Popeye's Popcorn Shrimp and Chicken
Get ready to indulge in the ultimate crispy and flavorful bite with Popeye's Popcorn Shrimp and Chicken recipe! This Southern-inspired dish combines tender, marinated shrimp and juicy, bite-sized chicken pieces coated in a perfectly seasoned mix of flour, cornmeal, and spices like cayenne, paprika, and garlic powder. Fried to golden perfection, this crowd-pleasing favorite delivers an irresistible crunch with a spicy kick, making it ideal for game day snacks or family dinners. Serve it hot with your go-to dipping sauces, crispy fries, or creamy coleslaw for a restaurant-quality meal at home. Whether you're a seafood lover or a fried chicken fan, this easy recipe is your ticket to comfort food heaven!
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Ingredients
- 1 pound raw shrimp (peeled and deveined, small size)
- 1 pound boneless chicken breast (cut into small bite-sized pieces)
- 2 cups buttermilk
- 1 cup all-purpose flour
- 0.25 cup cornstarch
- 0.5 cup cornmeal
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons hot sauce
- 4 cups vegetable oil (for frying)
Directions
Step 1
In a mixing bowl, combine the raw shrimp and chicken pieces with 1 cup of buttermilk and 2 tablespoons of hot sauce. Mix well to coat, cover, and refrigerate for 30 minutes to marinate.
Step 2
In another large bowl, mix together the flour, cornstarch, cornmeal, cayenne pepper, paprika, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
Step 3
Remove the shrimp and chicken pieces from the buttermilk marinade, allowing excess liquid to drip off, and dredge them in the flour mixture. Press the pieces gently into the coating to ensure they are thoroughly covered.
Step 4
Transfer the coated shrimp and chicken to a plate or baking sheet and let them rest for 5 minutes. This helps the coating adhere better.
Step 5
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Ensure the oil is hot enough by testing with a small piece of batter; it should sizzle immediately upon contact.
Step 6
Carefully fry the shrimp and chicken in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through.
Step 7
Once cooked, use a slotted spoon to transfer the shrimp and chicken to a paper towel-lined plate to drain excess oil.
Step 8
Serve the crispy popcorn shrimp and chicken hot, with your favorite dipping sauces or a side of coleslaw and fries.
Nutrition Facts
| Serving size | (2642.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10548.0 |
| Total Fat 986.8g | 0% |
| Saturated Fat 150.5g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 1298.4mg | 0% |
| Sodium 7172.1mg | 0% |
| Total Carbohydrate 226.2g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 25.8g | |
| Protein 287.7g | 0% |
| Vitamin D 285.5IU | 0% |
| Calcium 879.1mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 3599.8mg | 0% |
Source of Calories