Making The Popeyes Chicken Sandwich At Home, But Better

everybody's going all crazy for chicken sandwiches which is great but I think it's about time that we put our name in the Hat because I think we can do better [Music] so yes that is right a rival of a rival I'm just kidding we're not rivals this is not a sponsored post this is not endorsed by Popeyes or anything like that this is just really a remake of what I think could make it better that should take care of the legal stuff right I really hope that I don't get sued I don't know this now I'm like sweating business I love putting myself an individual up against corporations am i right joking please lawyers please I'm begging you let's just cut the chatter and let's figure out how to make this shall we I can't believe I'm doing this got the bag field research there's only two pickles on here which leaves like a huge blank space which here we go supposed to be the spice one it's not that spicy and I'm white so okay I got it I got it so to get things kicked off I started by making my Japanese milk buns which is my burger bun recipe the link will be in the description if you haven't seen it already and I got those risen baked off and all that I feel like this is the proper type of bun because its lofty it's soft it's a little bit sweet and it's got a great chew and I mean come on look at that look at that shine now for one of the most important parts which is the fried chicken so first we're gonna marinate these badboys now to make the marinade you're gonna need two cups or 473 milliliters of buttermilk then you're gonna add 2 teaspoons or 10 grams of kosher salt 2 teaspoons or seven grams of garlic powder and one teaspoon or four grams of serrano powder if you're wondering where I got that I actually made it myself there's a video coming soon about it it also just use something else spicy what's that together and you've got your marinade really simple it ain't gonna take 4 to 6 boneless skinless chicken thighs one quick note about chicken thighs for one you wanna make sure that these are some big boys don't use little chicken thighs use the biggest ones you can get and don't trim too much fat off you want some of that fat for the juicy juicy you know what I'm sayin I recommend thigh over breast for this because they were much harder to overcook add them to the marinade toss them around make sure that they're submerged cover that with plastic wrap and then place it in the refrigerator to marinate for at least an hour or overnight I find that they're a lot better overnight though ok so once your chicken is marinated we're ready to get our dredge going so I'm gonna need 3 cups our 395 grams of all-purpose flour and to that you're gonna add two and a half teaspoons or 13 grams of kosher salt one and a half teaspoons or six grams of smoked paprika 2 teaspoons or seven grams of garlic powder one teaspoon or four grams of oyster mushroom powder by the way that's in that upcoming video optional 1/2 a teaspoon or two grams of fresh black pepper and if you want it spicy add 1 teaspoon or four grams of cayenne pepper or you know more whisk together until thoroughly combined okay so now we're ready to dredge the first thing I like to do to promote some flaky bits is to actually drizzle in a couple spoonfuls of the buttermilk marinade just straight into the flour and kind of toss it around and that'll help get some extra flaky bits on your chicken then just take a piece of chicken out of the marinade drop it in the flour coat it in flour and press aggressively amid the chicken you really should get every crevice coated in flour then once the chickens totally coated shake off the excess and place it on a baking sheet on the side and then repeat with the remaining chicken that's that's it actually get a large deep pan or a medium sized pot and fill it a little over halfway with oil for frying you should there's some depth to this you don't want it to be like you know only an inch tall I would say a couple inches at least of oil fit it with a fry thermometer or a candy thermometer and please do not fill your vessel beyond what I'm recommending here please I don't want to hear about any fires okay please be careful and then heat your oil to around 350 degrees Fahrenheit or 176 degrees Celsius what's your rule set temp drop in a piece of breaded chicken carefully make sure to drop it away from you in case the oil splashes and then just fry trying to maintain that temperature as best you can for about 6 to 10 minutes or until golden brown and cooked through the internal temperature should register 165 degrees Fahrenheit or 73 degrees Celsius once your chicken is done place it on a wire rack to drain and cool until it's you know not fiery hot also quick note please don't overcrowd your fryer don't put all the chicken in at once do it in batches like 1 or 2 pieces at a time so we've got our buttermilk fried chicken we've got our buns now we need to make a Mayo first start with 3/4 of a cup of 177 milliliters of mayonnaise to that you're gonna add 8 cloves of black garlic that have been pureed I just kind of spread it out with my knife because so soft 1 tablespoon or 16 grams of spicy hot sauce I use some homemade lacto-fermented habanero sauce kosher salt to taste 1 TSP or 5 grams of smoked paprika and a little bit of lemon juice to taste mix that together and you got it let's discuss pickles cuz I complained about this if you cut them like this it doesn't really quite fit on the bun very good so I kind of figured well why cut him like that when you could use the space much more efficiently by cutting them lengthwise into planks you know you can cut them as thick as you want probably a little over a quarter of an inch thick then they'll be easier to layer on there but hey to each their own assembly time first rule always toast your buns generously apply your mail on the bottom bun there's nothing wrong with putting a lot okay I like a lot shingle on your pickles and please no bald spots please mayo up that top button don't be scared to be generous I put the may want a little bit thicker in the center because it's gonna spread out when you press that bun down let P still easy stops the chicken yeah voulez-vous wasn't obvious already top bun goes on and well the sandwich is now complete now on the right is the popeyes chicken sandwich and on the left is my sandwich or you could say you versus the guy she told you not to worry about and so it all comes down to this it's very much about you know you versus the guy she told you not to worry about you know you can choose which one's your favorite so we'll try the Popeyes one one more time okay here we go and listen carefully so there's that now for my sandwich so listen to this hear that yeah I haven't been into it yet you hear that crispy whoa okay so I get this is a little bias I don't have anyone here to taste test it with me so it's kind of hard for me to be like oh well mine's better duh but but look at it I mean come on that the other sandwich is pretty darn good the bun is like just too chewy in my opinion I want it softer and there's like not enough pickle this one like there's pickle on in every single bite which is what you want you get every component in one bite all in all way more flavorful way juicier because that dark meat chicken thigh I think even if this was fresh it couldn't even get close to his crispy is this it's a chicken sandwich you know you don't want to make it at home that's fine I'm not judging you I'm just saying that mine is better okay but do you want to know what else is better be wrong [Music] [Music] ora guys and that is it so how to make the best chicken sandwich massive like huge huge milestone achieved hello blinking text put put blinking text here we hit 500k subs like last night from well last night from the night that I'm recording this I don't know what it'll be at witness goes up but we recently hit 500k subs that's half a million people yo that is crazy I'm like massive thank you to you and everybody who supports me I'm just like blown away just very very grateful I know I've said this a billion times just thank you from the bottom of my heart we got lots of stuff coming I know merch is delayed I I am I know I'm sorry it's my fault it's coming with all that said if you enjoyed this video or you learn something leave a like subscribe and I will see you next time [Music] [Applause]

