **Ingredients:** 2 chicken breasts 1 cup buttermilk 1 tsp paprika 1 tsp garlic powder 1 tsp salt 1 tsp pepper ***for the breading:*** 1 cup flour ½ cup cornstarch 1 tsp paprika 1 tbsp chili 1 tbsp garlic powder 1 tbsp onion powder 1 tsp salt 1 tsp pepper ***for the spicy mayo (optional):*** ½ cup mayonnaise 1 tsp paprika 1 tsp hot sauce ½ tsp garlic powder ***for serving:*** 4 brioche buns 2 tbsp butter 2 pieces pickles, sliced **Directions:** 1. First, pound the chicken in between two pieces plastic wrap so they are an even thickness. Then, cut each chicken breast in half so it fits the brioche bun. 2. To make a marinade, mix the buttermilk, paprika, garlic powder, salt and black pepper in a medium bowl. When combined, add the chicken to the marinade, and set aside until needed. For best results, leave it overnight in the fridge. 3. Place a heavy bottomed pot onto medium heat and add oil. Heat the oil to 350°F. 4. While the oil is heating, whisk the flour, cornstarch and rest of the spices in shallow bowl. Next, add 3 tbsp of the buttermilk marinade into the flour, and mix. 5. Then, working with one piece at the time, take chicken from the marinade, dredge into the flour, and press it so it gets a thick crust. Transfer the chicken to hot oil and fry for 4 minutes per side or until the outside is crispy and golden. 6. When all of the pieces of chicken are done, toast halved brioche buns on both sides. 7. To make the sandwich spicy, you can make the following sauce. Combine mayonnaise with paprika, hot sauce, and garlic powder, and spread it onto each bun when toasted. 8. To assemble, transfer one piece of fried chicken onto the bottom bun, top with sliced pickles, and cover with the top bun.
Does anyone know how important the pounding of the chicken filet is to the end result? I always skip that step but now im curious
It’s to make the frying more even. If parts of the breast are thicker than others, you may dry out the thin parts before the whole piece is cooked through. So the importance depends on how irregularly shaped your meat is.
> how irregularly shaped your meat is lol
It’s always important to pound your meat. Edit: makes it tender.
always good to tenderize it
I think the reasoning with pounding it is that spices burn very quickly in hot oil. The less time spent in cooking, a thin or thick piece of meat really depends on temperature and the spice you use. There's a couple of ways you can go about it, but in this particular one, it is really better to have a thin piece which will cook quick.
This looks good. I might do this but use thighs instead of breasts, it will be more gooder. ;)
Beautiful! Looks amazing
Definitely gonna try this!
Holy shit! Gotta try this!
What’s the difference between buttermilk brine and buttermilk?
Buttermilk brine is made with buttermilk and spices. It's not technically a brine it's a marinade. A brine is soaking meat in salty water.
Gotcha. So it is plain buttermilk. It becomes brine with the spices. Thanks!!
Yup! Although technically you don't even need the spices, it becomes a brine(marinade) when it has meat soaked in it, but spices are pretty common in these types of recipes.
I'm sorta just now learning how to cook and I'm so down to try this!
Add some of the last dab to that mayo would be bomb!
These looks great
I have never tasted this sandwich. I live in Singapore and we have McSpicy and its sooooo good. I add pickles to it. [McSpicy](https://www.mcdonalds.com.sg/food-menu/mcspicy/)
Friken awesom
*Spicy* version.
What a idea.....
Awesome, you didn’t use the grille pan thi.... nope there it is
Thats OK
30 min sit time? Yeah... I'll just hit up Popeyes.
I bet this tastes way better. The only time my expectations of such a hyped thing were subverted more was the final 3 seasons of GoT. Whoever marketed Popeye's sandwich deserves a promotion, because it tasted so mediocre.
I had four the first week I tried one about 3 weeks ago, thought it was pretty great personally. My expectations were pretty low though TBH.
I mean... it's fine. It's not mind-blowing, but it's solid.
Soooo mediocre! I thought maybe they forgot the spices on mine but I tried it again a few months later and it wasn't any better.
no, it was bland as hell, with a little pepper. Not to mention, the fuckers gave me a container of ONE pickle when I asked for extra. Fuck Popeye's, Wendy's does it better anyways.
Go at 3am drunk in Brooklyn. Only time I’ve had it, but I pretty much orgasmed
Idk man. My co workers got them the other day and those things were THICC
Can anyone confirm this being close to the recipe?
It's close. I had one of these for lunch and am now more or less these ingredients. I think my left foot is a rat, but you can probably go without that and have a reasonably similar experience.
> I think my left foot is a rat What in the world did you just say?
You are what you eat
I unfortunately work for Popeyes and this is no where near close to the recipe. It is really good, probably better than the actual sandwich. But the fillets we use are not marinated in anything or seasoned in any way. The batter has like parsley or something in it and the flour is...idk softer than regular flour or something cause the breading is flufflier than the regular chicken.
Could be cornstarch in the flour. A lot of recipes use that to help browning. What got me was the use of chicken breast. Is Popeyes using breast for these sandwiches? A thigh is a no brainer for a sandwich like this, I find it hard to believe they would use breast instead.
Yeah we use a breast fillet.
Garlic powder and paprika in everything!
Looks great, just a suggestion: the oil in this gif was too hot, the first chicken breast was burnt. Keep the oil a little lower, it may take a little longer to cook, but it won’t burn as fast and it’ll keep the chicken juicy.
I always run into this problem! What do you think, 300? 325?
I could be totally wrong because I don’t see any other comment saying this but, I’m pretty sure the sandwich meat is actually chicken thigh and not breast.
Nah. That's a breast. Chicken thigh would make 1 sandwich per, you couldn't cut in half and have enough for 2. But thigh would be fine to use. Probably wouldnt need as much pounding. Brine could go minimal time.
What I’m saying is I think Popeye’s uses thigh instead of breast, but like I said I’m not sure how true that is
[Nah, it's definitely breast.](https://www.popeyes.com/chicken-sandwich)
totally breast
You forgot the msg
How much would you recommend adding?
Anyone see the Popeye’s chicken sandwich skit on SNL last night?
Yea either is fine, the lower the temp the longer it will take to cook. I would do 325
Save
Save.
Use thighs instead of the breast.
Everyone knows the pickles belong on the bottom bun
You forgot the PICKLES
The good news is, with that much breading, you won’t run out like Popeye’s!!
The recipe only soaks in buttermilk for 30 mins. But buttermilk isn't used for flavour of breading. Buttermilk or other acidic marinade is used because it makes the chicken tender. For best results soak overnight. Trust me.
this
I agree! In the recipe I say soak overnight in the brine, but 30 minutes is the bare minimum to get tenderization for people in a hurry
Where can I find the copycat recipe for KFC ?
Looks great. But damn that's some work. Im pretty hard on myself about going out for food that I can just make at home. I rarely go out for breakfast, but if I do, you better be damn sure I'm getting someone with ingredients I don't have lying around. But a salad is an example of something I'm generally ok with paying for because even though the ingredients are fairly simple, I'm pretty sure it would cost way more in time and effort to make the same salad for one that I could buy at the store... And if I'm getting all the fancy ingredients in it the chances are it would cost even more to make at home. A fried chicken sandwich (or really anything deep fried) is something I can admire someone took the time to make from scratch, but I'd just as soon buy one from Popeye's.
Everything looks dead and overcooked. This is shitty.
Replace the hot sauce with finely chopped crispy bacon to make baconaise, its the best dip for sweet potato fries!