Mock Popeyes Fried Chickenmild Recipes

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POPEYES FRIED CHICKEN RECIPE



Popeyes Fried Chicken Recipe image

Everyone loves Popeye's and their fried chicken. What if I tell you that you can make the exact Popeye's fried chicken at your home. In this post, I am going to show you how you can do it.

Provided by Samah

Categories     copycat

Time 4h10m

Number Of Ingredients 12

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)

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.

Nutrition Facts : Calories 733 kcal, Carbohydrate 77 g, Sodium 3140 mg, Fat 27 g, Cholesterol 161 mg, Protein 46 g, ServingSize 1 serving

POPEYES BONAFIDE SPICY CHICKEN (COPYCAT)



Popeyes Bonafide Spicy Chicken (Copycat) image

My revised, reverse-engineered recipe for Popeyes' 'Bonafide' Spicy Fried Chicken. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, eggs and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Poultry

Time 13h10m

Yield 4-6 serving(s)

Number Of Ingredients 22

8 pieces fresh frying chicken
1 (6 ounce) bottle louisiana hot sauce (Louisiana brand)
2 teaspoons fine sea salt
1 1/2 teaspoons cayenne pepper
1 teaspoon dry buttermilk (SACO)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1/2 teaspoon Accent seasoning
1/2 teaspoon ground mustard
1/2 teaspoon superfine sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground dill seed (not dill weed)
1/4 teaspoon sweet paprika
1/4 teaspoon dried chipotle powder
6 large eggs, beaten
1 tablespoon white pepper
1 teaspoon fine salt
1 teaspoon fine sugar
1/2 teaspoon Accent seasoning
3 cups all-purpose flour
beef tallow shortening

Steps:

  • RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with contents of one 6-ounce bottle 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 tong; (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!

Nutrition Facts : Calories 478.2, Fat 8.6, SaturatedFat 2.6, Cholesterol 279.4, Sodium 2992.4, Carbohydrate 78.1, Fiber 3.8, Sugar 3.1, Protein 20.2

COPYCAT POPEYE'S SPICY FRIED CHICKEN



Copycat Popeye's Spicy Fried Chicken image

Popeye's Spicy Chicken is perfectly seasoned in several spices and super crispy on the outside and juicy on the inside

Provided by hmccallum

Categories     Main Course

Time 9h10m

Number Of Ingredients 27

5 pounds whole fryer chicken (cut up into 8 pieces skin on)
½ quart whole buttermilk- full fat (to marinate the chicken)
1 cup Louisiana chipotle sauce (or hot sauce)
2 tablespoons Kosher salt
2 tablespoons annatto Oil
1 tablespoon dried dill
½ tablespoons Coleman's Dry Mustard Powder
½ tablespoon Onion powder
½ tablespoon Garlic Powder
½ tablespoon Turmeric
½ tablespoon Cayenne pepper (add more to make spicy)
½ tablespoon Paprika
½ tablespoon Cumin
½ tablespoon Accent (MSG)
½ tablespoon White pepper (add more to make spicy)
½ tablespoon Kosher salt
1 teaspoon Celery Salt
1 teaspoon Sugar
3 cups All-purpose flour (sifted)
½ cup Cornstarch (sifted)
1 teaspoon Baking soda (sifted)
½ Spice mixture from the above list (sifted)
3 large Eggs lightly beat
3 tablespoons Water
¼ tablespoon Cayenne pepper
Beef Tallow (fill fryer or kettle ½ way )
Soybean Oil (fill fryer the remaining ½)

Steps:

  • In a large plastic bowl with a tight-fitting lid, combine buttermilk, Tabasco sauce, Annatto Oil, dried dillweed, and kosher salt with a small whisk. Add the cut-up pieces of a whole chicken to the large plastic bowl making sure to submerge the chicken in the mixture completely. Refrigerate overnight or 8 hours for the best results. Pour off the chicken marinade, shake off excess buttermilk mixture from the chicken. Do not rinse the chicken.
  • In a small bowl, combine all the spices. Use ½ of seasoning to generously season both sides of the cut-up whole chicken. Then reserve ½ seasoning for the dredge mixture below. If you prefer a spicier fried chicken add more cayenne pepper and white pepper to the seasoning.
  • Combine all-purpose flour, ½ of a cup of cornstarch, one teaspoon of baking soda, and the rest of the spice mixture from above, then sift all ingredients for the Dredge. Then place the flour mixture into a significant 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, cayenne pepper, and water. Dunk each piece of the coated chicken into the egg mixture and shake off the excess egg mixture. Place chicken back into the paper sack and then shake gently to coat the chicken.
  • Remove the chicken from the paper sack and place it on a non-stick baking sheet. Refrigerate for about 1 hour to dry the batter. Trust me; the batter becomes so much more crispy after doing this.
  • Before frying the chicken, be sure to let it sit at room temperature for 30 minutes before adding to the oil as it will drop the temperature of the oil if not.
  • Add the oil mixture of 1 part beef tallow and 1 part soybean oil to a preheated cast-iron kettle. Bring the oil mixture to 340° before adding the battered chicken. If need be you can sub the oils listed with another frying oil of your choice. Reduce oil temp if needed.
  • Next, add the chicken to a cast-iron kettle and cook the chicken 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; the temperature should read 165° degrees when done.
  • Place the fried chicken on bakers rack to drain excess oil; be sure to place a metal baking sheet under it or paper towels while removing the excess oil off of the chicken.
  • Serve while still warm

