POPEYE COPYCAT FRIED CHICKEN

POPEYE COPYCAT FRIED CHICKEN
Maynard Pittendreigh

Ingredients

• 3 cups whole buttermilk
• 3 tablespoons hot sauce (such as Tabasco or a Louisiana hot sauce), divided
• 1 (2 1/2- to 3-lb.) whole chicken, cut into 8 pieces
• 3 large eggs
• 1/3 cup water
• 4 cups (about 17 oz.) all-purpose flour
• 2 1/2 tablespoons kosher salt
• 3 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• Peanut oil

 

Directions

1.     Stir together buttermilk and 2 tablespoons of the hot sauce in large bowl.

2.     Place chicken in buttermilk mixture and make sure the chicken is completely covered.  Cover and refrigerate overnight. 

3.     When ready to cook, whisk together eggs, water, and remaining 1 tablespoon hot sauce in a medium bowl.

4.     Stir together flour, salt, cayenne pepper, black pepper, paprika, and garlic powder in a large bowl. 

5.     Pour oil to a depth of 2 1/2 inches in a large fryer or pot, and heat to 325°F over medium-high.

6.     Remove chicken from buttermilk mixture; discard buttermilk mixture.

7.     Dip chicken pieces in egg mixture, and dredge in flour mixture; shaking off excess flour. And now repeat re-dip in egg mixture, and dredge in flour again; shaking off excess flour.