Alright, let’s set things straight from the beginning. Chicken and Waffles are not a Cajun or Creole invention. I believe it can be attributed to the Pennsylvania Dutch who imported the waffle iron to America and it took off from there. That’s another story for another time.
What can be attributed to Louisiana cooking, however, is Popeye’s Chicken. I think everyone has their favorite fast food fried chicken, mine happens to be Popeye’s. As the jingle goes, “Love that chicken from Popeye’s. That Cajun spice is oh so nice!!”
Apparently, I’m not the only one either. Polls consistently have Popeye’s at the top of the list nationwide. Started in 1972 in the New Orleans suburb of Arabi, Louisiana by a fellow named of Al Copeland, the chain has since grown to over 3,700 stores nationwide. The chain’s popularity extends not only to their Cajun spiced chicken, but the fact that they’ve introduced several Louisiana cooking favorites to their menu like red beans and rice, hush puppies, dirty rice, biscuits and gravy and a lot more. They, among others obviously, have championed Louisiana cooking nationwide and brought those beloved flavor profiles to mainstream America.
In researching knock off Popeye’s chicken recipes, I’ve found at least a dozen examples that swear to be the most authentic. Trust me when I say this, most, including the one I present below, don’t come close to the original. Don’t get me wrong, we liked the recipe we cooked, it was a tasty fried chicken, but alas it was not Popeye’s. That said, give it a try, tweak some ingredients as we tried to do and who knows, maybe you can replicate their formula.
Oh, and the waffles? I just happen to love chicken and waffles, so there!! Enjoy!
Popeye’s Chicken (and Waffles!)
Course. Lunch or Dinner.
Cuisine. Louisiana Cajun (with Belgian thrown in!)
Makes. 4-6 servings
Takes. 60 minutes prep, 35-40 minutes cooking time for 2 batches
Ingredients
Chicken Prep and Marinade
10 pieces chicken legs and thighs (or breasts if preferred)
1 quart whole buttermilk
1 cup Louisiana hot sauce like Tabasco
2 tablespoons Kosher salt
1 tablespoon dried dill
Seasoning Mixture
1/2 tbls Onion powder
1/2 tbls Garlic Powder
1/2 tbls Turmeric
1/2 tbls Cayenne pepper
1/2 tbls Smoked Paprika
1/2 tbls Coleman's Dry Mustard Powder
1 tsp Ground Cumin
1 tbls Kosher salt
1-1/2 tbls black pepper
1/2 tbls Celery Seed
1 tbls Sugar
For the Dredge
1 cup AP flour
1 cup Cornstarch
1 tsp Baking soda
3 eggs
1/4 cup water
1 tsp cayenne
Directions
Marinade
In a large sealable bowl or Zip Lock Bag, combine buttermilk, hot sauce, dillweed, and kosher salt. Whisk to combine. Add the chicken pieces making sure to submerge in the mixture completely. Work the pieces into the mixture with your hands to make sure all the chicken surfaces get good exposure. Refrigerate 12-24 hours for the best results. Prior to cooking, pour off the chicken marinade and shake off excess buttermilk mixture. Don’t rinse the chicken, you want some of the marinade to remain but do paper towel off each piece. You don’t want them wet, just moist enough for the seasoning to better adhere.
Seasoning
In a bowl, combine all of the seasonings and mix thoroughly. Take about half the total amount and generously season each chicken piece. Reserve the remainder for the dredging.
Dredging
Combine the AP flour, cornstarch, baking soda, and the rest of the spice mixture from above. Coat the chicken in the seasoned flour. In another dish, combine three eggs, 1/4 cup of water, and 1 teaspoon of cayenne pepper. Dunk each piece of the coated chicken into the egg wash shaking off the excess. Then re-coat each piece once more in the flour mixture. *
* Note: Double dredging is optional. We did both single and double and actually liked the single dredge a little better. The chicken coating got a little to “gummy” when dipped twice. Either way works fine, though, so do your own experimenting.
Place the chicken on a wire rack and return to your refrigerator for at least 30 minutes while you setup your fry station.
Deep Frying
Heat several quarts of canola or peanut oil to a temperature of 350*F in either a large pot on the stove or a dedicated fryer. Try to work in batches to avoid crowding the fry vessel. Also try to keep your temperature as close to 350*F as possible to ensure an even cook. Try not to touch the pieces while they’re cooking, let them do their thing for maximum results!! When the chicken turns the desired color and has an internal temp of around 175*F, it’s done. Drain and enjoy!!
Enjoy Louisiana Real and Rustic cooking, you will fall in love with it. In the words of the late Justin Wilson, “J’vous garantis” or “I gar-roon-tee!”
