Making The Popeyes Chicken Sandwich At Home, But Better

Everybody's going all crazy for chicken sandwiches, which is great But I think it's about time that we put our name in the hat because I think we can do better So yes, that is right a rival the rival I'm just kidding we're not rivals this is not in a sponsored post This is not endorsed by Popeyes or anything like that This is just really a remake of what I think could make it better that should take care of the legal stuff, right? I really hope that I don't get sued. I'm nervous now. I'm like sweating I love pitting myself an individual up against corporations. Am I right? Okay, please lawyers, please I'm begging you. Let's just cut the chatter and let's figure out how to make this shall we Can't believe I'm doing this Got the bag The old research there's only two pickles on here which leaves like a huge blank space which Here we go Supposed to be the spicy one. It's not that spicy and I'm white so Okay, I got it. I got it. So to get things kicked 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 already and I got those risen baked off and all that I felt like this was the proper type of bun because it's lofty. It's soft It's a little bit sweet and it's got a great chew and I mean, come on Look at that. Look at that shine now for one of the most important parts, which is the fried chicken So first we're gonna marinate these bad boys now to make the marinade you're gonna need two cups or 473 milliliters of buttermilk then you're gonna add two teaspoons or 10 grams of kosher salt 2 teaspoons or 7 grams of garlic powder and 1 teaspoon or 4 grams of serrano powder if you're wondering where I got that I actually made it myself There's a video coming soon about it You can also just use something else spicy whisk that together and you've got your marinade really simple Then you're gonna take four to six Boneless skinless chicken thighs one quick note about chicken thighs for one you want to make sure that these are some big boys Don't use little chicken thighs use the biggest ones you can get and don't trim too much fat off You want some of that fat for the juicy juicy, you know what I'm saying? I recommend thigh over breast for this because they're much harder to overcook add them to the marinade toss them around make sure that they're Submerged cover that with plastic wrap and then place it in the refrigerator to marinate for at least an hour or overnight I find that they're a lot better overnight though. Okay, so once your chicken is marinated We're ready to get our dredge going So you're gonna need three cups or 395 grams of all-purpose flour and to that you're gonna add two and a half teaspoons or 13 grams of kosher salt one and a half teaspoons or six grams of smoked paprika two teaspoons or seven grams of garlic powder one Teaspoon or four grams of oyster mushroom powder And by the way, that's in that upcoming video optional half a teaspoon or two grams of fresh black pepper And if you want it spicy add one teaspoon or four grams of cayenne pepper or you know more whisk together until thoroughly combined Okay, so now we're ready to dredge the first thing I like to do to promote some flaky bits is to actually drizzle in a couple spoonfuls of the buttermilk marinade just Straight into the flour and kind of toss it around and that'll help get some extra flaky bits on your chicken Then just take a piece of chicken out of the marinade drop it in the flour Coat it in flour and press aggressively into the chicken You really don't make sure you get every crevice Coated in flour then once the chickens totally coated shake off the excess and place it on a baking sheet on the side and then repeat With the remaining chicken, that's that's it Actually get a large deep pan or a medium sized pot and fill it a little over halfway with oil for frying Make sure that there's some depth to this. You don't want it to be like, you know only an inch tall I would say a couple inches at least of oil fit it with a fry thermometer a candy thermometer And please do not fill your vessel beyond what i'm recommending here, please. I don't want to hear about any fires Okay, please be careful and then heat your oil to around 350 degrees fahrenheit or 176 degrees celsius Once your oil is at temp drop in a piece of breaded chicken Carefully make sure to drop it away from you in case the oil splashes and then just fry trying to maintain that temperature as best You can for about six to ten minutes or until golden brown and cook through the internal temperature should register 165 degrees fahrenheit or 73 degrees celsius Once your chicken's done place it on a wire rack to drain and cool until it's you know, not fiery hot also quick note Please don't overcrowd your fryer Don't put all the chicken in at once do it in batches like one or two pieces at a time So we've got our buttermilk fried chicken. We've got our buns Now we need to make a mayo first start with three quarters of a cup or 177 Milliliters of mayonnaise to that you're going to add eight cloves of black garlic that have been pureed I just kind of spread it out with my knife because it's so soft one tablespoon or 16 grams of spicy hot sauce I use some homemade lacto-fermented habanero sauce kosher salt to taste one teaspoon or five grams of smoked paprika And a little bit of lemon juice to taste mix that together and you got it Now let's discuss pickles because I complained about this if you cut them like this It doesn't really quite fit on the bun very good So I kind of figured well, why cut them like that 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 want Probably a little over a quarter of an inch thick then they'll be easier to layer on there But hey to each their own assembly time first rule always toast your buns generously apply your mayo on the bottom bun There's nothing wrong with putting a lot. Okay, I like a lot shingle on your pickles and please no bald spots Please mayo up that top bun and don't be scared to be generous I put the mayo on a little bit thicker in the center because it's gonna spread out when you press that bun down The chicken Yeah, hoolay if it wasn't obvious already top bun goes on 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 so it all comes down to this It's very much of a you know, you versus the guy. She told you not to worry about, you know You can choose which one's your favorite. So we'll try the popeyes one one more time. Okay, here we go and listen carefully So there's that now for my sandwich. So listen to this You hear that? Yeah, I haven't even been into it yet You hear that crispy? Whoa Okay, so I get this is a little biased. I don't have anyone here to taste test it with me So it's kind of hard for me to be like, oh, well mine's better. Duh but But look at it, I mean come on that the other sandwich is pretty darn good bun Is like just too chewy in my opinion. I want it softer and there's like not enough pickle This one like there's pickle on in every single bite, which is what you want You get every component in one bite all in all way more flavorful way juicier because of that dark meat chicken thigh I think even if this was fresh it couldn't even get close to as crispy as this It's a chicken sandwich, you know, you don't want to make it at home. That's fine. I'm not judging you I'm, just saying that mine is better. Okay But do you want to know what else is better b-roll All right guys and that is it so how to make the best chicken sandwich Massive like huge huge milestone achieved. Hello blinking text put put blinking text here We hit 500k subs like last night from well last night from the night that i'm recording this I don't know what it'll be at when this goes up, but we recently hit 500k subs. That's half a million people Yo, that is crazy. I'm like Massive thank you to you and everybody who supports me. I'm just like blown away. Just very very grateful I know i've said this a billion times just thank you from the bottom of my heart We got lots of stuff coming. I know merch is delayed. I I am I know i'm sorry. It's my fault It's coming with all that said if you enjoyed this video or you learned something leave a like subscribe and I will see you next time You