MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Copycat Popeyes Chicken Sandwich
 Categories: Poultry, Breads, Herbs, Chilies, Dairy
      Yield: 4 servings

      2    Boned, skinned chicken
           - breasts
  1 1/2 c  A-P flour
    1/4 c  Baking powder
  2 1/2 ts Salt
  1 3/4 ts MSG (Acent)
    1/2 ts Ground white pepper
    1/4 ts Ground black pepper
    1/4 ts Cayenne pepper; or more
    1/4 ts Garlic powder -OR-
    1/2 ts Garlic granules  
      1 lg Egg; beaten
  1 1/2 c  Buttermilk
           Oil; for frying
      4    Brioche buns
      4 tb Salted butter; softened
    1/4 c  Mayonnaise
     12 sl Dill pickle; up to 16

MMMMM---------------------SPICY MAYONNAISE---------------------------
    1/2 ts Hot sauce
    1/2 ts Paprika
    1/4 ts Garlic powder
    1/8 ts Ground cayenne

  In a large bowl, combine 1 cup buttermilk, 2 ts salt, and 1 ts MSG
  and whisk until they're well mixed.

  Trim off the thin, tapered end of the chicken and butterfly each
  breast, slicing it in half crosswise to create four fillets that
  are roughly 1/2" thick.

  Add the chicken to the brine and cover it with a piece of plastic
  wrap. Place the bowl in the refrigerator for four hours.

  Make the breading in a large bowl by combining the flour, baking
  powder, remaining salt, remaining MSG, white pepper, black pepper,
  cayenne pepper, and garlic powder.

  In a separate bowl, beat together the egg and buttermilk.

  In a large Dutch oven or wok, heat 3" of oil over medium-high heat.
  If you're using an electric tabletop fryer, fill the unit to its
  MAX line. When the oil reaches 325 F/165 C, reduce the heat to
  medium-low.

  Remove the chicken from the brine and shake off any excess liquid.
  Dip the brined chicken into the flour mixture, pressing it lightly
  until the flour adheres. Dunk the chicken into the egg mixture
  before returning it to the flour mixture, pressing it down firmly
  into the flour. Toss the chicken around in the flour mixture a bit
  to create a craggly, bumpy flour coating.

  Shake off any excess flour and carefully drop the chicken into the
  hot oil. Be careful not to overcrowd the fryer. Depending on the
  size of your fryer, you should be able to fry two to four chicken
  pieces at a time.

  Fry the chicken until it's golden brown and crispy on all sides, 8
  to 10 minutes, and a meat thermometer probed to the center of the
  chicken reads 165 F/74 C

  Remove the chicken to a paper towel-lined plate and allow the oil
  to come back up to temperature before frying the rest of the
  chicken.

  Meanwhile, heat a cast iron skillet or saute pan over medium-high
  heat. Butter the insides of each top and bottom bun with 1/2 tb
  butter. Place the buns butter-side down on the skillet and cook
  until they're golden brown and toasted, about 2 minutes.

  Make the sandwiches by coating the bottom and top bun with 1/2 tb
  mayonnaise. For spicy mayonnaise, combine the mayo, hot sauce,
  paprika, garlic powder, and cayenne before spreading it on the bun.

  Add three or four pickles to the bottom bun (optional) and top it
  with the fried chicken. Finish the sandwich by placing the top bun
  on top of the fried chicken.

  RECIPE FROM: https://www.mashed.com

  Uncle Dirty Dave's Archives

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