Fried chicken coating like restaurant style...?

Question

Ok so whenever I make fried chicken the coating never turns out like it does at a restaurant. In particular I LOVE the popeye's chicken strips...the spicy kind. How are those made, if you know, otherwise just a way to make good coating like they have would be cool also! Thanks.

Answer 1

INGREDIENTS:
3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoning salt
2 tablespoons paprika
1 teaspoon baking soda
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package dry onion soup mix
1 packet dry spaghetti sauce mix
3 tablespoons white sugar
3 cups crushed cornflakes cereal
2 eggs, beaten
1/4 cup cold water
2 cups oil for frying
1 (4 pound) whole chicken, cut into pieces

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DIRECTIONS:
In a shallow dish or bowl mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce mix and sugar. Place cereal crumbs in another shallow dish or bowl, and mix together eggs and water in a third shallow dish or bowl.
Heat oil (1 inch deep) in a large skillet over medium high heat. Preheat oven to 350 degrees F (175 degrees C).
Dip chicken pieces into dry coating mix, egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. Brown for 3 to 4 minutes, then brown other side of each piece.
Place browned chicken pieces in a 9x13 inch baking dish, skin side up, and cover dish with aluminum foil leaving one side open for escaping steam.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear. Remove cover and bake another 5 minutes to let coating become crisp; serve.

Answer 2

Restaurants like Popeye's and KFC use special cooking equipment called "pressure fryers" which cook the chicken very quickly using heat and pressure, plus the chicken is completely submerged in oil during the cooking process. We just cannot do that in our home kitchens.
The closest I've ever come is to coat the pieces of chicken like this: Mix together 1 egg and 1/2 cup milk, and put some seasoned self-rising flour in a bowl. Dip the chicken first into the flour, then into the egg/milk mixture, and then AGAIN into the flour. Then, place the coated pieces of chicken on a rack for half and hour or so to "crust" up and dry. Then fry it. I like to use an electric skillet with quite a lot of vegetable oil for frying chicken. Keep the lid OFF during cooking, and turn the pieces often.
Good luck. And don't forget the cole slaw.

Answer 3

There are two ways to get it:
1. Either to dip the chicken in beated eggs or milk then into the flour, and to the frying pan.

2. Use Corn Flakes instead of your everyday bread crumbs, just crush them a little, so they don't turn into powder.

Enjoy~

Answer 4

soak your chicken overnight in buttermilk, then take out and season with salt, pepper and cayenne pepper, toss in flour (use a zip lock to keep it less messy) shake off excess flour and refridgerate for about 30 mins, this will set the coating so you lose less of it in the oil, fry until done---don't overcrowd the pan!!
Enjoy.

Answer 5

place chicken in flour and thne fry in lard and it will taste just like popeye's chicken but remeber to only flip once

Answer 6

It's the deep fryers they use that makes the crunchy like coating