Popeye's Spicy Fried Chicken (Copycat)

By Stina

My copycat recipe for Popeye's "Bonafide" Spicy Fried Chicken.

Ingredients

• 8 -16 pieces fresh frying chicken
• 1 (4 ounce) bottle habanero sauce (El Yucateco brand)
• 1 1/2 teaspoons butter flavored seasoning (Butter Buds)
• 1 1/2 cups all-purpose flour
• 3 tablespoons cajun seasoning (use Organics brand only)
• 2 tablespoons white pepper
• 1 1/2 tablespoons finely ground soya granules (Pooja brand)
• 1 tablespoon yellow corn flour
• 1 teaspoon Accent seasoning
• 1 teaspoon baking soda
• 1 teaspoon butter flavored seasoning (Butter Buds)
• 1 teaspoon ground dried shrimp (El Guapo)
• 3/4 teaspoon powdered sugar
• 1/2 teaspoon blackening seasoning (Old Bay Blackened)
• 1/4 teaspoon ground dill seed (not dill weed)
• 1/8 teaspoon turmeric powder
• 1 cup melted salted butter
• 2 beaten eggs
• beef tallow shortening

Details

Servings 1
Preparation time 120mins
Cooking time 160mins
Adapted from food.com

Preparation

Step 1

Directions:

1 NOTE: YOU MUST USE FINELY GROUND TEXTURIZED SOY PROTEIN IN THIS RECIPE SINCE IT IS THE INGREDIENT WHICH GIVES POPEYE'S CHICKEN ITS CRUNCHY BREADING TEXTURE. (STEP 1): RINSE chicken pieces under water; PAT chicken dry; PLACE chicken pieces into a shallow baking dish; MIX one 4 ounce bottle El Yucateco brand habanero sauce with 1 1/2 teaspoons Butter Buds; POUR mixture over chicken; ; TURN chicken with tongs until well-coated with habanero sauce; ALLOW chicken to marinate for 1-2 hours refrigerated, turning chicken occasionally.

2 MEASURE the SEASONED FLOUR ingredients into a large bowl (1 1/2 cups all-purpose flour, 3 tablespoons Organics brand Cajun seasoning, 2 tablespoons white pepper, 1 1/2 tablespoons finely ground Pooja brand soya granules, 1 tablespoon yellow corn flour, 1 teaspoon Accent seasoning, 1 teaspoon baking soda, 1 teaspoon Butter Buds, 1 teaspoon El Guapo brand ground dried shrimp, 3/4 teaspoon powdered sugar, 1/2 teaspoon ground Old Bay Blackened Seasoning, 1/4 teaspoon ground dill seeds (not dill weed), 1/8 teaspoon turmeric powder); WHISK well until thoroughly combined.

3 MELT 1 cup (2 sticks) salted butter in a small non-metal mixing bowl in microwave in 30 second intervals until liquified, keeping hot; BEAT two eggs well in a medium bowl; SLOWLY whisk the melted butter into the eggs until smooth; PLACE the BATTER with chicken into working area.

4 PLACE a cooling rack over a baking sheet and set aside.

5 REMOVE chicken from the marinating dish using tongs; DIP chicken into the BATTER until evenly coated; ROLL chicken in the SEASONED FLOUR, turning chicken gently with tongs until evenly coated; PRESS breading firmly over breaded chicken using hands (this helps breading to crisp up); PLACE chicken onto the rack over baking sheet.

6 REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE SEASONED FLOUR DREDGE 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.

7 PREHEAT (manufacturer's recommended amount) beef tallow shortening in deep-fryer to 300°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 325°F (frying fat will drop to 300°F, which you will want to maintain, using a deep-fryer thermometer to gauge).

8 ADD breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot shortening; FRY chicken until golden brown and fully cooked, between 16-20 minutes, depending on chicken portions/sizes (juices should run clear when chicken is done); MAINTAIN frying fat temperature at 300°F for each new batch and repeat the same cooking procedures.

9 DRAIN on a wire rack over a paper towel-lined baking sheet; REHEAT any cooled chicken minutes before serving on a rack-fitted baking sheet,in a preheated 200°F oven.

10 SERVE and enjoy!