I didn't have time to stand in line and practice my UFC training when the Popeyes spicy chicken sandwich first launched. But I was able to recreate the magic at home. I even got into a fight with my cameraman just to make the experience even more real. This is a simple recipe and you'll be glad you tried it because after this, you'll be able to tweak it to your own tastes!

Take some trimmed chicken thighs and put it into a marinade of 2 cups of buttermilk, 2 tablespoons of hot sauce and a palm full of cajun seasoning.

Let it marinade for 4 hours, but overnight won't hurt. Prepare your dredging station. 2 cups of flour, a tablespoon of corn starch, a palm full of cajun seasoning, a palm full of Cattleman's Tri Tip seasoning. Pour a little bit of the buttermilk marinade into the flour and whisk it together, creating clumps. Utilizing the wet hand-dry hand technique, coat the chicken very well in the flour mixture.

Prepare a large pot or deep fryer with canola oil at 350 degrees. Drop your chicken in, being careful not to splash yourself, and allow it to cook for at least 8 minutes while maintaining 350 degrees for the oil temperature. A thermometer will help with this. After 8 minutes your chicken should be done, but it doesn't hurt to probe it with a meat thermometer to make sure it gets over 175 degrees. Allow it to drain on a baking sheet lined with paper towels and then assemble your sandwich. Some spicy pickles, a spicy mayo (or the calypso sauce we made) along with lettuce, tomato, cheddar and bacon on a brioche bun is delicious but you could go straight up Popeyes style if you wanted to. Either way, enjoy!

свернуть