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Popeye’s Copycat Fried Chicken – Crispy, Juicy, and Flavor-Packed
If you’ve ever craved the famous crispy, flavorful fried chicken from Popeye’s, you’ll love this homemade version that captures the same bold flavor and irresistible crunch. This copycat recipe combines a tangy buttermilk marinade with a perfectly seasoned flour coating, creating juicy chicken with a golden, crunchy crust. Perfect for family dinners, parties, or weekend indulgence, this fried chicken recipe is a crowd-pleaser that rivals the original restaurant favorite.
Why You’ll Love This Popeye’s Style Fried Chicken
The key to amazing fried chicken is balancing flavor, juiciness, and texture. This recipe nails all three. The buttermilk and hot sauce marinade tenderizes the chicken while infusing it with a slight tang and gentle heat. The seasoned flour coating delivers layers of flavor in every crispy bite. By frying at the right temperature, the chicken stays moist inside while the outside becomes perfectly golden. This is comfort food at its best, and once you try it, you may never go back to store-bought fried chicken again.
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 (canola or peanut oil works well)
Step-by-Step Directions
Step 1 – Marinate the Chicken
- In a large bowl, whisk together the buttermilk and Louisiana hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for maximum flavor and tenderness.
Step 2 – Bring to Room Temperature
- Remove the chicken from the refrigerator about 20 minutes before frying. Allowing it to warm slightly ensures even cooking and helps the coating stick better.
Step 3 – Heat the Oil and Prepare the Coating
- Heat the frying oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). In a separate bowl, combine the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and kosher salt. Mix well so the spices are evenly distributed.
Step 4 – Dredge the Chicken
- Working one piece at a time, remove the chicken from the marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure the coating adheres. Shake off excess flour and place on a tray while you prepare the rest.
Step 5 – Fry Until Golden and Cooked Through
- Fry the chicken in batches, avoiding overcrowding the pot. Cook for about 12–15 minutes, depending on the size of the pieces, until the coating is golden brown and the internal temperature reaches 165°F (74°C).
Step 6 – Drain and Rest
- Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for at least 10 minutes before serving so the juices redistribute, keeping the meat moist.
Nutritional Information
- Prep Time: 4 hours (marinating time included)
- Cook Time: 15 minutes per batch
- Total Time: ~4 hours 30 minutes
- Calories: ~420 kcal per serving
- Servings: 6–8
Ingredient Notes and Substitutions
Bone-in, skin-on chicken pieces give you the juiciest results, but boneless chicken can also be used for quicker cooking. Buttermilk is essential for tenderizing the meat—if you don’t have it, you can make a substitute by combining 3 cups of milk with 3 tablespoons of lemon juice or vinegar. Louisiana hot sauce brings authentic Popeye’s-style heat, but you can swap it for another vinegar-based hot sauce. For a lighter flavor, reduce or omit the cayenne pepper.
Tips for Perfectly Crispy Fried Chicken
- Maintain the oil temperature between 325°F and 350°F to avoid greasy chicken or undercooking.
- Use a wire rack instead of paper towels after frying to keep the coating crisp.
- Season both the marinade and the flour coating to ensure deep flavor.
- Double dredging (flour, marinade, flour again) can make the crust extra crispy.
- Let the chicken rest before frying to allow the coating to set.
Serving Suggestions
Popeye’s style fried chicken pairs perfectly with classic Southern sides like coleslaw, mashed potatoes with gravy, biscuits, or cornbread. For a lighter plate, serve with a crisp green salad or roasted vegetables. You can also turn leftovers into sandwiches by adding lettuce, tomato, and pickles on a toasted bun with mayonnaise or spicy sauce.
Make-Ahead and Storage
Marinate the chicken up to 24 hours in advance for the best flavor. Once fried, let the chicken cool completely before refrigerating in an airtight container for up to 3 days. To reheat while maintaining crispiness, place on a wire rack in a 375°F oven for 10–15 minutes. Avoid microwaving as it will soften the crust.
Final Thoughts
This Popeye’s copycat fried chicken recipe is everything you love about the original—crispy on the outside, juicy on the inside, and packed with bold, savory flavor. It’s perfect for satisfying cravings, impressing guests, or treating your family to a special homemade meal. With the right marinade, seasoning blend, and frying technique, you can create restaurant-quality fried chicken right in your own kitchen.