Popeye’s Meets Chick-fil-A’s Fried Chicken Sandwich – Available Any Day, and All the Time

In the spirit of full disclosure, I’ve never had a Popeye’s fried chicken sandwich, but since I’m so familiar with their work, I thought I could figured out a decent copycat version of their very hard to get sandwich anyway. Which I sort of did, as far as the taste of the chicken goes, but texturally, I ended up with something much closer to Chick-fil-A, which by the way, I’ve been to exactly once.

So, if you’re one of these people that enjoy Popeye’s and Chick-fil-A, this is going to be like eating at both places at the same time. The secret here, and there, is working in a little MSG into the marinade and breading. And by little, I mean a lot. Monosodium Glutamate is famous for its ability to make food taste better, which is certainly does, but it’s also what makes fast food so highly addictive.

Personally, I’ve very sensitive to this aspect of MSG consumption, and as soon as I finish eating fast food that’s laced with it, I’m already intensely craving more, which is why I don’t eat too much of it any more. It’s also why I don’t stock any MSG in my pantry. I don’t trust myself with it, which is why the occasional packet of salad dressing mix works so well for something like this.

As I mentioned in the video, you really want to do this with a smaller, flatter breast than the one I used. The meat to crunchy coating ratio should be more like 2 to 1, and not the 4 to 1 that I featured here. Which reminds me, even though I only did two, the amounts below should be enough for four fast-food-sized portions. Anyway, no matter how large your breasts, I really do hope you give this a try soon. Enjoy!

For 4 Fried Chicken Sandwiches:

For the chicken and marinade:

1 cup buttermilk

2 teaspoons kosher salt

hot sauce to taste

1 tablespoon ranch dressing powder

4 boneless skinless chicken breasts, about 5-6 ounces each

For the breading:

1 1/3 cup all-purpose flour

2 tablespoons corn starch

1 tablespoon ranch dressing powder

1 1/2 teaspoon cayenne, for a spicy version

1/2 teaspoon freshly ground black pepper

2 teaspoons kosher salt

For the dip:

1 large egg, beaten

1/2 cup buttermilk

1/4 cup milk

For the rest:

canola oil for frying

4 soft hamburger buns, toasted with butter

dill pickle slices

6 tablespoons mayonnaise

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Walnut Crusted Chicken Breast – It’s all About the Nut Glue

I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory “nut glue,” made with a garlic and mustard base.

I like this approach so much better, especially since it allows me to do a little bit of a sweet pan sauce, featuring honey, which is a classic pairing with both walnuts and mustard. Above and beyond the ingredients in your nut crust, the protection this layer of deliciousness provides can actually make a boneless, skinless chicken breast seem like it was just carved off a freshly roasted carcass. As long as you don’t overcook it, that is.

I caused a little stir on Twitter yesterday, when I said (in so many words) that you don’t need to cook chicken breast to 165 F. internal temperatures, as the FDA would like you too. I said, accurately I believe, that 150 F. is plenty hot enough, as long as it holds the temperature for at least five minutes. I think it’s so much better that way, but I’ll leave that up to you, and your probe thermometer. Regardless of how long you cook it, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 Servings:

For the “nut glue:”

4-6 cloves finely crushed garlic

2 tablespoons Dijon mustard

2 teaspoons fresh thyme

For the rest:

2 boneless, skinless chicken breasts (about 8 ounces each)

salt, freshly ground black pepper, and cayenne to taste

1 1/2 cups finely chopped walnuts

For the pan sauce:

all the pan drippings

1/2 cup chicken broth

1 tablespoon Dijon mustard

2 teaspoons honey

- Roast for 25 minutes at 375 F., or until an internal temp of 150 F.

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Easy Chicken Enchiladas – Flatter Wasn’t Faster, But Still Fabulous

I’ve wanted to do a homemade red enchilada sauce video for a while now, and not just one. Eventually, I need to film a proper Mexican-style enchilada sauce, but first, may I present the faster, easier, but still very delicious, Tex-Mex version. Speaking of faster, I thought by stacking these, they’d be a little quicker to make, but they took the same time as rolled ones. That means they’re both fast and easy.

