Popeyesfamousfriedchickencopycat 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'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 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.

COPYCAT FRIED CHICKEN SANDWICH

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.

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.

POPEYE'S SPICY CHICKEN RECIPE RECIPE - (3.8/5)

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.