quote:
You want us to give up the secrets that we have obtained through grueling testing and spical knowledge, but you don't give us what you stumbled upon yourself?

Oh it was just generic internet results like;
1 tablespoon of salt
½ teaspoon ground black pepper,
½ teaspoon garlic powder,
½ teaspoon onion powder,
½ teaspoon rubbed sage,
¼ teaspoon of paprika,
¼ teaspoon monosodium glutamate,
? teaspoon of ground cayenne pepper.

Also tried adding white pepper, chackbay powder and ground lemongrass and also added Swamp dust. All good but still missing something.

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Posted by Stadium Rat

Metairie

Member since Jul 2004

9575 posts

Posted on 5/11/24 at 10:30 am to Havoc

I saw a segment they did on the old show "Unwrapped" about Popeyes. I haven't been able to find the clip anywhere, though.

I can't tell you much about the spice blend, but they tumbled the chicken with the rub for 5 minutes in an industrial tumbler drum. They did about 25 lbs at a time from my estimation.

Then the chicken was covered and left to marinate refrigerated, "for at least 12 hours".

When it was time to fry, they plunged the pieces into flour (couldn't tell if it was seasoned or not). Making a motion as if they were playing cymbals, they knocked 2 pieces at a time together to shake off excess flour.

Next, the pieces were dipped into a very yellow liquid batter. My personal guess is the batter contained some corn flour because if you look closely at the cooked chicken, you'll see pockets of yellow breading just under the crust.

That's all I got.

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