My Version of Popeyes' Fried Chicken Sandwich

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My Version of Popeyes’ Fried Chicken Sandwich Recipe Courtesy of Chef Ty Cobb, www.larougaroux.com Spicy Mayo: (optional for spicy version) 1 garlic clove, finely grated 1/2 cup mayonnaise 1 tablespoon Louisiana-style hot pepper sauce Ingredients for Chicken Marinade: 4 – 5 oz. boneless skinless chicken breasts 1 tablespoon seasoning mix 1 cup buttermilk 1 lg. egg For Frying The Chicken: 1 3/4 cups all-purpose flour 1/4 c. cornstarch 1 tablespoon cajun seasoning My Version of Popeyes’ Chicken Sandwich, pg.2 For Final Assembly: 4 Brioche buns 2 tablespoons unsalted butter, room temperature Bread & Butter Pickles Lettuce & sliced tomato (optional) Peanut or vegetable oil (for frying) Instructions: For the Spicy Mayo: Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. (if you want the non-spicy version, skip the these ingredients & steps & use regular mayo ) Marinade the Chicken: Lightly pound out the thicker part of the chicken breast just a little to make it a little thinner. (This helps tenderize it a bit plus allows it to cook more evenly. In a glass bowl, combine the chicken with the other marinade ingredients. Marinate while preparing the other ingredients. Fry The Chicken: In a separate bowl, mix flour, cornstarch, and the Cajun seasoning into the dry bowl. Pour oil into a large heavy skillet to a depth of 1/2-inch. Heat over medium heat until the oil is approximately 350°. Working with 1 piece at a time, remove the chicken breasts from the buttermilk mixture, allowing excess buttermilk back into bowl. Dredge chicken in flour mixture, shaking off excess. Dip back into buttermilk mixture, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess. Add battered chicken to the hot oil. (Do not crowd the pan, so you may need to cook only two at a time.) Fry for 3-4 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy, and the chicken is just cooked through. Drain on a paper towel lined plate. Spread inside of buns with butter. Heat another large skillet over medium heat. Working in batches, cook buns buttered side down until browned and crisp, about 1 minute, flip just to warm the other sides. Assemble the sandwiches with the toasted rolls, choice of mayo, pickles, & chicken. And best of all, because you’re fixing this at home, you have the option of lettuce, tomato, and whatever else you want on your sandwich! .

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