Terry
I hope this is what your looking for. Arleen

Popeye's Fried Chicken

3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix Powder
1 pk Onion Soup Mix -- (1 1/2 Ounces)
1 pk Spaghetti sauce mix -- (1/2 Ounce)
3 tb Sugar
3 c Corn flakes -- crushed
2 Eggs -- well beaten
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 9x12x2 baking pan. Set it aside. Preheat oven to 350~. 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. Serves 4. 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.
 

Hey Ya'll,

Gotta say the recipe is not anywhere near. Be careful with the self rising flour and baking soda.. this may overflow the hot grease and burn you or burn down your house.

Spaghettei sauce and Italian salad dressing mix.. oh darn.. must taste nasty.

The original recipe contains only 5 things.. one is water.. one is egg and the rest is secret.

The spicy recipe contains special cajun spices all combined in a bag or jar, that you can buy here in louisiana cajun country everyday to substitute one of the original ingredients.

If you are interested in tasting a recipe as close as you can get (which includes hot wing sauce recipe), e-mail me at Rick_Deare@hotmail.com.

The mix I sell is a craft and comes in regular paper bags (Mix is sealed in plastic bag inside) with all the mix prepared and instructions. The cost is $2.00 for each bag and can make as much as 30 peices of chicken.

Try it with wings and use the sauce recipe... do not try to "Doctor" it up. Use it as is and then vary as you wish.
 

I got this off the internet somewhere:

Popeye's Fried Chicken

6 cups of veg. oil
1 teaspoon cayenne pepper
2/3 cups all purpose flour
2 teaspoons paprika
1 tablespoon salt
3eggs
2 tablespoons white pepper
1 frying chicken with skin, cut up

Heat oil over medium heat in a deep fryer or in a wide deep pan, on the stove. In a large bowl, combine flour,salt, pepper and paprika.
Break the eggs into a separate bowl and beat until blended.
Check the oil by dropping in a pinch of the flour mixture. If the oil bubbles rapidly around the flour,it is ready.
Dip each piece of chicken into the eggs, then coat generously with the flour mixture. Drop each piece into the hot oil and fry 15 to 25 minutes or until it is a dark golden brown.
Remove the chicken to paper towels or a rack to drain.
 

Thanks for your help!

Peggy
 

Popeye's Fried Chicken



Ingredient -- Preparation Method

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 package Onion Soup Mix -- (1 1/2 ounces)
1 package spaghetti sauce mix -- (1/2 ounce)
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 350~. 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. Serves 4. 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.
 

THIS GARBAGE IS NOT EVEN CLOSE...POWDERED SPAGEHETTI MIX ??? GIVE ME A BREAK!
 

I have always heard that Kernel Sanders Recipe for his fried chicken was a secret to the public....so....how did you all get these recipes? I was told by a worker for one of his resturants that the seasonings came packaged and NO ONE knew what the ingredients were.
 

I find it utterly repulsive that anyone would honestly think in any shape or form that you're going to get popeyes chicken from that recipe. GOOD LUCK TO ANYBODY THAT TRIES.
 

Yes it IS close!

I've tried it before.

Don't blab out of you @$$ if you haven't tried it!
 

MY BROTHER TRIED IT AND HE'S FROM LOUISIANA AND SAID POPEYES CHICKEN RECIPE DID NOT TASTE EXACTLY LIKE THE ORIGINAL BUT IT WAS CLOSE.

I STILL WANT TO TRY IT MYSELF AS I FEEL THAT I BEING A POPEYES CHICKEN FANATIC AND HAVE EXPERT TASTE BUDS WHEN IT COMES TO THIS CHICKEN WHICH IS MY FAVORITE IN THE WHOLE ENTIRE WORLD(TRIED OTHER FRIED CHICKEN AND CAN'T COMPETE) WOULD DEFINELTY GIVE YOU THE HONEST!!! TRUTH. I'LL KEEP YOU POSTED. BY OLIVE OIL
 

MY BROTHER TRIED IT AND SAID IT CAME CLOSE.

I HAVE THE INTERNET RECIPE NOW AND WILL TRY IT. IF YOU WANT AN HONEST OPINION -TRUST ME. I USED TO EAT THIS CHICKEN ALMOST EVERY 3 DAYS WHEN I LIVED IN NEW ORLEANS ONLY 1 BLOCK AWAY FROM POPEYES I AM THE WORLD'S POPEYES CHICKEN FANATIC AND MY TASTE BUDS WON'T LIE. I'LL KEEP YOU POSTED.
BY OLIVE OIL
 

Thanks, keep us posted!
 