Since we are taking the shortcut of using dried chili powder, be sure to at least get a nice one. I used ground Ancho, which is very nice, but what isn’t nice is that old bottle of chili powder you’ve had in the pantry since the 90’s. If you live in some remote location, go on the Internet and order something fresh. Besides using it in this, your next pot of chili will also be grateful.

If you’re making the sauce ahead of time, it’s a good idea to heat it up first before assembling your enchiladas, so they are warm going in the oven. Otherwise, you’ll need to give them some extra time in the oven, so they get completely heated through. I love chicken enchiladas more than someone probably should, but this same preparation done with shredded, stewed beef, is not to be missed. Either way, I really do hope you give these a try soon. Enjoy! 

Ingredients for 2 1/2 cup Red Enchilada Sauce:

(enough for 4 to 6 Portions)

2 tablespoons olive oil

2 tablespoons butter

1/2 cup diced onion

1/2 teaspoon salt, plus more to taste

3 to 4 tablespoons all-purpose flour, depending on how thick you like it

2 tablespoons ground chili powder, like ancho

2 teaspoons ground cumin

1/2 teaspoon chipotle

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano

cayenne to taste

small pinch cinnamon

3 cloves minced garlic

2 tablespoons tomato paste

2 1/2 cups chicken broth

Fillings for each enchilada:

3 small corn tortillas

2/3 cup shredded cooked chicken

2/3 cup shredded pepper or regular Monterey Jack cheese, plus more as needed

chopped cilantro and green onion, as needed

sour cream, and guacamole to garnish

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Buttermilk Barbecue Chicken – Sorry, Fried Chicken, Your Secret is Out

Buttermilk is a very popular marinade for fried chicken, but for whatever reason, it isn’t often used with other chicken cooking methods. Which is kind of surprising, especially when you taste just how effective it is for something like this beautiful barbecued chicken.

Adding to the mystery is the fact that yogurt, a very similar product, is quite popular in grilled chicken marinades. So, what do people have against buttermilk? I remember my mother-in-law, Peggy, mentioning one time that she hesitates to make recipes that call for it, since she never knows what to do with the leftovers.

I guess people are used to having yogurt around, but apparently they find the thought of a half carton of buttermilk in the fridge a little disconcerting. I have two words for those people…buttermilk biscuits. Also, buttermilk pie. Of course, you could just make a double recipe, and use it all, but the point is, don’t be afraid.

Regardless of whether you’re going to have some leftover, or how you’re going to use it, if you’re looking for an easy, and delicious change-of-pace to the typical barbecue chicken recipes, then I really do hope you give this a try soon. Enjoy!

Ingredients for 2 portions:

1 whole chicken (about 2 1/2 to 3 lbs.), cut in half as shown

For the marinade:

2 cups buttermilk

1/4 cup brown sugar
4 cloves crushed garlic

1 tablespoon cider vinegar

1 teaspoon dried thyme

1 tablespoon black pepper

1 tablespoon smoked paprika

1 teaspoon cumin

1 teaspoon cayenne

2 tablespoons kosher salt

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Ping Gai Chicken - Laotian "Grilled Chicken Chicken"

I believe this ping gai chicken is the first Laotian recipe we’ve ever posted on the blog, but based on how incredibly delicious this was, it won’t be the last! Having said that, based on my several minutes of exhaustive research, this particular recipe seems to have originated from the Queen Mother Cafe in Toronto, so I’m not sure how much North Americanization has occurred, but it’s only a matter of time before someone lets me know.

Besides all the freshly ground black pepper, the other key element here is the equally generous amount of chopped cilantro, which unfortunately not everyone is able to enjoy. For roughly 10% of the population, the herb tastes like soap, so below I’m going to provide you with a substitute herb blend that will get you pretty close.

You can use this same marinade with chicken breasts, but I really think the darker, richer meat makes for a much better match with the herbaceous, black pepper flavor profile. By the way, some recipes call for garlic in the marinade, and some don’t, but since my dipping sauce was going to be very garlicky, I didn’t add any to mine. As usual, suit yourself, but either way I really hope you give this a try soon. Enjoy!

