Popeye’s is home to some of the most iconic chicken sandwiches, and Mirror writer Niamh Kirk went into the kitchen with the head chef to find out exactly how they’re made
Popeyes is becoming one of the fastest growing food chains in the UK – and it’s known for its iconic fried chicken straight from Louisiana.
Popeyes fans will know the iconic shatter crunch chicken is what makes it stand out among the saturated fast food industry, and I went behind the scenes with the head chef to learn exactly how to recreate the tasty chicken at home.
In light of National Burger Day today (August 21) Popeyes Head Chef Dave has revealed all – and shared some of his secrets for when it comes to making your own chicken sandwich. As Popeyes have sold over 9 million chicken sandwiches in the UK over the past year, here’s how you can make one at home.
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As soon as I stepped into the kitchen the smell of fried chicken hit me and made me seriously hungry – I don’t know how the cooks in this kitchen don’t get tempted to continuously eat fried chicken all day.
Dave told me one of the biggest secrets with Popeyes chicken is how they store their chicken breasts. He said it’s crucial to keep the meat cold, as well as the seasoning as that’s what will help create the crunchiness of the chicken.
He explained how you need to stretch the breast along the seam to flatten it. “By stretching it, you are able to open them up and it helps the cooking to be consistent all over and keep the sandwich flat. If you don’t stretch them, they and up in big curves,” he said.
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Afterwards, Dave laid the breast in a big tub of flour, which he described as a “blackened seasoning” so it has a little bit of black pepper, paprika and herbs mixed into the flour. “Lay the breasts in the flour and we do a three knuckle roll where you push the chicken down and roll it almost squashing it.
“This makes the chicken nice and flat and a good size, we then toss it 20 times in the flour seasoning, continuously moving it up and down to make sure it’s all coated. It also makes sure the batter sticks to the chicken which is the main job.” Dave told me the batter is the “secret” to the recipe.
“Some places use flour, some use buttermilk or marinade or water, but Popeyes uses a batter, which is essentially flour and water mixed together – along with some added herbs and spices The batter creates a ‘shell’ around the chicken when frying and stops any moisture coming out of the chicken.”
To make your own version, Dave said: “Take flour and water and make a nice loose batter and let it sit for a little while. You can add whatever flavour and seasoning you like and it will do a similar job,” but said you definitely have to fry it in oil.
Once the floured breasts are soaked in the batter, he drains them and pops them back in the flour mixture for the second time. He again tosses 20 times which he says creates the “little crunchy bits on the chicken” and says it’s important to get lots of air and layers into it.
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Another secret to the chicken is that it’s cooked in beef tallow – which gives it an added rich and meaty taste. Dave tells me using a natural oil won’t give it any flavour which is why people at home may notice differences in their homemade version.
Once prepped, the chicken is ready for the fryers – and it takes around six minutes to cook, which is definitely where it gets its name of “fast food” from. When it comes to assembling the burger, Popeye’s classic burger is pretty straight forward and it surprised me there are only three ingredients.
The bun has to be a sweet brioche bun lightly toasted firstly, and then Dave says all there is next is 14g of mayo on each bun, and spread right to the edges. The only other addition is the chicken – of course – and two sliced pickles. It really is simple but effective and proves you don’t need fancy fillings to make a tasty burger.
As for the taste, I’d say I did a pretty good job, and I think I may have found my new calling!
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