Make Popeye's chicken and biscuits at home  SEP 04 2014

Wylie Chix

Well, well. For a cookbook called Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, food genius Wylie Dufresne recreated the recipes for Popeye's chicken and biscuits.

The tenders first get an overnight soak in buttermilk and hot sauce that makes them juicy and, um, tender. To nail the perfectly seasoned crust, he eventually landed on a breading that includes a packet of onion soup and a hefty dose of McCormick's Italian Herb Spaghetti Sauce Seasoning Mix. (If this makes you cringe, remember who we're talking about here, and trust.) Cornstarch, potato starch and baking soda added to the self-rising flour mixture ensure the signature craggy texture and exceptional crunch. Finally, after much experimentation to find the perfect frying temperature, he settled on a relatively low 300°, which renders the crust a deep golden-brown and keeps the lean meat moist.

Better than the original, says Serious Eats' Maggie Mariolis. Dang.

Read more posts on kottke.org about:
books   food   Fried and True   Maggie Mariolis   Popeye's   restaurants   Wylie Dufresne

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