Ingredients
1 lb. boneless skinless chicken breast (2 8 oz. breasts or one large breast)
2 c. full-fat buttermilk
3 tbsp. cayenne pepper sauce (Crystal or Tabasco recommended
1/2 tbsp. smoked paprika
2 tsp. garlic powder
2 tsp. freshly ground black pepper
1 tsp. onion powder
1/2 c. mayonnaise
1/2 tsp. cayenne pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/2 c. self-rising flour
1/2 c. cornstarch
1/2 tsp. baking soda
2 tsp. kosher salt
2 tsp. garlic powder
1 1/2 tsp. smoked paprika
1 tsp. dried thyme
1 tsp. freshly ground black pepper
1 tsp. white pepper
3/4 tsp. cayenne pepper
1/4 c. cornstarch
1/4 c. self-rising flour
2 egg whites plus 1 whole egg, thoroughly beaten
1/2 c. buttermilk brine
1/4 c. water
7 c. shortening
2 paper lunch bags (optional)
4 brioche buns
Kosher dill pickle slices
Spicy mayo, for serving
Preparation
Step 1Brine the chicken: For smaller chicken breasts, pound out the thicker end of the breast with a mallet or rolling pin until it is about ½” thick. Slice the breast in half into 2, 4 ounce portions. For larger chicken breasts, lay the single piece flay on a cutting board, holding your knife parallel to the cutting board, and slice the chicken through the center as evenly as possible, butterflying the breast open. Separate the 2 halves and cut each into 4-ounce portions.Step 2In a plastic container with a lid, combine buttermilk, cayenne pepper sauce, smoked paprika, garlic powder, pepper, and onion powder and whisk to combine. Submerge the chicken pieces in the marinade and cover the container. Refrigerate for at least 1 hour, or up to overnight. After the chicken has marinated, remove from the refrigerator and let sit at room temperature for 15 minutes. Step 3Make the spicy mayo: In a small bowl, combine all the ingredients. Cover and refrigerate until ready to use. (This gets better as time passes.)Step 4Make the flour dredge: In a small shallow dish or small bowl, whisk the ingredients until combined. Drizzle 3-4 tablespoons of the batter into the flour dredge, and work it n with your fingers.Step 5In a large heavy-bottomed Dutch oven with a candy thermometer attached, heat shortening over medium heat until it reaches 310 degrees°. Then turn the heat to medium high. When the temperature reaches 340 degrees°, dip each piece of chicken (working quickly) into the batter and then straight into the flour dredge. Toss or shake the chicken in the flour, making sure that the chicken is fully coated with extra flour/batter bits. Add battered chicken to the oil.Step 6After you drop the chicken in the oil, adjust the heat to medium high. The temperature should drop almost immediately, easily getting as low as 315°. (Be sure to regulate the temperature so that the oil doesn’t get lower than that.) Fry the chicken, flipping occasionally, until the crust is completely golden and the chicken has cooked through, about 6-7 minutes. Keep a close eye on the temperature as it will begin to climb again in the final few minutes; don’t let it get above 350 degrees. Once cooked, transfer the chicken to a clean baking sheet, and keep warm in an oven set to 200°.Step 7Heat a brioche bun in the microwave for 10 seconds. (Popeyes does not toast their buns.) Spread a layer of spicy mayo on each side, and add 3 pickle slices to the bottom bun. Add a piece of fried chicken, sandwich with a top bun, and serve.
Pat dry and batter fry. While buttermilk-brined chicken usually goes straight into a flour dredge, this one gets patted completely dry to help the batter adhere to the chicken. Dipping in a thin batter will help the flour dredge cling to the chicken when frying. Go for egg whites. Some recipes omit eggs all together, but they help create structure for the breading and achieve the crust’s deeply golden brown color. Too much yolk, however, can make the bread too rich and less crispy. Leaning heavier on egg whites will help maintain a crispier crust. Be mindful of too much batter. Resist the urge to pack on multiple layers of batter and dredge in hopes of achieving the crispiest crust. Since we won’t be resting the chicken, the weight of the breading will cause the crust to fall off the chicken while you eat it (major bummer). Drizzling some of the batter into the flour mixture will create a similar effect. Don’t let it rest. Resting the chicken after you bread it will give the gluten ample time to form—and crush any chance for a crispy crust. Store cooked chicken in the refrigerator in an air-tight container for 3 to 4 days. Leftover chicken can easily be fried again or reheated in a 350° oven
