I used my own previous recipes for both of these recipes, with a few minor changes. Even my own recipes can benefit from tweaking.
Popeye's Style Fried Chicken Strips
1 lb boneless skinless chicken breasts, cut into strips
1/2 cup buttermilk
1 t season salt (I used my homemade)
1/2 cup self rising flour
1/2 t cayenne pepper
1/t t season salt
vegetable oil for frying
In a large ziploc bag add chicken, buttermilk and season salt. Turn bag several times to ensure everything is mixed. Marinate at least 2 hours and up to 8. Remove chicken from bag and drain well.
Meanwhile, in a large container with a tight fitting cover, combine flour, peppers and season salt. Set aside.
Add the eggs to a large bowl and beat til blended.
Dip each piece of drained chicken into the egg. Add chicken to flour container and shake well, til chicken is fully covered. Remove and set aside to rest at least 15 minutes. If resting longer, refrigerate.
Heat oil in a large cast iron skillet or frying pan over medium high heat til the oil is very hot. Place the chicken pieces in the hot oil, cooking til golden brown; turn and finish other side, cooking til meat is cooked through.
Remove chicken and place on a paper bag or paper towel to drain.
I served the chicken with beans and rice and buttered buttermilk cornbread.
Popeye's Beans and Rice
2 cups cooked red beans
couple smoked pork hocks
1/2 cup chicken broth
1 t onion powder
1 t garlic powder
1/4 t cayenne (optional)
pinch of thyme
1/4 cup butter
salt and pepper to taste
Add everything to a Dutch oven and cook on low, covered, for one hour or so. Taste and adjust as desired
With a potato masher, lightly mash beans, leaving some beans whole.
Serve over white rice with plenty of hot sauce.
The recipe for my season salt can be found here: Season Salt Recipe
The recipe for my buttermilk cornbread can be found here: Buttermilk Cornbread Recipe