POPEYES COSTUME RECIPES

Steps:

• Take a large bowl. Stir buttermilk and 2 tablespoons of hot sauce (Tabasco) in the bowl.
• Marinate chicken in buttermilk mixture. Cover and refrigerate it overnight.
• Now, take a medium bowl and whisk together eggs, water and 1 tablespoon hot sauce.
• Take another large bowl and stir together flour, salt, black pepper, cayenne pepper, paprika and garlic powder.
• To fry the chicken, take a large Dutch oven and pour oil to a depth of 2 1/2 inches.
• Heat the oil to 325°F and remove the chicken from buttermilk.
• Dip those chicken pieces in the egg mixture and then dredge in the flour mixture.
• Shake off the excess flour and repeat the above step 7 once again (dipping chicken in flour and dredging in flour mixture).
• Fry 4 pieces at a time for 8 to 10 minutes or until golden brown.
• Soak excess oil on paper towels.

Steps:

• Stir together buttermilk and 2 tablespoons of the hot sauce in large bowl. Submerge chicken in buttermilk mixture; cover and refrigerate overnight. 
• Whisk together eggs, water, and remaining 1 tablespoon hot sauce in a medium bowl. Stir together flour, salt, cayenne pepper, black pepper, paprika, and garlic powder in a large bowl. 
• Pour oil to a depth of 2 1/2 inches in a large Dutch oven, and heat to 325°F over medium-high. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dip chicken pieces in egg mixture, and dredge in flour mixture; shaking off excess flour. Dip in egg mixture, and dredge in flour again; shaking off excess flour. 
• Carefully add chicken to hot oil, 4 pieces at a time; fry until golden brown and cooked through, 8 to 10 minutes, maintaining oil temperature of 325°F. Drain on paper towels. Repeat with remaining chicken pieces.