Popeyes Chicken Sandwich

DO THIS

1. Make the brine by combining the buttermilk, kosher salt, and MSG in a medium bowl or storage container. Add the chicken breasts, cover and chill for 4 to 5 hours. Before adding the chicken to the brine be sure to trim off the tapered, thinner end of the chicken breasts (so they fit better on the bun) and make sure the chicken is no thicker than 1/2 inch. Slice bigger, thicker chicken breasts in half through the middle creating two thinner fillets. After 4 hours, remove the chicken from the brine and rinse it, then blot it dry. Let the chicken sit out at room temperature for 30 to 60 minutes so it's not cold in the middle when it starts cooking, or it won't cook properly.

2. Make the breading by combining the flour with the MSG, ground peppers, garlic powder, and onion powder in a medium bowl.

3. Beat the eggs in another medium bowl, then whisk in the buttermilk and milk.

4. Preheat at least 3 inches of oil in a large saucepan, Dutch oven, or deep fryer to 300 degrees F.

5. Bread each chicken breast by first coating it with flour. Dredge the chicken in the buttermilk/egg and then put it back in the flour and coat it well. Gently toss the chicken around in the breading to build up a craggy texture on the chicken. The breading will expand as it cooks, but if you think you need more breading give it another dip in the wet stuff and then back into the flour. Again, gently toss the chicken around in the flour to build up a bumpy texture, then let the chicken sit for a minute or two in the flour to make sure that the breading sticks.

6. Sit the chicken on a plate or sheet pan to rest for 5 minutes, then fry the chicken for 6 to 8 minutes or until golden brown and 185 degrees F. in the center. Drain the chicken on a rack or on a paper towel-lined plate.

7. To make a sandwich, lightly butter the faces of a top and bottom bun and toast the buttered sides until lightly browned in a sauté pan over medium heat.

8. Slather about ½ tablespoon of mayo onto the top and bottom bun. Arrange 3 to 4 pickles on the bottom bun, followed by a crispy chicken breast. Finish off your sandwich by crowning it with the top bun.

Tidbits: If you want to use flour that sticks a little better but may not be quite as tender, try this recipe with all-purpose flour. For the breading whisk together 9 ounces of flour (1¾ cups) with 1 tablespoon of baking powder, ¾ teaspoon of salt and the same measurements as above for the MSG, ground peppers, garlic and onion in a medium bowl. Follow the rest of the recipe from step #3.