I am not a fast food eater so I have never had a Popeyes Chicken sandwich. This chicken sandwich for sure arises to the occasion with crunch and spicy flavor. Please marinate it overnight, it makes all the difference in the flavor. Making this dish again real soon!
serves: 6 servings prep time ( at least 4 hours to marinate, better overnight) 20 minutes to prep ingredients cook time: 10 – 15 minutes
INGREDIENTS:
1 1/4 cups buttermilk
3/4 cup pickle juice
1 tablespoon Sriracha
6 boneless chicken thighs
1 cup all purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon cayenne pepper
Kosher salt and fresh ground pepper to taste
8 cups vegetable ( peanut or fry oil of your choice)
FOR THE SRIRACHA MAYONNAISE:
1/2 cup mayonnaise
2 tablespoons Sriracha
FOR SERVING:
6 brioche hamburger buns, lightly toasted
Coleslaw
Dill pickle chips
I added hand cut steak fries
DIRECTIONS:
- In a large bowl, whisk together buttermilk, pickle juice, and Sriracha.
- In a large bowl, whisk together flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt, 2 teaspoons pepper.
- Working one at a time, remove chicken from buttermilk mixture and let excess drip off. Then dip into flour mixture, then buttermilk and flour again, pressing to coat.
- Heat oil in a large stockpot, Dutch oven, or fryer until it registers 360 degrees F
- Working in small batches, add chicken and fry until golden, turning occasionally, about 4-5 minutes. Transfer to a baking sheet with a wire rack and keep warm.
- In a small bowl, whisk together mayo and Sriracha.
- To serve, spread buns with Sriracha mayonnaise, then top with chicken, coleslaw, and pickles.
I don’t know about Popeyes but this chicken sandwich is “Da Bomb”
Bon Appetit
