Best Popeye Fried Chicken Recipes

POPEYE FRIED CHICKEN

Steps:

• In a shallow dish or bowl mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce mix and sugar. Place cereal crumbs in another shallow dish or bowl, and mix together eggs and water in a third shallow dish or bowl.
• Heat oil (1 inch deep) in a large skillet over medium high heat. Preheat oven to 350 degrees F (175 degrees C).
• Dip chicken pieces into dry coating mix, egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. Brown for 3 to 4 minutes, then brown other side of each piece.
• Place browned chicken pieces in a 9x13 inch baking dish, skin side up, and cover dish with aluminum foil leaving one side open for escaping steam.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear. Remove cover and bake another 5 minutes to let coating become crisp; serve.

POPEYE'S FRIED CHICKEN - COPYCAT

Steps:

• Wash and clean chicken.
• In a large bowl combine 2 cups buttermilk, sea salt and hot sauce. Stir well. Add chicken pieces to bowl, cover and refrigerate for 1 hour turning wings once in buttermilk. In a separate bowl combine egg, 1/2 cup buttermilk,and flour.
• Remove chicken from bowl and dip in batter.
• Season chicken with Zatarain, turmeric, white pepper, chicken bouillon and Accent.
• Pour cornflakes in separate bowl and dip chicken pieces in cornflakes,making sure to coat them evenly.
• In a medium cast iron skillet heat vegetable oil to 350°F Place chicken pieces in hot oil. Fry for about 15- 20 minutes covered, turning once.
• Remove chicken from pan, drain on paper towel and serve.

POPEYE'S SPICY FRIED CHICKEN RECIPE

Steps:

• Instructions In a large plastic bowl with a tight-fitting lid, combine buttermilk, Tabasco sauce, Annatto Oil, and kosher salt with a small whisk. Add the cut up pieces of whole chicken to the large plastic bowl making sure to completely submerge the chicken in the brine mixture. Refrigerate overnight or 12 hours for the best results. Pour off the chicken brine, shake off excess buttermilk brine from the chicken. Do not rinse the chicken. In a small bowl combine all the spices together. Generously season both sides of the cut-up whole chicken. Reserve 1/2 seasoning. Combine all-purpose flour, 1/2 of a cup of cornstarch, 1 teaspoon of baking soda and about 1/2 of the spice mixture from above. Place the flour mixture into a large paper, add the brine seasoned chicken to the paper sack Roll the top of the bag down to close tightly and shake gently to coat the brined chicken. Remove the chicken from the paper sack, then shake off the excess batter. Reserve until ready. In a medium glass dish, combine the eggs, and water. Dunk each piece of the coated chicken into the egg mixture and then shake off the excess egg mixture. Place chicken back into the paper sack and then shake gently to coat the chicken Remove chicken from the paper sack and place on a non-stick baking sheet. Refrigerate for about 1 hour to dry the batter, trust me it becomes so much more crispy after doing this. Add the peanut oil to a preheated cast iron kettle of about 350 degrees. Add chicken to cast iron kettle and cook until golden brown. Be sure to the chicken is completely covered with oil. Do not overcrowd the cast iron kettle if need be make in batches. The meat's internal temperature; it should read 165 degrees when done. Place the fried chicken on the bakers rack to drain excess oil; be sure to place a metal baking sheet under it or paper towels while draining the excess peanut oil off of the chicken.

MOCK POPEYE'S FRIED CHICKEN(MILD)

Steps:

• 1. mix together your eggs and water in a med glass mixing bowl. beat eggs and water well set aside.
• 2. put your corn flakes into a second large mixing bowl set aside.
• 3. put enough corn or conola oil in a large heavy skillet to cover bottom about 1inch. heat on med/high temp.
• 4. prepare two large baking sheets. 9x12x2 by greasing lightly set aside pre heat oven to 350degrees. you will need enough tin foil to cover both pans tightly on three sides and loosly on oneside.(to allow steam to excape)
• 5. in third large glass mixing bowl mix in the following, flour,cornstarch,season salt,paprika,baking soda,dressing,soup,sauce mixes and sugar. mix well with wire wisk after each addition.
• 6. LETS GET TO DIPPING AND DREDGING: set up your bowls as follows: bowl one=flour mixture,bowl two=eggs/water,bowl three=corn flakes. dip each piece of chicken in the following order 1,2,3, then again in bowl one quickly but lightly as to not knock off the corn flakes.
• 7. place each piece of chicken skin side down in frying pan. browning on both sides. remove to baking sheet, placing chicken skin side up at this point. cover with tin foil tightly on three sides and loosly on one to allow for steam to escape. bake for 35-45 minutes check to see for chicken tenderness.remove tin foil and allow to remain cooking for a additional 5 minuts to crisp up the coating.
• 8. i hope you enjoy my version of popeye's mild fryed chicken.

POPEYE'S FRIED CHICKEN

Steps:

• cut chicken into breast, thighs, legs and wings.
• place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
• Let chicken marinade 12 hours in refridgerator.
• WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
• Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
• Place 4 cups of all purpose flower in a seperate bowl for dredging.
• remove chicken from marinade right out of the refrigerator and place on a drying rack.
• once drained place chicken pieces in wet batter for a good coating.
• remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
• Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
• Chicken and batter need to be cold to the touch before frying.
• You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
• Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.

BONNIE'S POPEYE'S FRIED CHICKEN

Steps:

• COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
• Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
• Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
• Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
• Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
• Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.

TSR VERSION OF POPEYE'S FRIED CHICKEN BY TODD WILBUR

Steps:

• Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.
• In a large bowl, combine flour, salt, peppers, and paprika.
• Break the eggs into a separate bowl and beat until blended.
• Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready.
• Dip each piece of chicken into the egg, then coat generously with the flour mixture.
• Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
• To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
• Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
• As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

POPEYE'S FRIED CHICKEN

Steps:

• Heat oil over medium heat in a deep fryer or in a wide deep pan, on the stove.
• In a large bowl, combine flour,salt, pepper and paprika.
• Break the eggs into a separate bowl and beat until blended.
• Check the oil by dropping in a pinch of the flour mixture. If the oil bubbles rapidly around the flour,it is ready.
• Dip each piece of chicken into the eggs, then coat generously with the flour mixture.
• Drop each piece into the hot oil and fry 15 to 25 minutes or until it is a dark golden brown.
• Remove the chicken to paper towels or a rack to drain.
• Leave on the rack to cool for 5-10 mins!
• and your Ready to serve Enjoy!
• You can serve with coleslaw or french fries either way its fine!