Make our Popeyes Popcorn Shrimp and Chicken Recipe at home tonight for your family. Shrimp or Chicken? You don’t have to choose. With Popeyes Cajun Surf and Turf you get both.
Photo by Willis Lam
Popeyes Popcorn Shrimp and 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 Popcorn Shrimp and Chicken Recipe
Make our Popeyes Popcorn Shrimp and Chicken Recipe at home tonight for your family. Shrimp or Chicken? You don't have to choose. With Popeyes Cajun Surf and Turf you get both.
Ingredients
- 1/2 pound Shrimp peeled, deveined and tails removed
- 2 boneless skinless Chicken Breasts cut into bite-sized pieces
- 6 cups Vegetable Oil for frying
- 2/3 cup All-Purpose Flour
- 1 tablespoon Salt
- 2 tablespoons freshly ground White Pepper to taste
- 1 teaspoon Cayenne Pepper to taste
- 2 teaspoons Paprika to taste
- 3 Eggs
- Cajun Seasoning store bought or homemade, to taste
Instructions
- Pour oil into a deep fryer or a large deep cast iron skillet.
- Heat fryer to medium or place skillet over medium heat on the stovetop and heat to 350°F.
- In a medium bowl, combine flour, salt, white pepper, cayenne pepper and paprika in a bowl.
- In another bowl, add eggs. Beat with a blender or whisk until well blended.
- When oil is hot, dip a piece of shrimp and chicken into eggs.
- Move to the flour bowl and coat generously with the flour mixture.
- Drop into the hot oil. Repeat with more pieces but do not crowd the fryer.
- Fry for 15 to 25 minutes or until pieces are a dark golden brown.
- Remove from oil and place on a paper towel-covered plate to drain. Keep warm.
- Repeat with the rest of the shrimp and chicken pieces until all are fried.
- Dust pieces with Cajun seasoning, to taste.
- Serve warm.
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Photo of “Popeye’s Cajun Surf and Turf with Drink” is by Willis Lam and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 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, Willis and Mike. Great Picture. 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. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. 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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