Popeye Fried Chicken

Popeye Fried Chicken

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"This recipe is similar to that served at a famous restaurant chain."
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Ingredients

1 h 5 m servings 733 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 733 kcal
  • 37%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 3140 mg
  • 126%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a shallow dish or bowl mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce mix and sugar. Place cereal crumbs in another shallow dish or bowl, and mix together eggs and water in a third shallow dish or bowl.
  2. Heat oil (1 inch deep) in a large skillet over medium high heat. Preheat oven to 350 degrees F (175 degrees C).
  3. Dip chicken pieces into dry coating mix, egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. Brown for 3 to 4 minutes, then brown other side of each piece.
  4. Place browned chicken pieces in a 9x13 inch baking dish, skin side up, and cover dish with aluminum foil leaving one side open for escaping steam.
  5. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear. Remove cover and bake another 5 minutes to let coating become crisp; serve.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

20
  1. 22 Ratings

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Most helpful positive review

Absolutely delish!! Thanks for the great recipe

Most helpful critical review

I thought this tasted NOTHING like Popeye's chicken, which my husband and I both love. Although it was edible, I can't say I enjoyed the taste of this chicken. Also, the coating did not stay o...

I thought this tasted NOTHING like Popeye's chicken, which my husband and I both love. Although it was edible, I can't say I enjoyed the taste of this chicken. Also, the coating did not stay o...

I do not know what Popeye's you have ever eaten at, but this recipe is no where near close! I was raised on Popeye's Chicken so please believe me when I say do NOT mess up your good chicken crea...

My husband grew up in DC, and I'm constantly hearing from him how Popeyes chicken is the bomb and how much he misses it. I am constantly trying to replicate it, which is no simple task since I ...

Absolutely delish!! Thanks for the great recipe

this is an excellent clone of popeyes chicken! try it it is better than KC chicken.

I'd like to give it a 3.5. The flavor was really great and it wasn't too difficult to make, however it wasn't very crispy, I found it to be soggy.

ReaL GOOD

Unlike one of the other reviewers, it stuck fine for me. When i fried it, I fried the bottom side first and it worked out great. (Nice a crispy) I also added more cajun spice than indicated I ...

While this chicken tasted alright it is NOTHING like Popeyes. There are a lot of ingredients and a lot of work. Didn't taste any better than plain old salt, pepper and garlic powder. SORRY