As someone who has work4popeyes when they were 16, the chicken is seasoned using a dry seasoning. Then they put it in a metal drum that rotates for 5 minutes. When it is done they pull out each piece and separate them out by the piece into a metal container. And then goes into the cooler / walk in to marinate for another 24 to 48 hours depending on how fast the product is needed
Made these with chicken breast by your recipe!! My kids said they have never had such great chicken sandwiches, on my goodness, my wife was smiling ear to ear and wants them again for her birthday in a week !! Thank you so much for the recipe
Got a sous vide for Christmas and this channel has been a huge inspiration. I've made several things and these are next. Marinating tonight and making them tomorrow. Appreciate you bro!
They're really that good. I couldn't believe it when I first had one. Now, to be honest I still prefer mine, but fast food will never be the same as homemade. Popeyes knocked it out of the park.
Didn't like Sam at first but now that he seems more comfortable and himself in the videos he's growing on me. He's like a mini Guga. Pretty sure he's Guga's son but they haven't confirmed that in any videos.
Guga: I just made this for my family tonight. It was AMAZING! My son said it was the best meal I ever made. Your instructions were clear and easy to follow. Next time we are trying chicken thighs instead of breasts. I love your channel.
Great to see Sam again, I hope he keeps developing his expertise in taste-testing things! Chicken thighs have more flavor, but breast has better texture and consistency. I think that's why most places use breast meat for sandwiches like this, because they get a lot of their flavor from the breading and just need the texture from the meat.
I think it’s just difficult to find large enough thighs and process them for sandwiches. I think I’ve noticed generally larger chains just use breast but a number of smaller regional places use thigh meat. Plus there’s the whole stupid white meat stuff
Sam Chase not unusual to have in a kitchen, I used one when I worked at a restaurant far more often than you would think, really good for mixing small batches or dry ingredients
@@nemnymeria7873 Whoosh only works when the reference/sarcasm is clear and obvious to everybody but that person. I googled "tiny whisk" and had never heard of Babish. I imagine that amount of people that watch both is smaller than the amount of people who only watch Guga(like me). Fwiw making a Guga/SVE reference on a different cooking channel would be an unfair whoosh as well.
I'd love to see a freezer experiment. A lot of us don't have the vacuum sealer so I'd be interested to see some steaks frozen for different lengths of time to compare the taste. Like one day vs one week vs one month vs fresh or something like that.
I like the dynamic far better with three people on SVE. This new fellow is jockular like the person he is replacing. MauMau is a good straight man and the third person allows MauMau to shine.
Thank you for all your sous vide recipes. I am about to start trading from my food trailer as soon as covid restrictions lift. The menu revolves around sous vide style cooking, and it's basically pork & chicken. The pork is sous vide for 24 hours and then put into a GMG electric smoker for 90 mins with apple chips, served as loaded fries with chips & gravy, or pulled pork with mac & cheese. The other is basically your take on 'Pop eyes chicken burger'. I made the chicken for the first time yesterday and it was fantastic, I can't thank you enough. If you ever come to the Gold Coast in Queensland, Australia, look for "The Nimble Kitchen" food trailer, lunch is on me.
5:16 combine the left over marinade with the flour and whatever you use to coat the chicken. Add a couple eggs ,drop the mix into hot oil by tablespoons, cook until well browned, flipping over once.and make your own hushpuppy!
Made the chicken thigh version yesterday, did put some more seasoning on the marinade, it was perfect, the combination of SV tenderness and the crisp of the flash fried flour (didnt add starch by the way) goes perfect with the simple sauce and pickle. Just a tip, get yourself a cheap Electric frying pan (with a basket). It is way less hassle as you can just leave the oil in it after use and here in Netherlands, a simple 3 litre one costs 25,- so not breaking the bank.
Heck yeah man! It’s been way too long since I’ve fried some chicken, or eaten a pop eyes sando. At least a few months. This video was extremely inspirational, great freaking job!
Respect to this guy alot of people who review food base on looks wheras he admired the quality and understand its called fast food, and is a sort of conveyor belt system you could say but quality products still there.
