COPYCAT POPEYES CRISPY FRIED CHICKEN RECIPE
This crispy fried chicken recipe might just be your next guilty pleasure! Each bite is perfectly crispy on the outside while tender and juicy on the inside.
Provided by Recipes.net Team
Categories Fried
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil over medium heat.
- Combine all-purpose flour, paprika, white pepper, cayenne pepper and salt into a bowl.
- Break eggs in another bowl and beat until blended.
- Dip each piece of chicken into the eggs and then coat with the flour mixture.
- Leave the chicken uncovered on a baking sheet for around 20 minutes. This lets the egg wash dry out so the breading sticks on the chicken better.
- Test the oil temperature by dropping a pinch of flour into the oil. If the oil bubbles rapidly around the flour, it is ready to be used.
- Place each slice of chicken in the hot oil one at a time with the skin side facing down.
- Fry until all sides of the chicken have turned golden brown and the meat is properly cooked. Drain on paper towels and serve.
Nutrition Facts : Calories 2,244.00kcal, Carbohydrate 13.00g, Cholesterol 177.00mg, Fat 240.00g, Fiber 1.00g, Protein 28.00g, SaturatedFat 184.00g, ServingSize 6.00, Sodium 1,284.00mg, Sugar 1.00g
POPEYES FRIED CHICKEN RECIPE
Everyone loves Popeye's and their fried chicken. What if I tell you that you can make the exact Popeye's fried chicken at your home. In this post, I am going to show you how you can do it.
Provided by Samah
Categories copycat
Time 4h10m
Number Of Ingredients 12
Steps:
- Take a large bowl. Stir buttermilk and 2 tablespoons of hot sauce (Tabasco) in the bowl.
- Marinate chicken in buttermilk mixture. Cover and refrigerate it overnight.
- Now, take a medium bowl and whisk together eggs, water and 1 tablespoon hot sauce.
- Take another large bowl and stir together flour, salt, black pepper, cayenne pepper, paprika and garlic powder.
- To fry the chicken, take a large Dutch oven and pour oil to a depth of 2 1/2 inches.
- Heat the oil to 325°F and remove the chicken from buttermilk.
- Dip those chicken pieces in the egg mixture and then dredge in the flour mixture.
- Shake off the excess flour and repeat the above step 7 once again (dipping chicken in flour and dredging in flour mixture).
- Fry 4 pieces at a time for 8 to 10 minutes or until golden brown.
- Soak excess oil on paper towels.
Nutrition Facts : Calories 733 kcal, Carbohydrate 77 g, Sodium 3140 mg, Fat 27 g, Cholesterol 161 mg, Protein 46 g, ServingSize 1 serving
POPEYES EXTRA-CRISPY SPICY FRIED CHICKEN RECIPE
Make our Popeyes Louisiana Kitchen Extra-Crispy Spicy Fried Chicken at home tonight for your family. With our Secret Restaurant Recipe your Fried Chicken will taste just like Popeye's.
Provided by Mark
Categories Kid Favorite Lunch Main Course Party Recipe
Time 1h25m
Number Of Ingredients 11
Steps:
- Place cut-up chicken in a large bowl.
- Cover with buttermilk.
- Cover and chill for 2 hours or overnight. This is an optional (but recommended) step.
- In a large bowl, add eggs, water and red pepper sauce. Whisk until combined.
- In a large gallon freezer bag, mix flour, pepper, paprika and cayenne.
- Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper and garlic powder.
- Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
- Remove chicken pieces one at a time, shaking excess flour.
- Dip each piece in the egg mixture and return to bag of flour.
- After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
- Heat oil in deep fryer or deep pan to 350°F.
- Working in batches, drop each piece of chicken into the hot oil.
- Fry for 15 - 18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well. These will finish cooking first.
POPEYE'S FRIED CHICKEN - COPYCAT
Make and share this Popeye's Fried Chicken - Copycat recipe from Food.com.
Provided by KseL1694
Categories Chicken
Time 35m
Yield 4 pieces, 1-2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 4041.4, Fat 369.9, SaturatedFat 56.3, Cholesterol 386.9, Sodium 3070.1, Carbohydrate 117.6, Fiber 3.9, Sugar 34.7, Protein 72.3
POPEYES BONAFIDE SPICY CHICKEN (COPYCAT)
My revised, reverse-engineered recipe for Popeyes' 'Bonafide' Spicy Fried Chicken. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, eggs and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Poultry
Time 13h10m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with contents of one 6-ounce bottle original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
- MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.
- BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth.
- ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
- PLACE a cooling rack over a baking sheet and set aside.
- REMOVE chicken from the marinating dish using tong; (1) DIP chicken into the BATTER until evenly coated; (2) COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
- REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING); ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.
- ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration); FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch).
- BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
Nutrition Facts : Calories 478.2, Fat 8.6, SaturatedFat 2.6, Cholesterol 279.4, Sodium 2992.4, Carbohydrate 78.1, Fiber 3.8, Sugar 3.1, Protein 20.2
POPEYE'S FRIED CHICKEN COPYCAT
This recipe started very similarly to a copycat, however, with the help of some great commenters, With the help of others have modified this recipe to where it has nothing to do with his anymore. Special thanks to Navarro and elainerivhaywood- This recipe works best in a dutch oven or a deep fryer for that crunch everybody wants. Also make sure the chicken and batter are cold for better adhesion.
Provided by Kana K.
Categories Chicken
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except the oil, flour, paprika, and eggs & milk, marinate overnight in an airtight container.
- In a large bowl, combine flour, salt, peppers, and paprika.
- Break the eggs into a separate bowl and beat until blended slowly adding the milk.
- Dip each piece of chicken into the egg and milk mixture, then coat generously with the flour.
- Once the chicken is coated, place on a rack to allow the pieces to dry, 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
- To fry, heat oil in dutch oven or deep fryer to medium. Place the chicken pieces in the 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.
- When the pieces finish cooking, they should be removed and placed on a paper towel to allow grease to drain.
Nutrition Facts : Calories 12197.4, Fat 1329.2, SaturatedFat 177.3, Cholesterol 575.1, Sodium 7345, Carbohydrate 77.6, Fiber 6, Sugar 1.8, Protein 33.2
COPYCAT FRIED CHICKEN SANDWICH
I tried to make a copycat Popeyes® fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A®. So you get the best of both worlds and what's more, this DIY version never runs out, not even on Sundays.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h40m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.
- Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
- Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
- Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.
- Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
- Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
- Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.
Nutrition Facts : Calories 811.1 calories, Carbohydrate 74.6 g, Cholesterol 139.8 mg, Fat 39.6 g, Fiber 3.1 g, Protein 37 g, SaturatedFat 7.9 g, Sodium 3181.5 mg, Sugar 5.9 g
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