WHAT TIME POPEYES OPEN RECIPES

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TASTY POPEYE’S FRENCH FRIES RECIPE – THE KITCHEN COMMUNITY



Tasty Popeye’s French Fries Recipe – The Kitchen Community image

When it comes to French fries, there are some fast-food fries that are legendary. However, one of the most sought-after copycat recipes for French fries is Popeyes French fries. For this recipe, we are going to tell you how to bake your Popeyes fries instead of frying them. Also, you're going to learn how to

Provided by Cassie Marshall

COPYCAT POPEYES FRIED CHICKEN RECIPE | MYRECIPES



Copycat Popeyes Fried Chicken Recipe | MyRecipes image

Love the signature warming kick of Popeyes' fried chicken? Good news: You can skip the drive-thru and enjoy a homemade version of this fast-food favorite with our beautifully crisp, perfectly spiced copycat recipe. 

Provided by Robby Melvin

Total Time 8 hours 30 minutes

Yield Serves 4 (serving size: 2 pieces)

Number Of Ingredients 12

3 cups whole buttermilk
3 tablespoons hot sauce (such as Tabasco), divided
1 (2 1/2- to 3-lb.) whole chicken, cut into 8 pieces
3 large eggs
? cup water
4 cups (about 17 oz.) all-purpose flour
2?½ tablespoons kosher salt
3 teaspoons cayenne pepper
2 teaspoons black pepper
2 teaspoons paprika
1?½ teaspoons garlic powder
Peanut oil

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. 

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