Popeye Chicken Salad Recipes

POPPYSEED CHICKEN SALAD

Steps:

• Combine the chicken, grapes, walnuts, and onions in a medium size mixing bowl. Drizzle with poppyseed dressing and stir to coat.
• Serve immediately in sandwiches, with crackers, or on top of a garden salad. Refrigerate any leftovers. Enjoy!

POPPY SEED CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain, rinse in cold water, and drain again.
• Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl; drizzle with poppy seed dressing and stir to coat.

POPEYE CHICKEN SALAD

Steps:

• Add the chicken, spinach, water chestnuts, green onion, bean sprouts, crumbled bacon and sliced eggs in a large bowl (if not serving right away, may store undressed but covered salad in the refrigerator for up to 4 hours).
• To make the dressing--In a small bowl, blend together the oil, sugar, vinegar, and ketchup using a whisk.
• Pour some of the dressing over the salad ingredients (you may not need all the dressing).
• Toss the salad gently but until thoroughly coated.
• Add more dressing if needed; 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 FRIED CHICKEN COPYCAT

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.

POPEYE'S FAVORITE SALAD

Steps:

• Wash and dry the spinach, removing any tough stems.
• Wash strawberries, stem, slice and mix together in big bowl with spinach.
• For dressing, in an electric blender, blend onion, vinegar, oil, and honey until smooth.
• Stir in sesame and poppy seeds.
• Toss salad with dressing just before serving.
• Adding watercress would add some spice.

POPEYES FRIED CHICKEN

Steps:

• Combine first 9 ingredients in large bowl.
• Put the cornflakes into another bowl.
• Put eggs and water in a 3rd bowl.
• Put enough corn oil into a heavy roomy skillet to fill it 1 inch deep.
• Get it HOT!
• Grease a 9x12x2-inch baking pan.
• Set it aside.
• Preheat the oven to 350°F.
• Dip the chicken pieces 1 piece at a time as follows: Into dry coating mix.
• Into egg and water mix.
• Into corn flakes.
• Briskly but briefly back into dry mix.
• Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high.
• Turn and brown other side of each piece.
• Don't crowd pieces during frying.
• Place in the prepared pan in a single layer, skin-side-up.
• Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape.
• Bake at 350~ for 35-40 minutes removing foil then to test tenderness of the chicken.
• Allow to bake uncovered 5 minutes longer to crisp the coating.
• Leftovers refrigerate well up to 4 days.
• Do not freeze these leftovers.