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

... Cinco de Mayo on Taco Tuesday. This is what I've been training for
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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

Title: Dino's Hot Chicken Sandwich
Categories: Poultry, Citrus, Dairy, Chilies, Breads
Yield: 4 servings

1 lb Boned, skinned chicken
- breast
1/4 c + 1 tb kosher salt; divided
2 tb Dark brown sugar
1/4 c + 2 tb fresh lemon juice
2 c Buttermilk
2 tb Louisiana hot sauce
1/3 c + 1 tb cayenne pepper;
- divided
1 ts Garlic powder
1 ts Old Bay Seasoning
1 ts Onion powder
1 ts Paprika
1 c Canola oil; more for frying
1 c All-purpose flour
1/2 c Cornmeal
1 tb Fresh ground black pepper
8 sl White bread
Bread & butter pickles
Tartar sauce

Cut the chicken lengthwise in 1" wide strips. In a
medium bowl or a medium container with a lid, stir
together 1/4 cup of salt, the brown sugar, and lemon
juice. Add the chicken pieces and toss to coat, then add
enough cool water just to cover the chicken. Cover
tightly and refrigerate for at least 4 and up to 8
hours.

Drain the brined chicken well, discarding the soaking
liquid. Rinse and drain the chicken, then return it to
the bowl, add the buttermilk and hot sauce, and toss to
coat. Cover the bowl again and refrigerate for at least
4 and up to 8 hours more.

Meanwhile, prepare the hot oil. To a small bowl, whisk
together ? cups of cayenne, the garlic powder, Old Bay,
onion powder, and paprika. Whisk in 1 cup of canola oil,
then set aside.

In a large bowl, whisk together the flour, cornmeal,
black pepper, and the remaining salt and cayenne. Set
aside.

Into a medium pot, pour canola oil to a depth of 2
inches. Attach a deep-fry thermometer, and turn the heat
to medium-high. While the oil is heating, line a rimmed
baking sheet with foil and place it by the stove.

When the oil reaches 350-|F/175-|C, fry the chicken:
Working in batches, dredge the chicken in the flour
mixture, shaking off any excess, then carefully drop the
pieces into the oil and fry, stirring occasionally,
until crispy and golden brown, 4-5 minutes. Using a
heatproof slotted spoon or a spider skimmer, transfer to
the foil lined pan and keep warm while you continue
cooking the rest of the chicken.

ASSEMBLE THE SANDWICHES. Place a slice of bread on 4
plates. Top each slice with 2-3 strips of fried chicken.
Stir the hot oil well, then drizzle 2-3 tablespoons over
each serving. Top each with bread and butter pickles and
a second slice of white bread and serve hot, with tartar
sauce on the side, if desired.

By: Dino's Bar

Yield: serves 4

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Tornadoes are proof that the gods hate the Bible Belt.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

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

Title: Dino's Hot Chicken Sandwich
Categories: Poultry, Citrus, Dairy, Chilies, Breads
Yield: 4 servings

1 lb Boned, skinned chicken
- breast
1/4 c + 1 tb kosher salt; divided
2 tb Dark brown sugar
1/4 c + 2 tb fresh lemon juice
2 c Buttermilk
2 tb Louisiana hot sauce
1/3 c + 1 tb cayenne pepper;
- divided
1 ts Garlic powder
1 ts Old Bay Seasoning
1 ts Onion powder
1 ts Paprika
1 c Canola oil; more for frying
1 c All-purpose flour
1/2 c Cornmeal
1 tb Fresh ground black pepper
8 sl White bread
Bread & butter pickles
Tartar sauce

Cut the chicken lengthwise in 1" wide strips. In a
medium bowl or a medium container with a lid, stir
together 1/4 cup of salt, the brown sugar, and lemon
juice. Add the chicken pieces and toss to coat, then add
enough cool water just to cover the chicken. Cover
tightly and refrigerate for at least 4 and up to 8
hours.

Drain the brined chicken well, discarding the soaking
liquid. Rinse and drain the chicken, then return it to
the bowl, add the buttermilk and hot sauce, and toss to
coat. Cover the bowl again and refrigerate for at least
4 and up to 8 hours more.

Meanwhile, prepare the hot oil. To a small bowl, whisk
together ? cups of cayenne, the garlic powder, Old Bay,
onion powder, and paprika. Whisk in 1 cup of canola oil,
then set aside.

In a large bowl, whisk together the flour, cornmeal,
black pepper, and the remaining salt and cayenne. Set
aside.

Into a medium pot, pour canola oil to a depth of 2
inches. Attach a deep-fry thermometer, and turn the heat
to medium-high. While the oil is heating, line a rimmed
baking sheet with foil and place it by the stove.

When the oil reaches 350ºF/175ºC, fry the chicken:
Working in batches, dredge the chicken in the flour
mixture, shaking off any excess, then carefully drop the
pieces into the oil and fry, stirring occasionally,
until crispy and golden brown, 4-5 minutes. Using a
heatproof slotted spoon or a spider skimmer, transfer to
the foil lined pan and keep warm while you continue
cooking the rest of the chicken.

ASSEMBLE THE SANDWICHES. Place a slice of bread on 4
plates. Top each slice with 2-3 strips of fried chicken.
Stir the hot oil well, then drizzle 2-3 tablespoons over
each serving. Top each with bread and butter pickles and
a second slice of white bread and serve hot, with tartar
sauce on the side, if desired.

By: Dino's Bar

Yield: serves 4

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Just be glad you're at the top of the food chain and nothing eats you.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)