Making The Popeyes Chicken Sandwich At Home, But Better

Discover how to make the famous Popeyes Chicken Sandwich at home, but even better! This video shows you how to recreate the delicious, crispy chicken sandwich with a twist. We cover everything from the ingredients to the step-by-step process, ensuring you get that perfect homemade version. Learn how to make the Popeyes Chicken Sandwich with blackened chicken, golden crispy batter, and a healthier recipe option. Perfect for ASMR enthusiasts, food lovers, and anyone wanting to master this iconic sandwich at home.
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Items Used:
- Pot
- Frying pan
- Thermometer
- 2-Piece Cast Iron Cookware Set
- Precision Line Candy/Deep Fry Thermometer
Ingredients:
For the Marinade:
- 2 large boneless skinless chicken breasts, cut into halves
- 2 cups (473ml) buttermilk
- 2 tsp (10g) kosher salt
- 2 tsp (7g) garlic powder
- 1 tsp (4g) serrano powder (any pepper powder works here, e.g., Chipotle or Cayenne pepper powder)
For Flour Mix:
- 2 cups (260g) all-purpose flour
- 1 cup (128g) corn starch
- 2.5 tsp (13g) kosher salt
- 2 tsp (7g) garlic powder
- 1.5 tsp (6g) smoked paprika
- 1/2 tsp (2g) freshly cracked black pepper
- 1 tsp (4g) cayenne (if you want spicy!)
- Optional: 1 tsp (4g) oyster mushroom powder
For Mayonnaise:
- ¾ cup (177ml) mayo
- 8 cloves black garlic puree (replace with 40g of Hoisin sauce if needed)
- 1 tbsp (16g) hot sauce
- Kosher salt to taste
- 1 tsp (5g) smoked paprika
- Lemon juice to taste
Instructions:
Fried Chicken Marinade:
Toss chicken in marinade and let sit for at least one hour or up to overnight.
Dredge:
Mix all dredge ingredients in a medium-sized container. For extra flaky bits, add droplets of marinade into the dredge and mix to form small clumps. Coat the chicken thoroughly in flour and place it on a baking sheet with a rack. Ensure the pieces do not overlap.
Frying:
Fill a cast iron pan halfway with neutral oil and heat to 350°F (175°C) using a fry or candy thermometer. Fry the chicken until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a sheet tray with a rack to cool.
Mayonnaise:
Combine all mayonnaise ingredients in a bowl.
Assembly:
Cut pickles lengthwise. Toast the buns. Spread mayo on the bottom bun, add pickles, place the chicken in the middle, and spread mayo on the top bun.
Credit to Joshua Weissman for the recipe. You can find the original video • Making The Popeyes Chi...
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