Popeyes Style Marinade that produces a Fried Chicken with the Texture, Appearance, and Crunch of Popeyes Chicken. For Popeyes Flavors, add Louisiana Cajun Seasoning and Louisiana Hot Sauce.
Servings: 1 portion
Equipment
- 1 Sauce Pan
- 1 Marinating Bowl
Ingredients
- 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
Instructions
- Place 1 Maggi Bouillon Cube into a small saucepan 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 the Strong Broth, along with 1 Tbl of Vinegar, 1 Egg, and Whisk well.
- 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 to get those kernels, at the same time bringing the chicken to temp before deep frying.
Notes
If you want to more resemble Popeyes Marinade, then add Louisiana Cajun Seasoning and a small amount of authentic Louisiana Hot Sauce.