Popeye's Fried Chicken Recipe - Cooking Index
Popeye's Fried Chicken Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | Self-rising flour |
| 1 cup | 62g / 2.2oz | Cornstarch |
| 3 tablespoons | 45ml | Seasoned salt |
| 2 tablespoons | 30ml | Paprika |
| 1 teaspoon | 5ml | Baking soda |
| 1 | Italian salad dressing mix - , powder | |
| 1 | Onion soup mix | |
| 1 | Spaghetti sauce - mix | |
| 3 tablespoons | 45ml | Sugar |
| 3 cups | 187g / 6.6oz | Corn flakes - crush slightly |
| 2 | Eggs - well beaten | |
| 1/4 cup | 59ml | Cold water |
| 4 lbs | 1816g / 64oz | Chicken - cut up |
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~.
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 fro steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. 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.
Source:
Gloria Pitzer
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