May 20, 2013

Popeye's Spicy Chicken Copycat Recipe



3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first

Slow Cooker Salisbury Steak

It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served over mashed potatoes."

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Directions

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

GENERAL TAO CHICKEN


Panda Express Copycat Recipe

Serves 4

Sauce:
2 tablespoons cornstarch
1/4 cup water
1 clove garlic, minced
1 1/2 teaspoons ground or fresh ginger
3/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons apple cider
1/2 cup chicken broth
1/4 teaspoon onion powder
2 large boneless chicken breasts, sliced thin
1 cup all purpose flour
1/2 teaspoon white pepper
1 cup vegetable oil (if frying in a wok)
1/8 t. crushed red pepper flakes (use more if you want more heat)

Mix sauce ingredients together.  Cover and store in the fridge. Slice semi-frozen chicken in thin slices. 
Put oil in wok on med-high (375 degree) heat. In a large mixing bowl, combine flour and pepper. Using a few chicken pieces at a time, dip into flour mixture.  Shake off excess (or use a sieve). Put coated chicken pieces into hot oil.  Fry up to a minute; until golden brown. Drain chicken pieces on paper towel. Repeat until all chicken pieces are cooked.

If using a wok, drain all but 1-2 tablespoons of oil. Put chili peppers in oil.  Warm up peppers on medium heat for a minute or two. Slowly pour sauce into hot oil.   Stir constantly, until sauce thickens up. Turn off stove. Put cooked chicken pieces into sauce.  Stir to coat chicken thoroughly.  Serve over hot rice.