POPEYES BONAFIDE SPICY CHICKEN (COPYCAT)
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
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
BANQUET CRISPY FRIED CHICKEN (COPYCAT)
My reverse-engineered recipe for Banquet's classic "Crispy Fried Chicken" captures the flavor and crunch of the original -- with a moist, fresh, tender homestyle quality. Everyone in my family unanimously loves this recipe best out of ALL of my fried chicken recipes, if that tells you something! PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour 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 P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
- GRIND soya granules (texturized soy protein) in a clean spice mill or coffee grinder (preferably, grind in two batches), until 4 tablespoons are yielded; GRIND any other seasonings that need to be ground, separately (grind as finely as possible -- especially fennel seeds).
- MEASURE the BREADING ingredients into a large bowl except the flour and cornstarch; BLEND mixture well using a whisk; BREAK up any clumps if present using the back of a spoon; MIX in 3 1/2 cups pre-sifted all-purpose flour plus 1/2 cup packed cornstarch, using the whisk to blend well.
- POUR 2 quarts warm water into a large container for the WATER WASH.
- REMOVE chicken from the BRINE using tongs.
- DIP each breaded portion chicken at a time into the BREADING until evenly coated.
- DIP chicken into the WATER WASH, followed with the BREADING again; REMOVE double-breaded chicken with tongs and place on a rack; ALLOW chicken to rest and absorb breading for a few minutes.
- PREHEAT manufacturer's recommended amount of frying fat in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (maintain, using a deep-fryer thermometer to gauge).
- ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration); FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
- DRAIN chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried; SERVE and enjoy!
Nutrition Facts : Calories 608.8, Fat 21.2, SaturatedFat 6, Cholesterol 100, Sodium 4950, Carbohydrate 68.8, Fiber 3.5, Sugar 0.4, Protein 33
POPEYES BONAFIDE MILD CHICKEN (COPYCAT)
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
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!
POPEYE'S FRIED CHICKEN - COPYCAT
Make and share this Popeye's Fried Chicken - Copycat recipe from Food.com.
Provided by KseL1694
Categories Chicken
Time 35m
Yield 4 pieces, 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Wash and clean chicken.
- In a large bowl combine 2 cups buttermilk, sea salt and hot sauce. Stir well. Add chicken pieces to bowl, cover and refrigerate for 1 hour turning wings once in buttermilk. In a separate bowl combine egg, 1/2 cup buttermilk,and flour.
- Remove chicken from bowl and dip in batter.
- Season chicken with Zatarain, turmeric, white pepper, chicken bouillon and Accent.
- Pour cornflakes in separate bowl and dip chicken pieces in cornflakes,making sure to coat them evenly.
- In a medium cast iron skillet heat vegetable oil to 350°F Place chicken pieces in hot oil. Fry for about 15- 20 minutes covered, turning once.
- Remove chicken from pan, drain on paper towel and serve.
Nutrition Facts : Calories 4041.4, Fat 369.9, SaturatedFat 56.3, Cholesterol 386.9, Sodium 3070.1, Carbohydrate 117.6, Fiber 3.9, Sugar 34.7, Protein 72.3
POPEYES FAMOUS BISCUITS (COPYCAT)
Make and share this Popeyes Famous Biscuits (Copycat) recipe from Food.com.
Provided by The Spice Guru
Categories Breads
Time 28m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 15
Steps:
- PLACE oven rack in center position; PREHEAT oven to 450°F.
- PROCESS the DRY INGREDIENTS in a food processor until thoroughly combined (1 3/4 cups bread flour, 1/4 cup cornstarch, 1 tablespoon baking powder, 1 1/4 teaspoons salt, 1 1/4 teaspoons granulated sugar, 1/2 teaspoon Butter Buds seasoning, 1/4 teaspoon baking soda, 1/8 teaspoon Accent seasoning, 1/8 teaspoon white pepper).
- ADD 1/8 cup vegetable shortening plus 1/8 cup cold solidified coconut oil by tablespoonfuls to the dry ingredients in food processor; PROCESS mixture until fine and crumbly.
- WHISK 3/4 cup buttermilk with 1 egg white in a 2-cup pour-spout measuring cup; POUR mixture through the feeder on food processor while running; PROCESS dough until it comes together and blades begin to slow down.
- TRANSFER dough mixture onto a generously floured board; ROLL dough very thinly using a rolling pin, using as few passes as possible over dough; RE-FLOUR board (and re-flour whenever needed to prevent dough from sticking); FOLD in half, then into half again; ROLL dough very thinly in the same previous manner; REPEAT rolling and folding no more than 3 times, to insure flakiness without over-working dough; ROLL dough into a rough ball.
- ROLL dough with rolling pin until it is between 1/2" - 3/4" thick; CUT into rounds using a biscuit cutter or small drinking glass, re-piecing and re-using scraps.
- ARRANGE biscuit dough rounds on a baking sheet.
- MELT approximately 2 tablespoons margarine or butter; STIR in 1 pinch salt and 1 pinch granulated sugar; BRUSH tops of each baked biscuit evenly with this BASTE (biscuits may be re-basted after baking if desired).
- BAKE biscuits on the center rack at 450°F between 10-13 minutes, or until golden brown (oven temperatures vary, so have oven light on to keep an eye on them).
- SERVE hot and ENJOY.
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