Popeyes Chicken Sandwich, But Better
Directions
- 1Make Japanese milk buns. The link will be in the description if you haven't seen it already.
- 2Marinate the chicken.
- 3Make the marinade: add two cups of buttermilk, two teaspoons of kosher salt, two teaspoons of garlic powder, and one teaspoon of sorano powder.
- 4Mix the marinade and place in the refrigerator to marinate for at least one hour or overnight.
- 5Make 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).
- 6Whisk the dredge together until thoroughly combined.
- 7Dredge 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.
- 8Shake off the excess flour and place the chicken on a baking sheet.
- 9Heat oil in a large deep pan to 350°F (176°C).
- 10Fry the chicken in batches for 6-10 minutes, or until golden brown and cooked through (internal temperature of 165°F or 73°C).
- 11Place fried chicken on a wire rack to drain and cool.
- 12Make 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.
- 13Mix the black garlic mayo until well combined.
- 14Assemble 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 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon sorano powder
- 3 cups all-purpose flour
- 2.5 teaspoons kosher salt
- 1.5 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon oyster mushroom powder
- 0.5 teaspoon fresh black pepper
- 1 teaspoon cayenne pepper
- 4 boneless skinless chicken thighs
- 0.75 cup mayonnaise
- 8 cloves black garlic
- 1 tablespoon spicy hot sauce
- 1 kosher salt
- 1 teaspoon smoked paprika
- 1 lemon juice
- 1 pickles
- 1 oil
Equipment
large deep pan or medium size potfry thermometer or candy thermometerbaking sheetwire rackknife
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