Making The Popeyes Chicken Sandwich At Home, But Better

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: plain yogurt

Avocado spread is healthier and adds creaminess.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

Start by making Japanese milk buns, allowing them to rise and bake until done.

Prepare the marinade by mixing 2 cups buttermilk, 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 1 teaspoon serrano powder in a bowl.

Add 4 to 6 boneless skinless chicken thighs to the marinade, ensuring they are submerged. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for better flavor.

Prepare the dredge by combining 3 cups all-purpose flour, 2.5 teaspoons kosher salt, 1.5 teaspoons smoked paprika, 2 teaspoons garlic powder, 1 teaspoon oyster mushroom powder, 1/2 teaspoon black pepper, and 1 teaspoon cayenne pepper in a bowl. Whisk until thoroughly combined.

Drizzle a couple spoonfuls of the buttermilk marinade into the flour mixture and toss to create flaky bits.

Take a piece of marinated chicken, coat it in the flour mixture, pressing to ensure every crevice is coated. Shake off excess flour and place on a baking sheet.

In a large deep pan or medium-sized pot, add oil for frying, filling it a little over halfway. Heat the oil to around 350°F (176°C).

Carefully drop a piece of breaded chicken into the hot oil, frying for 6 to 10 minutes until golden brown and cooked through, with an internal temperature of 165°F (73°C).

Once cooked, place the fried chicken on a wire rack to drain and cool until not too hot.

Prepare the mayo by mixing 3/4 cup mayonnaise, 8 cloves pureed black garlic, 1 tablespoon spicy hot sauce, 1 teaspoon smoked paprika, and lemon juice to taste in a bowl.

Cut pickles lengthwise into planks for better fitting on the sandwich.

Toast the burger buns and generously apply mayo on the bottom bun. Layer pickles on top without leaving bald spots.

Add the fried chicken on top of the pickles, then mayo on the top bun before placing it on the sandwich to complete it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens