HEAVY GAUGE BAKING SHEET RECIPES

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POPEYES BONAFIDE SPICY CHICKEN (COPYCAT) RECIPE - FO…



Popeyes Bonafide Spicy Chicken (Copycat) Recipe - Fo… image

My revised, reverse-engineered recipe for Popeyes' 'Bonafide' Spicy Fried Chicken. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, eggs and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Total Time 13 hours 10 minutes

Prep Time 12 hours 30 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 22

8 pieces fresh frying chicken
1 (6 ounce) bottle louisiana hot sauce (Louisiana brand)
2 teaspoons fine sea salt
1 1/2 teaspoons cayenne pepper
1 teaspoon dry buttermilk (SACO)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1/2 teaspoon Accent seasoning
1/2 teaspoon ground mustard
1/2 teaspoon superfine sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground dill seed (not dill weed)
1/4 teaspoon sweet paprika
1/4 teaspoon dried chipotle powder
6 large eggs, beaten
1 tablespoon white pepper
1 teaspoon fine salt
1 teaspoon fine sugar
1/2 teaspoon Accent seasoning
3 cups all-purpose flour
beef tallow shortening

Steps:

  • RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with contents of one 6-ounce bottle original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
  • MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.
  • BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth.
  • ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
  • PLACE a cooling rack over a baking sheet and set aside.
  • REMOVE chicken from the marinating dish using tong; (1) DIP chicken into the BATTER until evenly coated; (2) COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
  • REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING 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.
  • ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge).
  • CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration); FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch).
  • BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!

Nutrition Facts : Calories 478.2, FatContent 8.6, SaturatedFatContent 2.6, CholesterolContent 279.4, SodiumContent 2992.4, CarbohydrateContent 78.1, FiberContent 3.8, SugarContent 3.1, ProteinContent 20.2

THE BEST CHICKEN & DUMPLINGS RECIPE: HOW TO MAKE IT



The Best Chicken & Dumplings Recipe: How to Make It image

 Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 01 hours 35 minutes

Prep Time 25 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 892mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 32g protein.

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THE BEST CHICKEN & DUMPLINGS RECIPE: HOW TO MAKE IT
 Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
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