Popeyes Chicken

Ingredients

3 Boneless Skinless Chicken Breasts

Brioche Roll

Dill Pickle Chips

Mayo

MARINADE:

4 Cups Buttermilk

1 Cup Louisiana Style Hot Sauce

DRY BATTER:

2 Cups Flour

1/2 Cup Cornstarch

1 tsp baking soda

WET BATTER:

3 Eggs

1/3 Cup Water

1 Cup Hot Sauce

1 tsp Yellow Mustard

SEASONING:

1 1/2 tsp Salt

1 tsp MSG

2 tsp black pepper

2 tsp garlic powder

1 tsp Cumin

1 tsp Turmeric

3 1/2 tsp Cayenne Pepper

2 tsp paprika

Oil for frying

SPICY MAYO:

1/2 Cup Mayo

1 Tbsp Louisiana Style Hot Sauce

1 Tbsp Cayenne Pepper

1 tsp Salt

Directions

Clean chicken and pound out thick cuts. I’d even pound out a bit more then shown in our video.

Combine buttermilk, hot sauce , and chicken in a bowl. Seal and place in the fridge overnight.

When ready to cook preheat fryer or oil to 365°F and oven to 350°F

Combine spice mixture, cut in half, and season the chicken with the spices (reserving the other 1/2 for step 6).

Whisk eggs, water, hot sauce, and cayenne pepper in a bowl.

Combine flour, corn starch, baking soda, and other 1/2 of spice mixture. Place the mixture into a large paper bag, bowl, or breading machine. Add the chicken. Shake.

Dip into the egg mixture and then place back in the bag to double coat. Repeat to triple coat.

Place on a nonstick sheet and place in the refrigerator for an hour. (Drying the batter to make extra crispy.)

Carefully place one chicken into the deep fryer at a time, without overcrowding. Cook until golden brown, turning the pieces if needed, for approximately 2 minutes. Bake for 15 minutes or until the internal temperature is to 165°F.

Build the sandwich toasted bottom bun, mayo, pickles, chicken, mayo, top bun.

If you prefer the spicy version, make your own spicy mayo by combining mayo, hot sauce, cayenne pepper, and salt in a small bowl ready to serve! Build the sandwich the same replacing the mayo with the spicy mayo.