Before I learned of my gluten intolerance my favorite fast food was Popeyes Louisiana Kitchen fried chicken. I remember going there after volleyball tournaments with friends and family to counteract all the exercise we’d put hours and hours into beforehand, seriously happy times. So since one of my best friends, Arenia, is in town we decided to try our hands at making a Popeyes-esk fried chicken recipe from the blog The Way Food Should Be. Since neither Arenia nor I can do gluten, we altered the recipe to be gluten free and guys I’ll be honest… it was freaking delicious.
Instead of posting the recipe I’m going to post pictures of each step and allow you to check out Malcolm Bedell’s post here.
As always, here are the changes I made to the original recipe. I used my go to gluten free flour, King Arthur’s All Purpose Flour, to substitute for wheat flour. The batter turned out great; it stuck well to the chicken and had a nice crispy finish. I’d definitely recommend it if you’re thinking of battering up some delicious gluten free fried chicken after reading this post. The only other change I made was to the egg wash. I used Frank’s Red Hot sauce and only added half a cup because I had some guests would weren’t super keen on spicy food. Although the chicken was spicy, I’d definitely recommend using the full cup of hot sauce for the egg wash if you love spicy foods. Also I’m going to have to go buy the recommended hot sauce (Texas Pete) to try out sometime because I felt the Frank’s Red Hot added a bit too much acidity where there should have been a smoky, pepper flavor to the chicken. So do feel free to substitute flour, but think about the underlying flavors in your hot sauce before throwing it into the egg wash.
What else can I say? This recipe makes cooking Popeyes-esk fried chicken fairly simple and straightforward. I’d recommend using a thermometer while cooking to keep an eye on your oil temperature. And don’t be discouraged from trying this out if you don’t own a deep fryer! A deep pot will work just as well, I used my cast iron Dutch oven and the world did not explode. The end result came out moist, crunchy, and spicy – basically everything you could ask for in a piece of fried chicken! I’ll definitely be making this whenever I get a craving for Popeyes from now on. So approximately once a week, honestly I owe Bedell a life debt or something for coming up with the recipe. (^-^;;) And before I finish, I owe a big big big big huge thanks to Arenia, whose blog you can check out here, for all her help cooking and to everyone reading – I hope you enjoy!