Popeye's Fried Chicken – CLONE
3 c. Self-rising flour
1 c. Cornstarch
3 T. Seasoned salt
2 T. Paprika
1 tsp. Baking soda
1 pk Italian Salad Dressing Mix Powder
1 pkg. Onion Soup Mix -- (1 1/2 Ounces)
1 pkg. Spaghetti sauce mix -- (1/2 Ounce)
3 T. Sugar
3 c. Corn flakes -- crushed
2 Eggs -- well beaten
1/4 c. Cold water
4 lb. Chicken -- cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a
heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9 x 12 x 2 baking
pan. Set it aside. Preheat oven to 350~F. Dip chicken pieces 1 piece at a
time as follows:
1-Into dry coating mix.
2-Into egg and water mix.
3-Into corn flakes.
4 - Briskly but briefly back into dry mix.
5-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 in foil, on 3 sides only, leaving 1 side loose for steam
to escape. Bake at 350~ for 35-40 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 temp in
covered container up to 2 months.
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