Nutrition Facts : Calories 818 kcal, Carbohydrate 72 g, Protein 47 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 232 mg, Sodium 4228 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

POPEYES BONAFIDE MILD CHICKEN (COPYCAT)



Popeyes Bonafide Mild Chicken (Copycat) image

My revised, reverse-engineered recipe for Popeyes' 'Bonafide' Mild Fried Chicken. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, eggs and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Chicken

Time 13h10m

Yield 4-6 serving(s)

Number Of Ingredients 22

8 pieces fresh frying chicken
2 tablespoons louisiana hot sauce (Louisiana brand)
2 teaspoons fine salt
1 1/2 teaspoons sweet paprika
1 teaspoon dry buttermilk (SACO)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1/2 teaspoon Accent seasoning
1/2 teaspoon ground mustard
1/2 teaspoon superfine sugar
3/8 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground dill seed (not dill weed)
1/8 teaspoon cayenne pepper
6 large eggs, beaten
1 tablespoon white pepper
1 teaspoon fine salt
1 teaspoon fine sugar
1/2 teaspoon Accent seasoning
3 cups all-purpose flour
beef tallow shortening

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!

COPYCAT POPEYE'S CHICKEN STRIPS



Copycat Popeye's Chicken Strips image

Crispy, spicy chicken tenders are better than the fast food favorite. The meat is tender and juicy and the coating is perfectly crisp and spicy. Deep fryer, skillet, and air fryer instructions included. Because of the hot oil this recipe is not recommended for young cooks. Difficulty level 2/10

Provided by Marye Audet-White

Categories     Main Dish - Chicken

Time 1h5m

Number Of Ingredients 9

2 pounds boneless chicken breasts (cut into strips)
1/3 cup Louisiana style hot sauce
1/2 cup buttermilk
Peanut oil to fill a deep fryer
2/3 cup all purpose flour
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 teaspoon chipotle chile powder
3 eggs

Steps:

  • Cut each chicken breast into four or five strips.
  • Combine the hot sauce and buttermilk in a small bowl.
  • Put half of this mixture in with the chicken, reserving the other half.
  • Marinate the chicken for at least 30 minutes but not more than an hour or two.
  • Combine the flour, chipotle, smoked paprika, and salt.
  • Beat the eggs with the other half of the buttermilk mixture.
  • Drain the chicken.
  • Dip it in the flour mixture.
  • Dip it into the egg mixture.
  • Dip back into the flour mixture.
  • Repeat with all of the chicken.

Nutrition Facts : Calories 335 kcal, Carbohydrate 12 g, Protein 35 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 99 mg, Sodium 1275 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

POPEYE'S COPYCAT LOUISIANA CHICKEN RECIPE



Popeye's Copycat Louisiana Chicken Recipe image

Enjoy the comforting taste of Southern flavors with our recreation of Popeye's delicious Louisiana Chicken! This recipe is quick, easy, and filling too.

Provided by Recipes.net Team

Categories     Fried

Time 1h5m

Yield 8

Number Of Ingredients 9

1 cut into 8 pieces, skin on fryer chicken
1 tbsp. white pepper
1 tbsp. black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tbsp. salt
3 eggs
2/3 cup flour
6 cups for frying Vegetable oil

Steps:

  • Beat eggs in a small bowl.
  • In a separate bowl, combine the dry ingredients.
  • Pour the oil in a large frying pan and heat over medium heat until bubbling.
  • Dip each piece of chicken into the egg and then dip into the flour mixture and coat well.
  • Place the chicken on a drying rack and allow it to sit for 25 minutes.
  • Fry the chicken skin side down for 5 minutes.
  • Turn the chicken and fry for another 5 minutes, or until it's golden brown and crispy.
  • Drain on paper towels and allow to cool for 1 minute before serving. Enjoy!

Nutrition Facts : Calories 421.00kcal, Carbohydrate 11.00g, Cholesterol 133.00mg, Fat 33.00g, Fiber 2.00g, Protein 21.00g, SaturatedFat 18.00g, ServingSize 8.00, Sodium 807.00mg, Sugar 1.00g

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