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.
POPEYE’S SPICY CHICKEN | JUST A PINCH RECIPES
Provided by: Kathleen Riemer @darkinsanity
|3 – Eggs|
|1/3 cup(s) Water|
|1 cup(s) Hot red pepper sauce|
|4 cup(s) Flour|
|2 teaspoon(s) Pepper|
|2 teaspoon(s) Paprika|
|3 teaspoon(s) Cayenne pepper|
|1 quart(s) Buttermilk (optional)|
|– salt, pepper, and garlic powder (to taste)|
|1 to 2 1/2 pound(s) Chicken, cut into pieces|
|– peanut oil, for frying|
- Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two 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 degrees. 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.
POPEYES BONAFIDE SPICY CHICKEN (COPYCAT) RECIPE – FOOD.COM
Total time: 13 hours 10 minutes
Prep time: 12 hours 30 minutes
Cook time: 40 minutes
Yield: 4-6 serving(s)
|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|
- 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!
Calories 478.2, FatContent 8.6, SaturatedFatContent 2.6, CholesterolContent 279.4, SodiumContent 2992.4, CarbohydrateContent 78.1, FiberContent 3.8, SugarContent 3.1, ProteinContent 20.2
How to make perfect Popeyes Chicken at home?
Preheat oven to 300F
If possible, soak the chicken in salt water (to brine) for up to 24 hours before beginning this recipe, not necessary but recommended – OR soak in buttermilk as explained …
Place the eggs in one small bowl, beat them, set aside
Put the flour and spices in a medium second bowl. …
How much is a 10 piece at Popeyes?
They provide traditional American breakfast options and breakfast wraps as well. Popeyes sells breakfasts like wings dinner which is of 3 pieces in $6.49, wings combo which is of 3 pieces at $7.99, bonafide chicken mixed with 5 biscuits and two large sides of 10 pieces of $20.00, a bonafide chicken mixed or tender with 10 pieces of $10.99.
Does Popeyes use pork in their chicken?
Popeyes boasts bonafide real chicken that is “marinated for at least 12 hours, then hand-battered, hand-breaded, and bursting with bold Louisiana flavor.” Does Popeyes gravy have pork? Many products at Popeyes are not halal because they use Pork in them. The only complete vegetarian food is Pork-free even though Popeyes gravy has Pork in it …
Does Popeyes fry their chicken in lard?
They will now top their biscuits with a trans free fat and do the same with their french fries. In Louisiana, it is said that they fry only in lard. They also have some item which contains peanuts and they use the same oil to fry their chicken in so allergic diners must be aware of yet another bump in the road. What are Popeyes fries made of?