Make our Popeyes Louisiana Kitchen Extra-Crispy Spicy Fried Chicken at home tonight for your family. With our Secret Restaurant Recipe your Fried Chicken will taste just like Popeye’s.
Photo by Joshua Bousel
Popeyes Extra-Crispy Spicy Fried Chicken
A Popeyes Copycat Recipe
Popeyes Louisiana Kitchen
In Alvin C. Copeland Sr., opens “Chicken on the Run” in New Orleans, LA serving traditional Southern-fried chicken. After several months of lackluster performance, he reopens the restaurant as “Popeyes”. This time he sells spicy, New Orleans-style chicken. In 1983 Popeyes introduced their immensely popular Buttermilk Biscuits.
Popeyes is named after Popeye Doyle of The French Connection, not the popular cartoon character.
The name is spelled “Popeyes”, without the apostrophe commonly used by other restaurant chains such as McDonald’s and Hardee’s. Copeland claimed facetiously that he was “too poor” to afford an apostrophe. 😉
As of 2018 the were 3,102 Popeyes in the US and around the world.
Popeyes Extra-Crispy Spicy Fried Chicken Recipe
- 3 Eggs
- 1/3 cup Water
- About 1 cup “Texas Pete” Hot Red Pepper Sauce
- 4 cups Flour
- 2 teaspoon Pepper
- 2 teaspoon Paprika
- 3 teaspoons Cayenne Pepper
- 1 quart Buttermilk optional
- Salt Pepper and Garlic Powder (to taste)
- 1 1 to 2 1/2-pound Chicken, cut into pieces
- Peanut Oil for frying
- Place cut-up chicken in a large bowl.
- Cover with buttermilk.
- Cover and chill for 2 hours or overnight. This is an optional (but recommended) step.
- In a large bowl, add eggs, water and red pepper sauce. Whisk until combined.
- In a large gallon freezer bag, mix flour, pepper, paprika and cayenne.
- Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper and garlic powder.
- Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
- Remove chicken pieces one at a time, shaking excess flour.
- Dip each piece in the egg mixture and return to bag of flour.
- After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
- Heat oil in deep fryer or deep pan to 350°F.
- Working in batches, drop each piece of chicken into the hot oil.
- Fry for 15 - 18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well. These will finish cooking first.
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Photo of Popeyes Fried Chicken is by Joshua Bousel and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Photo of “Popeye’s Louisiana Kitchen” by Mike Mozart and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Josh and Mike. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Popeyes information courtesy of Popeyes Louisiana Kitchen and Wikipedia, where it is used by permission. Additional Information Courtesy of Wikipedia and is used by permission.
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