| Popeye's Chicken Sandwich Recipe Serves 4 Brine 2 chicken breast, boneless, skinless, trimmed, rinsed, 2 cups buttermilk 1 Tablespoon hot sauce 1 Tablespoon Accent flavor enhancer 1 Tablespoon Kosher salt 1 teaspoon cayenne pepper Coating 2 cups flour ½ cup milk 2 eggs 1 cup buttermilk ½ teaspoon white pepper ¼ teaspoon cayenne pepper ¼ teaspoon black pepper 1 teaspoon Accent flavor enhancer ¼ teaspoon onion powder ¼ teaspoon garlic powder Vegetable oil for frying 4 Brioche buns ¼ cup mayonnaise 1 Tablespoon butter (optional) 12 dill pickles Slice through the middle of each chicken breast, making 4 pieces. In a zip top bag add brine ingredients and chicken. Squeeze and massage brine into to chicken. Place in a bowl and toss in fridge for 24 hours. The next day mix all dry coating ingredients in a shallow dish. In another shallow dish add milk, buttermilk and eggs. Mix well. Add chicken pieces to flour, shake off excess, dip in egg and let excess drip off, dip again into flour and set on plate. Get a pan over medium heat and add 2-3 inches of vegetable oil to pan. Bring the temperature up to 300 degrees Fahrenheit. Fry chicken 2 pieces at a time. Cook until golden brown, crispy and cooked through. Lightly butter both sides of bun and toast in a dry pan. Spread mayonnaise on cottons and tops of buns. Add a few pickles on bottom bun. Add a piece chicken on top of the pickles, and top with top. Serve right away. Enjoy. Peace, CK |
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