Recreate the crispy, flavorful magic of Popeye’s famous fried chicken right in your kitchen! This copycat recipe delivers a golden, crunchy crust with juicy, well-seasoned meat, just like the fast-food favorite. With a buttermilk marinade for tenderness and a perfectly spiced coating, this homemade version is a must-try for fried chicken lovers.
Why You’ll Love This Recipe
- Crispy and golden perfection – Achieve that signature crunch with a well-seasoned flour coating.
- Juicy and flavorful – The buttermilk marinade keeps the chicken moist and enhances the flavor.
- Easy to make at home – No need to wait in line; enjoy Popeye’s-style chicken anytime.
- Customizable heat level – Adjust the cayenne and hot sauce to your spice preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 lbs of 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
Directions
-
Marinate the Chicken:
- In a large bowl, mix the buttermilk and Louisiana hot sauce.
- Add the chicken pieces, ensuring they are fully submerged.
- Cover and refrigerate for at least 4 hours, preferably overnight.
-
Prepare the Seasoned Flour:
- In a separate bowl, combine the all-purpose flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and salt. Mix well.
-
Coat the Chicken:
- Remove the chicken from the buttermilk marinade, allowing excess to drip off.
- Dredge each piece in the seasoned flour mixture, pressing firmly to ensure an even coating.
- Place the coated chicken on a wire rack and let it rest for 10-15 minutes to help the breading adhere.
-
Fry the Chicken:
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry the chicken in batches, being careful not to overcrowd the pan.
- Cook for about 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Transfer the fried chicken to a wire rack or paper towels to drain excess oil.
-
Serve and Enjoy:
- Let the chicken rest for a few minutes before serving. Enjoy it hot with your favorite dipping sauces and sides!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Marinating Time: 4-12 hours
- Cook Time: 15 minutes per batch
- Total Time: 4 hours 30 minutes (including marination)
Variations
- Extra Spicy Version: Increase the cayenne pepper and hot sauce for more heat.
- Buttermilk Biscuit Coating: Mix in a small amount of crushed biscuits for extra crunch.
- Air Fryer Option: Cook at 375°F (190°C) for 25-30 minutes, flipping halfway.
- Oven-Baked Version: Bake at 400°F (200°C) for 35-40 minutes, turning once for even crispness.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating:
- Oven: Preheat to 375°F (190°C) and bake for 10-15 minutes.
- Air Fryer: Heat at 350°F (175°C) for 5-7 minutes.
- Microwave: Not recommended, as it may make the coating soggy.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs or breasts work well, but cooking time will be shorter.
What oil is best for frying chicken?
Peanut oil, vegetable oil, or canola oil are great choices for frying.
Can I skip the buttermilk marinade?
The buttermilk helps tenderize the chicken, so it’s highly recommended for the best results.
How do I make the chicken extra crispy?
Let the coated chicken rest before frying, and ensure your oil is at the correct temperature.
Can I make this gluten-free?
Use a gluten-free flour blend for the coating to make it gluten-free.
Why is my fried chicken greasy?
If the oil temperature is too low, the chicken absorbs more oil. Maintain 350°F (175°C) for frying.
Can I reuse frying oil?
Yes, strain it and store it in a cool, dark place for reuse up to 2-3 times.
How do I prevent the coating from falling off?
Press the flour mixture firmly onto the chicken and let it rest before frying.
What dipping sauces go well with this chicken?
Ranch, honey mustard, or spicy mayo pair perfectly with fried chicken.
Can I freeze fried chicken?
Yes, store cooled fried chicken in an airtight container and freeze for up to 2 months. Reheat in the oven for best results.
Conclusion
This Popeye’s Copycat Fried Chicken recipe brings the irresistible crunch and bold flavor of the fast-food favorite to your home kitchen. With a perfectly seasoned crust and juicy interior, it’s a guaranteed hit for any fried chicken lover. Whether you enjoy it fresh, spicy, or with your favorite sides, this homemade version is sure to impress!
Print
Popeye’s Copycat Fried Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Description
Craving that crispy, juicy fried chicken from Popeye’s? This homemade version has the same bold Cajun flavors, crunchy coating, and juicy interior. Perfect for a family meal or a weekend treat!
Ingredients
- 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 (vegetable or peanut oil)
Instructions
-
Marinate the Chicken:
- In a large bowl, whisk together buttermilk and hot sauce.
- Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
-
Prepare the Coating:
- In a separate bowl, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and salt.
-
Coat the Chicken:
- Remove the chicken from the buttermilk, letting excess drip off.
- Dredge each piece in the seasoned flour mixture, pressing firmly to adhere.
- For extra crunch, dip coated chicken back into the buttermilk and dredge again in flour.
-
Fry to Perfection:
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Transfer to a wire rack to drain excess oil.
-
Serve & Enjoy:
- Let the chicken rest for a few minutes before serving. Enjoy with biscuits, coleslaw, or your favorite dipping sauce!
Notes
- Double-dipping in flour creates an extra crispy crust.
- Keep the oil temperature steady for even cooking.
- For a spicier kick, increase the cayenne or add extra hot sauce
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