Subj : 11/16 Nat Fats Food Day 4
To   : All
From : Dave Drum
Date : Fri Nov 15 2024 08:30 pm

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

     Title: DIY Popeyes Chicken Sandwich
Categories: Poultry, Dairy, Herbs, Chilies
     Yield: 4 Servings

MMMMM----------------------CHICKEN MARINADE---------------------------
     2    Boned, skinned chicken
          - breasts
     1 c  Buttermilk
     1 ts (EA) paprika, garlic powder
          - black pepper, salt

MMMMM--------------------------BREADING-------------------------------
     1 c  Flour
   1/2 c  Corn starch
     1 tb (EA) paprika, garlic powder
          - onion powder, ground
          - cayenne pepper
     1 ts (EA) salt & pepper

MMMMM-------------------------SPICY MAYO------------------------------
   1/2 c  Mayo
     1 ts Hot sauce
     1 ts Paprika or cajun seasoning
   1/2 ts Garlic powder

MMMMM--------------------------ASSEMBLY-------------------------------
     4 md Brioche buns
          Mayonnaise
          Sliced dill pickles
     4 c  Oil; for frying

 TO MARINATE CHICKEN: Pound chicken breasts in between
 two pieces of parchment paper or plastic wrap. Cut each
 chicken breast in half crosswise to make 2 small pieces
 of chicken about the same size as the bun (see video
 below).

 In a large bowl, buttermilk, paprika, garlic powder,
 salt & black pepper. Add the chicken to the mix and
 place in the fridge to marinate up to 24 hours or use
 right away.

 TO COOK CHICKEN: Heat oil in a large heavy-duty skillet
 or pot on medium temperature or until the temperature
 reaches 350ºF/175ºC.

 In a medium shallow bowl, whisk the flour, cornstarch,
 and spices. Drizzle 2-3 tablespoons of the buttermilk
 batter into the flour mixture and mix it through with a
 fork.

 Working with 1 piece at a time, dredge chicken the flour
 mixture and press flour on the top chicken to form a
 thick crust. Transfer chicken to hot oil and fry for 3-5
 minutes per side or until the outside is crispy and
 golden and the internal temperature reaches 165F.

 TO ASSEMBLE: Melt 1 tablespoon butter in a large
 saucepan and toast buns face down until golden and
 crisp. Whisk all the ingredients for the mayo in a small
 bowl and spread a generous layer of mayo on each bun.
 Top with pickles and chicken. Enjoy hot!

 Serves: 4 sandwiches

 RECIPE FROM: https://gimmedelicious.com

 Uncle Dirty Dave's Archives

MMMMM

... When you stretch the truth, beware of the snap back.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)