Popeye's Fried Chcken (Copycat)
Created by Mikado on January 12, 2012
- Servings: 5
- Prep Time: 20m
- Cook Time: 35-40m
- Recipe #7305
Ingredients
- 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 dry spaghetti sauce mix (1/2 ounce)
- 3 tablespoons sugar
- 3 cups Corn flakes Cereal,crushed
- 2 eggs,well beaten
- 1/4 cup cold water
- 1 (4 pound) chicken, cut up
How to Make
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Step 1: 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.
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Step 2: Preheat oven to 350 degrees F. 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.
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Step 3: 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.
Nutritional Facts
- Serving Size: 1 (236.7 g)
- Calories 690.5
- Total Fat - 10.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 82.5 mg
- Sodium - 6910.8 mg
- Total Carbohydrate - 124.4 g
- Dietary Fiber - 5.3 g
- Sugars - 6.9 g
- Protein - 23.2 g
- Calcium - 358.1 mg
- Iron - 9.5 mg
- Vitamin C - 4.7 mg
- Thiamin - 1 mg