POPEYE EGG
Make and share this Popeye Egg recipe from Food.com.
Provided by Aanii Nichii
Categories Breakfast
Time 10m
Yield 2 pieces, 1 serving(s)
Number Of Ingredients 3
Steps:
- Butter both sides of bread with 1 tsp each.
- Take a small class cup and cut a circle in bread.
- On medium heat place bread and bread circle in skillet.
- put 1/2 tsp of butter in each circle of bread.
- Put egg in hole and fry.
- Flip once to grill both sides.
Nutrition Facts : Calories 382.1, Fat 22.8, SaturatedFat 10.8, Cholesterol 402.2, Sodium 506.7, Carbohydrate 23.9, Fiber 3.8, Sugar 3.5, Protein 19.9
POPEYES BONAFIDE SPICY CHICKEN (COPYCAT)
My revised, reverse-engineered recipe for Popeyes' 'Bonafide' Spicy Fried Chicken. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, eggs and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Poultry
Time 13h10m
Yield 4-6 serving(s)
Number Of Ingredients 22
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!
Nutrition Facts : Calories 478.2, Fat 8.6, SaturatedFat 2.6, Cholesterol 279.4, Sodium 2992.4, Carbohydrate 78.1, Fiber 3.8, Sugar 3.1, Protein 20.2
POPEYE'S FRIED CHICKEN COPYCAT
This recipe started very similarly to a copycat, however, with the help of some great commenters, With the help of others have modified this recipe to where it has nothing to do with his anymore. Special thanks to Navarro and elainerivhaywood- This recipe works best in a dutch oven or a deep fryer for that crunch everybody wants. Also make sure the chicken and batter are cold for better adhesion.
Provided by Kana K.
Categories Chicken
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 12197.4, Fat 1329.2, SaturatedFat 177.3, Cholesterol 575.1, Sodium 7345, Carbohydrate 77.6, Fiber 6, Sugar 1.8, Protein 33.2
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