I'm with you, Guga, dark meat chicken is so much better than white meat. Also from watching you Sous Vide so much and speak of its results so highly I decided to buy one for my father. He loves to cook chicken but he always has trouble with it either being undercooked or overcooked and dried out. I figure with a Sous Vide he can get the perfect doneness and then either brown it up on the grill or a pan or throw it in a frier for some grade A chicken. He also loves to do fish and I think this method will give him consistently perfect results. Thanks for all the great cooking advise. 😊👌 PS. I also saw a pro chef suggest for sous vide skinless chicken that you put it in a bag with: 1 tbsp soy sauce 1 tbsp pomegranate molasses 1 tbsp Dijon mustard 1-2 cloves of pureed garlic 1 tbsp Zaatar seasoning spices and slowly whisk in 1/2 cup of olive or grapeseed oil. Once cooked you dry it off and brown it in a pan after refrigerating it for 10 min to insulate the center from over cooking it should help it get a nice brown outside and have more of a grilled flavor in only 30-45 seconds each side without compromising the inner texture.
Subscribed! Awesome video, made me hungry. Had to go into the kitchen and pull out the fry oil and batter. Thankfully, I had some chicken thawing from the night before because I WAS going to do a chicken and sausage spaghetti, but the family was on board for the chicken sandwiches. We only had Hawaiian sweet hamburger buns for the buns, but they worked out well!
Been watching your a few of your videos and always thought you were a nice guy, but than you automatically turn the volume down for us when your boy yells...you sir are an absolute gentleman.
Why? Cant cooking RUclipsrs have different content nowadays? Geez. Every food channel is just copying each others content. I say Do something original for once
Question: Once you've drained the buttermilk marinade off the chicken before putting it in the sous vide bath, why not use the same buttermilk for coating the chicken for frying? You'd only need half as much and you're cooking it anyway so there's no worry about contamination.
I have made these with thighs about 10 times now, no beating the simplicity and flavour. When I start a restaurant, this is going to be on the menu and people will love it
I made a filet mignon with my Anova tonight. Life changing. I don't know if I can go back to any other cut from my local grocery stores. A ribeye may as well be some cheap cut. We'll probably never have it again. Second place goes to Flat Iron. As expensive as filet mignon is, it's still cheaper than Uber-ing a Mcdonalds combo.
I just made this chicken for lunch and it was delicious my only regret is here in uk don't have that chily sauce but used regular chilly and still delicious. Great job
You are the Guga Boss of your Chicken Sauce. Missed some Chef John joke potential....but awesome Guga! Also the award for the design of the sandwich goes to Chic Fil A
you see this is why I watch you instead of someone condescending like joshua weissman. You clearly say what's wrong, whats good and then accept it for what it is, fast food. The other guy is just like i spent hours making this and its so much better than this disgusting fast food that i let go cold
Mamao: **doesn’t like the chicken thigh**
GUGA: “ you don’t like the chicken thigh? Watch this!” *dry aged in umai bags for 365 days*
What can MauMau say, he's a breast man through and through.
Mooooamaooh: I like less flavor
@@yasvaraveloson6322 wtf? 😂
Gaming Golden no one really knows how to spell Māohmowwws name
@@cocodojo can't argue with that, but the thigh don't lie
As someone who has work4popeyes when they were 16, the chicken is seasoned using a dry seasoning. Then they put it in a metal drum that rotates for 5 minutes. When it is done they pull out each piece and separate them out by the piece into a metal container. And then goes into the cooler / walk in to marinate for another 24 to 48 hours depending on how fast the product is needed
How do they make the batter I need to know 😢😢😢😢
“So we start with a little bit of mayo”
(Takes up half the bowl)
noctis nox congratulates, no one asked
@@frgwyn3760 oh no, someone shared their opinion over the internet and DIDN'T ask first? Unrealistic
DDeraJJ yea I’m just letting him know ya know
noctis nox ok 5 using your dads acc head az.
