Making The Popeyes Chicken Sandwich At Home, But Better

everyone is going crazy for

chicken

sandwich

es which is great but i think its about time we put our name on the Hat because i think we can do

better

so yeah thats right a rival of a rival, just kidding, we are not. rivals, this is not a sponsored post, it's not endorsed by Popeyes or anything, it's just a remake of what I think could be improved, that should take care of the legal stuff right? I really hope they don't sue me. I don't know this now. I'm sweating business. I love pitting myself as an individual against corporations.

Am I kidding right? Please, lawyers, please. I can't believe I'm doing this. I have field research on the bag. There are only two pickles here, which leaves like a big blank space. Here we go. It's supposed to be the one with the spices. It's not that spicy and I'm white so it's okay. i got it so to start off i started by

making

my japanese milk buns which is my burger bun recipe the link will be in the description if you haven't seen it yet and i baked them and all i feel is this is the right kind of bread because it's noble it's soft it's a little bit sweet and it has a great chew and I mean look at that look at that gloss now for one of the most important parts which is the fried

chicken

so first we're going to marinate these bad boys now to make the marinade you're going to need two cups or 473 milliliters of buttermilk, then you're going to add 2 teaspoons or 10 grams of kosher salt 2 teaspoons or seven grams of garlic powder and a teaspoon or four grams of serrano powder if you're wondering where I got that.

I actually made it myself. There will be a video about it soon. Also use something spicier. What is that together? And you will have your marinade really simple. It won't take 4-6 boneless, skinless chicken thighs. A quick note about chicken thighs. for one you want to make sure that hat these are some big guys don't use small chicken thighs use the biggest ones you can get and don't trim off too much fat you want some of that fat for juicy juicy you know what say. I recommend thigh over breast for this because they were much harder to overcook, add them to the marinade, stir them around, make sure they are submerged, cover with plastic wrap, then place in the fridge to marinate for at least an hour or the whole evening. they're so much

better

overnight that's ok though so once your chicken is marinated we're ready to get our dredge going so I'll need 3 cups of our 12 ounce all purpose flour and to that they'll add two and a half teaspoons or 13 grams of kosher salt one and a half teaspoons or six grams of smoked paprika 2 teaspoons or seven grams of garlic powder one teaspoon or four grams of oyster mushroom powder by the way, that's in the next optional video 1/2 teaspoon or two grams of fresh black pepper and if you want spicy add 1 teaspoon or four grams of cayenne pepper or you know more mix until well combined ok so now we are ready to dredge the first thing that comes to mind like to do to promote some flaky bits is really drizzle in a couple tablespoons of the buttermilk marinade right into the flour and stir it in and that will help get some extra flaky bits in your pol lo, then just scoop a piece of chicken out of the marinade, place in the flour, coat in flour and aggressively press down the middle of the chicken, it should really coat every crevice in flour, then once the chickens are totally coated, shake off the excess and place on a baking sheet to the side and then repeat with the remaining chicken, that's it, actually get a large deep skillet or a medium sized pot and fill it a little more than half full with frying oil.

There should be some depth to this. You don't want it to be like it's only an inch tall. I'd say a couple inches at least of oil. The r thermometer or a candy thermometer and please don't fill your container beyond what I'm recommending here please I don't want to hear about fires ok please be careful and then heat your oil to around 350 degrees Fahrenheit or 176 degrees Celsius what's your rule set the temperature drop on a piece of breaded chicken carefully, make sure you drop it in case the oil splatters and then just fry it trying to hold that temperature as best you can for about 6 to 10 minutes or until golden brown and cooked through internal temperature should register 165 degrees Fahrenheit or 73 degrees Celsius once your chicken is done, place on rack to drain and cool until you know it's not too hot. chicken at a time do it in batches like 1 or 2 pieces at a time so we have our buttermilk fried chicken we have our buns now we need to make a mayonnaise first start with 3/4 cup 177 milliliter mayonnaise so you're going Add 8 black garlic cloves that have been pureed.

I'll just spread it around with my knife because it's so smooth. 1 tablespoon or 16 grams of hot sauce. I use some

home

made lacto-fermented habanero sauce. Kosher salt to taste. 1 tsp or 5. grams smoked paprika and a little bit of lemon juice to taste mix them together and you have it let's talk about the pickles because I complained about this if you cut them like this they don't really fit on the bun very well so I eat I figured well why cut it like this when you could use the space much more efficiently by cutting them lengthwise into planks, you know you can cut them as thick as you like probably a little over a quarter inch thick then they will be easier to cut. cut. layer there but hey everyone has their own set up time first rule always toast your buns generously apply your mail on the bottom bun there is nothing wrong with putting a lot it's ok.

Top button don't be afraid to be generous I put the maybe a little thicker in the center because it will spread out when you press that bow down let the P still easy stop the chicken yeah voulez-vous wasn't obvious ya that the top bow goes forward and well the

sandwich

is now complete now to the right is the Popeyes chicken sandwich and to the left is my sandwich or you could say you vs the guy she told you not to worry about and it all goes It boils down to this it's a lot about you know yourself versus the guy she told you not to worry about you know you get to pick which one is your favorite so we'll try Popeyes one more time okay here we go and listen carefully so that it's now for my sandwich so listen to this listen yeah i haven't liked it yet you listen to that crispy whoa ok so i understand this is a little bias i don't have anyone here to test it with me so it's kinda hard for me to be like oh , well mine is better but look at it I mean come on the other sandwich is pretty good the bun is too chewy in my opinion I want it softer and there is not enough pickle on this one like there are pickles on every bite which is what you want you get every component in one bite everything in every way tastier much juicier because that dark meat chicken thigh i think even if it was fresh it couldn't even come close to its crunch its a sandwich You know you don't want to make it at

home

it's ok I'm not judging you I'm just saying mine is better ok but y'all want to know what else is better wrong or guys and that's it?

How to make the best chicken sandwich massive like a huge milestone achieved hello blink text put put blink text here we hit 500k subs like last night since well last night since the night I'm recording this. I don't know what it will be when the baton goes up but recently we hit 500k subs that's half a million people that's crazy I'm like huge thanks to you and everyone who supports me I'm like blown away just so so thankful I know I said this a billion times just thank you from the bottom of my heart we have a lot to come I know the merchandise is late I am I know I am sorry it's my fault it comes with all that said if you enjoyed this video or learned anything leave a like subscribe and see you next time