I consider myself a fried chicken sandwich aficionado, bordering on sommelier. Having eaten countless crispy cutlets I can tell you that the Popeyes chicken sandwich ranks up there with some of the best. That said, getting one of them delivered to your door is a gamble. It loses some of its best qualities, like the much-loved crunchy crust, when humidity builds up inside the bag. It’s a risk that you just shouldn’t take. Giving you the tips on how to make the best fake Popeyes chicken sandwich at home is something I think is my great duty and honor.
How Does Popeyes Make Their Irresistibly Delicious Chicken?
Have you ever taken a bite of Popeyes’ mouthwatering fried chicken and wondered how they make it so finger-lickin’ good? As one of the largest chicken quick-service restaurants in the world, Popeyes has perfected the art of creating consistently delicious, signature Louisiana-style chicken that keeps customers coming back for more.
In this article, I’ll walk you through Popeyes’ secret techniques and processes they use to make their craveworthy chicken, from the marinade and batter to frying and final prep. You’ll learn insider tips that bring out the signature crunch and zesty Cajun flavor that makes Popeyes chicken so unforgettable.
The Secret is in the Marinade
Popeyes marinates their chicken to ensure it soaks up maximum flavor But the marinade itself is a closely guarded secret recipe of herbs, spices, and seasonings that Popeyes has perfected over the years While the exact ingredients remain a mystery, some of the aromatic spices likely include garlic, onion, black pepper, cayenne pepper, paprika, and a blend of other Cajun flavors.
If you marinate the chicken for four hours to overnight, the spices can really get into the meat and taste great in every bite. This is what gives Popeyes chicken its famous pop of flavor in every juicy, salty bite. The buttermilk in the marinade also makes the chicken tender and keeps it very moist.
Crafting the Signature Batter
The batter is equally important in getting Popeyes’ chicken ultra crispy on the outside while keeping the inside deliciously moist. Their secret batter recipe contains several simple but high quality ingredients including flour, salt, black pepper, garlic powder, baking powder, and milk.
By using baking powder in the batter, it helps the chicken get extra airy and crispy when fried. The batter clings to every nook and cranny on the chicken, sealing in the flavorful juices and creating that crunchy texture we crave.
Another key technique Popeyes uses is double-dredging the chicken. The chicken is covered in batter and then dredged through a flour mixture. Any extra marinade is drained off. It then goes back into the batter made with buttermilk and a second time through the flour that has been mixed with salt and pepper. This double-dredge method makes a coating that is extra thick, crispy, and full of Cajun spice flavor.
Frying to Perfection
Now that the chicken is all battered up, it hits the fryer for that signature Popeyes crunch. The frying oil temperature needs to be precise between 340-350°F to achieve ideal crispiness without drying out the chicken. Popeyes uses a combination of oils like peanut, canola, rice bran, and beef tallow to get that perfect fried flavor and texture.
The chicken fries for 8-12 minutes depending on the piece size. Popeyes constantly monitors and adjusts the oil temperature to prevent over or under-frying. This ensures that every piece comes out with a beautifully golden brown crust that surrounds the moist, flavorful meat inside.
Getting the Final Touches Just Right
After being fried, the chicken moves down the line to be finished off before being served. Popeyes bastes each piece with butter to make it taste even better and give it a shiny finish. A sprinkle of special Cajun spices gives it one last layer of that tasty spice mix we love.
After that, the chicken pieces are put on a warming tray to rest for 5 to 10 minutes. They are then packed up hot and fresh. During this time, the juices can redistribute evenly throughout the meat, making sure that every bite is tender and juicy.
It’s incredible the amount of care and technique that goes into making Popeyes’ craveable chicken. So the next time you sink your teeth into their crispy fried goodness, you’ll appreciate the layers of flavor in every bite that comes from their special marinade, double-dredging, precise frying, and secret seasoning. With their expertise perfected over generations, it’s no wonder why Popeyes makes chicken worth coming back for again and again.
Frequently Asked Questions About Popeyes Chicken:
Here are some common questions people have about how Popeyes makes their famous Louisiana-style fried chicken:
What is in Popeyes chicken batter?
Popeyes keeps their exact batter ingredients a secret. However, it likely contains a blend of flour, salt, black pepper, garlic powder, paprika, baking powder, buttermilk, and milk. This combination helps create a super crispy and flavorful coating.
How long does Popeyes marinate their chicken?
For maximum flavor absorption, Popeyes marinates their chicken anywhere from 4 hours overnight or even 24 hours. Their signature marinade contains special Cajun spices and buttermilk.
What oil does Popeyes use to fry their chicken?
Popeyes carefully uses a combination of peanut, canola, rice bran and beef tallow frying oils. This ensures ideal flavor, texture, and crispy crunch.
What temperature does Popeyes fry their chicken at?
Popeyes fries their signature chicken between 340-350°F. This precise temperature prevents over or under-frying so the chicken turns out perfectly golden brown and juicy.
Why does Popeyes double-dredge their chicken in batter?
