🍗 Popeyes Copycat Fried Chicken
🍽️ Serves: 4–6
⏱️ Time: ~2.5 hours (includes marinating)
🧂 Ingredients:
🍗 For the Chicken:
-
3½–4 lbs bone-in, skin-on chicken (drumsticks, thighs, breasts, wings)
-
2 cups buttermilk
-
1 tbsp hot sauce (e.g., Louisiana, Crystal, or Tabasco)
🧄 Seasoning Blend (divided use):
-
2 tsp salt
-
2 tsp paprika
-
1½ tsp garlic powder
-
1½ tsp onion powder
-
1 tsp black pepper
-
1 tsp cayenne pepper
-
1 tsp dried thyme
-
½ tsp dried oregano
-
½ tsp white pepper (optional but authentic)
🧇 For the Dredge (Flour Coating):
-
2 cups all-purpose flour
-
½ cup cornstarch (for crispiness)
-
1½ tsp of the seasoning blend above (reserve the rest for marinade)
🛢️ For Frying:
-
Peanut oil or vegetable oil (enough for deep frying, 2–3 inches in pot)
👩🍳 Instructions:
1. Marinate the Chicken (Buttermilk Brine):
-
In a large bowl, mix buttermilk, hot sauce, and most of the seasoning blend (save 1½ tsp for flour dredge).
-
Add chicken, ensuring all pieces are coated.
-
Cover and marinate in the fridge for at least 1 hour, preferably 4–24 hours.
2. Make the Flour Dredge:
-
In a large bowl, mix:
-
Flour
-
Cornstarch
-
Reserved seasoning blend
-
Optional: Add 2–3 tbsp of buttermilk marinade to the flour mixture and rub with your fingers to create little “flakes” — these create extra crispy crags on the crust.
3. Dredge the Chicken:
-
Remove chicken from marinade, letting excess drip off.
-
Thoroughly dredge each piece in the seasoned flour mixture.
-
Press flour into the skin to create a thick, even coating.
-
Place dredged pieces on a wire rack for 15–20 minutes to help the coating adhere.
4. Heat the Oil:
-
In a heavy pot or Dutch oven, heat oil to 325°F (163°C).
Don’t overcrowd the pan — fry in batches!
5. Fry the Chicken:
-
Carefully place chicken into the oil.
-
Fry dark meat (thighs, legs) for 13–16 minutes,
white meat (breasts, wings) for 10–12 minutes. -
Flip occasionally for even cooking.
-
Internal temp should be 165°F (74°C), and crust should be deep golden brown.
6. Drain and Rest:
-
Transfer to a wire rack (not paper towels — keeps it crisp).
-
Let rest 5–10 minutes before serving.
🍽️ Serve With:
-
Biscuits, coleslaw, mashed potatoes with Cajun gravy
-
Honey, hot sauce, or spicy mayo
📝 Tips for Success:
-
Cornstarch + flour = ultra crispiness like Popeyes.
-
The buttermilk + hot sauce marinade tenderizes and flavors the meat deeply.
-
Resting after dredging is key to making the coating stick and bubble up.
Want to recreate Popeyes spicy chicken sandwich too? I can send a separate recipe for that as well!
