Popeyes Style Oven Fried Drumsticks Recipes

POPEYES EXTRA-CRISPY SPICY FRIED CHICKEN RECIPE

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.

EASY OVEN-FRIED CHICKEN LEGS

Steps:

• Combine buttermilk, salt, and pepper in a large bowl. Add chicken pieces and marinate at room temperature for 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking pan with foil and place in the oven.
• Combine cornstarch, panko, smoked paprika, Greek seasoning, onion powder, poultry seasoning, salt, and pepper in a large resealable bag.
• Remove chicken legs from buttermilk, drain, and dip legs one at a time into the dry coating mixture.
• Remove pan from the oven with pot holders and add 1 tablespoon melted butter to the pan. With a pastry brush, spread melted butter all over the pan.
• Lay coated chicken legs into the pan. Pour half of the melted butter over chicken legs.
• Roast in the preheated until chicken is no longer pink at the bone and the juices run clear, about 40 minutes, turning over at the halfway point. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle with remaining melted butter and serve immediately.

OVEN-FRIED CHICKEN DRUMSTICKS

Steps:

• In a large bowl or dish, combine yogurt, mustard and garlic. Add chicken and turn to coat. Cover and refrigerate 8 hours or overnight., Preheat oven to 425°. In another bowl, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, 1 piece at a time, to flour mixture; toss to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 170°-175°.

OVEN-FRIED DRUMSTICKS

Steps:

• Preheat oven to 450°F Pour the vegetable oil evenly over the bottom of a 15- x 10- x 1-inch baking pan.
• Combine the baking mix, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning and black pepper in a large bowl. Mix well. Pour into a paper bag.
• Add the chicken drumsticks, a few at a time, to the bag. Shake the bag to coat drumsticks. Arrange on the prepared baking pan.
• Bake the chicken, turning once, until juices run clear when pierced with the tip of a knife, about 30 minutes. Transfer to a serving dish. Serve immediately.

POPEYE'S FRIED CHICKEN

Steps:

• cut chicken into breast, thighs, legs and wings.
• place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
• Let chicken marinade 12 hours in refridgerator.
• WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
• Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
• Place 4 cups of all purpose flower in a seperate bowl for dredging.
• remove chicken from marinade right out of the refrigerator and place on a drying rack.
• once drained place chicken pieces in wet batter for a good coating.
• remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
• Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
• Chicken and batter need to be cold to the touch before frying.
• You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
• Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.