In case you missed any recipes in this series, check out these other Louisiana Real and Rustic dishes;
Seafood Courtboullion
Boudin Stuffed Quail
Shrimp & Oyster Stuffed Whole Flounder
Red Beans & Rice
Cajun Side Dishes
What can be attributed to Louisiana cooking, however, is Popeye’s Chicken. I think everyone has their favorite fast food fried chicken, mine happens to be Popeye’s. As the jingle goes, “Love that chicken from Popeye’s. That Cajun spice is oh so nice!!”
Apparently, I’m not the only one either. Polls consistently have Popeye’s at the top of the list nationwide. Started in 1972 in the New Orleans suburb of Arabi, Louisiana by a fellow named of Al Copeland, the chain has since grown to over 3,700 stores nationwide. The chain’s popularity extends not only to their Cajun spiced chicken, but the fact that they’ve introduced several Louisiana cooking favorites to their menu like red beans and rice, hush puppies, dirty rice, biscuits and gravy and a lot more. They, among others obviously, have championed Louisiana cooking nationwide and brought those beloved flavor profiles to mainstream America.
In researching knock off Popeye’s chicken recipes, I’ve found at least a dozen examples that swear to be the most authentic. Trust me when I say this, most, including the one I present below, don’t come close to the original. Don’t get me wrong, we liked the recipe we cooked, it was a tasty fried chicken, but alas it was not Popeye’s. That said, give it a try, tweak some ingredients as we tried to do and who knows, maybe you can replicate their formula.
Oh, and the waffles? I just happen to love chicken and waffles, so there!! Enjoy!
Popeye’s Chicken (and Waffles!)
Course. Lunch or Dinner.
Cuisine. Louisiana Cajun (with Belgian thrown in!)
Makes. 4-6 servings
Takes. 60 minutes prep, 35-40 minutes cooking time for 2 batches
Ingredients
Chicken Prep and Marinade
10 pieces chicken legs and thighs (or breasts if preferred)
1 quart whole buttermilk
1 cup Louisiana hot sauce like Tabasco
2 tablespoons Kosher salt
1 tablespoon dried dill
Seasoning Mixture
1/2 tbls Onion powder
1/2 tbls Garlic Powder
1/2 tbls Turmeric
1/2 tbls Cayenne pepper
1/2 tbls Smoked Paprika
1/2 tbls Coleman's Dry Mustard Powder
1 tsp Ground Cumin
1 tbls Kosher salt
1-1/2 tbls black pepper
1/2 tbls Celery Seed
1 tbls Sugar
For the Dredge
1 cup AP flour
1 cup Cornstarch
1 tsp Baking soda
3 eggs
1/4 cup water
1 tsp cayenne
Directions
Marinade
In a large sealable bowl or Zip Lock Bag, combine buttermilk, hot sauce, dillweed, and kosher salt. Whisk to combine. Add the chicken pieces making sure to submerge in the mixture completely. Work the pieces into the mixture with your hands to make sure all the chicken surfaces get good exposure. Refrigerate 12-24 hours for the best results. Prior to cooking, pour off the chicken marinade and shake off excess buttermilk mixture. Don’t rinse the chicken, you want some of the marinade to remain but do paper towel off each piece. You don’t want them wet, just moist enough for the seasoning to better adhere.
Seasoning
In a bowl, combine all of the seasonings and mix thoroughly. Take about half the total amount and generously season each chicken piece. Reserve the remainder for the dredging.
Dredging
Combine the AP flour, cornstarch, baking soda, and the rest of the spice mixture from above. Coat the chicken in the seasoned flour. In another dish, combine three eggs, 1/4 cup of water, and 1 teaspoon of cayenne pepper. Dunk each piece of the coated chicken into the egg wash shaking off the excess. Then re-coat each piece once more in the flour mixture. *
* Note: Double dredging is optional. We did both single and double and actually liked the single dredge a little better. The chicken coating got a little to “gummy” when dipped twice. Either way works fine, though, so do your own experimenting.
Place the chicken on a wire rack and return to your refrigerator for at least 30 minutes while you setup your fry station.
Deep Frying
Heat several quarts of canola or peanut oil to a temperature of 350*F in either a large pot on the stove or a dedicated fryer. Try to work in batches to avoid crowding the fry vessel. Also try to keep your temperature as close to 350*F as possible to ensure an even cook. Try not to touch the pieces while they’re cooking, let them do their thing for maximum results!! When the chicken turns the desired color and has an internal temp of around 175*F, it’s done. Drain and enjoy!!
Enjoy Louisiana Real and Rustic cooking, you will fall in love with it. In the words of the late Justin Wilson, “J’vous garantis” or “I gar-roon-tee!”
In case you missed any recipes in this series, check out these other Louisiana Real and Rustic dishes;
Seafood Courtboullion
Boudin Stuffed Quail
Shrimp & Oyster Stuffed Whole Flounder
Red Beans & Rice
Cajun Side Dishes
You can see the cayenne on the skin.
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