@noctis nox facts
8:48 "your breast are lot more tender" lmao gotta love that guy Sam, brings a lot of energy and he enjoys the food
For some reason that would be a compliment for these guys body
Yes
"You squished it, right?" 👁️👄👁️
I read this as he said it lol
He was talking about the sandwich
Nobody:
Guga: Sanwish
😂
Don't bully my man Guga :(
sendwish
Thas exactly what you're looking forrrrrrrrrrr rr r rr rr r rrrr.
Nobody: Guda: bre-aush
Made these with chicken breast by your recipe!! My kids said they have never had such great chicken sandwiches, on my goodness, my wife was smiling ear to ear and wants them again for her birthday in a week !! Thank you so much for the recipe
ok, the fact that a man that eats WAGYU regularly said that the fastfood sandwich is good speaks volumes
Humble
He also says steaks from Walmart are disgusting 🤔
@@biggiebeats1490 he ain't wrong
No hes just going back down a few levels to normal standards
@@jagerbluetooth43 my point is he’s lying for the camera and small minded morons like you are blind to it, you get it from your weak daddy
Got a sous vide for Christmas and this channel has been a huge inspiration. I've made several things and these are next. Marinating tonight and making them tomorrow. Appreciate you bro!
Gotta double bread that chicken for popeye's level crispy
Jonathan Lane I was just about to post this lol
no i would use breadcrumbs
@@larryli7015 breadcrumbs wouldn't give you the same batter dipped Louisiana style fried chicken Popeyes is known for
@@larryli7015 I would get a shrimp sandwich
I am saying
to anyone who hasn't had a spicy chicken sandwich from popeyes: **HAVE ONE!**
Glad I tried that once before they're out of business in my country for good...👻
They're really that good. I couldn't believe it when I first had one. Now, to be honest I still prefer mine, but fast food will never be the same as homemade. Popeyes knocked it out of the park.
They don't exist in my county :(
Never been to popeyes before
Sowwy but i think its not halal
Sam is a great addition to the team. Love to have him there with you guys
Firestrike 2000 agreed
Sam even got the volume turned down treatment
More personality than mamao
Is Sam his Son as they look alike to me?
4:22 I love chef John! Foodwishes is AMAZING! You and chef John are by far my favorite people to watch on RUclips when it comes to food🙏👌🏼
GUGA: “Add a little bit of mayo.”
Also GUGA: *ADDS 10 BOTTLES OF MAYO*
He was making sauce for multiple sandwiches though.
Man is fisherman live Brazilian version
Faxxxxxx
Would you not do the same?
Me: Cool I'm gonna make this at home
Guga: *takes out Sous-vide*
Me: Ight ima head out
800-watt sous-vide is 25.99$ on Amazon.
Toku also need a vacuum bag and sealer
u can also just use freezer bags
The channel IS called "Sous Vide Everything"
@@blakecm05 lmao
8:48 “your breast is lot more tender” 😹😹
i laughed at that one too lmao
Guga be like: you don't skip anything xD
OwO
( ͡° ͜ʖ ͡°)
lmao, I catch that too
"A little bit of mayo"
*a whole mountain of mayo suddenly appears*
YEEAH LMFAO 💀💀💀
"It needs to be removed because it's gotta go."
Ah yes, the floor is made out of floor.
Lmao I got to that exact place in the vid when I read it
the music for the cooking part is now my ring tone...just makes me so happy
3:31 i needed to rewind to make sure i wasn`t insane, he said breast twice. Its all good Guga, happens to everyone :D
Ukko because no one wants just one breast 😉
Me too
Just wanted to comment that but then i saw this comment
Anthony Bailey hah. Good one
I heard that😂
Guga: Simple sauce
Joshua: Serrano powder made by me, and some exotic black garlic.
Lmao
I feel like sam must only get instant ramen and microwave dinners except on this show...
thats mean lol
When Sam knows he's going to be in the shoot he prepares by not eating anything, then eats Guga's food like there is no tomorrow
"Your breast is a lot more tender"
Lmao i died. 😂
Underrated comment😂
Nice
Ooooohhhhhh, Marc is so dirty XD
Sam really enjoyed his self in this taste testing lol. Looks like he’s gonna devour all 3 chicken sandwiches! 🤣😂
Didn't like Sam at first but now that he seems more comfortable and himself in the videos he's growing on me. He's like a mini Guga. Pretty sure he's Guga's son but they haven't confirmed that in any videos.
