Diy Popeyes Buttermilk Fried Chicken Sandwich Recipes

COPYCAT POPEYE'S CHICKEN SANDWICH

Steps:

• Gather the ingredients.
• 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 of a knife to make 4 to 5 punctures per side.
• In a large bowl, mix the buttermilk, hot sauce, paprika, garlic powder, onion powder, black pepper, and salt. 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.
• Gather the ingredients.
• In a shallow baking dish, whisk together the flour and cornstarch with all the dry spices and cayenne, if using. Add a 1/4 cup of the chicken marinade into the flour and whisk to combine.
• Take a piece of chicken out of the marinade and dip it into the flour mixture. Dredge both sides to coat completely. Dip it back into the buttermilk mixture and then back into the flour mixture, pressing the flour to help it coat the chicken. Repeat the process with all pieces and place them on a wire rack over a baking sheet to refrigerate for 10 minutes. This helps the batter stick to the chicken-if you don't have time, simply fry it right away. Add the oil to a cast-iron skillet, or another heavy-bottomed pan, until it reaches 350 F.
• Add the chicken pieces to the pan and fry for 3 to 5 minutes per side. The outside should be crispy and golden brown and the internal temperature should be 165 F. Remove from the oil and allow to drain on a cooling rack over a baking sheet or on a paper-towel-lined plate.
• Gather the ingredients.
• Whisk together the mayo with the dry spices in a small bowl. Reserve.
• Gather the butter, buns, pickles, and spicy mayo.
• Add 1/4 tablespoon of butter to a large skillet and heat on medium to high heat. Halve the buns and place each half bun cut-side down onto the pan and toast until golden brown. Keep adding 1/4 tablespoon of butter per half and toast all halves.
• Spread a tablespoon of the mayo onto both sides of the buns. Add 3 to 4 sliced pickles to the bottom side of the bun. Place the chicken on the bottom and close with the top slice.
• Enjoy hot!