Subj : Re: fryers
To   : Dale Shipp
From : Dave Drum
Date : Tue Jul 05 2022 05:14:02

-=> Dale Shipp wrote to Dave Drum <=-

 DD> Popeyes (no apostrophe) current 50th anniversary special is 5 pieces
 DD> of their "signature" chicken for U$6.99. Not a bad price in these days
 DD> of runaway inflation. The Tuesday 2-piece special has gone to U$1.99
 DD> here (from U$1.49) - still a deal.

 DS> Or 9.99 if you order with two  sides and two biscuits.  That was our
 DS> dinner tonight.  It's been several months since we had Popeyes and it
 DS> is still as good to us.

I'm not a huge fan of Popeyes sides, nor their biscuits. If I get a 
special that includes a biscuit .... it generally goes to one of the
pooches we're house sitting. The mash & gravy reminds me of what I got
at the high school cafeteria. The dirty rice isn't "dirty" enough and
the cole slaw needs a lot of pepper (to my taste). Fries are fairly
safe. This being Tuesday I forsee a box of Tuesday specials - the dogs
and I will dine fine. For three meals.  Bv)=

I also like their chicken sandwiches.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: DIY Popeyes Chicken Sandwich
 Categories: Poultry, Dairy, Herbs, Chilies
      Yield: 4 Servings
 
MMMMM----------------------CHICKEN MARINADE---------------------------
      2    Boned, skinned chicken
           - breasts
      1 c  Buttermilk
      1 ts (EA) paprika, garlic powder
           - black pepper, salt

MMMMM--------------------------BREADING-------------------------------
      1 c  Flour
    1/2 c  Corn starch
      1 tb (EA) paprika, garlic powder
           - onion powder, ground
           - cayenne pepper
      1 ts (EA) salt & pepper

MMMMM-------------------------SPICY MAYO------------------------------
    1/2 c  Mayo
      1 ts Hot sauce
      1 ts Paprika or cajun seasoning
    1/2 ts Garlic powder

MMMMM--------------------------ASSEMBLY-------------------------------
      4 md Brioche buns
           Mayonnaise
           Sliced dill pickles
      4 c  Oil; for frying
 
  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 350+|F/175+|C.
  
  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!
  
  Serves: 4 sandwiches
  
  RECIPE FROM: https://gimmedelicious.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I avoid things that make me fat like scales, mirrors & photos.
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