I would have
Looks like... edit, DID
Who wouldn't? Man each of them looks bomb 😋
Matthew Silver didn’t like Sam? Lmao you don’t even know the guy you weirdo. You’ve seen him in a few videos for 2 mins. Grow up you muppet.
Sam is like your little side kick guga 😂
He's looks so happy everytime he invited to try your food
4:32 a little bit of mayo he said
Man the Popeyes chicken sandwich is unbeatable. For that price, availability and quickness of service it’s too good to be true. 10/10 stars.
Fax
Guga: I just made this for my family tonight. It was AMAZING! My son said it was the best meal I ever made. Your instructions were clear and easy to follow. Next time we are trying chicken thighs instead of breasts. I love your channel.
Great to see Sam again, I hope he keeps developing his expertise in taste-testing things! Chicken thighs have more flavor, but breast has better texture and consistency. I think that's why most places use breast meat for sandwiches like this, because they get a lot of their flavor from the breading and just need the texture from the meat.
I think it’s just difficult to find large enough thighs and process them for sandwiches. I think I’ve noticed generally larger chains just use breast but a number of smaller regional places use thigh meat. Plus there’s the whole stupid white meat stuff
I've bought a few sandwiches and they've never looked so beat up as much as yours lol and yes they do use a brioche bun
Juan Hidalgo yea i feel like he made the popeyes one like worse for the thumbnail and video
@@bransonray8554 of course he did k
Branson Ray he did mine didn’t look smashed at all
I've never seen one that squished tbh.
He legit said that he liked Popeyes aswell lol
I like how he isn't afraid to admit that the original fast food that hes eating is actually good.
Are we gonna talk about him using his “tiny whisk”
Sam Chase not unusual to have in a kitchen, I used one when I worked at a restaurant far more often than you would think, really good for mixing small batches or dry ingredients
probably a reference from another foodtuber
/whooooooosh
Acoustic Rei that is not *r/wooosh* lol.
@@nemnymeria7873 Whoosh only works when the reference/sarcasm is clear and obvious to everybody but that person. I googled "tiny whisk" and had never heard of Babish. I imagine that amount of people that watch both is smaller than the amount of people who only watch Guga(like me). Fwiw making a Guga/SVE reference on a different cooking channel would be an unfair whoosh as well.
I'm growing more and more of an appreciation with this channel and you with every vid haha. Great content.
8:48 " Your Breast is alot more Tinder!! ", This one cracked me out for hours :D
Tender
Tender.
4:32 “So I started with a littlte bit of mayo” *PUTS ALL THE MAYO CONTAINER*
This guy on the come up with 1.5 mil sub. I still remember when he first came out. Time flies.
Volume level 🤣 bruh keep this dude on the show. Love the energy
I'd love to see a freezer experiment. A lot of us don't have the vacuum sealer so I'd be interested to see some steaks frozen for different lengths of time to compare the taste. Like one day vs one week vs one month vs fresh or something like that.
I like the dynamic far better with three people on SVE. This new fellow is jockular like the person he is replacing. MauMau is a good straight man and the third person allows MauMau to shine.
MAN! Such a well-crafted, informative and fun video. Thanks so much!
Guga is a food wizard. Has there been a situation where he hasn't made something better? I don't think so and I don't think there ever will be.
Him vs Franklin’s BBQ. Fight!
I think there was a lot of them. But he is not showing us these videos :D
1 month sous vide brisket 😅
@senior jack yes there is. He couldn't even stand the smell of the brisket
Thank you for all your sous vide recipes. I am about to start trading from my food trailer as soon as covid restrictions lift. The menu revolves around sous vide style cooking, and it's basically pork & chicken. The pork is sous vide for 24 hours and then put into a GMG electric smoker for 90 mins with apple chips, served as loaded fries with chips & gravy, or pulled pork with mac & cheese. The other is basically your take on 'Pop eyes chicken burger'. I made the chicken for the first time yesterday and it was fantastic, I can't thank you enough. If you ever come to the Gold Coast in Queensland, Australia, look for "The Nimble Kitchen" food trailer, lunch is on me.
