Short Description

This Popeye’s CopyCat Fried Chicken recipe delivers crispy, juicy, and spicy fried chicken just like the classic fast-food favorite—marinated in buttermilk with hot sauce, coated in seasoned flour, and perfectly fried for a satisfying crunch.

Why You’ll Love This Recipe

Bold, savory flavor with a hint of heat from cayenne and smoked paprika
Juicy, tender chicken thanks to the buttermilk-hot sauce marinade
Crunchy, golden-brown coating that rivals the original
Simple ingredients and straightforward steps
Great for feeding a crowd or enjoying at home for a comfort food treat

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 lbs chicken pieces (bone-in, skin-on)
3 cups buttermilk
2 tablespoons Louisiana hot sauce
2 cups all-purpose flour
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon kosher salt
Oil for frying (canola or peanut oil works well)

Directions

Marinate the Chicken:
Whisk buttermilk and hot sauce in a large bowl. Add chicken pieces, ensuring they are fully submerged. Refrigerate for at least 4 hours, preferably overnight, for optimum flavor and tenderness.
Prepare for Frying:
Remove chicken from fridge and let sit at room temperature for about 20 minutes to promote even cooking.
Meanwhile, in a large shallow dish, combine flour, smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and kosher salt. Mix thoroughly.
Heat the Oil:
Heat oil in a deep fryer or heavy pot to 350 °F. Maintain this temperature throughout frying for best results.
Dredge the Chicken:
Working in batches, coat each chicken piece thoroughly in the seasoned flour. Shake off excess flour and set aside on a plate.
Fry:
Fry chicken in batches without overcrowding. Cook until golden brown and the internal temperature reaches 165 °F—approximately 12–15 minutes, depending on size of the pieces.
Drain and Rest:
Transfer fried chicken to a wire rack to drain excess oil. Rest for at least 10 minutes—this helps the juices redistribute and keeps the meat moist.

Servings and Timing

Servings: 6–8 (depending on piece sizes)
Prep Time (including marinating): 20 minutes active, plus 4+ hours marinating
Fry Time: 12–15 minutes per batch
Resting Time: 10 minutes
Total Time: Approximately 5 hours (mostly hands-off marinating)

Variations

Extra Crispy: Double-dredge by dipping dredged chicken back into buttermilk, then re-coating with seasoned flour.
Spice level adjustment: Increase cayenne for more heat or omit for a milder flavor.
Buttermilk alternative: Use cultured buttermilk or add a tablespoon of vinegar or lemon juice per cup of milk.
Gluten-free: Substitute gluten-free flour blend and check that seasonings are gluten-free.
Baked version: Spray breaded chicken with cooking spray and bake at 425 °F for 35–40 minutes, flipping halfway through.

Storage/Reheating

Refrigerator: Store leftover chicken in an airtight container for up to 3 days.
Freezer: Freeze fully cooled chicken in a freezer-safe container for up to 2 months. Thaw in fridge before reheating.
Reheating: Reheat in a 375 °F oven for 10–15 minutes until warmed through and crisp again. Avoid microwaving, which softens the crust.

FAQs

1. Can I skip the hot sauce?

Yes, but the hot sauce adds tang and helps tenderize the chicken—milk with a splash of vinegar is an okay substitute.

2. Why is buttermilk used in the marinade?

It helps tenderize the chicken and imparts tenderness and flavor to the meat.

3. How do I check if it’s fully cooked?

Use an instant-read thermometer inserted into the thickest part of the meat (not touching bone)—it should read 165 °F.

4. My coating is falling off—what can I do?

Ensure poultry is at room temperature before dredging, and gently press flour onto chicken for better adherence.

5. Can I fry with air fryer?

Yes—air-fry at 375 °F for 20–25 minutes, flipping halfway, until golden and crisp.

6. My chicken is greasy—why?

Oil temperature may be too low—use a thermometer to ensure it stays at 350 °F during frying.

7. Can I use dark meat only?

Absolutely—adjust cooking time as thighs and drumsticks may require a few more minutes.

8. Do I need to brine before marinating?

No, the buttermilk marinade serves as both brine and tenderizer.

9. How spicy is it?

The spice is moderate from cayenne and hot sauce; adjust levels to fit your preference.

10. Best way to serve it?

Serve with mashed potatoes, coleslaw, biscuits, or even as a sandwich—pair with your favorite dipping sauce or honey.

Conclusion

Popeye’s CopyCat Fried Chicken delivers that iconic flavor: juicy, spicy, and ultra-crispy right at home. With a flavorful marinade, seasoned flour, and a bit of careful frying, you can bring this beloved comfort food to your kitchen. Enjoy every crunchy, tender bite!