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Popeye's Copycat Fried Chicken

Popeye's Copycat Fried Chicken

This recipe brings the flavor of Popeye's delicious fried chicken right to your kitchen. It features crispy, seasoned chicken pieces that are juicy on the inside, sure to satisfy your cravings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 500 kcal

Equipment

  • 1 large mixing bowl
  • 1 whisk
  • 1 Ziploc bag or large plastic container
  • 1 deep frying pan or deep fryer
  • 1 medium saucepan
  • 1 tongs
  • 1 paper towels
  • 1 plate for draining

Ingredients
  

  • 4 pieces bone-in chicken pieces (skin-on thighs or drumsticks)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper Adjust for spice preference.
  • about 4 cups oil for frying Depending on the size of the pan.

Instructions
 

  • In a large mixing bowl, combine the buttermilk and hot sauce. Stir well to combine.
  • Add the chicken pieces to the buttermilk mixture, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes to marinate (or up to overnight for better flavor).
  • In another mixing bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix thoroughly to ensure even distribution of the spices.
  • Heat oil in a deep frying pan or deep fryer to 350°F (175°C).
  • Remove chicken pieces from buttermilk, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing slightly to ensure a good coating.
  • Once the oil is hot, carefully add the coated chicken pieces to the oil in batches, avoiding overcrowding. Fry chicken for 10-15 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
  • Use tongs to remove the chicken from the oil, then transfer it to a plate lined with paper towels to drain excess oil.
  • Allow chicken to rest for a few minutes before serving.
  • For extra crunch, consider double-dipping the chicken by dipping it back into the buttermilk and then back into the flour mixture before frying.
  • Keep an eye on the oil temperature; adjust the heat as needed to maintain consistent frying.

Notes

For extra crunch, double-dip the chicken by dipping it back into the buttermilk and then back into the flour mixture before frying.
Keep an eye on the oil temperature; adjust the heat as needed to maintain consistent frying.
Serve this fried chicken with your favorite sides, like coleslaw or biscuits, for a true Southern feast.