Strangely enough, your patties look more like Chick Fil A's than Popeyes 😂 beautiful work Guga
That’s because he didn’t batter them properly for that crispy coating.
@@TommyTom21 👀
Love these presentations - reminding me on what me and my buddies Thomas and Robert like to do from time to time!
Blowing out the mic a bit here and there, also look up japanese milk buns and do a brioche comparison
Check those gains before recording Maumau 😭
5:16 combine the left over marinade with the flour and whatever you use to coat the chicken. Add a couple eggs ,drop the mix into hot oil by tablespoons, cook until well browned, flipping over once.and make your own hushpuppy!
Next video:
Can Sous Vide Make Life BETTER?
Spoiler!
Yes
Lmao
Made the chicken thigh version yesterday, did put some more seasoning on the marinade, it was perfect, the combination of SV tenderness and the crisp of the flash fried flour (didnt add starch by the way) goes perfect with the simple sauce and pickle. Just a tip, get yourself a cheap Electric frying pan (with a basket). It is way less hassle as you can just leave the oil in it after use and here in Netherlands, a simple 3 litre one costs 25,- so not breaking the bank.
Haha, my guy Sam ate the whole 3rd thigh sandwich!
And the thigh sandwich from mamao
im so happy to know that you and chef john are friends.... you two should defo do a collab when this is over
Guga : "Lil' bit of mayo"
Half a mixing bowl x)
Sandwiches seems fantastic btw :D
I think he meant two shots of mayo
Love love your channel. I just got my Sous vide and it’s a game changer.
He was expecting a fist bump 8:04 😂
It is a California thing
Sam is officially the master of the retreating fist bump 🙂 job well done on avoiding the awkward moment
*“There’s a thick pickle in there”*.
0:28
Man I really like both your channel.
4:33 "so i started with a little bit of mayo" 😂😂😂😂😂
Heck yeah man! It’s been way too long since I’ve fried some chicken, or eaten a pop eyes sando. At least a few months. This video was extremely inspirational, great freaking job!
Damn guga, you literally can make everything, that sandwich looks amazing
Guga is amazing
Holy shit, he put chicken in between a bun. He’s basically Jesus.
Love watching your videos. Your cooking makes me hungry even when I just finished my food.
Love the chef john reference!
Where?
I like that guga is honest and has actual taste unlike some people who just don’t enjoy simple stuff
-“Les doweeed”
sounds like nacho libre
Respect to this guy alot of people who review food base on looks wheras he admired the quality and understand its called fast food, and is a sort of conveyor belt system you could say but quality products still there.
gotta say - dumping warm chicken cooking water is not "sexy"
Scott Thomas lmao
Says you!
Scott Thomas gotta agree with you on this! Hahah
I'm with you, Guga, dark meat chicken is so much better than white meat. Also from watching you Sous Vide so much and speak of its results so highly I decided to buy one for my father. He loves to cook chicken but he always has trouble with it either being undercooked or overcooked and dried out.
I figure with a Sous Vide he can get the perfect doneness and then either brown it up on the grill or a pan or throw it in a frier for some grade A chicken. He also loves to do fish and I think this method will give him consistently perfect results. Thanks for all the great cooking advise. 😊👌
PS. I also saw a pro chef suggest for sous vide skinless chicken that you put it in a bag with:
1 tbsp soy sauce
1 tbsp pomegranate molasses
1 tbsp Dijon mustard
1-2 cloves of pureed garlic
1 tbsp Zaatar seasoning spices
and slowly whisk in 1/2 cup of olive or grapeseed oil.
Once cooked you dry it off and brown it in a pan after refrigerating it for 10 min to insulate the center from over cooking it should help it get a nice brown outside and have more of a grilled flavor in only 30-45 seconds each side without compromising the inner texture.
4:33 "...a little bit of mayo" *puts 50 squared kilometers of mayo*
Facts
what is this, life of boris?
