Best 3 Popeyes Bonafide Mild Chicken Copycat Recipes

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Popeyes' Bonafide Mild Chicken is a beloved dish that has captured the hearts of chicken enthusiasts around the world. With its crispy, golden-brown exterior and tender, juicy meat, this recipe is a symphony of flavors that tantalizes the taste buds. If you're looking to recreate this iconic dish in the comfort of your own kitchen, you've come to the right place. In this article, we'll provide you with a step-by-step guide and all the necessary ingredients to make a copycat version of Popeyes' Bonafide Mild Chicken that will satisfy your cravings and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COPYCAT POPEYE'S CHICKEN SANDWICH



Copycat Popeye's Chicken Sandwich image

This Popeye's chicken sandwich copycat is crispy, crunchy. and spicy-just like the original (but without any long waits!).

Provided by Leah Maroney

Categories     Lunch     Dinner     Sandwich

Time 2h

Number Of Ingredients 9

For the Chicken:
2 chicken boneless, skinless breasts
1 cup buttermilk
2 tablespoons hot sauce
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt

Steps:

  • Gather the ingredients.
  • Pound the chicken breasts with a mallet between two pieces of parchment paper until they are just under 1 inch in thickness.
  • Cut the chicken breasts in half to fit the size of the bun. Poke the chicken breasts with the sharp end of a knife to make 4 to 5 punctures per side.
  • In a large bowl, mix the buttermilk, hot sauce, paprika, garlic powder, onion powder, black pepper, and salt. Whisk until completely combined.
  • Add the chicken and cover with plastic wrap. Place it in the fridge for at least one hour, or up to overnight.
  • Gather the ingredients.
  • In a shallow baking dish, whisk together the flour and cornstarch with all the dry spices and cayenne, if using. Add a 1/4 cup of the chicken marinade into the flour and whisk to combine.
  • Take a piece of chicken out of the marinade and dip it into the flour mixture. Dredge both sides to coat completely. Dip it back into the buttermilk mixture and then back into the flour mixture, pressing the flour to help it coat the chicken. Repeat the process with all pieces and place them on a wire rack over a baking sheet to refrigerate for 10 minutes. This helps the batter stick to the chicken-if you don't have time, simply fry it right away. Add the oil to a cast-iron skillet, or another heavy-bottomed pan, until it reaches 350 F.
  • Add the chicken pieces to the pan and fry for 3 to 5 minutes per side. The outside should be crispy and golden brown and the internal temperature should be 165 F. Remove from the oil and allow to drain on a cooling rack over a baking sheet or on a paper-towel-lined plate.
  • Gather the ingredients.
  • Whisk together the mayo with the dry spices in a small bowl. Reserve.
  • Gather the butter, buns, pickles, and spicy mayo.
  • Add 1/4 tablespoon of butter to a large skillet and heat on medium to high heat. Halve the buns and place each half bun cut-side down onto the pan and toast until golden brown. Keep adding 1/4 tablespoon of butter per half and toast all halves.
  • Spread a tablespoon of the mayo onto both sides of the buns. Add 3 to 4 sliced pickles to the bottom side of the bun. Place the chicken on the bottom and close with the top slice.
  • Enjoy hot!

Nutrition Facts : Calories 804 kcal, Carbohydrate 65 g, Cholesterol 107 mg, Fiber 4 g, Protein 29 g, SaturatedFat 11 g, Sodium 1920 mg, Sugar 7 g, Fat 48 g, ServingSize 4 sandwiches (4 servings), UnsaturatedFat 0 g

POPEYES BONAFIDE MILD CHICKEN (COPYCAT)



Popeyes Bonafide Mild Chicken (Copycat) image

My revised, reverse-engineered recipe for Popeyes' 'Bonafide' Mild Fried Chicken. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, eggs and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Chicken

Time 13h10m

Yield 4-6 serving(s)

Number Of Ingredients 22

8 pieces fresh frying chicken
2 tablespoons louisiana hot sauce (Louisiana brand)
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
6 large eggs, beaten
1 tablespoon white pepper
1 teaspoon fine salt
1 teaspoon fine sugar
1/2 teaspoon Accent seasoning
3 cups all-purpose flour
beef tallow shortening

Steps:

  • 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.
  • 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.
  • 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.
  • ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
  • PLACE a cooling rack over a baking sheet and set aside.
  • 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.
  • 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.
  • 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 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge).
  • 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 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch).
  • BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!

POPEYE'S FRIED CHICKEN - COPYCAT



Popeye's Fried Chicken - Copycat image

Make and share this Popeye's Fried Chicken - Copycat recipe from Food.com.

Provided by KseL1694

Categories     Chicken

Time 35m

Yield 4 pieces, 1-2 serving(s)

Number Of Ingredients 13

4 whole chicken wings
2 1/2 cups low-fat buttermilk
2 tablespoons louisiana hot sauce
1/2 teaspoon sea salt
1 1/2 tablespoons zatarain creole seasoning
1 teaspoon Accent seasoning, flavor enhancer (monosodium glutamate)
1 teaspoon low-sodium chicken bouillon cube (or reduced sodium)
1 teaspoon turmeric
1 teaspoon white pepper
1/2 cup all-purpose flour
1 egg
1 1/2 cups plain corn flakes (crushed)
1 1/2-2 cups vegetable oil

Steps:

  • Wash and clean chicken.
  • In a large bowl combine 2 cups buttermilk, sea salt and hot sauce. Stir well. Add chicken pieces to bowl, cover and refrigerate for 1 hour turning wings once in buttermilk. In a separate bowl combine egg, 1/2 cup buttermilk,and flour.
  • Remove chicken from bowl and dip in batter.
  • Season chicken with Zatarain, turmeric, white pepper, chicken bouillon and Accent.
  • Pour cornflakes in separate bowl and dip chicken pieces in cornflakes,making sure to coat them evenly.
  • In a medium cast iron skillet heat vegetable oil to 350°F Place chicken pieces in hot oil. Fry for about 15- 20 minutes covered, turning once.
  • Remove chicken from pan, drain on paper towel and serve.

Nutrition Facts : Calories 4041.4, Fat 369.9, SaturatedFat 56.3, Cholesterol 386.9, Sodium 3070.1, Carbohydrate 117.6, Fiber 3.9, Sugar 34.7, Protein 72.3

Tips:

  • For a crispier coating, double-coat the chicken in the breading mixture.
  • Make sure the oil is hot enough before frying the chicken. This will help to create a crispy crust.
  • Don't overcrowd the pan when frying the chicken. This will cause the chicken to steam instead of fry.
  • Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken with your favorite sides, such as mashed potatoes, coleslaw, or French fries.

Conclusion:

This copycat recipe for Popeyes Bonafide Mild Chicken is a delicious and easy way to enjoy your favorite fast-food chicken at home. With a few simple ingredients and a little bit of time, you can create a crispy, flavorful chicken that is sure to please everyone at your table. So next time you're craving Popeyes, give this recipe a try. You won't be disappointed.

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