Copycat Popeyes Po' Boy Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the Chicken:</li> <li class="ingredients-single-item">600g boneless, skinless chicken breasts, sliced into strips</li> <li class="ingredients-single-item">480ml buttermilk</li> <li class="ingredients-single-item">15ml hot sauce (such as Tabasco)</li> <li class="ingredients-single-item">240g plain flour</li> <li class="ingredients-single-item">60g cornstarch</li> <li class="ingredients-single-item">1 tbsp paprika</li> <li class="ingredients-single-item">2 tsp garlic powder</li> <li class="ingredients-single-item">2 tsp onion powder</li> <li class="ingredients-single-item">1.5 tsp cayenne pepper (adjust to taste)</li> <li class="ingredients-single-item">2 tsp dried oregano</li> <li class="ingredients-single-item">2 tsp salt</li> <li class="ingredients-single-item">1 tsp black pepper</li> <li class="ingredients-single-item">Vegetable oil for frying (about 1 liter)</li> <li class="ingredients-single-item">For the Remoulade Sauce:</li> <li class="ingredients-single-item">240ml mayonnaise</li> <li class="ingredients-single-item">30g Dijon mustard</li> <li class="ingredients-single-item">2 tbsp pickle juice</li> <li class="ingredients-single-item">1 tbsp paprika</li> <li class="ingredients-single-item">1 tbsp hot sauce</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 tbsp chopped fresh parsley</li> <li class="ingredients-single-item">1/2 tsp Worcestershire sauce</li> <li class="ingredients-single-item">1/2 tsp cayenne pepper</li> <li class="ingredients-single-item">For Assembly:</li> <li class="ingredients-single-item">4 French baguettes (20cm each), sliced lengthwise</li> <li class="ingredients-single-item">1 head lettuce, shredded</li> <li class="ingredients-single-item">2 large tomatoes, thinly sliced</li> <li class="ingredients-single-item">16 dill pickle slices</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Deep-fry thermometer</li> <li class="equipment-single-item">Large heavy-bottomed pot or deep fryer</li> <li class="equipment-single-item">Wire cooling rack</li> <li class="equipment-single-item">Tongs</li> <li class="equipment-single-item">Paper towels</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare the chicken marinade by combining the buttermilk and hot sauce in a large bowl. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper, then add the chicken strips, ensuring they're fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This acidic marinade helps tenderize the chicken while adding flavor and moisture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> While the chicken marinates, prepare the remoulade sauce by combining all sauce ingredients in a bowl and whisking until smooth. Cover and refrigerate for at least 1 hour to allow the flavors to meld. This complex sauce develops better flavor as it rests. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> For the breading, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, oregano, salt, and black pepper in a large shallow dish. Mix thoroughly to ensure even distribution of spices. The cornstarch is crucial as it creates extra crispiness in the coating. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Set up your breading station with the marinated chicken, the flour mixture, and a clean plate. Take a piece of chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture. For extra crispiness, dip it back in the buttermilk briefly and then again in the flour (double-breading). Press the coating firmly onto the chicken to ensure adhesion. Place on the clean plate and repeat with remaining chicken. Let the breaded chicken rest for 15 minutes; this allows the coating to hydrate and stick better during frying. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Heat vegetable oil in a large, heavy-bottomed pot to 175°C (350°F). Maintain this temperature throughout the cooking process for even browning and to prevent the coating from absorbing excess oil. Use a deep-fry thermometer to monitor the temperature constantly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Working in batches to avoid overcrowding (which would lower the oil temperature), fry the chicken pieces for 4-5 minutes until golden brown and crispy. The internal temperature should reach 75°C (165°F). Using tongs, transfer to a wire rack set over paper towels to drain excess oil. Season immediately with a light sprinkle of salt while hot. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the chicken is finishing, prepare the baguettes by lightly toasting them in the oven at 180°C (350°F) for about 3-5 minutes until just warmed through but still soft inside. This creates a slight exterior crunch while keeping the interior pillowy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> To assemble each sandwich, generously spread remoulade sauce on both the top and bottom halves of the baguette. On the bottom half, layer shredded lettuce, tomato slices, and pickle slices. Top with 3-4 pieces of the fried chicken, pressing down gently. Add more remoulade to the chicken if desired, then close the sandwich with the top half of the baguette. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the authentic Popeyes experience, wrap each sandwich in parchment paper and let it sit for about 2 minutes. This allows the bread to slightly steam and the flavors to meld. Cut in half diagonally to serve, revealing the beautiful layers of your homemade po' boy. Enjoy immediately while the chicken is still crispy! </li> </ol>