Hello Guest

Author Topic: COPYCAT POPEYE’S SPICY FRIED CHICKEN  (Read 516 times)

0 Members and 1 Guest are viewing this topic.

Offline Nate

  • Administrator
  • ***
  • Posts: 5743
  • I like to torment Ken!
    • View Profile
COPYCAT POPEYE’S SPICY FRIED CHICKEN
« on: March 22, 2019, 09:20:43 PM »
this is really good, and I have made it several times so far.

COPYCAT POPEYE’S SPICY FRIED CHICKEN
PREP TIME: 35 mins         COOK TIME: 35 mins         BRINE: 12 hrs
TOTAL TIME: 13 hrs 10 mins
INGREDIENTS:
CHICKEN BRINE:
- 5 pounds Whole fryer chicken cut up into 8 pieces skin on          -1 QT Buttermilk to brine chicken
- 1/2 cup Tabasco sauce or more                   -1 tablespoon Kosher salt
- 1 teaspoon Annatto Oil optional for color

SPICE MIXTURE:
- 1 tablespoon Onion powder       - 1 tablespoon Cayenne pepper       - 1 tablespoon Paprika
- 1 tablespoon Sugar          - 1 tablespoon Black pepper       - 1/2 tablespoon Kosher salt
- 3 teaspoons Dry mustard       - 1 teaspoon Cumin          - 1 teaspoon Accent (MSG)
- 1 teaspoon Turmeric

BATTER MIXTURE:
- 3 cups All-purpose flour       - 1/2 cup Cornstarch          - 1 teaspoon Baking soda
- 1/2 Spice mixture from above list

OTHER INGREDIENTS:
- 4 large eggs lightly beaten       - 3 tablespoons water          - 1/4 tablespoon Cayenne pepper
- Oil for frying

INSTRUCTIONS:
1. In a large plastic bowl with a tight-fitting lid or a zip-lock bag, combine all chicken brine liquid ingredients and whisk together.  Add the cut-up pieces of whole chicken making sure to completely submerge the chicken in the brine mixture.  Seal and refrigerate for 12 hours or overnight for the best results.

2. Pour off the chicken brine and shake off excess brine from the chicken.  Do not rinse the chicken.

3. In a small bowl combine all the spice mixture ingredients together.  Generously season both sides of the cut-up whole chicken.  Reserve half of the seasoning.

4. Combine batter mixture ingredients into a large paper bag or zip-lock bag and give it a shake to mix.  Add the brined and seasoned chicken to the bag, close tightly and shake gently to coat the brined chicken.  Remove the chicken from the bag while shaking off excess coating and set batter mixture aside for after a second coating of the chicken.

5. In a medium dish, whisk eggs, cayenne pepper and water together and then dunk each piece of the coated chicken into the egg mixture and then place chicken back into the bag and then shake gently to coat the chicken a second time.

6. Remove chicken from the bag and place on a non-stick baking sheet.  Refrigerate for about 1 hour to dry the batter, trust me it becomes so much more crispy after doing this.

7. In a cast iron dutch oven, heat oil to 350 deg and fry chicken until golden brown (approx. 4-7 minutes).  Be sure the chicken is completely covered with oil.  Do not overcrowd the dutch oven.  If need be, make in batches.

8. The meat's internal temperature; it should read 165 degrees when done.

9. Once the chicken is done, remove from dutch oven and place on a sheet pan with a wire rack or a sheet pan lined with paper towel.  The wire rack method will give the chicken a crispier texture because it allows the grease to drip away from the coating.
If you need the promise of eternity in the kingdom of heaven to be a good person … You were never a good person in the first place!

 

SimplePortal 2.3.6 © 2008-2014, SimplePortal