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Popeye's chicken crust

post #1 of 8
Thread Starter 

Does anyone know how Popeye's Fried Chicken gets their crust so crispy and cracked looking. I have read that it is a Cajun recipe they got from somewhere, but I do not know any Cajun's whose fried chicken looks like that.

 

Lily

post #2 of 8

Heavy batter, pressure fryer.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 8

Phatch  is correct They cook birds in pressure fryers with a flour. corn-flour batter with seasonings and a touch of starch. The pressure fryers cook much faster and save on cost of oil quite a bit.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 8
Thread Starter 

I am assuming then that this technique cannot be done at home?

 

Lily

post #5 of 8

You can buy home pressure frying equipment, but it's not worth it imho. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 8
Thread Starter 

phatch,

 

Don't know what imho means.  I'm new to this site.

 

Lily

post #7 of 8

In My Humble Opinion.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 8
Thread Starter 

Googled imho and was amazed that the answer came right up. 

 

Thanks for the information on the pressure fryers.

 

Lily

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