Copycat Popeyes Spicy Fried Chicken Recipes

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!

Steps:

• Mix all ingredients except the oil, flour, paprika, and eggs & milk, marinate overnight in an airtight container.
• In a large bowl, combine flour, salt, peppers, and paprika.
• Break the eggs into a separate bowl and beat until blended slowly adding the milk.
• Dip each piece of chicken into the egg and milk mixture, then coat generously with the flour.
• Once the chicken is coated, place on a rack to allow the pieces to dry, 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
• To fry, heat oil in dutch oven or deep fryer to medium. Place the chicken pieces in the 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.
• When the pieces finish cooking, they should be removed and placed on a paper towel to allow grease to drain.

Steps:

• Instructions In a large plastic bowl with a tight-fitting lid, combine buttermilk, Tabasco sauce, Annatto Oil, and kosher salt with a small whisk. Add the cut up pieces of whole chicken to the large plastic bowl making sure to completely submerge the chicken in the brine mixture. Refrigerate overnight or 12 hours for the best results. Pour off the chicken brine, shake off excess buttermilk brine from the chicken. Do not rinse the chicken. In a small bowl combine all the spices together. Generously season both sides of the cut-up whole chicken. Reserve 1/2 seasoning. Combine all-purpose flour, 1/2 of a cup of cornstarch, 1 teaspoon of baking soda and about 1/2 of the spice mixture from above. Place the flour mixture into a large paper, add the brine seasoned chicken to the paper sack Roll the top of the bag down to close tightly and shake gently to coat the brined chicken. Remove the chicken from the paper sack, then shake off the excess batter. Reserve until ready. In a medium glass dish, combine the eggs, and water. Dunk each piece of the coated chicken into the egg mixture and then shake off the excess egg mixture. Place chicken back into the paper sack and then shake gently to coat the chicken Remove chicken from the paper sack and place on a non-stick baking sheet. Refrigerate for about 1 hour to dry the batter, trust me it becomes so much more crispy after doing this. Add the peanut oil to a preheated cast iron kettle of about 350 degrees. Add chicken to cast iron kettle and cook until golden brown. Be sure to the chicken is completely covered with oil. Do not overcrowd the cast iron kettle if need be make in batches. The meat's internal temperature; it should read 165 degrees when done. Place the fried chicken on the bakers rack to drain excess oil; be sure to place a metal baking sheet under it or paper towels while draining the excess peanut oil off of the chicken.

Steps:

• Wash and clean chicken.
• In a large bowl combine 2 cups buttermilk, sea salt and hot sauce. Stir well. Add chicken pieces to bowl, cover and refrigerate for 1 hour turning wings once in buttermilk. In a separate bowl combine egg, 1/2 cup buttermilk,and flour.
• Remove chicken from bowl and dip in batter.
• Season chicken with Zatarain, turmeric, white pepper, chicken bouillon and Accent.
• Pour cornflakes in separate bowl and dip chicken pieces in cornflakes,making sure to coat them evenly.
• In a medium cast iron skillet heat vegetable oil to 350°F Place chicken pieces in hot oil. Fry for about 15- 20 minutes covered, turning once.
• Remove chicken from pan, drain on paper towel and serve.