Popeyes Spicy Chicken anyone know the recipe? Is it cooked in a pressure cooker? Marinated?

I love that chicken, but I want to cook in in trans-fat free oil.Popeyes Spicy Chicken anyone know the recipe? Is it cooked in a pressure cooker? Marinated?
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 1/2 ounces Pk Onion Soup Mix


1/2 ounce Pk spaghetti sauce mix


3 tablespoons Sugar


3 cups Corn flakes -- crush slightly


2 Eggs -- well beeaten


1/4 cup Cold water


4 pounds 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 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. 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.





For the SPICY chicken, you need to dip the chicken into a


bowl or pan containing Tabasco sauce (or Trappeys or whichever


brand you prefer)and egg mixed well together. For a real


extra kick, you could use Habanero sauce instead of the Tabasco


sauce.Popeyes Spicy Chicken anyone know the recipe? Is it cooked in a pressure cooker? Marinated?
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lmao\


Oh by the way... I DO have my own car, and do NOT have a bad driving record! Want me to drive you to Popeye's in my own ';';';';precious car';';'; to get your some chicken for answering my question? Report Abuse

Try this out, it's an old trick of my Mamaw's. Take some REAL cultured buttermilk (not that garbage that is thickened with carrageenan, the REAL mc coy). If you can't find buttermilk, use some whole milk that has been 'acidulated' by adding a tablespoon per cup of lemon juice or white vinegar. This will turn the milk into a thick substance much like buttermilk. Take this and pour it over your washed and dried chicken pieces in a ziplock bag or large covered bowl. Add some salt, black pepper, cayenne, and a few GOOD squirts of hot sauce. Mix it all up. Let this marinate overnight. The next day, add a beaten egg or two to the bowl or baggie and mix it all up in there with the chicken and buttermilk. Take some Kentucky Kernel (I THINK that's how it's spelled) or Drake's Fry Coating mix (season it spicier to your taste) and put it into another baggie, then dredge the chicken pieces one by one. put them on a rack or piece of wax paper to let the coating set for a moment before frying. The buttermilk marinates the chicken and makes it tender, and also does something for the coating. This mixture also works GREAT for chicken fried steak.
this is something even better to make thats yummy az n u will enjoy alot!


plus it goes with so many things


rice


pasta


chips


mashed potatoes


by its self


salad


veggies


toasted sandwiches





Cajun Chicken


INGREDIENTS


4 ounces linguine pasta


2 skinless, boneless chicken breast halves


2 teaspoons Cajun seasoning


2 tablespoons butter


1 red bell pepper, sliced


1 green bell pepper, sliced


4 fresh mushrooms, sliced


1 green onion, chopped


1 cup heavy cream


1/4 teaspoon dried basil


1/4 teaspoon lemon pepper


1/4 teaspoon salt


1/8 teaspoon garlic powder


1/8 teaspoon ground black pepper


1/4 cup grated Parmesan cheese


DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).


Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.


Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.