This Sunday, November 3rd is National Sandwich Day, and instead of having a day relaxation, Popeyes wants to get your blood pressure up again by releasing another round of its viral (and currently sold out) chicken sandwiches. Not-so-coincidentally its rival in this heated chicken debate, Chik-Fil-A, is closed on Sunday, and Wendy’s has already clapped back during round one of the war, saying there’s no debate at all.
Now we don’t know about you, but we don’t want to spend what is meant to be a restful day on the hunt for another Popeyes chicken sandwich. We’re better than that — and smarter — because instead of standing on long lines this Sunday, we’re planning to whip up our own piece of sandwich goodness from home.
We’ve rounded up a couple of delicious chicken sandwich recipes that we know you’ll find to be better than Popeyes, Chik-Fil-A, and dare we say, even Wendy’s. From copycats to homemade honey butter, these chicken sandwiches will leave you craving more, and you don’t have to leave home to snag a bite.
01
Copycat Popeye's Chicken Sandwich
INGREDIENTS:
For the chicken marinade
2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon EACH paprika garlic powder, black pepper, salt
For Breading
1 cup flour
½ cup corn starch
1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy)
1 teaspoon EACH salt & pepper
Spicy mayo
½ cup mayo
1 teaspoon hot sauce
1 teaspoon paprika or cajun or taco seasoning
1/2 tsp garlic powder
To Assemble:
4 medium-sized brioche buns
Mayonnaise
Sliced pickles
3-4 cups canola oil for frying
DIRECTIONS:
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 350F.
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!
via Gimme Delicious
02
Buttermilk Chicken Biscuit With Habanero Peach Hot Sauce + Honey Butter
INGREDIENTS:
CREAM CHEESE BISCUITS
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 sticks (3/4 cup) cold salted butter
3/4 cup buttermilk
1/4 cup honey
8 ounces cream cheese cubed
HABANERO PEACH HOT SAUCE
4 ripe peaches chopped
4 habanero chili peppers seed if you would like a mild hot sauce
2 cloves garlic minced or grated
juice of 1 lemon
1 teaspoon salt
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoons honey
BUTTERMILK FRIED CHICKEN
3 eggs
1 cup buttermilk
1 teaspoon seasoned salt
1 pound boneless skinless chicken tenders
2 cups self-rising flour
vegetable or canola oil for frying
HONEY BUTTER
1 stick (1/2 cup) salted butter softened
1/4 cup honey
DIRECTIONS:
CREAM CHEESE BISCUITS
Preheat the oven to 350 degrees F. In a large bowl, combine flour and baking powder. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk and honey and pour into the flour. Stir with a spoon until just combined, trying not to overmix. Use your hands if needed to bring the dough together. Fold in the cream cheese. Use a 1/4 cup measure to drop the batter onto a greased cookie sheet or press the dough on to a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 20-25 minutes or until lightly golden.
HABANERO PEACH HOT SAUCE
Add the ingredients for the hot sauce to a blender or food processor and blend until smooth. Add the sauce to a saucepan and bring to boil. Once boiling, reduce to a simmer and simmer 15-20 minutes or until thickened slightly. Allow to cool completely and then store in a glass jar in the fridge for 1-2 weeks.
BUTTERMILK FRIED CHICKEN
Heat oil to 350 degrees F. in a deep, heavy-bottomed pot. Do not fill the pot more than 1/2 full with oil.
Season the chicken with the seasoned salt. Add the flour to a shallow bowl or pie plate. In another (medium size) bowl, beat the eggs and buttermilk together.
Dip the seasoned chicken in the egg/buttermilk mixture, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown, crisp and cooked through, about 6-8 minutes. Drain on a paper towel-lined cookie sheet.
HONEY BUTTER
In a bowl mix together the honey and butter until combined.
TO SERVE
Warm the biscuits and then slice in half. Spread each biscuit with honey butter and top with fried chicken. Drizzle with hot sauce.
via Halfbaked Harvest