Ingredients for 4 Large Portions Ping Gai Chicken:

2 1/2 pounds boneless skinless chicken thighs (about 10)

For the marinade:

1 to 2 tablespoons whole black peppercorns, freshly and coarsely ground

1 very large bunch fresh cilantro, stems and leaves (about 1 cup packed)

note: instead of cilantro, you can use equal parts basil, parsley, and mint

3 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons Asian fish sauce

2 tablespoons vegetable oil

For the dipping sauce:

2/3 cup seasoned rice vinegar

juice from 1 lime

4 cloves garlic, minced

1 tablespoon Asian chili paste or sauce

1 tablespoon Asian fish sauce

1/4 cup freshly chopped cilantro

2 to 3 tablespoons honey, or to taste

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Peruvian Potato & Chicken Salad (Causa Rellena) – Behold the “Giver of Life”

There’s nothing very unusual, or interesting about serving a chicken or potato salad at a cookout, which is why this truly unique, Peruvian potato and chicken salad will cause such a stir. Or should I say, “causa” a stir, since in Peru that’s what this gorgeous dish is called. I’m told the name comes from the Inca word for “giver of life,” which is exactly what this will do to your summer picnic table.

Above and beyond the bold, vibrant flavors, this is unlike any other potato-based salad, in that we’re using mashed potatoes instead of cubes, or chunks, but it really does work beautifully, and the smooth, silky texture makes this even more refreshing to eat. Keep all that in mind the next time a heat wave rolls through your area.

I went very minimal with the cherry tomato garnish, but my Peruvian friends are letting me know that olives are a very traditional garnish, as are hardboiled eggs. If you do an image search, you’ll see all kinds of elaborate presentations, and that’s half the fun of making something like this, so go nuts. Regardless of how you dress yours up, or what ends up in your salad, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 Appetizer-Sized Portions (in 6-oz ramekins):

For the potato mixture:

1 1/4 pound Yukon Gold potatoes, or russet

2 tablespoons Aji Amarillo chili paste, or to taste (see note below)

2 tablespoons olive oil

1 or 2 limes, juiced, or to taste

salt and cayenne to taste

For the chicken salad:

1 large cooked chicken breast, diced or shredded

1/4 cup green peas

1/4 cup cooked diced carrots

2 tablespoons finely diced roasted red pepper

1 teaspoon minced shallot, or red onion

2 tablespoons freshly chopped cilantro

1 teaspoon lime juice

1/4 to 1/3 cup mayo, or as needed

salt and cayenne to taste
1 ripe avocado for layering with the salad

For the sauce:

1/3 cup mayo

1 tablespoon sour cream, optional
1 small crushed garlic clove
2 teaspoons Aji Amarillo chili paste, or to taste
a splash of water to adjust the thickness

Please Note: If you can’t find Aji Amarillo, you can make a paste from some fire-roasted and peeled orange or red bell peppers, and red Fresno chilies for some heat. While this does get you close, you should definitely try to find a jar of the real stuff, since it does have such a unique flavor.

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Grilled Chicken Teriyaki Skewers with Miso Ranch – A Combo Made in Heaven, and Sebastopol

I’ve wanted to film a skewered version of our chicken teriyaki recipe for a while, but it was actually a karaage I recently enjoyed that pushed me into action. Michele and I were at Ramen Gaijin in Sebastopol, where they serve an amazing chicken karaage that comes with a miso ranch dipping sauce. The cool, tangy sauce is just perfect with the fried nuggets of chicken, and I assumed (correctly so, as it turns out) that it would be just as effective with these skewers.

None of the ingredients below are very hard to find, and any large grocery store should have Sake, and Mirin, as well as probably several kinds of miso. I used a “white miso,” which is actually gold in color, but apparently the “white” refers to the rice content, which is the other main ingredient besides soybeans. Feel free to make the dressing without it, but its fermented savoriness is such a great addition, I’d at least make some effort to track it down.

As far as the chicken goes, there’s not a lot that can go wrong, but I’d caution against an extra long marination. Especially if you’re skewering small chunks like we did here. The meat will “cure” in the sweet, salty mixture, which can make for an odd texture once cooked, as well as the meat is more likely to start falling apart. Personally, I think about four hours is ideal, which is perfect, since you can marinade in the morning, and then grill in the afternoon. Regardless of these variables, I really do hope you give both these incredible recipes a try soon. Enjoy!

