Copeland’s of New Orleans has been one of my favorite restaurants for years. I mean, who doesn’t love the butter drenched “Popeyes” biscuits that come with every entree? For those of you who have never heard of Copeland’s, it was started years ago by Al Copeland, who is also the founder of Popeyes Fried Chicken! Today, there is only one Copeland’s in Dallas and it’s about 45 minutes away from us, if there is no traffic. So I don’t get to eat there as often as I’d like. As a result, I have to attempt to recreate some of my favorite dishes from there and the Blackened Bayou Chicken is one of those dishes.
Blackened Bayou Chicken is basically a blackened chicken breast (or thigh if you prefer dark meat) with a mushroom madeira sauce and a crawfish tasso sauce. Served over rice or pasta. It is the perfect land and sea combination!
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