On 8/17/2014 1:55 PM, ImStillMags wrote:
> On Sunday, August 17, 2014 12:47:56 PM UTC-7, sf wrote:
>> On Sun, 17 Aug 2014 12:39:07 -0700 (PDT), ImStillMags
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>> > wrote:
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>>> I made this again except this time I made two different coating mixes. The first one was the "regular" one I made originally. For the second I used the hot and spicy pork rinds. I was not impressed. I think I should have added some cayenne to the mix. They are good but I like the original much better.
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>> I preferred the hot & spicy version, but you're right about it needing
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>> more cayenne because I like heat. I also thought the plain would have
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>> benefited from the usual seasonings I put on chicken which include
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>> garlic & thyme. I need to think about trying the pork rinds again.
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>
>
> I think I was hoping for more of a "Popeye's" hit. Definitely needs some cayenne.
> I also added a little more salt to the regular mix and plenty of black pepper. Still my fave.
> The best part is it's good cold.
>
>
To mimic that Popeye's flavor I use Chipotle Tabasco sauce in buttermilk
for a brine, the fry in flour with Paprika and a small amount of cayenne.

It's darned good, and darned close in flavor.