By double-dredging, the chicken gets an extra thick and crunchy coating full of Cajun spices. Dredging in batter and then flour twice seals in moisture and flavors for maximum crunch and taste.
What gives Popeyes chicken its signature flavor?
It’s the unique blend of Cajun seasonings and spices used in Popeyes’ marinade and batter recipes. Signature flavors like garlic, black pepper, onion, cayenne, paprika, and other herbs and spices create that authentic Popeyes flavor.
How does Popeyes keep their chicken so moist?
From using buttermilk in the marinade to monitoring fryer oil temperature, Popeyes uses many techniques to lock in juiciness. Letting the chicken rest after frying also allows moisture to redistribute for tender, succulent meat.
Why is Popeyes chicken so crunchy?
A combination of dredging techniques, using baking powder in the batter, precisely monitoring fryer temperature, and double-dredging all contribute to Popeyes’ signature crunchy crust.
Does Popeyes brine their chicken?
While Popeyes does not technically brine their chicken, the buttermilk used in marinating helps tenderize and moisturize the chicken similarly to a brine. This builds flavor and preserves juiciness.
How can I get Popeyes style crunchy chicken at home?
Use similar frying techniques and a batter recipe containing flour, baking powder, buttermilk, and Cajun spices. Monitor oil temperature closely. And double-dredging in batter and flour helps recreate that Popeyes crunch.
So the next time you bite into a piece of Popeyes’ mouthwatering fried chicken, you’ll know the secret seasoning, marinating, battering, cooking, and preparation techniques used to achieve that signature Louisiana-style flavor, juiciness, and satisfying crunch in every bite. Their time-perfected methods create fried chicken worth savoring again and again.
Achieving the perfect breading
It’s because the flour dredge gets so clumpy after several pieces of marinated chicken are dipped in it that the crust of a Popeyes chicken sandwich gets so crispy. The drips of loosened liquid mix with the flour and form small clumps and flakes. The pieces then stick to the next chicken that goes through, making cutlets with clumps and crags of breading stuck to them. Those fry up into extra crunchy ridges and ripples.
There’s an easy way to duplicate this at home.
When you’re ready to fry, make the flour dredge. You can use cornstarch instead of potato starch if you’d like. I add mostly flour and then a couple tablespoons of potato starch to make it more starchy. Add salt and spices like cayenne, paprika, garlic powder, and onion powder. You can explore savory spices that you like, or use my recipe below.
Take the buttermilk chicken container out of the fridge and add a few spoonfuls of the buttermilk marinade directly to the dredge. Just the liquid, not the chicken yet. Pinch the liquid into the mixture until you have lots of flakes and chunks throughout. (You can do this technique with other copycat recipes, or with my hot chicken slider recipe too.)
Take out a chicken breast from the container, shake off some of the liquid and put it in the flour mixture. Scoop the dry mix up and over the chicken and press down for good contact. Flip the chicken as needed to coat any wet spots. You want lots of clumps stuck to the chicken. Move the coated chicken onto a wire rack set over a baking sheet. Repeat with the other chicken breast. Let the breaded chicken sit on the rack for at least 10 minutes. This will give the flour a chance to hydrate and set on the meat.
The importance of the buttered bun
The last thing you must do is properly treat your bun. Sure, there are the pickles and the mayo, but this is the detail that really sells a copycat Popeyes chicken sandwich. Grab two brioche hamburger buns. Euroclassic makes a great one that happens to be the perfect size, and I usually find them in six packs at my local Shoprite.
In a frying pan, add a slice of butter, about a quarter of a tablespoon, and melt it over medium-low heat. Sprinkle in a pinch of salt. Use a pastry brush to swipe the salty butter all around the pan. Split the brioche bun and put the two sides cut-side down in the frying pan. Toast the bottoms, and use the pastry brush to brush excess butter over the tops. Once the cut-sides have some color, take them out of the pan. Repeat with the other bun.
Popeyes, behind the scenes video visit
FAQ
How does Popeyes cook their chicken?
Popeyes cooks their chicken using a process of marinating, battering, and deep-frying. The chicken is marinated in a mixture of spices, then coated in a seasoned flour batter.
Does Popeyes really marinate their chicken for 12 hours?
Marinating Chicken Refrigerate for at least 4 hours, longer is better. Popeyes marinates the chicken for 12 hours. Remove from the fridge and let rest while heating up the Deep Fryer so that it can come close to room temp and the marinade will loosen a bit, which will make for better breading.
What is Popeyes batter made of?
Popeyes chicken batter is a two-part process involving a wet batter and a seasoned flour coating. The wet batter typically includes buttermilk and eggs to add richness, moisture, and help the flour adhere.
Where does Popeyes get its chicken?
Popeyes has built a reputation around its crispy, juicy chicken, seasoned with bold Cajun spices and fried to perfection. But the real story starts way before it hits the fryer. Most of its chicken comes from major U. S. poultry suppliers like Tyson Foods, Pilgrim’s Pride, and Sanderson Farms.