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
Units
Scale
- 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
