Popeyes Style Oven Fried Drumsticks Recipes

CRISPY OVEN-FRIED DRUMSTICKS

Steps:

• Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.
• Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake well, coating drumsticks completely. Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining drumsticks. Sprinkle remaining cornflake mixture evenly over drumsticks on baking sheet. Lightly coat with cooking spray.
• Bake at 425° for 25 to 30 minutes or until drumsticks are well browned and done. Serve immediately.

OVEN-FRIED CHICKEN DRUMSTICKS

Steps:

• Gather the ingredients.
• Heat the oven to 450 F/230 C. Line two 9x13x2-inch baking pans with heavy-duty foil.
• In a food storage bag, combine the flour, salt, pepper, paprika, curry powder, and poultry seasoning.
• Cut the butter into pieces and place half (1/4 cup) in each foil-lined pan. Put the pans in the oven to melt butter. (Keep an eye on it to make sure it doesn't burn.)
• Coat the chicken with the seasoned flour mixture, shaking about three legs at a time in the bag.
• Place the chicken in the melted butter in the prepared pans.
• Bake the drumsticks for 30 minutes. Turn the chicken over and bake 15 to 20 minutes longer, or until tender and nicely browned. Serve and enjoy.

POPEYE'S STYLE OVEN FRIED DRUMSTICKS

Steps:

• Preheat oven to 450 degrees F. Pour the vegetable oil over bottom of 15x10x1 inch baking pan.
• Combine the baking mix and the seasonings in a large bowl. Mix well. Pour into a large paper bag.
• Add the thawed chicken drumsticks, a few at a time, to the bag and shake to coat. Arrange on the baking pan in a single layer. If you don't have a pan large enough, divide the chicken pieces and the oil between two pans.
• Bake chicken for 15 minutes. Turn chicken pieces over. Bake for another 15 minutes, until juices run clear when pierced with a knife.
• Transfer to a serving dish and serve immediately.

POPEYES FRIED CHICKEN

Steps:

• 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 inch deep.
• Get it HOT!
• Grease a 9x12x2-inch baking pan.
• Set it aside.
• Preheat the oven to 350°F.
• Dip the chicken pieces 1 piece at a time as follows: Into dry coating mix.
• Into egg and water mix.
• Into corn flakes.
• Briskly but briefly back into dry mix.
• 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 the prepared pan in a 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 the chicken.
• Allow to bake uncovered 5 minutes longer to crisp the coating.
• Leftovers refrigerate well up to 4 days.
• Do not freeze these leftovers.

POPEYE'S FRIED CHICKEN

Steps:

• cut chicken into breast, thighs, legs and wings.
• place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
• Let chicken marinade 12 hours in refridgerator.
• WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
• Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
• Place 4 cups of all purpose flower in a seperate bowl for dredging.
• remove chicken from marinade right out of the refrigerator and place on a drying rack.
• once drained place chicken pieces in wet batter for a good coating.
• remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
• Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
• Chicken and batter need to be cold to the touch before frying.
• You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
• Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.