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
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
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 SAUCESPretty 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.