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bonnie's popeye's fried chicken

(8 ratings)
ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

Popeye's Chicken is loved by most everyone. This is an easy-to-prepare fried chicken recipe. Two-step method makes it crunchy and delicious! We enjoy it. Hope you do, too! Enjoy! Photo by Jon Sullivan

(8 ratings)
yield 4 or more
prep time 30 Min
cook time 40 Min
method Stove Top

Ingredients For bonnie's popeye's fried chicken

  • 4
    pounds cut up chicken for frying
  • 1ST. BOWL
  • 3
    cups self-rising flour
  • 1
    cup cornstarch
  • 3
    tablespoons seasoned salt
  • 2
    tablespoons paprika
  • 1
    teaspoon baking soda
  • 1
    package spaghetti sauce mix (1/2 oz)
  • 1
    package dry italian salad dressing mix (1 1/2 oz)
  • 1
    package onion soup mix (1/2 oz)
  • 3
    tablespoons sugar
  • 2ND. BOWL
  • 3
    cups corn flakes, crushed slightly
  • 3RD. BOWL
  • 2
    eggs, well beaten
  • 1/4
    cup cold water

How To Make bonnie's popeye's fried chicken

  • 1
    COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
  • 2
    Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
  • 3
    Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
  • 4
    Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
  • 5
    Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
  • 6
    Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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