Scott's Recipe

Batters - Fried Chicken - Popeye's

Category: Batters & Coatings

3 cups self-rising flour
1 cup cornstarch
3 Tbsp seasoned salt
2 Tbsp paprika
1 tsp baking soda
1 package dry Italian salad dressing mix
1 package (1.5 oz) dry onion soup mix
1 package (.5 oz) spaghetti sauce mix
3 Tbsp sugar
1 Tbsp cayenne, or to taste
3 cups cornflakes cereal, crushed
2 eggs, well beaten
1/4 cup cold water
4 lbs chicken, cut up


1. Preheat the oven to 350 degrees F. Heat the oil to 365 degrees F in a deep skillet or deep fryer. Grease a 9x12 baking dish.
2. In a large, shallow bowl, combine the flour, cornstarch, seasoned salt, paprika, baking soda, salad dressing mix, soup mix, spaghetti sauce mix, sugar, and cayenne. Mix well.
3. Place the cornflakes in another bowl.
4. In another shallow dish, whisk together the eggs and water.
5. Dip each chicken piece first into the flour mixture and shake off any excess. Then dip it in the egg mixture letting any excess liquid drip off. Lastly, dip it in the cornflakes, pressing gently so the cereal adheres. Dip lightly again in the flour mixture.
6. Place the chicken pieces in the hot oil and cook for 3-4 minutes. Turn the chicken over and cook the other side until browned. Do this in batches so as not to crowd the chicken.
7. Place the fried chicken in the baking dish in a single layer. Cover loosely with foil so steam can escape. Place the chicken in the oven and bake at 350 degrees F for 35-40 minutes or until cooked through. Remove the foil and bake for 5 more minutes to crisp the coating. Serve hot.