Description

This Popeye’s CopyCat Fried Chicken recipe gives you the perfect balance of crispy, juicy, and spicy fried chicken right in your kitchen. With a buttermilk marinade and seasoned flour coating, it’s sure to impress your guests.

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)

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Instructions

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.
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.
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.
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.
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, about 12 to 15 minutes, depending on the size of the pieces.
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.

Notes

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: 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.

Prep Time: 4 hours (including marinating)
Cook Time: 12-15 minutes per batch
Category: Main Course, Comfort Food
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 350 kcal
Sugar: 1g
Sodium: 950mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 24g
Cholesterol: 70mg