From www.TopSecretRecipes.com. Popeye's Fried Chicken started in New Orleans in 1972. They sold "traditional" mild fried chicken but business was just O.K. They realized they'd have to sell a spicier alternative to their standard chicken recipe if they wanted to impress flavor-seeking New Orleanians. *Note - This is a copycat recipe, to expect it to be "exactly" like Popeye's is a little unrealistic.
- Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.
- In a large bowl, combine flour, salt, peppers, and paprika.
- Break the eggs into a separate bowl and beat until blended.
- Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready.
- Dip each piece of chicken into the egg, then coat generously with the flour mixture.
- Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
- To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
- Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
- As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.