Copycat Popeyes Cajun Battered Fries
Description
Crispy, seasoned, double-fried potato wedges with that signature Popeyes crunch. Made entirely from scratch with a Cajun-spiced flour dredge.
Ingredients
- 5 large russet potatoes, cleaned
- 1½ cups flour, divided
- 1 cup milk
- 1 large egg
- 2 tablespoons seasoned salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon poultry seasoning
- Oil for frying
Instructions
- Slice your potatoes into wedges.
- Get out 3 bowls for battering.
- In the first bowl, add ½ cup of flour.
- In the second bowl, whisk together your milk and egg.
- In the third bowl, whisk together the remaining 1 cup of flour, seasoned salt, black pepper, paprika, garlic powder, onion powder, and poultry seasoning.
- Dredge the potatoes in the plain flour, then the egg mixture, then the seasoned flour mixture.
- In a large deep skillet, heat about 2 inches of oil to 350 to 375°F.
- Add a few potato wedges to the oil and fry for 4 minutes.
- Remove and set aside while you repeat with the other wedges.
- Once they are all fried, add them back to the oil and fry a second time for 5 minutes.
- Set aside to drain while you second-fry the other batches.
Equipment
- Skillet
- Oil for Frying
Notes
Notes
Don't crowd the pan during frying, and use a thermometer to keep your oil between 350 and 375°F for the crispiest results. Salt the fries the moment they come out of the oil so the seasoning sticks to the hot, oil-slicked shell.Nutrition
Serving: 1ServingCalories: 293kcalCarbohydrates: 58gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 36mgSodium: 2363mgPotassium: 857mgFiber: 3gSugar: 3gVitamin A: 130IUVitamin C: 11mgCalcium: 87mgIron: 3mg