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This recipe guides you through creating the ultimate fried chicken sandwich, rivaling the famous Popeyes version. It features an ultra-crispy, buttermilk-marinated chicken thigh, a savory and unique black garlic mayonnaise, and crisp pickles, all nestled within a soft, homemade Japanese milk bun. It's a flavor-packed, juicy, and texturally perfect sandwich experience.
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Marinate chicken thighs in a spiced buttermilk mixture for at least 1 hour. → Coat the marinated chicken thoroughly in a seasoned flour dredge, pressing firmly. → Deep fry the chicken at 350°F (176°C) for 6-10 minutes until golden brown and crispy. → Prepare a black garlic mayonnaise by mixing mayo with pureed black garlic, hot sauce, and seasonings. → Assemble the sandwich on a toasted bun with the fried chicken, mayo, and thick-cut pickles.
Marinate chicken thighs in a spiced buttermilk mixture for at least 1 hour. → Coat the marinated chicken thoroughly in a seasoned flour dredge, pressing firmly. → Deep fry the chicken at 350°F (176°C) for 6-10 minutes until golden brown and crispy. → Prepare a black garlic mayonnaise by mixing mayo with pureed black garlic, hot sauce, and seasonings. → Assemble the sandwich on a toasted bun with the fried chicken, mayo, and thick-cut pickles.
This recipe guides you through creating the ultimate fried chicken sandwich, rivaling the famous Popeyes version. It features an ultra-crispy, buttermilk-marinated chicken thigh, a savory and unique black garlic mayonnaise, and crisp pickles, all nestled within a soft, homemade Japanese milk bun. It's a flavor-packed, juicy, and texturally perfect sandwich experience.
Prepare the Japanese milk buns. This recipe uses homemade buns for a soft, lofty texture. You can find the specific recipe in the video description.
Make the buttermilk marinade. In a large bowl, whisk together buttermilk, 2 tsp of kosher salt, 2 tsp of garlic powder, and serrano powder.
Add the boneless, skinless chicken thighs to the marinade. Ensure they are fully submerged, cover the bowl with plastic wrap, and refrigerate for at least one hour, or preferably overnight for best results.
Prepare the flour dredge. In a wide, shallow container, whisk together the all-purpose flour, 2.5 tsp kosher salt, smoked paprika, garlic powder, optional oyster mushroom powder, black pepper, and optional cayenne pepper.
To create extra crispy bits, drizzle a few spoonfuls of the buttermilk marinade into the flour dredge and mix it in with your fingers to form small clumps.
Using chicken thighs instead of breasts is highly recommended as they are juicier and harder to overcook.
For the best flavor, marinate the chicken overnight.
When frying, do not overcrowd the pot. Cook the chicken in batches (1-2 pieces at a time) to maintain the oil temperature and ensure crispiness.
Slicing the pickles into long planks instead of rounds ensures you get pickle in every bite.
Always toast your buns! It adds flavor and prevents them from getting soggy.
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