Post by JJ Judkins on Mar 9, 2011 12:25:47 GMT -6
Popeye's Fried Chicken Copycat
Serves 1 -2
Ingredients:
1 frying chicken, with skin cut up
6 cups vegetable oil
2 Tbsp white pepper
1 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp paprika
1 Tbsp salt
3 eggs
Method:
Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. In a large
bowl, combine flour, salt, peppers, and paprika. Break the eggs into a separate bowl and beat
until blended. Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles
rapidly around the flour, it's ready. Dip each piece of chicken into the egg, then coat
generously with the flour mixture. Once the chicken is coated, it should be placed on a rack to
allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide
for more even browning of the chicken. To fry, heat oil in a heavy skillet over a medium-high
burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one
piece at a time. Leave enough space between pieces so that they are not crowded. This allows the
pieces to cook and brown more evenly. Continue to cook over a medium heat, turning until all
sides are golden brown and the meat is cooked thoroughly. As the pieces finish cooking, they
should be removed from the pan and placed on a paper towel to allow grease to drain.
Serves 1 -2
Ingredients:
1 frying chicken, with skin cut up
6 cups vegetable oil
2 Tbsp white pepper
1 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp paprika
1 Tbsp salt
3 eggs
Method:
Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. In a large
bowl, combine flour, salt, peppers, and paprika. Break the eggs into a separate bowl and beat
until blended. Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles
rapidly around the flour, it's ready. Dip each piece of chicken into the egg, then coat
generously with the flour mixture. Once the chicken is coated, it should be placed on a rack to
allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide
for more even browning of the chicken. To fry, heat oil in a heavy skillet over a medium-high
burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one
piece at a time. Leave enough space between pieces so that they are not crowded. This allows the
pieces to cook and brown more evenly. Continue to cook over a medium heat, turning until all
sides are golden brown and the meat is cooked thoroughly. As the pieces finish cooking, they
should be removed from the pan and placed on a paper towel to allow grease to drain.