Popeye's Fried Chicken...January 02, 2004
Hi y'all
Well, it looks like we made it through another year! Thanks
everyone for sticking with us. Georgette's New Year's resolution
is to stop being so grumpy, think she will make it? :o)
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Enjoy today's recipe!
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Today's Recipe:
Popeye's Fried Chicken (Close Clone Recipe)
3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package Italian salad dressing mix -- powder
1 1 1/2 ounce onion soup mix
1 1/2 ounces spaghetti sauce mix
3 tablespoons sugar
3 cups corn flakes -- crush slightly
2 eggs -- well beaten
1/4 cup cold water
4 pounds 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 9x12x2 baking pan. Set it aside.
Preheat oven to 350F.
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 fro steam
to escape. Bake at 350F 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.
*We have updated and added more clone clone recipes!
Close Clone Recipes
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Our website has tons of recipes for you. We aren't all
Cajun anymore. You will find recipes for Cajun, Mexican,
Italian, Low Carb, Diabetic, cookies, and much more.
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Thanks for reading everyone,
~~Peggy And That Wacky Quacky, Georgette!
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