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Popeye's Fried Chicken

recipe at a glance
Rating: 4/5 4 stars
4 reviews
1 comment


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   4

  

recipe id: 1646
cook method: stovetop, oven

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ingredients

3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package dry Italian salad dressing mix
1 package (1.5 ounce size) dry onion soup mix
1 package (.5 ounce size) spaghetti sauce mix
3 tablespoons sugar
3 cups Corn flakes cereal, crushed slightly
2 eggs, well beaten
1/4 cup cold water
4 pounds chicken, cut up

directions

Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350 degrees. Dip chicken pieces 1 piece at a time as follows:

1-Into dry coating mix.

2-Into egg and water mix.

3-Into corn flakes.

4-Briskly but briefly back into dry mix.

5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying.

Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350 degrees F for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating.

cook's notes

Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months.

Recipe Source: Gloria Pitzer


nutrition

1236 calories, 51 grams fat, 119 grams carbohydrates, 70 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: gennyblake



ratings & reviews



number of 5 star votes on this recipe
250%
number of 4 star votes on this recipe
125%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
125%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com



recipe rating
I bake this uncovered and it turns out much better otherwise the coating is gooey.



Guest at CDKitchen.com



recipe rating



Guest at CDKitchen.com
May 30, 2010

Guest Foodie
question or comment
The batter/breading was so thick that the skin couldn't even get remotely crispy and the there is no flavor whatsoever! Sorry, but even Popeye's mild/regualar chicken has tons of flavor, and it isn't sweet like this recipe.



Registered Member at CDKitchen.com



Member since: May 29, 2007
recipe rating
I don't know either I did something wrong or we're not talking bout the same Popeye's. I'm talking about the one with the commercial that says they have the "EEEEEEEEEEEEEYE Popping Flavor!!!!"

I was kind od suspect of the recipe, when I saw that more time was spent in oven than frying. Also there seem like a lot of flour, constarch, and baking soda with very little of the flavoring seasons and spices. I must say this is the most UN-Popey's like recipe I have ever tasted. It tasted nothing like Popeyes. My regular chicken had more taste and flavor.

I will go back and do this 2 or 3 more times to see if I made a mistake, but I followed the directions perfectly except for a few things. I used breast tenderloins rather than whole pieces and I deep fried rather than pan fried.

I assume I was supposed to use thinner corn flakes like the ones from Kellog's not the big husky ones. I used Kellog's. The only other thing I could assume is possibly I used the wrong mixes. Maybe somone who was successful could suggest specific brand of onion soup, spaghetti sauce, and italin dressing mix. I assume they wrote powder so you know to use dry rather than wet mix. OR does it mean 100% powder? And even before putting it in oven it didn't taste all that great coming from oven. I was kinda bland. In their commercials they claim to have a marinade they soak it in. Maybe we need to makeup a recipee for that.

I will go back and try this again and see if it was the chicken itself that was not fresh enough as well as pan trying it on a lower temp, so it cooks only golden before going in oven and come back and comment. Who knows maybe the skin makes a difference as well.



Registered Member at CDKitchen.com



Member since: July 8, 2003
recipe rating
I loved this recipe! I was a little scared due to seeing spaghetti sauce mix etc.. listed as ingredients. The chicken was crispy and seasoned to perfection! If you want some kick I would definitely recommend adding cayenne.



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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