Download Popeyes App For Free Chicken Sandwich
Janvier Bender
After the crowds and lines finally died down, we gave them a try. We both thought the sandwich was really tasty and enjoyed the buttery brioche bun they used, but overall wished it was a little bigger, haha.
For a yummy variation, try our Chick Fil A Sauce on your next chicken sandwich! If you love fried chicken as much as I do you will also love our Chicken Fried Potatoes (a fun vegetarian take on fried chicken!), or our Baked Nashville Honey Hot Chicken Sandwiches!
I love a good fried chicken sandwich. I have figured out the secrets to a few of them now, including my recipe for Homemade Chick-Fil-A Chicken Sandwiches and one for Nashville Style Hot Chicken Sandwiches.
The sandwich comes together in under 30 minutes and can be prepared overnight. The chicken is first marinated in buttermilk (DIY buttermilk below) and spices then battered in a mixture of flour, corn starch, and MORE spices. The spices give the sandwich so much flavor but more importantly, they give it a crispy crust that is out of this world.
To get the perfect size fillet: pound each chicken breast down to about 1/2 inch thickness then cut in half crosswise so you end up with a chicken cutlet about the same size as your buns.
Combine 1/2 cup of mayo with 1 teaspoon hot sauce, teaspoon paprika or taco seasoning, and 1/2 teaspoon garlic powder and whisk. The sauce is delicious in the chicken sandwich and is used to make the spicy version of Popeyes chicken sandwich.
Oh my god let me tell you i just made this for my family and this was the best chicken sandwich i have ever had. This recipe is EXACTLY identical to popeyes. Never buying it from the restaurant again this was perfect thank you so much everyone absolutely loved it.
The stabbing happened at the fast-food chain's location in Oxon Hill, Maryland, about 12 miles south of Washington, D.C. Two men began arguing apparently after one accused the other of cutting in front of him in line while waiting to order the chicken sandwich, a popular menu item that returned to Popeyes restaurants nationwide on Sunday.
\"Our homicide detectives are hard at work on this one, but we have been able to determine preliminary that this is related to the release of the sandwich here at this restaurant,\" Prince George's County police spokesperson Jennifer Donelan told reporters at a press conference Monday night.
I have a distinct memory from four years ago this month. I was driving around Nevada covering the presidential campaign, and I was repeatedly pulling up Google Maps. I was not trying to find the campaign rally I was headed to. I was trying to see if I was anywhere near a Popeyes so I could try yet again to find one of their red-hot, brand-new chicken sandwiches.
America's new obsession with chicken sandwiches began four years ago, when Popeyes added one to its menu. It led to the internet losing its mind, and then it quickly led to other competitors rushing out their own. And since then, we have all kept arguing - spicy or original? Pickle or no pickle? Once or double fried?
DETROW: And now, Americans are happily caught between the warm slices of brioche bun and plenty of crunchy, juicy options. On average, Americans today eat close to 100 pounds of chicken a year, and you just know a lot of chicken has to be consumed in the form of an oh-so-tasty fried chicken sandwich. Jonathan Maze is editor-in-chief for Restaurant Business magazine, and he joins us from Dallas, where he is attending a restaurant conference. Welcome to ALL THINGS CONSIDERED.
MAZE: You know, it was really a perfect storm. It's hard to really put your finger on exactly what happened. Nothing has ever been quite like that. It was a brilliant tweak. It was a very good sandwich, and then it just took off.
DETROW: And just to remind everybody, it launches in mid-August, and then by this time in 2019, people are lining up around the block. People are rushing. Popeyes sometimes, you know, loses control of the crowds. The chicken sandwiches go scare. Some people were trying to resell them at exorbitant prices - just mania for a chicken sandwich.
MAZE: Yeah. And they ran out in, like, less than two weeks and had to pull it off the menu and then train their restaurants, work the supply chain to get enough supplies for chicken sandwiches. And then they reintroduced it in November, and it continued to go crazy, which blows my mind because if you take a product off the menu, you lose some energy like that. That is what we all thought was going to happen, and it didn't. It was incredible.
DETROW: And then so many other fast-food restaurants try to get in on this to the point where everyone brands it the chicken sandwich wars. Four years later, do you feel like that phrasing is still accurate? Because I still feel like I see - and I often order - chicken sandwiches everywhere I go.
MAZE: Yeah. I think the branding still works. We had somewhere in the neighborhood of 50 restaurant chains, based on our account, that came up with an upgraded chicken sandwich. For a while, it got to the point that you had to have a higher-quality chicken sandwich in the fast-food business if you were going to sell chicken sandwiches. It was a price of doing business.
