Popeye's Copycat Extra-Crispy Spicy Fried Chicken with Delta Sauce

• Meat

  • 1 (3-pound chicken

• Produce

  • 1 clove Garlic, very fine
  • 1 tsp Onion powder

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Chili sauce
  • 1 cup Hot pepper sauce
  • 3 dashes Hot pepper sauce
  • 1/4 cup Ketchup
  • 1 tbsp Lemon juice
  • 1/2 cup Mayonnaise
  • 1/2 tsp Mustard, prepared

• Baking & Spices

  • 3 tsp Cayenne pepper
  • 4 cups Flour
  • 2 1/2 tsp Paprika
  • 2 1/2 tsp Pepper, fresh ground
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 cups Peanut oil
  • 1/4 cup Vegetable oil

• Dairy

  • 1 qt Buttermilk

• Liquids

  • 1/3 cup Water

• Other

  • 1 teaspoon Worchestershire

Found on allfreecopycatrecipes.com

Description

Ingredients

• 1 (3-pound chicken
• 1 quart buttermilk
• 4 cups flour
• 3 teaspoons cayenne pepper
• 2 teaspoons fresh ground pepper
• 2 teaspoons paprika
• 3 eggs
• 1 cup water
• 1 cup hot pepper sauce
• 3 cups peanut oil
• salt and fresh ground pepper
• 1 cup mayonnaise
• 1 clove garlic, minced very fine
• 1 tablespoon lemon juice
• 1 cup vegetable oil
• 1 cup chili sauce
• 1 cup ketchup
• 1 teaspoon onion powder
• 1 teaspoon Worchestershire
• 1 teaspoon paprika
• 1 teaspoon fresh ground pepper
• 1 teaspoon prepared mustard
• hot pepper sauce to taste

Directions

• Instructions Place the chicken pieces into a very large bowl and add buttermilk to completely cover. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Make the Delta sauce while chicken marinates. Combine all ingredients in a small bowl and stir to combine well. Chill 1 hour or more; it will hold up to 1 week. Combine flour, cayenne, and all purpose flours and paprika in a large zip-top bag and shake to mix. Combine eggs, water, and hot sauce in a large bowl.   Remove chicken from the buttermilk and arrange on a cooling rack set into a rimmed baking sheet so that excess buttermilk drips off. In a large skillet that is at least 3 inches deep, place the oil and heat over medium high until it reaches 350 degrees F – use a thermometer to check the temperature.    While oil is heating, drop chicken a few pieces at a time into the zip top bag with the dry ingredients and shake to coat, then dip them into the egg mixture and finally back into the dry ingredients again. Shake off excess flour and set on the cooling rack to drip. When oil is at 350 degrees F, use tongs to lower a few pieces at a time into the hot oil  -- do not crowd the pan. Cook for about 15 minutes, turning once and keeping an eye on the oil temperature, adjusting the heat to be sure the oil remains at 350 degrees F. When chicken pieces are done, remove from the oil with tongs and set on another cooling rack/baking sheet so that air circulates around them. Place into a 300 degree oven while you repeat the procedure until all the chicken is cooked. Serve right away or at room temperature with the Delta Sauce for dipping. Notes -If the oil gets too hot and the chicken browns too much before it is totally cooked, simply put it into the oven on the cooling rack/baking pan as directed above, but raise the oven temperature to 350 and let cook a few more minutes. -Check out the reader favorite recipe that inspired this Test Kitchen creation: Homemade Popeyes Fried Chicken! var articleType_27_data = {}; articleType_27_data.init_step_by_step_images = 1;