AFC Enterprises, Inc., through its ownership of the Popeyes Chicken and Biscuits and Churchs Chicken chains, holds the number two position in the U.S. fast-food chicken sector, trailing only KFC. . The Popeyes chain, specializing in a Cajun-style fried chicken that is spicier than most conventional recipes, consists of 1,325 units, 1,152 of which are franchised.

The first Popeyes was opened by Al Copeland in June 1972. By the early 1980s, Popeyes was the third largest fast-food chicken chain, behind KFC and Churchs. New menu items included chicken tacos, barbecued beans, red beans and rice, and, most important, a new biscuit.

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Fried Chicken Strips



Oh man, I love me some Popeye's Fried Chicken and prefer the strips to the fryer pieces with the bone in.  One time when I was on a bus trip to New York City, I bought a big box of takeout stuff for the long ride home.  The smell of Popeye's carried through out the bus and people were begging for a piece of chicken but I refused to share because I wanted to have left overs at home and there is not a Popeye's Restaurant near where I live!

Fried Chicken Strips
Popeye's Copycat Recipe

Serves 2-4

3-4 pounds of chicken strips with skin or one chicken cut into pieces
6 cups canola oil
2 tablespoons white pepper
1 teaspoon cayenne pepper
2/3 cup all purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs


To bread the chicken:  Combine in a large bowl; flour, salt, peppers, and paprika. Break the eggs into a small bowl and beat until well blended. Dip each piece of chicken into the blended egg, then coat well with the flour mixture. After coating the chicken; place on a rack to allow the pieces to dry, about 20 to 30 minutes. You will get even browning on the chicken by letting it dry.

To fry the chicken:  Heat the Canola oil over medium heat in an deep fryer or in a large, deep pan on stove. To fry chicken strips, heat oil in a heavy skillet over a medium-high burner until the oil is very hot or in a electric deep fryer. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space among pieces so that they are not crowded. Cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. Place on a paper towel to allow grease to drain.


DIPPING SAUCES

Pretty much anything in your refrigerator door (within reason) can be mixed together to make a good dipping sauce.  Start with a base of salad dressing, mayonnaise or BBQ sauce and then jazz it up a bit with spices or some hot sauce.


  • BAYOU BUFFALO - A cayenne pepper hot sauce blended with butter, celery and Cajun seasonings.
  • BARBECUE - Sweet and tangy BBQ sauce with molasses, spices and slight smoky flavor.
  • SWEET HEAT - Sweet honey dipping sauce kicked up with Louisiana hot sauce, vinegar and a special blend of peppers.
  • MARDI GRAS MUSTARD -Sweetened traditional creole mustard dipping sauce.
  • BUTTERMILK RANCH - Traditional buttermilk ranch dressing.
  • BLACKENED RANCH - Traditional buttermilk ranch dressing mixed with onion, garlic, a blend of peppers (white, black and red) and Blackened seasoning.

3 comments:

  1. What do they put in them to make them so crispy?

    ReplyDelete
  2. hot chicken wings are very very delicious and most famous nuggets in the category of chicken recipes.

    chicken recipes

    ReplyDelete
  3. This tasted nothing like popeyes.... disgusting actually

    ReplyDelete