DIY POPEYES BUTTERMILK FRIED CHICKEN SANDWICH
Learn how to make Popeyes Buttermilk fried chicken at home. This super crispy and tender recipe tastes 1000x better homemade!
Provided by Layla
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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!
POPEYE'S FAVORITE MUSCLE BOOSTER SANDWICH-SPINACH, CHICKEN
To say this is an Italian fusion sandwich would be stretching it but to say that it is full of flavor and healthy is true.. Makes a great lunch sandwich with a bowl of soup on the side.for 4 or as a dinner main dish for two perhaps served with onion rings and oven fries. I like to use Herb Focaccia (home made or bought) but in a pinch regular sandwich buns will do. Add whatever condiments you like I have suggested sliced sweet onion, tomato and cheese. If you are just trying to get your family to eat spinach cut it back to 5 oz.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Beat the egg with the water.
- Dip prepared chicken breast in the egg then in the seasoned bread crumbs.
- Add 1 tbsp of oil to a large skillet, medium heat, pan fry the chicken for apprx 5 minutes each side or until golden.
- Add mushrooms for the last 5 minutes.
- Stir fry them so they get well browned on both sides.
- Meanwhile put 1 tbsp oil in another skillet over medium heat add garlic, saute 1 minute, add fresh spinach for 1-2 minutes or until it wilts or if using frozen heat it through.
- Add lemon and nutmeg.
- Keep spinach warm.
- Cut the Focaccia bread through the middle and toast the inside - Butter it if you wish.
- Place chicken on the bottom half, top with spinach and mushrooms - add any other condiments like sweet onion, tomato and cheese.
- If you are using cheese melt it a bit on the chicken before removing it from the pan.
- Put on the top half of the bread.
- Cut into 2 or 4 pieces.
STUFFED SPINACH CHICKEN
Make and share this Stuffed Spinach Chicken recipe from Food.com.
Provided by April N.
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, combine Fiesta cheddar soup, half of whipping cream, and milk. After completely mixed, finish adding the rest of the whipping cream, and use half of mixture on the bottom of casserole dish.
- Once the bottom of the casserole dish is cover, sprinkle a few leaves of baby spinach on top of soup mix.
- Put dish aside, and butterfly the Chicken breast (make sure you don't separate it fully,) and then pound down the meat evenly just to loosen up the meat and to tenderize.
- Lightly season with salt, pepper, garlic powder, and onion powder.
- Once seasoned, sprinkle shredded mozzarella over chicken, then add baby spinach, and carefully roll up the chicken breast, and place in casserole dish with the open end of chicken facing down.
- Repeat chicken rolling process until all done, and casserole dish is filled.
- sprinkle the remaining seasonings over rolled chicken breast and then top off with the remaining of soup mixture.
- Place in the center of the preheated oven for 30mins. After 30mins rotate dish a full 180 degrees. After another 20mins, sprinkle the remaining shredded mozzarella cheese and the parmesan cheese. and finish baking. (Do Not Cover Dish.).
- Serve with side of steamed veggies or salad.
Nutrition Facts : Calories 729.3, Fat 49.4, SaturatedFat 28.8, Cholesterol 234.1, Sodium 1936.9, Carbohydrate 11.3, Fiber 1.1, Sugar 1.6, Protein 59
POPEYE'S FRIED CHICKEN
This is a crispy fried chicken recipe in the style of Popeyes. The main goal of this recipe is to emulate their crispy crust. I spent a lot of time researching the cooking methods of Popeyes. I have no knowledge of their seasonings, that is left up to the end user of this recipe to perfect. Have fun!
Provided by Jcarter
Categories < 4 Hours
Time 1h12m
Yield 8 Pieces Fried Chicken, 4 serving(s)
Number Of Ingredients 11
Steps:
- cut chicken into breast, thighs, legs and wings.
- place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
- Let chicken marinade 12 hours in refridgerator.
- WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
- Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
- Place 4 cups of all purpose flower in a seperate bowl for dredging.
- remove chicken from marinade right out of the refrigerator and place on a drying rack.
- once drained place chicken pieces in wet batter for a good coating.
- remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
- Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
- Chicken and batter need to be cold to the touch before frying.
- You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
- Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.
Nutrition Facts : Calories 1694.7, Fat 62.7, SaturatedFat 16.5, Cholesterol 251, Sodium 2870.1, Carbohydrate 189, Fiber 8.1, Sugar 5.6, Protein 86.6
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