MAKING MY POPEYE ORDER FROM SCRATCH | RECIPE INCLUDED + MUKBANG

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

brioche bun

🥗Healthier: whole wheat bun

💰Cheaper: plain hamburger bun

Whole wheat adds fiber, while plain buns are more economical.

Weigh out the flour for the brioche buns.

Measure out the water and yeast in a separate bowl to allow the yeast to bloom.

Measure out the eggs, sugar, and butter, and mix them together.

Combine the yeast mixture with the egg mixture and work it with a spatula until it comes together.

Cover the dough and let it sit for 30 minutes.

Pull and fold the dough to work the gluten, repeating this process two times with 30 minutes of resting in between each fold.

After the second fold, cover the dough and place it in the fridge overnight.

Divide the dough into eight 3-ounce balls, weighing them for accuracy.

Roll each ball out by smashing them down and pulling them in, then cover and let them sit for another 30 minutes.

Repeat the rolling and resting process one more time.

Place the dough balls in burger rings for baking.

Press the dough balls down slightly to flatten them.

Brush the tops of the dough balls lightly with an egg wash made from egg yolk and a teaspoon of water.

Bake the buns in the oven at 350°F.

Prepare the marinade for the chicken by measuring out the hot sauce and buttermilk and combining them.

Pound the chicken breasts to an even thickness for frying.

Marinate the chicken in the buttermilk mixture for 24 hours.

Cut the cucumbers into the desired pickle size.

Prepare the pickle brine with garlic, mustard seeds, fresh ground pepper, chili flakes, salt, fresh dill, and dried dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens