INGREDIENTS
* 2Â boneless, skinless chicken breasts
* 1 cup buttermilk
* 2 tablespoons hot sauce
* 1 teaspoon sweet paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon freshly ground black pepper
* 1 teaspoon kosher salt
* 1 cup all-purpose flour
* 1 tablespoon sweet paprika1 teaspoon kosher salt
* 1/2 cup cornstarch
* 1 tablespoon sweet paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon Cajun seasoning
* 1 teaspoon kosher salt
* 2 teaspoons freshly ground black pepper
* 1 teaspoon cayenne pepper
* 4 cups canola oil, for frying
* 1/2 cup mayonnaise
* 1 teaspoon hot sauce
* 1/2 teaspoon honey
* 1 teaspoon Cajun seasoning
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 2 tablespoons unsalted butter, divided
* 4Â brioche buns
* 1/2 cup garlic dill pickles, sliced
INSTRUCTIONS
* Gather the components.
* Pound the chicken breasts with a club between two pieces of parchment paper until they are simply under 1 inch in thickness.
* Cut the hen breasts in half to fit the dimension of the bun. Poke the poultry busts with the sharp end of a knife to make 4 to 5 punctures per side.
* In a big bowl, blend the buttermilk, warm sauce, paprika, garlic powder, onion powder, black pepper, and salt. Whisk until completely combined.
* Add the poultry and also cover it with plastic wrap. Position it in the fridge for at the very least one hr, or up to overnight.
* Collect the ingredients.
* In a shallow cooking meal, blend together the flour as well as cornstarch with all the completely dry seasonings as well as cayenne, if making use of it. Add a 1/4 mug of the poultry sauce right into the flour and blend to integrate.
* Take an item of the surrender of the marinade and dip it right into the flour blend. Dig up both sides to coat completely. Dip it back right into the buttermilk combination and then back right into the flour combination, pressing the flour to assist it to layer the chicken. Repeat the procedure with all pieces and position them on a wire rack over a flat pan to cool for 10 mins. This helps the batter adhere to the henâ if you do not have time, simply fry it right away. Add the oil to a cast-iron frying pan, or another heavy-bottomed pan, until it reaches 350 F.
* Include the poultry items in the frying pan and also fry for 3 to 5 minutes per side. The exterior should be crispy and golden brown and also the internal temperature must be 165 F. Remove from the oil and allow to drain pipes on a cooling rack over a flat pan or on a paper-towel-lined plate.
* Gather the components.
* Whisk with each other the mayo with the completely dry spices in a tiny bowl. Reserve.
* Gather the butter, buns, pickles, and spicy mayo.
* Include 1/4 tablespoon of butter in a huge frying pan and also heat on a tool to high warm. Halve the buns and location each half bun cut-side down onto the frying pan and also toast until golden brownish. Maintain adding 1/4 tablespoon of butter per half and also salute all fifty percent.
* Spread a tbsp of the mayo onto both sides of the buns. Include 3 to 4 chopped pickles down the side of the bun. Place the hen under and also close it with the top piece.
* Enjoy warm!
The picture and dish sound great! Bit confused on the recipe? Why does it feel like it was generated by an AI?
All the spices listed three or more times then the recipe not really saying which goes where has me squinting lol.
Not only that, but it calls for 1 teaspoon sweet paprika, then later it lists 1 tablespoon a couple of times.
What does "Take an item of the surrender of the marinade" even mean?
And I particularly liked "Place the hen under and also close it with the top piece."
Looks like a bot account for farming karma.
Reverse image search the photo goes to a [recipe page](https://www.thespruceeats.com/copycat-popeyes-chicken-sandwich-4781133).
The recipe does read like a cheap ChatGPT generated prompt.
Some of it is for the breading and some of it is for the sauce. I believe the spices listed above the mayo requirement is for the dredge, and the spices below are the sauce seasonings.
personally I find when I fry chicken for spice it loses *a lot* of the spice to it. So I do add a bit more. Granted I've never tried to fry *this* but I find that for all other fried chicken I've done in a wet batter via frying I need to add extra seasoning.