Subscribed! Awesome video, made me hungry. Had to go into the kitchen and pull out the fry oil and batter. Thankfully, I had some chicken thawing from the night before because I WAS going to do a chicken and sausage spaghetti, but the family was on board for the chicken sandwiches. We only had Hawaiian sweet hamburger buns for the buns, but they worked out well!
Breaking out the Crystal Hot Sauce
10/10
I enjoy that mamau is able to take a different opinion and is comfortable with that and that guga doesnt force him to like a certain thing
Everyone needs a guga in their life even guga
I did this using the KFC 11 herbs and spices and brined it with hot sauce and lemon juice first OMG soooo flavorful!
Nobody:
Guga: "ₛₒ ₗₑₜₛ 𝒹ₒ ₑₜ"
when they try to eat the sandwiches and the name of the sandwich appear down there in the corner i think its an ad coming... lol
much love guga
Guga: "I have my tiny whisk ready."
**Andrew Rea has joined the chat**
Binging with guga
@@lumdmc babish foods
Been watching your a few of your videos and always thought you were a nice guy, but than you automatically turn the volume down for us when your boy yells...you sir are an absolute gentleman.
Quite surprised you went to popeyes and it wasn't actually sold out
You are on your way to 1,000,000 subscribers, 5 months tops and you will be there
LoL, no Angel, must have been the green of the pickles that scared him off.
Hello wonderful person. I saw your comment while scrolling, hope you have a good day!
it’s literally addictive to watch you cook
Guga can you please make the Ram-don from parasite with that expensive sirlion
Why? Cant cooking RUclipsrs have different content nowadays? Geez. Every food channel is just copying each others content. I say Do something original for once
@@WhiteRaven___ also I think the meat is called Hanu?
saswat panda Hanwoo, and BWB already did this exact video, which I’m presuming is where the got the idea from.
@@mitchellcole7062 yeah but I also really wanted to know what hanu was like soo...
now I need Uncle Guga to do a spicy chicken sandwich to fight the lords chicken.I love Chick-Fil-A's spicy sandwich.
Guga: There's a thick pickle in there...
Random person: That's what she said.
Sam is the man I like his personality on tasting food!! Make sure he will always be in the sous vide video from now on!
Nice guy but I miss the old guy (can't mention his name or Guga/mod deletes the comment as the search for the name).
0:51 i wish i could unsee that
Yo this made me so hungry. Those sandwiches looked delicious👌. Good job Guga!
3:30 guga must have been tired when editing
Question: Once you've drained the buttermilk marinade off the chicken before putting it in the sous vide bath, why not use the same buttermilk for coating the chicken for frying? You'd only need half as much and you're cooking it anyway so there's no worry about contamination.
What is the name of the music in 6:05 after your famous sentence ??? 😄
Guga:were gonna add a little bit of mayonnaise
Me:ALITTLE BIT?
A lot...a little... :P
Kieth of the Try Guys would be proud. Those sandwiches look amazing.
Mamao is a breast boy and guga is a thigh guy!
I have made these with thighs about 10 times now, no beating the simplicity and flavour. When I start a restaurant, this is going to be on the menu and people will love it
8:03 missed the fist bump
I made a filet mignon with my Anova tonight. Life changing. I don't know if I can go back to any other cut from my local grocery stores. A ribeye may as well be some cheap cut. We'll probably never have it again. Second place goes to Flat Iron. As expensive as filet mignon is, it's still cheaper than Uber-ing a Mcdonalds combo.
bri-osh bun, that never gets old
That's how its said
Scott Davies fine dude :))
I just made this chicken for lunch and it was delicious my only regret is here in uk don't have that chily sauce but used regular chilly and still delicious. Great job
"Your breast is alot more tender" classic quote
You are the Guga Boss of your Chicken Sauce. Missed some Chef John joke potential....but awesome Guga! Also the award for the design of the sandwich goes to Chic Fil A
A little bit of mayo 4:33
Throws a whole jar of mayo
I just love your videos!
I bought a sous vide because of you, and I thank you for that as well!
you see this is why I watch you instead of someone condescending like joshua weissman. You clearly say what's wrong, whats good and then accept it for what it is, fast food.
The other guy is just like i spent hours making this and its so much better than this disgusting fast food that i let go cold