Ingredients to make about 12 small skewers:

2 pounds boneless skinless chicken thighs, cut into 3 or 4 chunks each

1/2 cup soy sauce

1/2 cup sake

1/3 cup mirin (Japanese sweet wine)

2 tablespoons finely minced green onions

2 teaspoons finely grated ginger

1/4 cup brown sugar

1 tablespoon vegetable oil

For the Miso Ranch:

3/4 cup mayonnaise

1/3 cup buttermilk

1/4 cup sour cream or crème fraiche

1 generous tablespoon white miso paste, or to taste

1 tablespoon minced green onion

1 clove crushed garlic

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh chives

freshly ground black pepper and cayenne to taste

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Sausage Mushroom Chicken – Don’t Let the Name Fool You

One of our most beloved, and popular dishes is the unremarkably named, “chicken, sausage, peppers, and potatoes,” which was sort of the inspiration behind this sausage mushroom chicken video. Besides their unimaginative names, what these recipes have in common is how they take advantage of rendered sausage fat, and its proven ability to make everything it touches taste meatier.

Cooking things in rendered bacon, or pancetta fat is fairly common, but not so much when it comes to pork sausage, which is funny, since not only are we getting that pork goodness, but we also get to utilize all the herbs and spices used in the grind.

I went with a sweet Italian sausage, which paired perfectly with the chicken, mushrooms, and wine-based pan sauce, but half the fun of a “recipe” like this is choosing which variety to use, depending on which other ingredients you plan on including. So, call that friend I was talking about in the video, and no matter which way you guys decide to go, I really hope you give this, or something like this a try soon. Enjoy!

Ingredients for 2 portions:

1 (6-ounce) sweet Italian sausage, cooked, diced

2 tablespoons olive oil

2 boneless chicken breasts

salt, freshly ground black pepper, and cayenne to taste

1 red onion, diced

1 1/2 cups sliced mushrooms

1/2 cup white wine

2 tablespoons cold butter

2 tablespoons fresh chopped Italian parsley

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Bacon Wrapped Spring Chicken

I’m running off to a very important meeting, and between getting some notes together, and finding a clean shirt, I don’t have time to write the bacon wrapped Spring chicken post just yet. So, for now you’ll have to settle for the ingredient amounts, and I promise I’ll fill out the rest later. Enjoy! 

Okay, I'm back, and ready to finish off this post. Except, I'm not sure exactly what to add, since the technique is every bit as easy as it appears in the video. The only real point of emphasis is keeping the knife relatively still where it goes into the side of the breast, as you cut a nice big pocket inside. Other than that, just be sure to tuck your bacon ends under the chicken, and you shouldn't have too much trouble. 

You should probably use a thermometer to check the doneness, but a great rule of thumb is when you see and hear juices from the stuffing and chicken start to leak into the pan. I just did a quick lemon deglaze, but time permitting, the browned bits in the pan will make a great pan sauce, like the one we did in this Airline Chicken video. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for 2 portions:

For the stuffing:

2 tablespoons unsalted butter

1/2 cup sliced green onions (aka spring onions)

2 tablespoons finely diced jalapeno pepper

3 cloves minced garlic

1/2 teaspoon salt, plus more to taste

1/3 cup crumbled feta cheese, grated Gruyere, cheddar, blue, or any other cheese

2 tablespoons freshly chopped green herbs (tarragon, parsley, dill, a little thyme, are all great choice alone or combined) 

1/4 teaspoon freshly ground black pepper

pinch of cayenne pepper

1 rounded teaspoon fine dry breadcrumbs

For the rest:

2 eight-ounce boneless skinless chicken breast, cut as show

enough salt, freshly ground black pepper, cayenne to generously season chicken

4 to 6 strips of bacon, or enough to wrap chicken breasts

1 teaspoon oil to grease pan

juice from 1 lemon to deglaze pan drippings

- Roast at 425 F. for about 30 minutes, or until an internal temp of at least 155 F.