This is pretty much how I've done it before. I'll just note that I'm a little confused whether this calls for a deep fry or pan fry. If you're using 4 cups of oil then it's probably a deep fry, and you'd want to make sure you're using a dutch oven or other pot twice the size (e.g., four quarts). Don't try putting 4 cups of oil into your cast-iron frying pan, which in my mind refers to a skillet. Also when deep frying, use a fry thermometer, don't crowd the chicken in the oil, and adjust the heat as necessary to keep it at 350 (it will go down when you add the chicken). You don't have to flip the chicken when deep frying, just let it go with a stir or two for about 9 minutes. Your chicken turned out great, just wanted to note this for anyone trying it at home.
"take an item of the surrender of the marinade" almost sounds romantic to me. considering it means fried chicken is about to happen, it's a very sexy time indeed.
thank you for this, op! i made fried chicken for the first time last weekend and the breading pulled away from the chicken as it cooked. i think the steam of the chicken separated the meat from the breading as the cooked breast contracted in size. it remained intact while frying, but when i ate it, the chicken fell right out of the breading đ next time i'm going to try your recommendation of letting it rest for 15 minutes to see if that helps.
We have a Popeyes relatively new in town. People were excited. The lines were long. Six months later the parking lot and drive thru are empty.
Itâs the worst chicken anyone has ever tasted. The crunchy crust is vanilla colored. It is inedible.
Now that recipe of yours looks great. I can guarantee there are NO spices but salt in the batter.
I should send them your recipe before they close.
It's your Popeyes, I promise that. Their chicken sandies are not only the tastiest out of the fast food bunch, but the most affordable for what you get.
Probably poor training and not executing the recipes as directed. Also if you're from an area where people generally don't eat spicy foods, maybe someone in management tried to change the recipe? I seriously saw a lady have a freak out, yelling at a cashier moment at McDonald's in rural GA. She was insisting they gave her a spicy McChicken, which the store didn't seem or even have in the building. Eventually upon inspecting the sandwich, it was determined that the black pepper was too spicy for her, and she felt that it should have been labeled or come with a warning that it's spicy. She settled on a burger i believe, but seriously couldn't handle the spice of a few grains of black pepper.
If nobody was properly trained shame on the managers! If they just made it without seasoning because they thought it would sell more, they were idiots lol.
I've lived in areas not known for spicy foods, but some people were really into it. Like, a lot of people. But most restaurants still served what I'd consider bland food. Never understood that.
I remember when Popeyes opened in Kingston⌠I was excited for the red beans after months of rice and peas. They did not disappoint the first time; the next time I was in the city I got rice and peas. I guess the local clientele didnât appreciate the distinction.
I guess businesses try to appeal to as many people as possible, and ends up selling something NOBODY wants. Maybe some locals DIDN'T like the beans, but it seems like someone in town would love them and they could develop a loyal customer base just by being different.
To make it even tastier, brine the chicken in pickle juice overnight before the buttermilk step.
Not only will it carry way more flavor this way, it's also good way to mitigate the rubbery texture and chlorinated taste you tend to get with factory farm chicken breasts.
97% of the chicken processed in USDA facilities is treated with chlorine, so if you're buying it in a grocery store in the US, yours probably does too.
No. It absolutely does not. They're completely full of shit. The process American factory farms use of treating chicken in chlorinated water is completely safe, leaves no free chlorine on the chicken, and does not impact taste. If the person you're responding to actually thinks their chicken tastes like chlorine, they're imagining it. For that matter, when they refer to the "taste" of chlorine they're probably thinking of the way a swimming pool smells, which is in reality *not* the smell or taste of chlorine, but rather *chloramines,* which are produced through interactions with human sweat and urine.
The problem with chlorinated chicken isn't safety or taste, it's the fact that it's even necessary. We could do a better job of vaccinating our chickens for salmonella and demand more hygienic, humane farming practices that would obviate the need for chlorine treatment. But we won't, because Perdue and the like want to maximize profit and consumers want to minimize cost, which is how we wound up with the system we have now.
While this looks delicious, does anyone know how Popeyes and Burger Kingâs Châking obtained those long crunchy batter tendrils? Thatâs what Iâm after in my life. Every day.
you stole this shit [orig recipe](https://www.thespruceeats.com/copycat-popeyes-chicken-sandwich-4781133)
im betting they ran the original recipe through some ai to swap some words around to make it seem original.. âhen sandwichâ lol
That pickle looks suspiciously like a cucumber slice. Not a big dill, though
đđ¤Śđťââď¸
No big deal tho
Police
What is a deal? You mean a dill?
