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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