Popeyes Bonafide Mild Chicken (Copycat) Recipe

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Popeyes Bonafide Mild Chicken (Copycat)
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Ingredients:

Directions:

  1. RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with 2 tablespoons original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
  2. MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.
  3. BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth.
  4. ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
  5. PLACE a cooling rack over a baking sheet and set aside.
  6. REMOVE chicken from the marinating dish using tongs; (1) DIP chicken into the BATTER until evenly coated; (2) COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
  7. REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING); ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.
  8. ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge).
  9. CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration); FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch).
  10. BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 424.63 Kcal (1778 kJ)
Calories from fat 109.02 Kcal
% Daily Value*
Total Fat 12.11g 19%
Cholesterol 186.25mg 62%
Sodium 1524.79mg 64%
Potassium 334.6mg 7%
Total Carbs 55.2g 18%
Sugars 1.03g 4%
Dietary Fiber 4.56g 18%
Protein 23.35g 47%
Vitamin C 0.2mg 0%
Iron 4mg 22%
Calcium 75.3mg 8%
Amount Per 100 g
Calories 228.21 Kcal (955 kJ)
Calories from fat 58.59 Kcal
% Daily Value*
Total Fat 6.51g 19%
Cholesterol 100.1mg 62%
Sodium 819.47mg 64%
Potassium 179.82mg 7%
Total Carbs 29.67g 18%
Sugars 0.55g 4%
Dietary Fiber 2.45g 18%
Protein 12.55g 47%
Vitamin C 0.1mg 0%
Iron 2.2mg 22%
Calcium 40.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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