Spicy Extra-Crispy Fried Chicken ~ Chicken is soaked in buttermilk overnight. Dipped in egg wash, then dredged in seasoned flour twice. **Add 1 Tsp baking powder per cup of flour. ***Critical Step : Lay dredged chicken pieces on wire rack & let rest 20-30 minutes, until flour coating appears to be moist. This is what makes the crispest crust.
TSR Version of Popeye's Fried Chicken by Todd Wilbur
Popeye s Fried Chicken Copycat from Food.com: Popeye's Fried Chicken started in New Orleans in 1972. They sold "traditional" mild fried chicken but business was just O.K. They realized they'd have to sell a spicier alternative to their standard chicken recipe if they wanted to impress flavor-seeking New Orleanians. *Note - This is a copycat recipe, to expect it to be "exactly" like Popeye's is a little unrealistic.
Popeye Fried Chicken Recipe. Awesome chicken but the recipe is brutally (but hysterically) translated. Mix the dry ingredients in one pan, crushed corn flakes in one and the eggs and water in another. Dip chicken in dry ingredients, then egg mixture, then corn flakes, then again in the dry ingredients and brown on both sides then put into a baking dish and bake in a 350 oven until done.
Wylie Dufresne, celebrated mad-scientist chef of NYC's WD-50, has a thing for Popeyes fried chicken. So for Lee Brian Schrager's cookbook, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, Dufresne was given a mission: recreate their golden tenders and buttery, soft biscuits. Unsurprisingly, he rose to the challenge.