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<blockquote data-quote="tRidiot" data-source="post: 3384813" data-attributes="member: 9374"><p>So my Popeye's chicken sammiches:</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-5fS5WZv/0/23f12a5d/X2/20200627_191441-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-cfDNNb6/0/c3f1c991/X2/20200627_185908-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-5Xpr4FC/0/c5a92df0/X2/20200627_192008%280%29-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-ZgvvSGD/0/a6d91491/X2/20200627_192818-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Overall, I have to say, I think i was a little disappointed for the amount of work that went into these things. They were good, don't get me wrong, but they weren't spectacular. I didn't feel the chicken took on much flavor from the marinade or the seasoned breading. In my family we like a lot of flavor and spice, and I found these a bit bland.</p><p></p><p>Next time, I think I need to BRINE the chicken overnight beforehand... probably with some spices. Skip the buttermilk. I didn't feel the chicken picked up any flavor from the marinade. Maybe it needed longer, but I think 4 hours or 24 hours, not sure it would have made a difference. </p><p></p><p>I won't bother with sous vide net time, either. I'll just pound 'em out flat and fry them quickly, I felt the breast actually were a bit dry tasting.</p><p></p><p>The one thing that was a big win was the sauce i made. I used mayo, ketjap manis (homemade), garlic powder, pickle juice and hot sauce. It was pretty bomb and really saved the meal, for me. Next time I'll also use some Tony Chachere's instead of following a recipe. I know what we like and I know how to put spices together, but I felt we needed a lot more for our family.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3384813, member: 9374"] So my Popeye's chicken sammiches: [IMG]https://photos.smugmug.com/Street-tacos/i-5fS5WZv/0/23f12a5d/X2/20200627_191441-X2.jpg[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-cfDNNb6/0/c3f1c991/X2/20200627_185908-X2.jpg[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-5Xpr4FC/0/c5a92df0/X2/20200627_192008%280%29-X2.jpg[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-ZgvvSGD/0/a6d91491/X2/20200627_192818-X2.jpg[/IMG] Overall, I have to say, I think i was a little disappointed for the amount of work that went into these things. They were good, don't get me wrong, but they weren't spectacular. I didn't feel the chicken took on much flavor from the marinade or the seasoned breading. In my family we like a lot of flavor and spice, and I found these a bit bland. Next time, I think I need to BRINE the chicken overnight beforehand... probably with some spices. Skip the buttermilk. I didn't feel the chicken picked up any flavor from the marinade. Maybe it needed longer, but I think 4 hours or 24 hours, not sure it would have made a difference. I won't bother with sous vide net time, either. I'll just pound 'em out flat and fry them quickly, I felt the breast actually were a bit dry tasting. The one thing that was a big win was the sauce i made. I used mayo, ketjap manis (homemade), garlic powder, pickle juice and hot sauce. It was pretty bomb and really saved the meal, for me. Next time I'll also use some Tony Chachere's instead of following a recipe. I know what we like and I know how to put spices together, but I felt we needed a lot more for our family. [/QUOTE]
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