Refried Popeye's (A.K.A. Extra Crispy Popeye's Fried Chicken) Recipe
Add all of the marinade ingredients into a ziplock bag or a large non-reactive bowl then add the chicken and make sure it gets nicely covered. Refrigerate for at least 30 minutes or overnight if making ahead of time. Once ready to prepare the chicken, add all of the breading ingredients into a shallow pan or dish.
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Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step. 2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined. 3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. 4.
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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. If you marinated the chicken, remove it from the buttermilk now. Sprinkle chicken lightly with salt, pepper, and garlic powder. Place all chicken pieces in freezer bag with flour mixture.
Popeye's Copycat ExtraCrispy Spicy Fried Chicken with Delta Sauce
Preheat oven to 300F. If possible, soak the chicken in salt water (to brine) for up to 24 hours before beginning this recipe, not necessary but recommended - OR soak in buttermilk as explained above^. Place the eggs in one small bowl, beat them, set aside. Put the flour and spices in a medium second bowl. Stir the spices well into the flour.
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Instructions. Grab a big ol' bowl and throw in your cut-up chicken. Pour that creamy buttermilk all over it, making sure each piece gets a cozy bath. cover that bowl and pop it in the fridge for a cool two hours, or even overnight. In another large bowl, crack open the eggs and add water.
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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.
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To Cook Chicken. Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F. In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
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Step 1. Place cut-up chicken in a large bowl, and cover with buttermilk. If you have the time, cover and chill for two hours, or overnight. This is optional, but will give the chicken more flavor and moisture. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
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Avoid Lumps - Add spices and seasonings on top of the mayonnaise while mixing. This will help avoid lumps. Allow flavors to meld - For best results, let your spicy mayonnaise sit for 15-20 minutes before using. Short cut - with mayo, favorite hot sauce, and vinegar. Start with 1 tbsp hot sauce and ¼ tsp vinegar.
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In a shallow dish, combine flour and spices for the coating. In another shallow dish, whisk together buttermilk and egg. Preheat vegetable oil in a deep fryer or large pot to 320°F (160°C). Remove the chicken pieces from the marinade and let excess buttermilk drip off.
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The ridiculously popular crispy chicken sandwich at Popeyes comes with your choice of regular mayonnaise or kicked-up spicy mayonnaise. Fortunately, I was able to hack the sandwich before it sold out just a couple weeks after its debut (get the recipe here), but that recipe includes just plain mayonnaise.I knew I had to create a Popeyes spicy mayonnaise copycat recipe, and I'm glad I did.
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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.
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Gather the butter, buns, pickles, and spicy mayo. Add 1/4 tablespoon of butter to a large skillet and heat on medium to high heat. Halve the buns and place each half bun cut-side down onto the pan and toast until golden brown. Keep adding 1/4 tablespoon of butter per half and toast all halves.
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Directions: Place chicken in a large bowl and pour buttermilk over the top of it. Cover and refrigerate for about 2 hours. In a large bowl, mix eggs, water, and hot sauce. In a gallon freezer bag, mix flour, pepper, paprika, and cayenne. Drain buttermilk off the chicken and sprinkle with salt, pepper, and garlic powder.
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Instructions. In a medium-sized bowl, add 1 cup of mayonnaise. Add 2 tablespoons of hot sauce to the bowl. Add 1 tablespoon of Cajun seasoning, 1 teaspoon of garlic powder, and 1/2 teaspoon of paprika to the bowl. Squeeze in the juice from half a lemon.
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Combine the hot sauce and buttermilk in a small bowl. Put half of this mixture in with the chicken, reserving the other half. Marinate the chicken for at least 30 minutes but not more than an hour or two. Combine the flour, chipotle, smoked paprika, and salt. Beat the eggs with the other half of the buttermilk mixture.