COPYCAT POPEYES FRIED CHICKEN RECIPE | MYRECIPES
Provided by: Robby Melvin
Total time: 8 hours 30 minutes
Yield: Serves 4 (serving size: 2 pieces)
|3 cups whole buttermilk|
|3 tablespoons hot sauce (such as Tabasco), divided|
|1 (2 1/2- to 3-lb.) whole chicken, cut into 8 pieces|
|3 large eggs|
|⅓ cup water|
|4 cups (about 17 oz.) all-purpose flour|
|2 ½ tablespoons kosher salt|
|3 teaspoons cayenne pepper|
|2 teaspoons black pepper|
|2 teaspoons paprika|
|1 ½ teaspoons garlic powder|
- 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.
COPYCAT POPEYES FRIED CHICKEN RECIPE – THEFOODXP
Provided by: Samah
Total time: 250 minutes
Prep time: 35 minutes
Cook time: 35 minutes
|1 pound Whole Chicken|
|3 cups Whole Buttermilk|
|3 tablespoons Hot Sauce|
|⅓ cup Water|
|3 large Eggs|
|2 ½ tablespoons Kosher Salt|
|4 cups All-Purpose Flour|
|2 teaspoons Paprika|
|2 teaspoons Black Pepper|
|3 teaspoons Cayenne Pepper|
|1 ½ teaspoons Garlic Powder|
|2 tablespoons Peanut Oil (for frying)|
- 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.
Calories 733 kcal, CarbohydrateContent 77 g, SodiumContent 3140 mg, FatContent 27 g, CholesterolContent 161 mg, ProteinContent 46 g, ServingSize 1 serving
POPEYES CHICKEN SANDWICH COPYCAT RECIPE BY TODD WILBUR
Provided by: Todd Wilbur
Total time: 4 hours 55 minutes0S
Prep time: 4 hours 35 minutes0S
Cook time: 20 minutes0S
|2 cups buttermilk|
|1 tablespoon cayenne pepper sauce (such as Louisiana or Frank’s RedHot)|
|1 tablespoon plus 1 teaspoon kosher salt|
|2 teaspoons MSG|
|1 pound boneless chicken breasts fillets (1 to 2 large fillets)|
|9 ounces (1 3/4 cups) self-rising flour (not White Lily)|
|1 teaspoon MSG|
|1/2 teaspoon ground white pepper|
|1/4 teaspoon ground black pepper|
|1/4 teaspoon ground cayenne pepper|
|1/4 teaspoon garlic powder|
|1/8 teaspoon onion powder|
|1/8 teaspoon dried thyme|
|2 large eggs, beaten|
|1 cup buttermilk|
|1/3 cup milk|
|Canola oil for frying|
|4 brioche hamburger buns|
|Butter (salted), softened|
|1/4 cup mayonnaise|
|12 to 16 dill pickle slices|
HOW TO MAKE POPEYE’S SPICY CHICKEN RECIPE
Provided by: 100krecipes
Prep time: 10 minutes
Cook time: 45 minutes
|⅓ cup water|
|1 cup hot red pepper sauce (I use Louisiana Hot Sauce)|
|4 cups flour|
|2 tsp pepper|
|3 tbsp cayenne pepper|
|2 tsp paprika|
|1 quart buttermilk (optional)|
|salt , pepper and garlic powder to taste|
|2 ½ lbs chicken cut into pieces|
|Peanut oil for frying|
- In a large bowl, add your buttermilk and chicken pieces, cover with plastic wrap and marinate overnight if possible (or at least 2 hrs)
- Drain chicken pieces.
- In a large bowl mix eggs, water, and red pepper sauce until well combined
- Grab a large gallon freezer bag and mix your dry ingredients (flour and spices) until well combined
- Season the chicken with salt, pepper, and garlic powder to taste and put all your pieces into the flour bag
- Shake the bag vigorously so that all pieces are well coated in the flour mixture
- Take out the floured chicken pieces and dip them into the egg/hot sauce mix
- After all pieces are well coated, return them to the flour bag and mix vigorously again until all pieces are well coated.
- Using a deep fryer or a large skillet, heat the peanut oil until it reaches 350F, or when it bubbles up when you sprinkle flour on top. You will have to work in batches. Fry your chicken pieces for 15 to 18 minutes (flipping once if using a skillet). Remember that smaller pieces will cook faster than larger pieces, and dark meat takes a bit longer than white meat to cook.