Mock Popeyes Fried Chickenmild Recipes

POPEYES FRIED CHICKEN RECIPE

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.

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.

POPEYES BONAFIDE MILD CHICKEN (COPYCAT)

Steps:

• RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with 2 tablespoons 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 tongs; (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!

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.