I tried to make a copycat Popeyes fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A. So you get the best of both worlds and what’s more, this DIY version never runs out, not even on Sundays.
Ingredients
Wash
- 1 large egg, beaten
- ½ cup buttermilk
- ¼ cup milk
The Rest
- canola oil for frying
- 4 soft hamburger buns, toasted and buttered
- 6 tablespoons mayonnaise, or to taste
- 12 dill pickle slices, or to taste
Marinade
- 1 cup buttermilk
- 2 teaspoons kosher salt
- 1 dash hot sauce, or to taste
- 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
- 4 (5 ounce) skinless, boneless chicken breast halves
Breading
- 1 1/3 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons cayenne pepper (Optional)
- 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
Directions
Step 1
Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.
Step 2
Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
Step 3
Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
Step 4
Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.
Step 5
Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
Step 6
Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
Step 7
Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.
Chef’s Notes:
You really want to do this with a smaller, flatter breast than the one I used in the video. The meat-to-crunchy coating ratio should be closer to 2-to-1 than 4-to-1.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 811 | |
% Daily Value * | |
Total Fat40g | 51% |
Saturated Fat8g | 40% |
Cholesterol140mg | 47% |
Sodium3182mg | 138% |
Total Carbohydrate75g | 27% |
Dietary Fiber3g | 11% |
Total Sugars6g | |
Protein37g | |
Vitamin C2mg | 11% |
Calcium222mg | 17% |
Iron5mg | 28% |
Potassium536mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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