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Popeye's Fried Chicken
Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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 onion soup mix - (1 1/2 oz)
1 package spaghetti sauce mix - (1/2 oz)
3 tablespoons sugar
3 cups corn flakes -- crush slightly
2 eggs -- well beaten
1/4 cup cold water
4 pounds chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a third bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1-inch deep. Get it HOT!

Grease a 9- by 12- by 2-inch baking pan. Set it aside. Preheat oven to
350 degrees.

Dip chicken pieces 1 piece at a time as follows: Into dry coating mix.
Into egg and water mix. Into corn flakes. Briskly but briefly back into
dry mix. 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 with foil, on 3
sides only, leaving 1 side loose for steam to escape. Bake at 350 degrees
for 35 to 40 minutes removing foil then to test tenderness of chicken.

Allow to bake uncovered 5 minutes longer to crisp the coating.

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

This recipe yields 4 servings.

© 2008
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