Popeyes Style Marinade
OMG! This is the Popeyes Style marinade that I have settled on. I didn’t even know I had it all along. But Talk about those crevices and a nice light airy batter with crunch.
I was messing around with this and even posted a few recipes with a wet batter that resulted in those crevices and they’re good too. But this one just takes the batter. It’s my go-to from now on.
It produces the Texture, Appearance, and Crunch like Popeyes!
Popeyes Style Marinade Ingredients
My Popeyes Style marinade is going to be different than Popeyes. The few key difference are.
- Flavor – It wasn’t about the flavor, since I already have JFC.
- The Color of mine is going to come out darker. Popeyes uses food coloring to alter theirs, which didn’t really matter to me.
What I did care about were that crunch and those crevices. This batter does exactly that and I had it all along. So what was it? JAH Deep Fry batter although tweaked a bit.
JAH Deep Fry Batter
I always knew that JAH Deep Fry batter was the Champ at Crunch. Yes, a little ego there ;). It really is good though.
Popeyes marinade was on the thick side and so I attempted to recreate it using what Colonel Sanders used for his Fried Cauliflower. It worked, it created those crevices and was used for the JFC Chicken burger, pictured below.
Looks good right? Well, it does indeed work and taste fantastic too.
But what works across the board, no matter what you are breading is this batter here in the recipe. It occurred to me after making JFC Fried Fish, pictured below.
To my surprise, it didn’t come out with a very thick batter. Because of that, I had to test it on the Chicken.
The thing is though for Fried Fish the batter is ideal. For Fried Chicken, it’s on the Thick side because it has to marinate in the fridge which stiffens it.
To remedy this, I add an egg, which Popeyes has in their marinade. Now whether the addition of an egg will improve the fish batter I don’t know. I will have to test it. But for Chicken, yes and it introduces that yellow color almost the same as Popeyes marinade. Theirs is a bit more yellow due to food colorings, but all being the same.
It creates those crevices with ease and delivers on that crunch. It just works every time and it’s my own creation. How Beautiful is that? Well for me cause it’s my very own, but for you as well, because you too can enjoy a Popeyes Style Fried Chicken at home anytime you want and it’s seriously good too.
Adjustments to JAH Deep Fry Batter
There are a few tweaks though. This uses JAH Deep Fry Batter.
A little bit of Salt & MSG for Seasoning.
Also, instead of cold water being added. 1/2 C of water is heated with 1 Maggi Chicken Bouillon cube, mashed with a fork until completely dissolved, and left to cool. Topped up with a bit more water to ensure 1/2 a Cup, before being added to the Deep Fry Batter in place of cold water. Along with 1 Egg beaten and added in.
That’s it! A Popeyes Style marinade! I mean just look at that Popeyes Style Fried Chicken! Isn’t it Gorgeous.
Although if you are going for that Popeyes taste, then let’s take a look at how Popeyes Chicken is made.
The breading I won’t get into because I find that the JFC Breading works. It’s just the technique that is different. With KFC being a breaded or soft coating & Popeyes being battered with a crunch and those crevices.
If you wanted to more closely resemble a Popeyes Chicken then I would go with a Louisiana style seasoning. Used in the Marinade with a small amount of Louisianna Hot Sauce.
It’s basically a Louisiana Cajun/Creole Seasoning. They order it from Diversify Foods.
