When it comes to home-style southern cooking, there’s nothing quite like crispy fried chicken.  If you’ve ever tried it before, you know it can be a little tricky to get the right amount of crunch without drying out the meat.

Today’s secret recipe will teach you how to make Popeyes extra-crispy spicy fried chicken at home.  Following this recipe will result in an unbelievably moist, perfectly seasoned chicken with a thick crunchy coating.

Serve this fried chicken with Popeyes tangy Delta Sauce using this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Popeyes Extra-Crispy Spicy Fried Chicken

3 eggs
1/3 cup water
About 1 cup “Texas Pete” hot red pepper sauce
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.

In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.

Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

Serves 4

Source: The Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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