Tuesday, April 16, 2024

Tastes Like Popeye's Fried Chicken

 Tastes Like Popeye's Fried Chicken

I grew up dinners like this.... my Mom would make this our Sunday dinner at least twice a month. My Dad would want it hot and spicy...so he would get his own batch.  The rest of us liked a much milder, less spicy version so that would be the second batch she made. This chicken is just so delicious... crispy on the outside and so moist and juicy on the inside. If you close your eyes, you'll think you're eating that famous Popeye's Fried Chicken.  I used to laugh and say Popeye's got their recipe from my Mom!  It really does taste just like it. Try it and see for yourself...you can actually make your own delicious Popeye's Fried Chicken at home!

Tastes Like Popeye's Fried Chicken

3 eggs, beaten
1/3 cup water
1/2 cup red pepper sauce (1 cup if you want spicy)
4 cups flour
1 teaspoons white pepper (2 if you want spicy)
2 teaspoons paprika
1 teaspoons cayenne pepper (3 teaspoons for spicy)
1 quart buttermilk
salt and garlic powder (to taste)
2-3 pound frying 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.  But no longer than 12 hours.


In a large bowl, add beaten eggs, water, and red pepper sauce. Whisk until well combined.  Set aside.  

 In a large gallon freezer bag, mix the flour, pepper, paprika, and cayenne.  


Remove chicken from buttermilk mixture and shake off excess liquid. Place all chicken pieces in freezer bag with the flour mixture. Seal the bag and shake until all pieces are evenly coated.  You may have to use two bags if you have more chicken.


Remove the chicken pieces one at a time, shaking off excess flour and lay on a plate or pan. Then dip each piece in the bowl of egg mixture, and return to bag of flour.  After all pieces of been coated and dipped in the egg mixture, put them back in the plastic bag of flour and shake them again to give them a second coating.


Heat the oil in deep fryer or deep cast iron skillet to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. If the oil doesn’t completely cover the chicken, you will want to turn occasionally while frying. 

Fry for 15-18 minutes, or until golden brown and the juices run clear in the middle. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wings as well; these will finish cooking first. 


Serve with your favorite veggies or eat alone!  And don't forget the biscuits!

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