OH MY GOD...where did they come up with this one,not even close to what Popeyes would tatse,and honestly,don't think you will ever get exact,but close is good.Good Luck finding it.
 

Well, what may taste close to some people, may not taste close to others!

I thank everyone for trying! Come on people, give them credit for at least posting!
 

Hey ya'll.. OK.. I will tell you..

I cook 500lbs of hotwings using the recipe at a cajun event every year.. I will include the hotwing sauce recipe too. Have won a few trophys for this..

Remember, cooking large quantities like Popeyes, the recipe has to be simple and straight forward.

here we go.. try this and respond back..

in a bowl.

Crack one egg.
Add 1/4 to 1/3 cayanne pepper powder
The way I salt is this... Iodized
Turn the box over and count to at least 8.
Then crush the egg in the dry mix well.
Add 1/2 to 3/4 gallon water and mix well..

HEY I forgot.. use a wisk and wisk well.

Slowly add all purpose white flour and wisk until smooth. Keep adding flour till the batter is just a little thiner than pancake batter.

Put chicken peices in for about 18 minutes (you will see why soon).

in another container (or Cajun batter shaker bowl), put plain white all purpose flour.

Get your grease hot. I use a deep fryer at 350 degrees.

When the grease is ready, drain the chicken peices from the wet batter for a minute and put in white all purpose flour. Shake and remove quickly (if it sits in the flour, it will get way to crunchy & hard) then, put in hot grease.

Once the last peice is in, start timing.. 18 minutes (My fryer will recover quickly, time may vary a little depending on your fryer).

Take the peices out and put on drainer or paper towels.

Make sure you do not try this with quarter peices. Each chicken should end up with 8 peices, not 4.

The wings are the same..

This mix recipe will do about 75lbs of chicken. Io do this much, I put the washed chicken in an Ice Chest, cover it with the wet batter, mix the pieces with the batter and remix just before I put in the white all purpose dry mix. Everything is the same from there.

The hotwing sauce is like this.. Easy.. I do alot at a time so, figure out what proportions you like.

I take a rice cooker, put 3/4 gallon Louisiana Hot Sauce (search internet for some), add pound of real butter (salted) and put it on cook.
Once the butter is fully melted, then put the cooker on warm.. This will last for hours.

HINT - If you want really spicy chicken.. hunt down Louisiana Brand Crab & Crawfish Boil Mix and substitute this instead of the cayanne and salt...

OK.. now you got it.. Enjoy.

And stop using wierd ingredients and call it cajun.. If ya'll nice, I will give the gang some more great cajun recipes.. Got a great LOST BREAD one..
 

Thanks so much Rick! Looking forward to more recipes from you. Would love the lost bread recipe when you get a chance!
 

LET ME JUST ADD TO THIS! POPEYES SEASONINGS COME PRE MIXED FROM POPEYES, THERE IS A MILD MIX AND A SPICEY MIX, MY GUESS IS ALOT OF CAYANNE PEEPER,SALT AND SOME OTHERS MAYBE PAPRIKA,AND CUMMIN, YOU ADD THIS TO YOUR EGG AND WATER BATTER WITH A BIT OF CORN STARCH TO THICKEN LIKE PANCAKE BATTER TO TASTE, ROLL EACH SINGLE PIECE INTO THE COOL BATTER FOR A MINUTE THEN TOSS IT INTO A SELF RISING FLOUR TUB, KEEP THE FLOUR TUB CLEAN NOT LUMPY, THEN DEEP FRY AT 350 FOR 15-20 MINUTES. MY CLOSEST GUESS! DREW
 

Thanks for helping us out on this Drew, we appreciate it. Your "guess" sounds pretty good to me!

Peggy
 

I guess I just don't understand how people think. They post a recipe for Popeye's Fried Chicken and BAKE the chicken??? It's Popeye's FRIED Chicken, folks, not Aunt Sally's Baked Chicken with our best guess of ingredients to have it taste like Popeye' Fried Chicken -- but baked.
 

Coming from New Orleans and eating Popeyes on a regular basis my Guess is the white pepper ,cayenne is probably the closest, but it tastes a lot like my grandmothers chicken and she always used pure lard as the oil and a small amount of bacon drippings. Anyone out there have any idea?
 

Nah, I don't think this even came close. If anything it tasted somewhat sweet, but then again I'm used to ordering spicy rather than mild. Good try, but it really falls short.
 

how the hell do you get fried chicken from baking it retard
 

Jesus,I don't know which recipe is wors....
 

Now Im all confussed, oh well thank goodness I have a popeyes down the street. I'll be thinking 'bout you all while im smackin my greesy lips.