A Cook Named Matt

Popeyes Fried Chicken Sandwich Even Better

Picture for Popeyes Fried Chicken Sandwich Even Better

4 sandwiches

US

original

metric

Ingredients

Fried Chicken

The chicken Dredge

AP flour

3 cups AP flour

corn starch

1 cup corn starch

Spiceology Black Pepper, Ground

1 tbsp Spiceology Black Pepper, Ground

Spiceology Onion, Powder

1 tbsp Spiceology Onion, Powder

Spiceology Garlic Powder (Domestic)

1 tbsp Spiceology Garlic Powder (Domestic)

Spiceology Paprika, Smoked

2 tbsp Spiceology Paprika, Smoked

Spiceology Pacific Harvest Flakey Salt from A Cook Named Matt to taste

Spiceology Pacific Harvest Flakey Salt from A Cook Named Matt to taste

Chicken marinade

buttermilk (3:1 ratio, make sure it covers)

1 ½ cups buttermilk (3:1 ratio, make sure it covers)

pickle juice

½ cup pickle juice

of boneless skinless chicken thighs

1 pack of boneless skinless chicken thighs

Ranch

Buttermilk

1 cup Buttermilk

sour cream

½ cup sour cream

mayo

½ cup mayo

salt to taste

pepper to taste

pepper to taste

pickle juice to taste

pickle juice to taste

Spiceology Citric Acid to taste

Spiceology Citric Acid to taste

Japanese milk bread using the Hokkaido method

slurry “Tanzhong”

Milk

60 grams Milk

Flour

20 grams Flour

H2O

10 grams H2O

rest of the bread

warm milk

150 grams warm milk

Yeast

15 grams Yeast

Honey

65 grams Honey

flour

400 grams flour

4 grams salt

butter

170 grams butter

yolks

2 yolks

eggs

2 whole eggs

Egg wash

egg

1 whole egg

heavy cream

1 tablespoon heavy cream

Fried Chicken

Japanese milk bread using the Hokkaido method

Step 1

Combine the Slurry and the rest of the ingredients and mix for ten minutes.

Milk

60 grams Milk

Flour

20 grams Flour

H2O

10 grams H2O

warm milk

150 grams warm milk

Yeast

15 grams Yeast

Honey

65 grams Honey

flour

400 grams flour

4 grams salt

yolks

2 yolks

eggs

2 whole eggs

Step 2

Proof until size doubles.

Step 3

Roll into desired shape

Step 4

Proof again

Step 5

Brush with egg wash

Step 6

Bake at 400°F for about five minutes then lower to 350°F until golden

Step 7

Brush with butter and finish with flake salt.

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