Channel: Joshua Weissman

Views: 9,516,086

Rating: 4.9239621 out of 5

Keywords: chicken sandwich, popeyes chicken sandwich, fried chicken sandwich recipe, buttermilk fried chicken, southern fried chicken recipe, buttermilk fried chicken recipe, homemade fried chicken sandwich, joshua weissman, homemade popeyes sandwich, chicken sandwich recipe, sat bawl pro, josh weissman, chicken, popeyes, how to make popeyes chicken sandwich, but better, josh weissman but better, but better popeyes, popeyes but better, popeyes chicken sandwich but better

Id: T5SYu8tyKjM

Length: 8min 6sec (486 seconds)

Published: Thu Nov 07 2019

Reddit Comments

[u/dallyan]

Literal mealtime video.

[u/THECapedCaper]

I mean of course it's going to be crispier and taste better than a manufactured sandwich that's been made a few hours ago, smooshed into a bag, and with not fresh ingredients during the middle of a lunch rush.

[u/fermion72]

This looks good, but definitely check out Chris Makes Spicy Chicken Katsu Sandwiches | From the Test Kitchen | Bon Appétit

[u/_skullzandcupcakes_]

This was my chicken sandwich from popeyes yesterday

[u/bloodhoond]

Recipe looks great, but this guy needs to SLOW DOWN his voiceover - he's slurring his words and its drivin' me bananas

[u/Stately_warbling]

Why fuck has vlog edit cancer come to the cooking part of youtube?

[u/Johnnadawearsglasses]

Well it’s much bigger at least.

So you can die faster. That’s better.

[u/critz1183]

Homemade food is never better, thats a fundamental law of nature.

[u/I_Wanna_Be_Numbuh_T]

Hey! I watched this guy's homemade mozzarella video on a random YouTube binge. It was quite informative.