Popeye's Copycat Louisiana Chicken
Serving Size / Yield
- 1 fryer chicken, cut into 8 pieces, skin on
- 1 tablespoon white pepper
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon salt
- 3 eggs
- 2/3 cup flour
- 6 cups Vegetable oil, for frying
Beat eggs in a small bowl. In a separate bowl, combine the dry ingredients. Pour the oil in a large frying pan and heat over medium heat until bubbling.
Dip each piece of chicken into the egg and then dip into the flour mixture and coat well. Place the chicken on a drying rack and allow it to sit for 25 minutes.
Fry the chicken skin side down for 5 minutes. Turn the chicken and fry for another 5 minutes, or until it's golden brown and crispy.
Drain on paper towels and allow to cool for 1 minute before serving.