Popeyes Bonafide Mild Chicken (Copycat)

• CHICKEN
• 8 pieces fresh frying chicken
• 2 tablespoons louisiana hot sauce (Louisiana brand)
• SEASONING
• 2 teaspoons fine salt
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon dry buttermilk (SACO)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon white pepper
• 1/2 teaspoon Accent seasoning
• 1/2 teaspoon ground mustard
• 1/2 teaspoon superfine sugar
• 3/8 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground dill seed (not dill weed)
• 1/8 teaspoon cayenne pepper
• BATTER
• 6 large eggs, beaten
• 1 tablespoon white pepper
• 1 teaspoon fine salt
• 1 teaspoon fine sugar
• 1/2 teaspoon Accent seasoning
• DREDGING
• 3 cups all-purpose flour
• DEEP-FRYING FAT
• beef tallow shortening

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 315u0b0F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315u0b0F, 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 375u0b0F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315u0b0F for each new batch).
10. BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170u0b0F oven until serving; SERVE and enjoy!

chicken, chicken, hot sauce, salt, sweet paprika, buttermilk, garlic, onion powder, white pepper, accent seasoning, ground mustard, sugar, paprika, ground cumin, ground dill, cayenne pepper, eggs, white pepper, salt, sugar, accent seasoning, allpurpose, fat, tallow shortening

Taken from www.food.com/recipe/popeyes-bonafide-mild-chicken-copycat-468061 (may not work)