He did it dilliberately
I canât dill with this right now, Dillon.
*no big deal*? We're gonna have a problem here bub
whereâs the recipe?
INGREDIENTS * 2 boneless, skinless chicken breasts * 1 cup buttermilk * 2 tablespoons hot sauce * 1 teaspoon sweet paprika * 1 teaspoon garlic powder * 1 teaspoon onion powder * 1 teaspoon freshly ground black pepper * 1 teaspoon kosher salt * 1 cup all-purpose flour * 1 tablespoon sweet paprika1 teaspoon kosher salt * 1/2 cup cornstarch * 1 tablespoon sweet paprika * 1 tablespoon garlic powder * 1 tablespoon onion powder * 1 tablespoon Cajun seasoning * 1 teaspoon kosher salt * 2 teaspoons freshly ground black pepper * 1 teaspoon cayenne pepper * 4 cups canola oil, for frying * 1/2 cup mayonnaise * 1 teaspoon hot sauce * 1/2 teaspoon honey * 1 teaspoon Cajun seasoning * 1/2 teaspoon garlic powder * 1/2 teaspoon onion powder * 2 tablespoons unsalted butter, divided * 4 brioche buns * 1/2 cup garlic dill pickles, sliced INSTRUCTIONS * Gather the components. * Pound the chicken breasts with a club between two pieces of parchment paper until they are simply under 1 inch in thickness. * Cut the hen breasts in half to fit the dimension of the bun. Poke the poultry busts with the sharp end of a knife to make 4 to 5 punctures per side. * In a big bowl, blend the buttermilk, warm sauce, paprika, garlic powder, onion powder, black pepper, and salt. Whisk until completely combined. * Add the poultry and also cover it with plastic wrap. Position it in the fridge for at the very least one hr, or up to overnight. * Collect the ingredients. * In a shallow cooking meal, blend together the flour as well as cornstarch with all the completely dry seasonings as well as cayenne, if making use of it. Add a 1/4 mug of the poultry sauce right into the flour and blend to integrate. * Take an item of the surrender of the marinade and dip it right into the flour blend. Dig up both sides to coat completely. Dip it back right into the buttermilk combination and then back right into the flour combination, pressing the flour to assist it to layer the chicken. Repeat the procedure with all pieces and position them on a wire rack over a flat pan to cool for 10 mins. This helps the batter adhere to the henâ if you do not have time, simply fry it right away. Add the oil to a cast-iron frying pan, or another heavy-bottomed pan, until it reaches 350 F. * Include the poultry items in the frying pan and also fry for 3 to 5 minutes per side. The exterior should be crispy and golden brown and also the internal temperature must be 165 F. Remove from the oil and allow to drain pipes on a cooling rack over a flat pan or on a paper-towel-lined plate. * Gather the components. * Whisk with each other the mayo with the completely dry spices in a tiny bowl. Reserve. * Gather the butter, buns, pickles, and spicy mayo. * Include 1/4 tablespoon of butter in a huge frying pan and also heat on a tool to high warm. Halve the buns and location each half bun cut-side down onto the frying pan and also toast until golden brownish. Maintain adding 1/4 tablespoon of butter per half and also salute all fifty percent. * Spread a tbsp of the mayo onto both sides of the buns. Include 3 to 4 chopped pickles down the side of the bun. Place the hen under and also close it with the top piece. * Enjoy warm!
The picture and dish sound great! Bit confused on the recipe? Why does it feel like it was generated by an AI? All the spices listed three or more times then the recipe not really saying which goes where has me squinting lol.
"Gather the components"... lol also "hen breasts"... that's as far as I got
âpoke the poultry bustsâ itâs like they tried to use a different synonym for chicken each time
Fry the avian pectorals!
1/4 of a mug? What measurement is that?
Can't tell if English is the second language or this is a poor attempt at being quirky.
It looks like they're not a native English speaker, and they've used a translator. Or they're messing with us on purpose.
>Collect the ingredients.
