Description

There’s something about crispy fried chicken that can elevate any meal, whether you’re having a cozy family dinner or hosting a gathering of friends. The savory crunch, the perfectly seasoned batter, and that juicy, tender chicken—it’s no wonder fried chicken has become a beloved comfort food across cultures. But what if you could replicate that irresistible, signature fried chicken taste at home? This Popeye’s Copycat Fried Chicken is your ticket to achieving crispy, perfectly seasoned chicken without leaving the house. Whether you’re cooking for a crowd or just treating yourself to a flavorful meal, this recipe is sure to impress.

Ingredients

Scale

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
Oil, for frying (canola or peanut oil works well)

Instructions

Begin by whisking together the buttermilk and Louisiana hot sauce in a large bowl. Add the chicken pieces to the mixture, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, preferably overnight, for the best flavor and tenderness.
Once the chicken is marinated, take it out of the refrigerator and let it come to room temperature for about 20 minutes before frying. This step is crucial as it helps in even cooking.
Heat your frying oil in a deep fryer or large pot to about 350°F. While the oil is heating, mix the flour with the smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt in a large dish or bowl.
Take each piece of marinated chicken and dredge it in the flour mixture, making sure to coat each piece completely. Shake off excess flour and set aside.
Fry the chicken in batches, careful not to overcrowd the pot or fryer, until it’s golden brown and an internal temperature reaches 165°F, about 12 to 15 minutes, depending on the size of the pieces.
Remove the chicken from the oil and set it on a wire rack to drain excess oil. Let it rest for at least 10 minutes before serving to allow the juices to redistribute.

Notes

The buttermilk marinade is key for tenderizing the chicken and infusing it with flavor. For the best results, marinate overnight.
Double dredging the chicken (dipping back in buttermilk and flour) results in an extra crispy coating.
Maintain an oil temperature between 325°F and 350°F for optimal frying.
You can substitute the all-purpose flour with a gluten-free blend and use dairy-free milk if needed.

Prep Time: 4 hours
Cook Time: 15 minutes