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Making Popeye’s Chicken Meal At Home | But Better

My biscuits aren’t dry. INGREDIENTS: Red Beans and Rice: 3 tablespoons bacon fat or lard 1 yellow onion, diced 1 green bell pepper, diced...

My biscuits aren’t dry.


Red Beans and Rice:

  • 3 tablespoons bacon fat or lard

  • 1 yellow onion, diced

  • 1 green bell pepper, diced

  • 4 cloves garlic, rough chopped

  • 1.5 tablespoon creole seasoning of choice

  • 1 tablespoon smoked paprika

  • 2 teaspoons cayenne

  • 8 cups water

  • 1 pound dried beans

  • 2 smoked ham hocks

  • 3 sprigs of fresh sage

  • 4 sprigs of fresh thyme

  • 2 bay leaves

  • 2 stalks of celery, rough chopped

  • 1 pound andouille sausage cut into bite-sized pieces

  • salt and pepper to taste

  • 4 cups cooked white rice

  • 2 green onions, very thinly sliced

Salted Honey Butter Topping:

  • 1/4 cup salted butter, cold

  • 3 tablespoon honey


  • 2.5 cups all-purpose flour

  • 1.5 teaspoon fine sea salt

  • 3.5 tablespoons granulated sugar

  • 1/2 teaspoon cream of tartar

  • 4 teaspoons baking powder

  • 1.25 cups unsalted butter cold butter, cubed

  • 1 cup cold buttermilk, cold

Mac and Cheese:

  • 1lb macaroni

  • 1/3 cup butter

  • 1/3 cup all-purpose flour

  • pinch onion powder

  • 1 3/4 cups whole milk

  • 1/4 cup heavy cream

  • 5 oz sharp cheddar, grated

  • 3 oz gouda, grated

  • pinch of onion powder

  • 2 cloves garlic, very finely chopped


  • 2 cups buttermilk

  • 1/4 cup dill pickle juice *optional*

  • 2.5 teaspoons kosher salt

  • 1 teaspoon MSG

  • 2 teaspoons paprika

  • 1 tablespoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 teaspoon creole seasoning of choice

  • 2 teaspoons hot sauce

  • 2 chicken thighs

  • 2 drumsticks

  • 2 wings


  • 3 cups all-purpose flour

  • 1.5 teaspoons MSG

  • 1/2 teaspoon onion powder

  • 2.5 teaspoons garlic powder

  • 1/2 teaspoon ground white pepper

  • 1 teaspoon creole seasoning

  • vegetable oil for frying

  • 1 tablespoon kosher salt


Red Beans and Rice:

  1. In a large pot, add lard, and set over medium heat; once hot, add onion, green bell pepper, and garlic and season with salt to taste. Stir and saute; once it softens, add creole seasoning, smoked paprika, water, beans, bouquet garni (consisting of a bundle of sage and thyme), and bay leaves, and bring to a boil.

  2. Simmer for 3 hours; add celery and sausage, and simmer for 45 - 60 more minutes or until the beans are tender. Season with salt if necessary.

  3. Place in a bowl, add a scoop of rice on top, and garnish with green onions.

Salted Honey Butter Topping:

  1. In a medium saucepot, add honey and heat over medium until hot (not boiling). Turn off the heat and add butter-stir until homogeneous.


  1. Preheat oven to 450F.

  2. In a food processor, add flour, salt, sugar, cream of tartar, and baking powder; pulse a couple of times, then add butter (cold) and pulse until you get pea-size lumps of butter.

  3. Pour that into a bowl, then using a fork, mix in buttermilk; once it begins to form a dough, place it on an unfloured work surface. Then, gently and quickly, knead it until it barely comes together.

  4. Dust it with flour, roll your dough into a rough rectangle ¾ “, fold it in thirds (like a letter), roll it out, and repeat this process one more time.

  5. Cut as many pieces as possible with a round or fluted biscuit cutter, cut as many pieces as possible, and place them on a parchment-lined baking sheet.

  6. Lightly brush your biscuits with buttermilk, and bake for 15 - 20 min. Remove from the oven and brush them with your honey butter. Cool on a wire rack and reserve.

Mac and Cheese:

  1. Bring a pot of water to a boil and season generously with salt. Add macaroni pasta, and cook until “al-dente” or follow the package instructions: drain and reserve.

  2. In a large pot, add butter, set over medium heat, and once melted, add flour, stir and cook for 45 - 60 seconds.

  3. Next, whisk in milk and heavy cream; (Add additional milk if too thick.) once homogenous, cut off the heat and add cheddar cheese and gouda cheese; season to taste with salt and optionally add a pinch of onion powder.

  4. Once all the cheese melts, add macaroni and stir to coat. Finally, add garlic, stir, and reserve.


  1. In a large bowl, add buttermilk, pickle juice, salt, MSG, paprika, garlic powder, onion powder, creole seasoning, and hot sauce; whisk together until combined. Next, add all your chicken to the marinade, and mix until well-coated.


  1. In a medium bowl, add all the ingredients and whisk together until well combined.

  2. Add one piece at a time to your dredge and aggressively press it, making sure it’s all coated. Remove, shake the excess flour, and place on a wire rack.

  3. Fill up a heavy bottom pot just over halfway, at least 2” inches of vegetable oil, and heat to 350F. In batches, fry your chicken and cook for 3 - 5 minutes or until golden brown, with an internal temperature of 165F. The temperature will drop around 325F; try to hold that temperature while frying your chicken. Remove, and drain on a wire rack.

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