Crispy Popeyes Chicken Sandwich (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
2 1/2 pounds fresh chicken breasts (about 3 whole breasts)
02 -
1 teaspoon Lawry's seasoned salt
03 -
1 teaspoon baking soda
04 -
2 tablespoons white distilled vinegar
05 -
2 cups water
→ Wet Batter
06 -
4 large eggs
07 -
1/2 cup all-purpose flour
08 -
1/2 teaspoon baking soda
09 -
1/4 cup buttermilk
10 -
1 teaspoon ground turmeric
→ Seasoned Breading
11 -
2 1/2 cups all-purpose flour
12 -
1/2 cup cornstarch
13 -
1/2 teaspoon baking soda
14 -
1/2 teaspoon cayenne pepper
15 -
1 tablespoon seasoned salt
16 -
3 teaspoons regular salt
17 -
1 teaspoon adobo seasoning
18 -
2 teaspoons white pepper
19 -
1 teaspoon black pepper
20 -
1 teaspoon paprika
21 -
1 teaspoon each of garlic and onion powder
22 -
2 tablespoons sugar
→ Assembly
23 -
12 fresh brioche buns, for toasting
24 -
12 ounces hamburger dill pickles, sliced
25 -
4 cups canola oil for frying
26 -
1/2 cup mayonnaise
# Instructions:
01 -
Start by slicing each chicken breast in half crosswise, then cut each piece in half again to create 4 fillets from each breast (you should end up with 12 pieces total). If needed, use a meat mallet to pound the pieces to an even 1/2-inch thickness.
02 -
Combine the chicken with the marinade ingredients and let it rest for 20 minutes to tenderize and flavor the meat.
03 -
While the chicken marinates, prepare your wet batter in one bowl and combine all the breading ingredients in another. Begin heating your oil to 350°F in a deep frying pan over medium heat.
04 -
Remove the chicken from the marinade and let excess drip off. Dip each piece in the egg batter, then coat thoroughly in the seasoned breading. For extra crispy chicken, press the breading firmly into the chicken and shake off any excess flour.
05 -
Working in batches of 3-4 pieces at a time, fry the breaded chicken for about 5 minutes until golden brown and cooked through. Transfer to paper towels to drain excess oil.
06 -
Spread about 1 tablespoon of mayonnaise on each toasted brioche bun. Place 2 pickle slices on the bottom bun, top with a piece of crispy chicken, and complete with the top bun.
# Notes:
01 -
For the crispiest crust, make sure to really work the breading into the chicken - slap and fold the breading onto the meat and press down firmly
02 -
Use dill or barrel pickles rather than bread and butter pickles which can be too sweet
03 -
Duke's mayonnaise is recommended for authentic flavor