Popeye’s Spicy Fried Chicken
- 3 eggs, beaten
- 1/3 cup water
- 1 cup Frank's hot sauce
- 4 cups flour
- 2 tsp black pepper
- 2 tsp paprika
- 3 tsp cayenne pepper
- 1 quart buttermilk
- kosher salt to taste
- garlic powder to taste
- 2 and 1/2 lb chicken, cut into pieces (2 wings, 2 breasts, 2 thighs, 2 drumsticks) reserve the chicken carcass for stock.
- Peanut oil for frying
If you love Popeye’s fried chicken, here how to make it at home.
- Place chicken in a large bowl or glass baking dish and cover with buttermilk. Cover and refrigerate for at least 2 hours, turning occasionally.
- In a bowl beat eggs, water and hot sauce. Whisk to combine.
- In a large paper bag or a 1 gallon zip lock bag add the flour, black pepper, paprika and cayenne.
- Remove chicken from buttermilk and let excess drip off, season with garlic powder, salt and pepper, then add in batches to the flour mixture and shake well to cover chicken.
- Remove chicken pieces one at a time and shake off excess flour.
- Dip each piece of chicken into the egg/hot sauce mixture and add back to the bag with the flour and shake again to coat all pieces.
- In a large sauce pan or deep fryer, fill 1/2 full with peanut oil and heat to 350 degrees.
- Once the oil is hot fry the chicken in batches until golden and crispy. About 15-18 minutes. Do not overcrowd pan. Once the first batch of chicken is fried all the oil to come back to 350 degrees before adding more pieces..
- Remember that dark meat takes longer to cook. The wings will cooked first followed by the breasts, drumsticks and thighs.