Best 6 Chicken Popeyes Bott Boi Recipes

CHICKEN POPEYES (BOTT BOI)

Steps:

• Make the dough first. Mix 2 cups flour with the eggs, salt, and water, then work in enough of the remaining 1/2 cup of flour to make a stiff dough.
• Roll out on lightly floured surface as thin as you can get (usually 1/4 inch).
• Cut into 1 inch squares, and set aside until needed.
• Heat the oil in a deep saute pan and cook chicken breasts until browned on both sides and almost done in the center. Remove from pan and set aside.
• While the chicken is cooking dice your carrots and celery, slice the potatoes into 1/4 inch slices, and slice the onion very thin.
• After removing the chicken from the pan, add the carrot and celery and saute over med-high heat for 8-10 minutes.
• Slice the chicken and add it back to the pan.
• Add the poultry seasoning and the 9 cups of water and bring to a boil.
• Add the dough pieces one at a time layering with the potatoes and onions, gently pushing down after everything is in so that it is covered with broth.
• Bring to a simmer and cover and reduce heat. Simmer about 15 mins stirring gently every 5 mins or so.
• Mix the 3 tbsp flour with the 3/4 cup water mashing all the lumps, then stir into the pot. This with slightly thicken the broth to make it more like a stew.
• Enjoy!

PENNSYLVANIA DUTCH CHICKEN BOT BOI

Steps:

• 1. Cook chicken in water with celery, carrot, 1 onion, bay leaf, salt, and pepper. Simmer it with the lid on until done, for about an hour.This is the stews broth. Take the chicken out to cool.
• 2. Skim the fat off of the broth. Strain the broth and discard the celery, carrot, onion, and bay leaf. Taste broth for seasoning and add additional salt and pepper if needed. I also add garlic powder but thats a matter of taste.
• 3. When the chicken is cool enough to handle, take all the meat from the bones and cut it into bite sized pieces. Discard skin and bones. Bring chicken broth to a boil in a big pot. Add chicken. When the broth is boiling, layer the potpie squares into the broth, one by one. Alternate with layers of potato and onion and carrots. Push down each layer gently, so the liquid will cover it.
• 4. Turn down the heat so it will simmer. Cover the pot. Stir gently every so often, so the noodle squares will not stick together, for about 20 minutes.
• 5. Add parsley and saffron. Stir gently. The saffron will give the broth a gorgeous yellow color and an intensely unique and subtle flavor. Simmer for five more minutes. Make paste from flour and water. Add this to broth to thicken. Cook and stir gently another five minutes until a bit thicker.

CHICKEN BOTT BOI

Steps:

• In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
• In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.
• Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.
• Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed
• Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.

POPEYES BONAFIDE SPICY CHICKEN (COPYCAT)

Steps:

• RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with contents of one 6-ounce bottle original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
• MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.
• BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth.
• ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
• PLACE a cooling rack over a baking sheet and set aside.
• REMOVE chicken from the marinating dish using tong; (1) DIP chicken into the BATTER until evenly coated; (2) COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
• REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING); ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.
• ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration); FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch).
• BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!

BOTT BOI PENNSYLVANIA DUTCH POT PIE

Steps:

• Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
• To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
• Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.

MOM'S CHICKEN AND DUMPLINGS (BOTT BOI)

Steps:

• In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
• Remove the bones and discard. Set the meat aside.
• Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
• Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
• Prepare dumplings.
• Beat eggs and water in a large bowl.
• Gradually add flour, mixing with a whisk 'til it thickens.
• Switch to a spoon and mix 'til a soft dough forms.
• Turn out on a floured board, knead for 1-2 minute.
• Divide into 3 parts.
• Roll out to about 3/16 of an inch thick.
• Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
• Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
• Cook 'til tender about 15 minutes.
• Add chicken meat. Cook 'til heated through.
• Salt and pepper to taste.