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Popeye’s CopyCat Fried Chicken

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This Popeye’s Copycat Fried Chicken delivers ultra-crispy, golden crust and juicy, spicy meat just like the famous fast-food favorite. With a seasoned flour coating and a tangy buttermilk marinade, it’s the perfect homemade Southern fried chicken recipe. Keyword: Popeye’s Copycat Fried Chicken

Ingredients

Scale

  • 3 lbs chicken pieces (bone-in, skin-on)

  • 3 cups buttermilk

  • 2 tbsp Louisiana hot sauce

  • 2 cups all-purpose flour

  • 2 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp cayenne pepper (adjust to taste)

  • 1 tsp white pepper

  • 1 tsp black pepper

  • 1 tsp kosher salt

  • Oil for frying (canola or peanut oil recommended)

Instructions

  1. Marinate the Chicken:
    In a large bowl, whisk together buttermilk and hot sauce. Submerge the chicken fully in the mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.

  2. Prepare for Frying:
    Remove chicken from the fridge and let sit at room temp for 20 minutes. Meanwhile, heat oil in a deep fryer or heavy pot to 350°F (175°C).

  3. Dredge the Chicken:
    In a separate bowl, mix flour with all spices and salt. Dredge each chicken piece in the seasoned flour, pressing to adhere. Shake off excess.

  4. Fry the Chicken:
    Carefully fry chicken in batches without overcrowding the pan. Cook for 12–15 minutes or until golden brown and internal temp reaches 165°F (74°C).

  5. Drain and Rest:
    Transfer fried chicken to a wire rack to drain excess oil. Let rest for 10 minutes before serving.

Notes

  • For extra crunch, double-dip in the flour mixture after a light water or egg wash.

  • Resting ensures crispy skin and juicy meat.

  • Best served with mashed potatoes, coleslaw, or biscuits.

Find it online: http://maicook.com/popeyes-copycat-fried-chicken/