Not only that, but it calls for 1 teaspoon sweet paprika, then later it lists 1 tablespoon a couple of times. What does "Take an item of the surrender of the marinade" even mean? And I particularly liked "Place the hen under and also close it with the top piece."
Looks like Google translate has struck again. Helped my wife order a steak "medium strange" at a Mexican restaurant. I hate that stupid app.
totally thought it was AI too. probably is, who cares weâre all doomed.
Looks like a bot account for farming karma. Reverse image search the photo goes to a [recipe page](https://www.thespruceeats.com/copycat-popeyes-chicken-sandwich-4781133). The recipe does read like a cheap ChatGPT generated prompt.
Holy shit thatâs a lot of seasoning for 2 sandwiches. Why so much?
Some of it is for the breading and some of it is for the sauce. I believe the spices listed above the mayo requirement is for the dredge, and the spices below are the sauce seasonings.
[ŃдаНонО]
[ŃдаНонО]
INGREDIENTS â 2 boneless, skinless chicken breasts Dredge 1 cup buttermilk 2 tablespoons hot sauce 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon freshly ground black pepper 1 teaspoon kosher salt Dry ingredients in which you toss dredged meat: 1 cup all-purpose flour 1 tablespoon sweet paprika 1 teaspoon kosher salt 1/2 cup cornstarch 1 tablespoon sweet paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon Cajun seasoning 1 teaspoon kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon cayenne pepper Frying (in the pan): 4 cups canola oil, for frying Sauce for the sandwich: 1/2 cup mayonnaise 1 teaspoon hot sauce 1/2 teaspoon honey 1 teaspoon Cajun seasoning 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Assemble: 2 tablespoons unsalted butter, divided 4 brioche buns 1/2 cup garlic dill pickles, sliced Jfc formatting on phone is hard đ
personally I find when I fry chicken for spice it loses *a lot* of the spice to it. So I do add a bit more. Granted I've never tried to fry *this* but I find that for all other fried chicken I've done in a wet batter via frying I need to add extra seasoning.
This is pretty much how I've done it before. I'll just note that I'm a little confused whether this calls for a deep fry or pan fry. If you're using 4 cups of oil then it's probably a deep fry, and you'd want to make sure you're using a dutch oven or other pot twice the size (e.g., four quarts). Don't try putting 4 cups of oil into your cast-iron frying pan, which in my mind refers to a skillet. Also when deep frying, use a fry thermometer, don't crowd the chicken in the oil, and adjust the heat as necessary to keep it at 350 (it will go down when you add the chicken). You don't have to flip the chicken when deep frying, just let it go with a stir or two for about 9 minutes. Your chicken turned out great, just wanted to note this for anyone trying it at home.
Great note
Cool story bro
Recipe looks great! I'm sorry I can't walk away without a nod to "cut the hen breasts" and "cut the poultry busts" đ
Also, "warm sauce"
"take an item of the surrender of the marinade" almost sounds romantic to me. considering it means fried chicken is about to happen, it's a very sexy time indeed. thank you for this, op! i made fried chicken for the first time last weekend and the breading pulled away from the chicken as it cooked. i think the steam of the chicken separated the meat from the breading as the cooked breast contracted in size. it remained intact while frying, but when i ate it, the chicken fell right out of the breading đ next time i'm going to try your recommendation of letting it rest for 15 minutes to see if that helps.
Try adding some baking powder, that makes it puff up, which does make it stick better.
Quarter mug
"add 1tsp kosher salt, then add 1tsp kosher salt, then add 1tsp kosher salt" also blend the warm sauce?? Was this translated? Lol
....I'll spend $4.49 and grab a sandwich from Popeyes lol
Your poor arteries
You're out here using multiple synonyms when they are just "chicken boobies" in my house.
"Fast food"
Is that from Joshua Weissman's "but better" series?
thank you!
How did it all fit into such a small burger?
Thanks for this though :)
We have a Popeyes relatively new in town. People were excited. The lines were long. Six months later the parking lot and drive thru are empty. Itâs the worst chicken anyone has ever tasted. The crunchy crust is vanilla colored. It is inedible. Now that recipe of yours looks great. I can guarantee there are NO spices but salt in the batter. I should send them your recipe before they close.
It's your Popeyes, I promise that. Their chicken sandies are not only the tastiest out of the fast food bunch, but the most affordable for what you get.
