Popeye’s CopyCat Fried Chicken

Fried chicken lovers, get ready to indulge in a crispy, juicy, and spicy delight with this Popeye’s CopyCat Fried Chicken recipe. This homemade version captures the perfect balance of crunch, heat, and tender chicken, all without having to leave your kitchen. A flavorful buttermilk marinade, combined with a well-seasoned flour coating and fried to golden perfection, makes this chicken an irresistible treat.

Why You’ll Love This Recipe

If you’re a fan of Popeye’s signature fried chicken, this recipe is your chance to recreate it at home. The buttermilk marinade gives the chicken a tender and juicy texture, while the blend of spices in the flour coating brings just the right amount of heat and flavor. This recipe is perfect for those who enjoy bold, flavorful fried chicken with a crunchy, crispy crust. Plus, it’s easy to make and can be enjoyed by the whole family.

Ingredients

• 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together the buttermilk and Louisiana hot sauce. Add the chicken pieces, making sure they are completely submerged in the marinade. Refrigerate and let them marinate for at least 4 hours, or overnight for the best flavor and tenderness.

2. Once marinated, remove the chicken from the refrigerator and let it rest at room temperature for about 20 minutes. This ensures even cooking when fried.

3. Heat your oil in a deep fryer or large pot to 350°F. While the oil heats, combine the flour with smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and salt in a large bowl.

4. Dredge each piece of marinated chicken in the flour mixture, ensuring an even coating on all sides. Shake off any excess flour and set aside.

5. Carefully fry the chicken in batches, making sure not to overcrowd the pot or fryer. Cook until golden brown and the internal temperature reaches 165°F, which usually takes about 12 to 15 minutes, depending on the size of the pieces.

6. Remove the fried chicken 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 for the juiciest results.

Servings and Timing

This recipe makes about 6-8 servings, depending on the size of your chicken pieces.

• Preparation Time: 4 hours (including marinating)

• Cooking Time: 12-15 minutes per batch

• Total Time: Around 4 hours and 30 minutes (including marination and cooking)

Variations

• Spicier Version: Add extra cayenne pepper or use a hotter hot sauce to increase the heat level.

• Crispier Coating: For an extra crispy crust, double dip the chicken by dipping it back into the buttermilk and then back into the seasoned flour mixture before frying.

• Boneless Chicken: You can use boneless, skinless chicken breasts or thighs, but adjust the frying time as they cook faster than bone-in pieces.

Storage/Reheating

• Storage: Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To keep the chicken crispy, reheat it in the oven at 375°F for about 10-15 minutes. You can also reheat it in an air fryer for a few minutes, which will help maintain the crunch.

FAQs

How long should I marinate the chicken?

For best results, marinate the chicken for at least 4 hours, though marinating overnight will yield the juiciest and most flavorful results.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but the frying time will be shorter since boneless cuts cook faster than bone-in chicken.

What type of oil is best for frying?

Canola or peanut oil works best for frying because of their high smoke point and neutral flavor.

How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F to ensure it’s fully cooked. You can use a meat thermometer to check the temperature.

Can I make this chicken ahead of time?

While fried chicken is best served fresh, you can make it ahead and store it in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore the crispy texture.

What can I serve this fried chicken with?

This fried chicken pairs perfectly with mashed potatoes, coleslaw, cornbread, or a simple side of pickles for a complete meal.

Can I use a different hot sauce?

Yes, you can use any hot sauce you prefer, but Louisiana hot sauce adds a distinctive flavor and mild heat that works well with the seasoning.

Can I bake this chicken instead of frying?

While frying gives the best crispy texture, you can bake the chicken at 400°F for 25-30 minutes or until the internal temperature reaches 165°F, though the crust may not be as crispy.

How do I make the coating spicier?

To make the coating spicier, increase the amount of cayenne pepper or add a hotter variety of hot sauce to the marinade.

Can I freeze the fried chicken?

Yes, you can freeze fried chicken. Allow it to cool completely, then place it in a freezer-safe container or bag. Reheat in the oven when you’re ready to serve.

Conclusion

This Popeye’s CopyCat Fried Chicken recipe brings the iconic taste of crispy, spicy fried chicken right to your kitchen. With a simple marinade, flavorful coating, and perfectly fried chicken, you can indulge in this crispy comfort food anytime you like. Whether you’re preparing it for a family meal or a special gathering, this fried chicken is sure to impress!