DETROW: You described right there high-quality chicken sandwiches. I mean, how would you describe that? - because the basic concept of a chicken sandwich is pretty straightforward. But like you said, there was a quality increase. There was a production increase. What is it that makes a chicken sandwich high quality?
MAZE: Well, you have to have sort of whole-breast fillet. You know, you're not really going to overly process it. We had all kinds of efforts on that in terms of how the breading was, how - Burger King came out with one which was hand-breaded on site and very complicated, as it turned out. You have a higher-quality bun, a brioche bun, something along those lines. You just upgraded it from the traditional ingredients that you would find at a fast-food brand, and you had to have a good chicken sandwich, really, or at least that was the thought.
DETROW: I think to me, the thing that makes this renaissance of chicken sandwiches is the placement of pickles. I feel like I really appreciate a solid, crispy pickle in the middle of the chicken sandwich.
DETROW: How have sales been? Because the hype seems to have kept up. You talked about the fact that it's a mainstay on the menu. Are we all still buying as many chicken sandwiches now as we were back then? And how big of a force are they in sales for places like Popeyes?
MAZE: Sure. At Popeyes, the hype died down a bit. You have a lot of competitors in the business, but they still have a higher level of sales overall now than before they came out with their chicken sandwich - quite a bit. It was a big, big deal to Popeyes. It changed the face of that brand, and it is roughly maintained.
Unfortunately, Popeyes underestimated how great the demand for this particular chicken sandwich would be. Before launching it, Popeyes purchased what it thought was enough ingredients to make sandwiches through the end of September. The sandwich sold out before the end of August.
Popeyes restocked and started selling the sandwich again at the start of November. Research shows the lines were longer for its return than they were for its launch. Binay Kumar, the manager and partial-owner of a Popeyes location in New York City, said it was still selling more than 700 sandwiches per day in mid-December.
TALK ABOUT IT Why do you think the Popeyes chicken sandwich was so popular? What factors made demand for the sandwich so high? Discuss with your family. Ask if they can remember other products that were in high demand.
Purchased Price: $5.99 (sandwich only)
Rating: 6 out of 10
Nutrition Facts: 670 calories, 38 grams of fat, 12 grams of saturated fat, 95 milligrams of cholesterol, 1560 milligrams of sodium, 50 grams of carbohydrates, 2 grams of fiber, 8 grams of sugar, and 28 grams of protein.
I think Popeyes uses a brioche bun, which I would have to make. Since the mythical sandwich is coming back in a few days, I'll think I'll wait and try the real thing first. I missed it the first time around.
I suspect your version is more wholesome, but I would tend to leave out the MSG. I'm not really into addiction, or fast food for that matter. I almost never eat fast food and my plan to try a Popeyes sandwich is strictly based on curiosity.
Sometimes I make chicken cutlets Milanese style and use the left overs the next day to make a chicken sandwich on a bun.
I made this and while the chicken tasted great, the crust did not get crisp. I placed them on a rack out of the fryer where they rested for no more than a couple of minutes while we assembled our sandwiches, and the coating was already soft by the time we sat down to eat. I fried them at about 365. Any thoughts?
"It is as crazy as last time if not more," said a shift leader in a Texas Popeyes who worked through the first iteration of the Chicken Sandwich Wars. He said his location sold over 2,000 sandwiches the first night of the relaunch.
A deadly stabbing in Oxon Hill, Maryland the day after the sandwich's relaunch was linked to to the return of the menu item, police confirmed. One man fatally stabbed the other while waiting in line for a Popeyes chicken sandwich after an argument. Jennifer Donelan, a spokeswoman for the Prince George's County Police Department, said that the disagreement was apparently sparked when one person cut in front of the other in line.
Step 1: Marinate the chicken in the buttermilk mixture at least 4 hours before frying, ideally overnight (or up to 24 hours). Prepare the spicy mayo ahead and store in the fridge, the longer the flavors meld the better it will taste!
Step 2: In a heavy duty pot, heat oil to 350 degrees. While the oil is heating, prepare a landing destination for the finished chicken. I use a wire rack atop a baking sheet with some paper towels or foil below to catch the drippings. Prepare the dry flour mixture by combining all the breading ingredients in a medium bowl. Remove the chicken marinade from fridge, scoop 1/4 cup of the marinade liquid and add it into the flour mixture. Use a fork to mix the liquid into the flour mixture.
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