Copycat Popeye’s Chicken Sandwich

Okay, this is seriously good! I’ve never had a Popeye’s chicken sandwich.. and I suppose I never have to now that I know how to make this baby! I’ll call it the ‘Big Lynda’ after Mary Brown’s ‘Big Mary’! I’ll never have to go there again either!

I made this with a deboned chicken thigh and leg.. yes I did that too! Wonders never cease around here these days! (I made those Japanese milk buns too!!)

I’m not a huge fan of dark meat, but it was good nonetheless. Next time though it will be white meat.

The CRUNCH is awesome. The Alabama White Sauce is delicious. I’m not sure what Popeye’s does, but around here, we do it like this!

This is Joshua Weissman’s recipe! Thank you!

For the Marinade: Leave in fridge overnight if possible.
4-6 boneless skinless chicken thighs
2 cups (473ml) buttermilk
2tsp (10g) kosher salt
2tsp (7g) garlic powder
1tsp (4g) serrano powder (any pepper powder works here)

For The Flour Mix: to get some of the big flakes, simply splash some of the marinade into the flour mixture, mix up and coat chicken. I halved this recipe.
3 cups (395g) all purpose flour
2.5 tsp (13g) kosher salt
2tsp (7g) garlic powder
1.5tsp (6g) smoked paprika
1tsp (4g) oyster mushroom powder *Optional*
1/2 teaspoon (2g) fresh cracked black pepper
1tsp (4g) cayenne *if you want it spicy*

Bring oil up to temp, 350 F. Use enough oil (I used vegetable oil) to almost have the chicken submerged. This BSR chicken fryer is AWESOME!