Daum that looks good. Been way too long, like more than a few decades or so since I had a calm or mud bug boil. I think you may have inspired me to do something later this week.
So my Popeye's chicken sammiches:
Overall, I have to say, I think i was a little disappointed for the amount of work that went into these things. They were good, don't get me wrong, but they weren't spectacular. I didn't feel the chicken took on much flavor from the marinade or the seasoned breading. In my family we like a lot of flavor and spice, and I found these a bit bland.
Next time, I think I need to BRINE the chicken overnight beforehand... probably with some spices. Skip the buttermilk. I didn't feel the chicken picked up any flavor from the marinade. Maybe it needed longer, but I think 4 hours or 24 hours, not sure it would have made a difference.
I won't bother with sous vide net time, either. I'll just pound 'em out flat and fry them quickly, I felt the breast actually were a bit dry tasting.
The one thing that was a big win was the sauce i made. I used mayo, ketjap manis (homemade), garlic powder, pickle juice and hot sauce. It was pretty bomb and really saved the meal, for me. Next time I'll also use some Tony Chachere's instead of following a recipe. I know what we like and I know how to put spices together, but I felt we needed a lot more for our family.
Overall, I have to say, I think i was a little disappointed for the amount of work that went into these things. They were good, don't get me wrong, but they weren't spectacular. I didn't feel the chicken took on much flavor from the marinade or the seasoned breading. In my family we like a lot of flavor and spice, and I found these a bit bland.
Next time, I think I need to BRINE the chicken overnight beforehand... probably with some spices. Skip the buttermilk. I didn't feel the chicken picked up any flavor from the marinade. Maybe it needed longer, but I think 4 hours or 24 hours, not sure it would have made a difference.
I won't bother with sous vide net time, either. I'll just pound 'em out flat and fry them quickly, I felt the breast actually were a bit dry tasting.
The one thing that was a big win was the sauce i made. I used mayo, ketjap manis (homemade), garlic powder, pickle juice and hot sauce. It was pretty bomb and really saved the meal, for me. Next time I'll also use some Tony Chachere's instead of following a recipe. I know what we like and I know how to put spices together, but I felt we needed a lot more for our family.
Try brining in dill pickle juice. I personally like the Clausen --- even put a splash of it in my homemade salsa.
Yup wife uses Pickle Juice in her imitation Chick-fil-a nuggets. Its does add some flavor. The Popeyes sandwich is nothing like Chick-fil-a. Its a giant piece of chicken with a really crispy breading.
So my Popeye's chicken sammiches:
Overall, I have to say, I think i was a little disappointed for the amount of work that went into these things. They were good, don't get me wrong, but they weren't spectacular. I didn't feel the chicken took on much flavor from the marinade or the seasoned breading. In my family we like a lot of flavor and spice, and I found these a bit bland.
Next time, I think I need to BRINE the chicken overnight beforehand... probably with some spices. Skip the buttermilk. I didn't feel the chicken picked up any flavor from the marinade. Maybe it needed longer, but I think 4 hours or 24 hours, not sure it would have made a difference.
I won't bother with sous vide net time, either. I'll just pound 'em out flat and fry them quickly, I felt the breast actually were a bit dry tasting.
The one thing that was a big win was the sauce i made. I used mayo, ketjap manis (homemade), garlic powder, pickle juice and hot sauce. It was pretty bomb and really saved the meal, for me. Next time I'll also use some Tony Chachere's instead of following a recipe. I know what we like and I know how to put spices together, but I felt we needed a lot more for our family.
Personally if it involves chicken breast in anything other than chicken and noodles, I won’t eat it. Always too dry and bland tasting.
May I suggest using the boneless, skinless thighs in place of the breasts.
Dried up breast meat is disappointing.
I figured that doing the sous vide plus frying would dry it out. That is basically cooking it twice.
I tried the Popeye's sandwiches and I sure don't understand what all the fuss was about. They were just okay to me.
My favorite seasoning for fried chicken is Louisiana hot sauce.
Believe it or not I can usually find nice juicy bone in fried chicken breasts at two places that most people here despise.
I'll let you guess which two.
Chicken breast get dry from overcooking. And if frying, its hard to know when they are done and not overcooked.
Close. You got GC correct but McDs doesn't do bone in fried chicken.
