Popeyes Style Oven Fried Drumsticks Food

OVEN-FRIED DRUMSTICKS

Steps:

• Preheat oven to 450°F Pour the vegetable oil evenly over the bottom of a 15- x 10- x 1-inch baking pan.
• Combine the baking mix, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning and black pepper in a large bowl. Mix well. Pour into a paper bag.
• Add the chicken drumsticks, a few at a time, to the bag. Shake the bag to coat drumsticks. Arrange on the prepared baking pan.
• Bake the chicken, turning once, until juices run clear when pierced with the tip of a knife, about 30 minutes. Transfer to a serving dish. Serve immediately.

POPEYE'S STYLE OVEN FRIED DRUMSTICKS

Steps:

• Preheat oven to 450 degrees F. Pour the vegetable oil over bottom of 15x10x1 inch baking pan.
• Combine the baking mix and the seasonings in a large bowl. Mix well. Pour into a large paper bag.
• Add the thawed chicken drumsticks, a few at a time, to the bag and shake to coat. Arrange on the baking pan in a single layer. If you don't have a pan large enough, divide the chicken pieces and the oil between two pans.
• Bake chicken for 15 minutes. Turn chicken pieces over. Bake for another 15 minutes, until juices run clear when pierced with a knife.
• Transfer to a serving dish and serve immediately.

OVEN-FRIED DRUMSTICKS

Steps:

• Heat oven to 475ºF. You'll need a rimmed baking sheet lined with foil and coated with nonstick spray.
• Slightly beat egg whites and mustard with a fork in a pie plate. Mix crumbs, ginger and garlic powder on a large sheet of wax paper until blended.
• Roll drumsticks in egg white mixture; shake to remove excess. Roll in crumbs, then place on prepared pan. Coat chicken with nonstick spray. Bake 25 minutes until chicken is cooked through and coating is browned.

POPEYES BONAFIDE SPICY CHICKEN (COPYCAT)

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!

POPEYE'S FRIED CHICKEN

Steps:

• cut chicken into breast, thighs, legs and wings.
• place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
• Let chicken marinade 12 hours in refridgerator.
• WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
• Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
• Place 4 cups of all purpose flower in a seperate bowl for dredging.
• remove chicken from marinade right out of the refrigerator and place on a drying rack.
• once drained place chicken pieces in wet batter for a good coating.
• remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
• Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
• Chicken and batter need to be cold to the touch before frying.
• You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
• Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.