These are fried chicken sandwiches I tried to replicate from fast-food chains. Living in the south has opened up my horizons in terms of food. For many reasons. I’ve discovered that my favorite fast-food chain is Popeye’s. I used to be anti-fast food for many reasons but now when I eat it, I chose wisely.
They’re not hard to make, as usual it just takes time.
Here’s the recipe.
- Brioche buns
For the marinade:
- 4 chicken thighs (deboned and with no skin)
- 1 cup of buttermilk
- 1 tablespoon of old bay seasoning
- 1 teaspoon of black pepper
- 1 teaspoon of cayenne pepper
- 1 tablespoon of cumin
- 1 tablespoon smoked paprika
In a large bowl, mix all of your marinade ingredients and add the chicken. Allow the chicken thighs to marinate for at least 4 hours. Overnight makes the chicken much juicier and tender, so aim for that.
When you’re ready to fry or bake, start mixing the dredging.
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp ground black pepper
- 1 liter vegetable oil for frying (such as grapeseed, safflower, or 3rd press olive oil)
- 1 large skillet for frying, such as castiron
- 1/4 cup shredded lettuce
- 1/3 cup diced shallots
- 1/3 cup diced pickles
- 1/2 cup kewpie mayo
- 1/2 cup sriracha
- 1/3 cup ketchup
- 1 tsp black vinegar
Special sauce method:
Simply mix everything together in a large bowl.
Fried Chicken Sandwiches Method:
- In a large bowl mix all of the breading/dredging ingredients together.
- Remove the chicken from the marinade and a set-aside.
- Add 1 egg to the marinade and mix very well.
- For the dredging: take one piece of chicken thigh, with your right hand and dip it in the egg mixture, then into the flour, back into the egg, and then into the flour. 3 flour – 1 egg method does the trick. Set aside for 10 seconds before frying.
- In your frying pot or skillet. Add the oil and set the oil at medium-high heat, at a stable temperature of 350F/176C.
- Add your chicken thighs 1 or 2 at a time leaving plenty and enough space for them to fry. Do not crowd the oil as it may overflow.
- If you want to see a video of a method using the oven or airfying: you can check out my Instagram here.
- When dark golden brown, remove the chicken from the oil and place it on a plate lined with paper towels or napkins.
- Check the internal temperature of the chicken to make sure it’s at 165F/75C.
- Place the chicken on a brioche bun, spread with special sauce, and pickles.
- Serve with a side of chips and or a beer!