Chicken Popeyes Bott Boi 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.

CHICKEN POPEYES (BOTT BOI)

Steps:

• Make the dough first. Mix 2 cups flour with the eggs, salt, and water, then work in enough of the remaining 1/2 cup of flour to make a stiff dough.
• Roll out on lightly floured surface as thin as you can get (usually 1/4 inch).
• Cut into 1 inch squares, and set aside until needed.
• Heat the oil in a deep saute pan and cook chicken breasts until browned on both sides and almost done in the center. Remove from pan and set aside.
• While the chicken is cooking dice your carrots and celery, slice the potatoes into 1/4 inch slices, and slice the onion very thin.
• After removing the chicken from the pan, add the carrot and celery and saute over med-high heat for 8-10 minutes.
• Slice the chicken and add it back to the pan.
• Add the poultry seasoning and the 9 cups of water and bring to a boil.
• Add the dough pieces one at a time layering with the potatoes and onions, gently pushing down after everything is in so that it is covered with broth.
• Bring to a simmer and cover and reduce heat. Simmer about 15 mins stirring gently every 5 mins or so.
• Mix the 3 tbsp flour with the 3/4 cup water mashing all the lumps, then stir into the pot. This with slightly thicken the broth to make it more like a stew.
• Enjoy!

CHICKEN BOTT BOI

Steps:

• In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
• In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.
• Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.
• Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed
• Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.

MOM'S CHICKEN AND DUMPLINGS (BOTT BOI)

Steps:

• In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
• Remove the bones and discard. Set the meat aside.
• Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
• Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
• Prepare dumplings.
• Beat eggs and water in a large bowl.
• Gradually add flour, mixing with a whisk 'til it thickens.
• Switch to a spoon and mix 'til a soft dough forms.
• Turn out on a floured board, knead for 1-2 minute.
• Divide into 3 parts.
• Roll out to about 3/16 of an inch thick.
• Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
• Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
• Cook 'til tender about 15 minutes.
• Add chicken meat. Cook 'til heated through.
• Salt and pepper to taste.