Popeye's Fried Chicken Recipies

Popeye's Fried Chicken Recipies

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

Cooking Directions:
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.


Cooking said...
This comment has been removed by a blog administrator.
Hello To All said...

Chicken Briyani is another favoruite asain recipe specially for subconteint. post its recipe on your blog @ http://www.recipecraze.com/tag/chicken/

Anonymous said...


This tastes nothing like Popeye's chicken! First, the breading is so dense that the skin of the chicken never actually crisps up! Second, the breading/batter is very sweet, you can't really taste any of the flavors from the paprika, seasoned salt, or any of the mix packages!

Someone needs to go back and actually taste Popeye's chicken, even the regular style (mild) has tons of flavor. It's not bland like this pathetic excuse of a recipe!

Anonymous said...

when did popeye's start using corn starch, corn flakes???

Anonymous said...

getta outa here!!! sphagetti mix, onion soup mix, italian dressing mix...who came up with this replication recipe!! no chicken
"QSR" style is load with this crap!! Salt, pepper, hot sauce or
cayenne pepper yes, egg wash, flour yes, corn flakes no!! The cooks would be so busy trying to remember the ingredients, nothing would out the door....and I don't know of any person would eat this excessive mess of items.

Anonymous said...

corn flakes.......I hate corn flakes.....

No said...

Popeyes chicken
has wheat flour and dried garlic and onion and the egg and milk are also dried too.

No said...

This is the batter you mix with water...
Enriched Bleached Wheat Flour Malted Barley
Dried Whole Eggs
Dried Nonfat Milk
Baking Powder

Then after dipping chicken in batter you coat with
Salt,Dried Garlic,Dried Onion

for spicy you coat with
Cayenne peeper

Also if you dont think MSG is bad for ya you can add it which you can find in the oriental food aisles I would not use it, but Popeyes uses it.

Schmoopy said...

PART 1 Hmm I wish people would actually try to look at the product they are claiming to copy. At least try to make a realistic version rather than cutting and pasting someone else's recipe from 101 other web pages. This recipe in my opinion is not even close, so if you are going to copy at least have a recipe that's close! .

In fact even tips are not close like seasoning the chicken after it is battered etc... The chicken is spiced before the crispy batter goes on, and if you ever ate it you would clearly see the red paprika and pepper UNDER the crispy coating.

I DO NOT know the recipe but I can tell you something that will taste a whole lot closer than this recipe. NOTE on MSG... I know many will want to omit this for health reasons but it makes such a difference in the taste of the end product, and to be honest you eat more salt in prepared products that having this a few times a year is nothing

Now take all of the following spices and mix in a bowl dry, say
1 teaspoon MSG,
½ teaspoon Sugar
1 teaspoon salt,
¼ cup mild paprika, I use half hot and half mild paprika,
and between a
1 teaspoon to 1 Tablespoon of Cayenne pepper
1 teaspoon white pepper,
1 ½ teaspoons onion powder, and say
1 ½ teaspoon garlic powder,

Personally I wait because I like to use fresh garlic ground with the side of the chef knife on the cooking board into a fine pulp with about ½ teaspoon salt and add it after the next dry step (to the milk)

Mix all dry ingredients together and sprinkle the above dry mix into the bare chicken, rub it in well into all the cracks and crevices, and wear kitchen gloves if you are sensitive to working with peppers and paprika, and let it set for a few hours. Remember if you use hot paprika then use a bit less Cayenne, this will take some practice depending on how hot you like the chicken, and the brand of paprika and pepper you are using.

Personally, after this dry marinade is on I add a bit of buttermilk just to make the chicken a bit sticky and I add a good tablespoon of cornstarch, this makes a spicy sticky mess but is a good marinade and this is when I add my garlic, again this is just personal preference, and have to be careful not to have the garlic overpower the paprika and Cayenne, because after all we are making something similar to Popeye's and not Garlic Chicken, just try and see.

Let that sit in the fridge overnight, but certainly for at least 30 minutes.

Then dip into the following flour mixture. In another bowl, take say
2 cups of flour, maybe a
half cup of cornstarch (I like the light crunch it helps give the choice is yours, then to this very unseasoned flour add a

good pinch of baking soda,
1 teaspoon MSG, Next See PART 2

Schmoopy said...


2 teaspoons of salt, remember you need to have the salt or it will be bland, flour has no taste, also
1 ½ teaspoon white pepper,
1 ½ teaspoon garlic powder, a good
¼ cup of paprika and cayenne mixed to your personal strength, I would say half and half for starters, I also take about
2 teaspoons of onion powder, and
½ teaspoon of thyme and
½ teaspoon of oregano and grind it into my hand till it is very fine

I mix all this together and sieve it so it is well mixed.

BIG TIP FOR CLEANER HANDS use ONE hand for sticky wet chicken ONLY and the other hand ONLY for the flour mix, you want to use your dominant hand for the flour as you need to give each piece a good squeeze.

Then one at a time dredge the sticky marinated chicken pieces into this flour and put a good handful of this flour mix on top of each chicken piece and give it a good squeeze to make sure all the cracks and crevices have flour sticking to it.

Then carefully let fall off what will and put onto a on a plate or cooking sheet with a piece or baking/parchment paper, and let rest to dry a bit just before you fry

After it has rested for a time you can see it soaking thru the dry flour, letting rest in the fridge with this flour helps the coating to stay on better during frying, but you can fry right away,.

WARNING for best results the chicken needs to be completely covered so that the chicken forms an even bumpy crust all over. Many people fry one side and then the other, and this is usually in a shallow pan which can be dangerous but also forces the chicken to have flat sides rather than bumpy crunchy bits. In my opinion it is better it to use a VERY DEEP pan and fry 4 or 5 pieces at once, the pan should be full enough of oil when all the chicken pieces are in, but DEEP ENOUGH THAT ALL CHICKEN IS FULLY SUBMERSED DURING THE FRYING, and by using this deep pan splatters will stay inside the pan and not all over the stove, and also reduces the great chance of grease fires which are very real when using the cast iron skillets I grew up with.


Fry each batch for about 8 to 10 minutes, and then turn them all and continue to fry another 10 minutes or so. So a total of about 20 minutes will insure a good well done super crispy chicken

Place the fried chicken on kitchen towels to soak up oil. Try to note in your recipe if one spice sticks out and over powers another, and reduce next time to taste

This is no guarantee but with these few tips and a bit of playing around I think you will have some very nice fried chicken, certainly better than using soup and spaghetti mixes



Let me know what you think...

Anonymous said...

Popeyes chicken is marinated for a period of time, then floured, dipped in batter, then floured again before deep fried. watch the episode of UNDER COVER BOSS, where the owner of a popeyes pretend to be a regular employee. It shows how they prepare their chicken !

Anonymous said...

Man, I am not sure if this was your family recipe or not but this crap is nothing like Popeyes. I hate I wasated a whole chicken on the BS.