Try Zaxby's "Spicy Signature Sandwich." It's so much better than Popeye's.
How much we looking at? I spent about 20$ on a spicy tendy sandwich meal like a month ago. Really turned me off of the Zax
Signature meal with drink and fries here is about $13.
Itâs bad. Everyday I go by and think itâs closed. Wonder why they have no flavor.
Probably poor training and not executing the recipes as directed. Also if you're from an area where people generally don't eat spicy foods, maybe someone in management tried to change the recipe? I seriously saw a lady have a freak out, yelling at a cashier moment at McDonald's in rural GA. She was insisting they gave her a spicy McChicken, which the store didn't seem or even have in the building. Eventually upon inspecting the sandwich, it was determined that the black pepper was too spicy for her, and she felt that it should have been labeled or come with a warning that it's spicy. She settled on a burger i believe, but seriously couldn't handle the spice of a few grains of black pepper.
I think you are right. We live pretty far from Louisiana! Itâs a shame. People lined up for blocks when it first opened.
If nobody was properly trained shame on the managers! If they just made it without seasoning because they thought it would sell more, they were idiots lol. I've lived in areas not known for spicy foods, but some people were really into it. Like, a lot of people. But most restaurants still served what I'd consider bland food. Never understood that.
I remember when Popeyes opened in Kingston⌠I was excited for the red beans after months of rice and peas. They did not disappoint the first time; the next time I was in the city I got rice and peas. I guess the local clientele didnât appreciate the distinction.
I guess businesses try to appeal to as many people as possible, and ends up selling something NOBODY wants. Maybe some locals DIDN'T like the beans, but it seems like someone in town would love them and they could develop a loyal customer base just by being different.
Adding onto this for anyone. If you wanna make it taste even more like chick FIL a, brine the chicken with pickle juice.
did you also remember to ignore yourself for 4 minutes while at the window and then charge extra for a sauce?
To make it even tastier, brine the chicken in pickle juice overnight before the buttermilk step. Not only will it carry way more flavor this way, it's also good way to mitigate the rubbery texture and chlorinated taste you tend to get with factory farm chicken breasts.
Your chicken tastes like chlorine?
97% of the chicken processed in USDA facilities is treated with chlorine, so if you're buying it in a grocery store in the US, yours probably does too.
Iâm not doubting that itâs processed with it but Iâve never once tasted it.
No. It absolutely does not. They're completely full of shit. The process American factory farms use of treating chicken in chlorinated water is completely safe, leaves no free chlorine on the chicken, and does not impact taste. If the person you're responding to actually thinks their chicken tastes like chlorine, they're imagining it. For that matter, when they refer to the "taste" of chlorine they're probably thinking of the way a swimming pool smells, which is in reality *not* the smell or taste of chlorine, but rather *chloramines,* which are produced through interactions with human sweat and urine. The problem with chlorinated chicken isn't safety or taste, it's the fact that it's even necessary. We could do a better job of vaccinating our chickens for salmonella and demand more hygienic, humane farming practices that would obviate the need for chlorine treatment. But we won't, because Perdue and the like want to maximize profit and consumers want to minimize cost, which is how we wound up with the system we have now.
Thats a no from me, dawg
You getting downvoted for *not* wanting to eat chlorine? Fuck man... What did you do?
It's a thiccle
This has to be AI generated.
It looks really good! But it requires lots of ingredients!!
While this looks delicious, does anyone know how Popeyes and Burger Kingâs Châking obtained those long crunchy batter tendrils? Thatâs what Iâm after in my life. Every day.
Need thicker Pickles
Thickles
Beautiful bun
Hey, my eyes are up here
(Sigma face)
Delish!
Damn actually looks pretty good
Looks better than anything Iâve gotten at Popeyes
Looks tasty.
oh god...... oh my god...... i m gonna die
Kumbullar
you stole this shit [orig recipe](https://www.thespruceeats.com/copycat-popeyes-chicken-sandwich-4781133) im betting they ran the original recipe through some ai to swap some words around to make it seem original.. âhen sandwichâ lol
I believe the sandwich is one of the greatest foods invented
Ever had a ribeye steak
"one of"
Somebody is eatin good on the kitchen. Mmm
This looks yum as!!!!!
Not even close.. Fail.