Popeye Fried Chicken Recipes

Steps:

• cut chicken into breast, thighs, legs and wings.
• place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
• Let chicken marinade 12 hours in refridgerator.
• WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
• Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
• Place 4 cups of all purpose flower in a seperate bowl for dredging.
• remove chicken from marinade right out of the refrigerator and place on a drying rack.
• once drained place chicken pieces in wet batter for a good coating.
• remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
• Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
• Chicken and batter need to be cold to the touch before frying.
• You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
• Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.

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.