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 SPICY CHICKEN RECIPE RECIPE - (3.8/5)
Provided by MichaelH
Number Of Ingredients 11
Steps:
- Place cut-up chicken in a large bowl, and cover with buttermilk. If you have the time, cover and chill for two hours, or overnight. This is optional, but will give the chicken more flavor and moisture. 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. If you marinated the chicken, remove it from the buttermilk now. Sprinkle chicken 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 to 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.
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
COPYCAT POPEYE'S SPICY FRIED CHICKEN
Popeye's Spicy Chicken is perfectly seasoned in several spices and super crispy on the outside and juicy on the inside
Provided by hmccallum
Categories Main Course
Time 9h10m
Number Of Ingredients 27
Steps:
- In a large plastic bowl with a tight-fitting lid, combine buttermilk, Tabasco sauce, Annatto Oil, dried dillweed, and kosher salt with a small whisk. Add the cut-up pieces of a whole chicken to the large plastic bowl making sure to submerge the chicken in the mixture completely. Refrigerate overnight or 8 hours for the best results. Pour off the chicken marinade, shake off excess buttermilk mixture from the chicken. Do not rinse the chicken.
- In a small bowl, combine all the spices. Use ½ of seasoning to generously season both sides of the cut-up whole chicken. Then reserve ½ seasoning for the dredge mixture below. If you prefer a spicier fried chicken add more cayenne pepper and white pepper to the seasoning.
- Combine all-purpose flour, ½ of a cup of cornstarch, one teaspoon of baking soda, and the rest of the spice mixture from above, then sift all ingredients for the Dredge. Then place the flour mixture into a significant 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, cayenne pepper, and water. Dunk each piece of the coated chicken into the egg mixture and shake off the excess egg mixture. Place chicken back into the paper sack and then shake gently to coat the chicken.
- Remove the chicken from the paper sack and place it on a non-stick baking sheet. Refrigerate for about 1 hour to dry the batter. Trust me; the batter becomes so much more crispy after doing this.
- Before frying the chicken, be sure to let it sit at room temperature for 30 minutes before adding to the oil as it will drop the temperature of the oil if not.
- Add the oil mixture of 1 part beef tallow and 1 part soybean oil to a preheated cast-iron kettle. Bring the oil mixture to 340° before adding the battered chicken. If need be you can sub the oils listed with another frying oil of your choice. Reduce oil temp if needed.
- Next, add the chicken to a cast-iron kettle and cook the chicken 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; the temperature should read 165° degrees when done.
- Place the fried chicken on bakers rack to drain excess oil; be sure to place a metal baking sheet under it or paper towels while removing the excess oil off of the chicken.
- Serve while still warm
Nutrition Facts : Calories 818 kcal, Carbohydrate 72 g, Protein 47 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 232 mg, Sodium 4228 mg, Fiber 7 g, Sugar 8 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
POPEYE'S SPICY FRIED CHICKEN RECIPE
Provided by á-36210
Number Of Ingredients 28
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.
COPYCAT FRIED CHICKEN SANDWICH
After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own fried chicken sandwich. I know everyone says theirs is better than the original, but mine really is. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.
Nutrition Facts : Calories 384 calories, Fat 17g fat (3g saturated fat), Cholesterol 136mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.
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COPYCAT POPEYES FRIED CHICKEN RECIPE | MYRECIPES
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- Stir together buttermilk and 2 tablespoons of the hot sauce in large bowl. Submerge chicken in buttermilk mixture; cover and refrigerate overnight.
- Whisk together eggs, water, and remaining 1 tablespoon hot sauce in a medium bowl. Stir together flour, salt, cayenne pepper, black pepper, paprika, and garlic powder in a large bowl.
- Pour oil to a depth of 2 1/2 inches in a large Dutch oven, and heat to 325°F over medium-high. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dip chicken pieces in egg mixture, and dredge in flour mixture; shaking off excess flour. Dip in egg mixture, and dredge in flour again; shaking off excess flour.
- Carefully add chicken to hot oil, 4 pieces at a time; fry until golden brown and cooked through, 8 to 10 minutes, maintaining oil temperature of 325°F. Drain on paper towels. Repeat with remaining chicken pieces.
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