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Ram Wings (Rosemary, Ancho, Molasses Glazed Chicken Wings) – Acronymically Delicious

Overly contrived recipes are usually a bad idea, but these rosemary, ancho, and molasses glazed chicken wings really did come out very well, despite the fact that those ingredients were only chosen because they spelled out the word, “ram.” 

In case you’re not from around here, there's a big football game coming up, and the Los Angeles Rams are one of the teams involved. The other team shall not be named.

In addition to serving as this year's Super Bowl snack idea video, it’s also a great tutorial for the easiest of all chicken wing methods, and that would be the crowd pleasing, finger-messing “sticky wings.” The technique simply involves soaking them in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze.

That’s all there is to it, and this method will work no matter which spices, or sweeteners you go with. The sky’s the limits, and it just depending on what you like, and/or what you want to spell out. No matter what goes into yours, I really do hope you give them a try soon. Enjoy!

Ingredients for 4 large portions:

2 1/2 pounds chicken wing sections

2 teaspoons vegetable oil

3 teaspoons kosher salt

1 tablespoon finely minced rosemary

2 or 3 tablespoons ground ancho chili powder, or other chili powder*

1/2 teaspoon cayenne
3 tablespoons white distilled vinegar

1 or 2 tablespoons molasses (can substitute maple syrup, honey, or brown sugar)

- Bake at 400 F. for 45 minutes or until the bones come out clean

For the finishing glaze (use a clean bowl):

2 teaspoons molasses

1 tablespoon honey

1 teaspoon ancho chili powder

pinch of cayenne

pinch of salt

1 fresh juiced lime

* If you can't find ancho chili powder, you can use 4 parts paprika mixed with 1 part ground chipotle.

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Mini Buffalo Chicken Egg Rolls – No Wings Were Harmed in the Making of This Snack

These mini buffalo chicken egg rolls remind me of the time I ordered something called “boneless Buffalo wings,” many years ago. Like all Western New Yorkers, I have a deep affection for this messy, but delicious snack, and so I was very excited about being able to enjoy some without having to deal with the wing bones.

As I waited for my order, I felt sorry for whichever prep cook had been given the tedious task of de-boning them. However, my sympathy was unwarranted, since what they were calling “boneless buffalo wings” were nothing more than strips of fried chicken breast, coated in the same sauce. While happy for the prep cook, I was disappointed they weren’t wings.

So, it’s a little bit ironic that all these years later, I'm now using chicken breast to create a Buffalo wing alternative, but at least I’m not trying to trick anybody. That aside, these really do have a very similar flavor profile, and I should probably be more concerned with the people who are going to be upset I’m calling these egg rolls.

What’s not going to upset anybody is just how great a party snack these really do make, and not just because they’re delicious. Even sober people make a mess eating actual buffalo chicken wings, but that’s not going to be an issue here, thanks to their very user-friendly design. So, if you’re planning a party soon, I really do hope you give these a try. Enjoy!

Ingredients for 14 to 16 Mini Buffalo Chicken Egg Rolls:

8 ounces diced cooked chicken breast

1/3 cup diced celery

2 ounces blue cheese

2 ounces cream cheese

1 tablespoon Louisiana hot sauce

salt, freshly ground black pepper, and cayenne to taste

14 to 16 square wonton wrappers

more Louisiana hot sauce for dipping

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Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception. 

While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.

One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.

Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!

Ingredients for 2 portions:

2 large boneless, skinless chicken breasts (about 8-10 ounces each)

salt, freshly ground black pepper and cayenne to taste

1 tablespoon olive oil for searing

1/4 cup chicken broth for the pan

For the garlic breadcrumbs:

3 tablespoons unsalted butter

1/2 cup panko breadcrumbs

3 finely crushed or minced garlic cloves

1 tablespoon finely chopped Italian parsley

2 tablespoons grated Parmigiano-Reggiano

For the “glue:”

1 tablespoon mayo

1 teaspoon balsamic vinegar

1 1/2 teaspoon Dijon mustard

For the optional pan sauce:

1/3 cup chicken broth

juice from 1 lemon

1 teaspoon balsamic vinegar

salt and freshly ground black pepper to taste

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