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Popeye’s Cajun Sparkle Recipe

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  • #16
    Originally posted by Gunslinger View Post
    It's not a copy, it's the real McCoy. And you're welcome.
    I apologize, I guess I did leave out the thank you. Thank you.

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    • #17
      popeyes knuckle sucking chicken

      Gravy recipee looks good , Now can someone give me the seasoning blend for their spicy chicken???
      Bob
      South Louisiana
      Old New Braunfuls offset
      Charcol ECB
      09 MES 40

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      • #18
        I haven't tried any of them yet but:

        Popeye Fried Chicken

        "Chicken pieces are dipped in a flavorful dry spice mix, eggs and cereal crumbs, then browned in hot oil and finally baked to a golden crisp."

        INGREDIENTS:
        3 cups self-rising flour
        1 cup cornstarch
        3 tablespoons seasoning salt
        2 tablespoons paprika
        1 teaspoon baking soda
        1 (.7 ounce) package dry Italian -style salad dressing mix
        1 (1 ounce) package dry onion soup mix
        1 packet dry spaghetti sauce mix
        3 tablespoons white sugar
        3 cups crushed cornflakes cereal
        2 eggs, beaten
        1/4 cup cold water
        2 cups oil for frying
        1 (4 pound) whole chicken, cut into pieces

        DIRECTIONS:
        1. In a shallow dish or bowl mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce mix and sugar. Place cereal crumbs in another shallow dish or bowl, and mix together eggs and water in a third shallow dish or bowl.
        2. Heat oil (1 inch deep) in a large skillet over medium high heat. Preheat oven to 350 degrees F (175 degrees C).
        3. Dip chicken pieces into dry coating mix, egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. Brown for 3 to 4 minutes, then brown other side of each piece.
        4. Place browned chicken pieces in a 9x13 inch baking dish, skin side up, and cover dish with aluminum foil leaving one side open for escaping steam.
        5. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear. Remove cover and bake another 5 minutes to let coating become crisp; serve.

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        • #19
          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 4minutes 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.

          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.

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          • #20
            Originally posted by cajun_1 View Post
            Hehehe ... Remember those days ... lived about a mile from where "ol Rodney" took his lickin' ... now I live where the keys stay in the ignition & the truck stays where I park it for days on end ... What a life ...

            The gravy sounds great also ... gonna give it a try ...
            I can relate to that Tim! The only time people lock their car doors is during zucchini season...so nobody will leave a sack full in their back seat. :)

            I've never eaten at a Popeyes..thanks for the recipes folks!
            jeanie

            http://cowgirlscountry.blogspot.com/

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            • #21
              couple links for you Bob..........

              http://www.recipezaar.com/Popeyes-Fr...-Copycat-89925

              http://www.cajuncookingrecipes.com/c...e-request.html

              http://allrecipes.com/Recipe/Popeye-...en/Detail.aspx



              let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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              • #22
                Originally posted by cowgirl View Post
                I can relate to that Tim! The only time people lock their car doors is during zucchini season...so nobody will leave a sack full in their back seat. :)
                LOL...Ah the zucchini invasion season! Sigh... I wish I was in an area where I'd have them coming out my ears. Z cake- Z fried, Z pickled Z COOKIES... I gotta BUY them now. Arrggh!
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #23
                  Originally posted by Richtee View Post
                  LOL...Ah the zucchini invasion season! Sigh... I wish I was in an area where I'd have them coming out my ears. Z cake- Z fried, Z pickled Z COOKIES... I gotta BUY them now. Arrggh!
                  Shoot Rich, wonder if they would make it if I mailed a sack full to ya? :)
                  jeanie

                  http://cowgirlscountry.blogspot.com/

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                  • #24
                    Now thats funny Jeanie.


                    Originally posted by cowgirl View Post
                    I can relate to that Tim! The only time people lock their car doors is during zucchini season...so nobody will leave a sack full in their back seat. :)

                    I've never eaten at a Popeyes..thanks for the recipes folks!

                    Comment

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