Making The Popeyes Chicken Sandwich At Home, But Better

everyone is going crazy for

chicken

sandwich

es which is great but I think it's about time we put our name in the hat because I think we can do

better

so yeah that's true a rival of a rival I'm kidding, we're not. rivals this is not a sponsored post this is not endorsed by Popeyes or anything like that this is really a remake of what I think could make it

better

you should take care of the legal issues properly I really hope they don't sue me I don't know this now. I'm like a sweaty business. I love confronting corporations as an individual.

I'm right? Kidding, please, lawyers, please, I'm begging you, let's stop talking and figure out how to do this, okay? I can't believe I'm doing this, I have the field research bag, there are only two pickles in here, which leaves like a huge blank space. Here we go, it's supposed to be the spicy one, it's not that spicy and I'm white so it's okay. I have it, so to start, 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 that.

I feel like this is the right kind of bun because it's raised, soft, a little sweet, and chewable really well, and I mean, look at that gloss now for one of the most important parts, which is the fried

chicken

. so first let's marinate these bad boys. To make the marinade, you'll need two cups or 473 milliliters of buttermilk, then you'll add 2 teaspoons or 10 grams of kosher salt, 2 teaspoons or seven grams of garlic powder, and one teaspoon or four grams of serrano powder, if you're wondering. where did i get that from, i actually made it myself, there will be a video about this soon, also just use something spicier, what is that together?

You have a very simple marinade, don't you. I'll take 4 to 6 boneless, skinless chicken thighs. A quick note on chicken thighs. To start, you need to make sure they are large. Don't use small chicken thighs. Use the largest ones you can get and don't trim too much fat. out, you want some of that fat to get a juicy juice, you know what I'm saying. I recommend the thigh over the breast for this because they were much harder to overcook. Add them to the marinade and toss to make sure they are submerged. Cover them with plastic wrap and then place in the refrigerator to marinate for at least an hour or overnight.

I think they are much better overnight, although that's okay, once the chicken is marinated, we're ready to start our dredge, so I'm going to need 3 cups of our 395 grams of all-purpose flour and to that you're going to add two and a half teaspoons or 13 grams of kosher salt one and a half teaspoon 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 it spicy add 1 teaspoon or four grams of cayenne pepper or you know more, beat until well combined, now we are ready to dredge.

The first thing I like to do to promote some flaky pastry pieces is to drizzle a couple tablespoons of the buttermilk marinade directly into the flour and mix it in and that's it. It will help to get some extra flaky bits on your chicken, then just take a piece of chicken out of the marinade, place it in the flour, coat it in flour and press aggressively between the chicken, you really want to coat every crevice with flour and then once you the chickens are completely. coated, shake off excess and place on baking sheet aside then repeat with remaining chicken.

That's all. Actually, take a large, deep skillet or medium pot and fill it a little more than halfway with oil for frying. some depth to this, you don't want it to be like you're only an inch tall. I would say at least a couple inches of oil you put in with a deep fry thermometer or a candy thermometer and please don't fill your container any further than I do. I recommend it here please, I don't want to hear about any fire, it's okay, be careful and then heat the oil to about 350 degrees Fahrenheit or 176 degrees Celsius, what is your rule?

Set a temperature drop on a piece of breaded chicken carefully, be sure to drop it. away from you in case the oil splatters and then just fry it trying to maintain that temperature as best you can for about 6 to 10 minutes or until golden brown and cooked through; The internal temperature should register 165 degrees Fahrenheit or 73 degrees Celsius Once your chicken is done, place it on a rack to drain and cool until you know it is not too hot. Also keep a quick note in mind: don't overcrowd the fryer. Don't put all the chicken in at once, do it in batches like 1 or 2 pieces at a time. so we have our buttermilk fried chicken, we have our biscuits, now we need to make a mayonnaise, first start with 3/4 cup of 177 milliliters of mayonnaise, to that you will add 8 cloves of black garlic that have been pureed just I spread it with my knife because it is very mild 1 tablespoon or 16 grams of hot sauce I use a little

home

made lacto-fermented habanero sauce kosher salt to taste 1 teaspoon or 5 grams of smoked paprika and a little lemon juice to taste, mix it together and there you have it, let's talk about the pickles because I complained about this, if you cut them like this, they don't actually fit very well on the bun, so I thought well, why cut it like that when you could use the space much more efficiently by cutting them along planks.

You know you can cut them as thick as you want, probably a little over a quarter inch thick, so it'll be easier to put them in there, but hey, to each their own. First rule of assembly time, always toast your buns generously apply your mail on the bottom bun, there is nothing wrong with putting a lot on, it's okay, I really like pickles and please, no bald spots please, mayonnaise on the top button, don't be afraid. generous, I put the may want a little thicker in the center because it will spread when you press that bun down, let P still easily stop the chicken, yes, voulez-vous was not obvious, already the top bun continues and well, the

sandwich

is now complete now on the right is the

popeyes

chicken sandwich and on the left is my sandwich or you could say you versus the guy she told you not to worry about and it all comes down to this it's very much about you know against the guy she told you don't worry you know you can choose which one is your favorite so we'll try the Popeyes one more time okay here we go and listen closely so now there's that for my sandwich so Whoever hears this, hears that yes, I have done it.

You still haven't liked it, you hear that crunchy sound, well I understand this is a little biased. I don't have anyone here to try it on me, so it's a little hard for me to say, "Oh, well, mine is better, but 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's not enough pickle in this one, like there are pickles in every bite, which is what you want. you get all the components in one bite, in short, in a much tastier and juicier way because that dark meat chicken thigh I think even if it were fresh it couldn't even come close to its crispiness, it's a chicken sandwich, you know that I don't want to make it at

home

okay I'm not judging you I'm just saying mine is better okay but you want to know what else you better be wrong guys and that's it how to make the best sandwich chicken? massive like huge huge milestone achieved hello blinking text put put blinking text here we reached 500k subs like last night since well last night since the night I'm recording this I don't know what it will be on the witness goes up but we I recently reached 500,000 subscribers, that's half million people, that's crazy.

I am like a huge thank you to you and everyone who supports me. I'm like impressed, very, very grateful. I know I've said this a billion times, just thank you. you from the bottom of my heart we have a lot of things coming I know the merchandise was delayed I am, I know, I'm sorry, it's my fault, it comes with everything said, if you enjoyed this video or learn something, leave a like, Subscribe and me. I'll see you next time