CHICKEN MILD SEASONING: SALT, MONOSODIUM GLUTAMATE, SEASONING INCLUDING DRIED GARLIC AND DRIED ONION. CONTAINS: MSG
CHICKEN SPICY SEASONING: SALT, SELECTED BLEND OF CAPSICUMS, GARLIC, MONOSODIUM GLUTAMATE, CUMIN AND MUSTARD. CONTAINS: MSG
Popeyes Poultry Batter
POULTRY BATTER: ENRICHED BLEACHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SPACK ENRICHED BLEACHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SUGAR, FD&C YELLOW #5 (MAY ALSO CONTAIN YELLOW #6, RED #40, RED #3, GRAPE COLOR EXTRACT, BLUE #1, BLUE #2, BEET COLOR EXTRACT, ANNATTO EXTRACT AND / OR TURMERIC EXTRACT), SPICES, DRIED WHOLE EGGS, NONFAT DRIED MILK, LEAVENING (SODIUM BICARBONATE AND/OR SODIUM ALUMINUMSULFATE), MICROCRYTALLINE CELLULOSE, NATURAL FLAVOR (ALL FLAVOR INGREDIENTS CONTAINED IN THIS FLAVOR ARE APPROVED FOR USE IN A REGULATION OF FOOD AND DRUG ADMINISTRATION OR ARE LISTED AS GENERALLY RECOGNIZED AS SAFE ON A RELIABLE PUBLISHED INDUSTRY ASSOCIATION LIST. THIS PRODUCT ALSO CONTAINS CORN SYRUP SOLIDS). CONTAINS: WHEAT, EGG, MILK AND YELLOW #5 & #6, RED #3 AND #40, BLUE #1 AND BLUE #2.
FLOUR: BLEACHED WHEAT FLOUR, MALTED BARLEY. CONTAINS: WHEAT
Popeyes Marinade Key Points
There are a few things of interest when looking at the Ingredients.
- Popeyes uses a blend of food coloring to affect the final color of their products.
- They do not use Buttermilk, instead, it is low-fat milk. More specifically Powdered milk.
- They use Baking Soda. One would think that this is for leavening. However, Baking soda is also a tenderizer, and since Popeyes Marinates their chicken for 12 hours. I would suspect that it is for the purpose of breaking the Chicken down or tenderizing it. This would also have an effect or promote that Popeyes Texture when breaded.
- I find it odd that Popeyes does not state that they use Cornstarch. Instead, Bleached Wheat Flour & Malted Barley is stated.
It does appear that this type of marinade originates with Colonel Sanders. The idea of adding Flour to a marinade to thicken it a bit before breading in a seasoned flour would seem to come from Colonel Sanders Fried Cauliflower’s recipe.
From the 12 hour marination, the Chicken goes straight to being breaded.
It is tossed 20 times to develop that texture. Don’t press the breading in as this would collapse all those folds. Just gently toss 20 times and aggressively shake any excess flour off. It’s not just the 20-time toss either. It’s the aggressive shaking of the chicken to get rid of excess flour that really brings out the kernels.
Popeyes Chicken is deep-fried at 340 F for 12 minutes. This may have an effect on the final crisping. I’m still experimenting with this.
JAH Popeyes Style Chicken Proces
Same as above but using the marinade below in the recipe. I use JFC Frickin Good Chicken Breading for the final coating. Deep-Fried at 325 F for 15 – 18 minutes.
The key factors in breading to achieve popeyes style is
- A thickened batter
- 20-time toss of the chicken
- Aggressive shake to shake off any excess flour and really make the kernels pop
The beautiful thing about the JFC Breading is that now you can make KFC Style Chicken or Popeyes Style Chicken!
How do you want your chicken today? KFC or Popeyes?
Popeyes Style Marinade
- 1/2 C JAH Poly Flour – not packed
- 1/2 C Cornstarch
- 1/2 C Water
- 1 Cube Maggi Chicken Bouillon – Mashed and Dissolved in the 1/2 C water
- 1 Whole Egg
- 1 Tbl White Vinegar
- 1/2 tsp Sea Salt & MSG
- Place 1 Maggi Bouillion Cube into a small saucepot and add 1/2 C water. Heat and dissolve the Bouillon cube, mashing it with a fork. Remove from heat, Let cool, double check that you have 1/2 C before adding it to the Flour mix. If not add more water.
- Add to a bowl, JAH Poly Flour & Cornstarch, whisk well. Add Salt, MSG, 1/2 C of Strong Broth, along with 1 Tbl of Vinegar and beaten egg. Whisk and rerigerate for 10 minutes.
- Add your Chicken, mix, cover and keep refrigerated for 4 hours or more, overnight is best. (12 Hours) just like Popeyes. The Marinade will thicken when refrigerated, take it out 30 minutes or so to warm up a bit before breading. This will loosen the marinade which is ideal for breading. At the same time bring the chicken to temp before deep frying.