Popeyes Chicken Sandwich, But Better

7 mins
Serves 1
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Directions

  1. 1Make Japanese milk buns. The link will be in the description if you haven't seen it already.
  2. 2Make Japanese milk buns. The link will be in the description if you haven't seen it already.
  3. 3Make Japanese milk buns. The link will be in the description if you haven't seen it already.
  4. 4Marinate the chicken.
  5. 5Marinate the chicken.
  6. 6Marinate the chicken.
  7. 7Make the marinade: add two cups of buttermilk, two teaspoons of kosher salt, two teaspoons of garlic powder, and one teaspoon of sorano powder.
  8. 8Make the marinade: add two cups of buttermilk, two teaspoons of kosher salt, two teaspoons of garlic powder, and one teaspoon of sorano powder.
  9. 9Make the marinade: add two cups of buttermilk, two teaspoons of kosher salt, two teaspoons of garlic powder, and one teaspoon of sorano powder.
  10. 10Mix the marinade and place in the refrigerator to marinate for at least one hour or overnight.
  11. 11Mix the marinade and place in the refrigerator to marinate for at least one hour or overnight.
  12. 12Mix the marinade and place in the refrigerator to marinate for at least one hour or overnight.
  13. 13Make the dredge: add three cups of all-purpose flour, two and a half teaspoons of kosher salt, one and a half teaspoons of smoked paprika, two teaspoons of garlic powder, one teaspoon of oyster mushroom powder, half a teaspoon of fresh black pepper, and one teaspoon of cayenne pepper (optional).
  14. 14Make the dredge: add three cups of all-purpose flour, two and a half teaspoons of kosher salt, one and a half teaspoons of smoked paprika, two teaspoons of garlic powder, one teaspoon of oyster mushroom powder, half a teaspoon of fresh black pepper, and one teaspoon of cayenne pepper (optional).
  15. 15Make the dredge: add three cups of all-purpose flour, two and a half teaspoons of kosher salt, one and a half teaspoons of smoked paprika, two teaspoons of garlic powder, one teaspoon of oyster mushroom powder, half a teaspoon of fresh black pepper, and one teaspoon of cayenne pepper (optional).
  16. 16Whisk the dredge together until thoroughly combined.
  17. 17Whisk the dredge together until thoroughly combined.
  18. 18Whisk the dredge together until thoroughly combined.
  19. 19Dredge the chicken: drizzle a couple spoonfuls of buttermilk marinade into the flour, toss to coat, and press aggressively into the chicken to ensure every crevice is covered in flour.
  20. 20Dredge the chicken: drizzle a couple spoonfuls of buttermilk marinade into the flour, toss to coat, and press aggressively into the chicken to ensure every crevice is covered in flour.
  21. 21Dredge the chicken: drizzle a couple spoonfuls of buttermilk marinade into the flour, toss to coat, and press aggressively into the chicken to ensure every crevice is covered in flour.
  22. 22Shake off the excess flour and place the chicken on a baking sheet.
  23. 23Shake off the excess flour and place the chicken on a baking sheet.
  24. 24Shake off the excess flour and place the chicken on a baking sheet.
  25. 25Heat oil in a large deep pan to 350°F (176°C).
  26. 26Heat oil in a large deep pan to 350°F (176°C).
  27. 27Heat oil in a large deep pan to 350°F (176°C).
  28. 28Fry the chicken in batches for 6-10 minutes, or until golden brown and cooked through (internal temperature of 165°F or 73°C).
  29. 29Fry the chicken in batches for 6-10 minutes, or until golden brown and cooked through (internal temperature of 165°F or 73°C).
  30. 30Fry the chicken in batches for 6-10 minutes, or until golden brown and cooked through (internal temperature of 165°F or 73°C).
  31. 31Place fried chicken on a wire rack to drain and cool.
  32. 32Place fried chicken on a wire rack to drain and cool.
  33. 33Place fried chicken on a wire rack to drain and cool.
  34. 34Make the black garlic mayo: add three-quarters of a cup of mayonnaise, eight cloves of pureed black garlic, one tablespoon of spicy hot sauce, kosher salt to taste, one teaspoon of smoked paprika, and a little bit of lemon juice to taste.
  35. 35Make the black garlic mayo: add three-quarters of a cup of mayonnaise, eight cloves of pureed black garlic, one tablespoon of spicy hot sauce, kosher salt to taste, one teaspoon of smoked paprika, and a little bit of lemon juice to taste.
  36. 36Make the black garlic mayo: add three-quarters of a cup of mayonnaise, eight cloves of pureed black garlic, one tablespoon of spicy hot sauce, kosher salt to taste, one teaspoon of smoked paprika, and a little bit of lemon juice to taste.
  37. 37Mix the black garlic mayo until well combined.
  38. 38Mix the black garlic mayo until well combined.
  39. 39Mix the black garlic mayo until well combined.
  40. 40Assemble the sandwich: toast the buns, generously apply mayo to both halves of the bun, shingle the pickles, add the fried chicken, and top with the other bun half.
  41. 41Assemble the sandwich: toast the buns, generously apply mayo to both halves of the bun, shingle the pickles, add the fried chicken, and top with the other bun half.
  42. 42Assemble the sandwich: toast the buns, generously apply mayo to both halves of the bun, shingle the pickles, add the fried chicken, and top with the other bun half.

Ingredients

  • 2 cups butter milk
  • 2 cups butter milk
  • 2 cups butter milk
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 1 teaspoon sorano powder
  • 1 teaspoon sorano powder
  • 1 teaspoon sorano powder
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 2.5 teaspoons kosher salt
  • 2.5 teaspoons kosher salt
  • 2.5 teaspoons kosher salt
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 1 teaspoon oyster mushroom powder
  • 1 teaspoon oyster mushroom powder
  • 1 teaspoon oyster mushroom powder
  • 0.5 teaspoon fresh black pepper
  • 0.5 teaspoon fresh black pepper
  • 0.5 teaspoon fresh black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cayenne pepper
  • 4 boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
  • 0.75 cup mayonnaise
  • 0.75 cup mayonnaise
  • 0.75 cup mayonnaise
  • 8 cloves black garlic
  • 8 cloves black garlic
  • 8 cloves black garlic
  • 1 tablespoon spicy hot sauce
  • 1 tablespoon spicy hot sauce
  • 1 tablespoon spicy hot sauce
  • 1 kosher salt
  • 1 kosher salt
  • 1 kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 pickles
  • 1 pickles
  • 1 pickles
  • 1 oil
  • 1 oil
  • 1 oil

Equipment

large deep pan or medium size potfry thermometer or candy thermometerbaking sheetwire rackknife