Popeye’s Copycat Fried Chicken Recipe

This Popeye’s Copycat Fried Chicken recipe brings the iconic crispy, juicy, and spicy fried chicken straight to your kitchen. With a perfectly seasoned buttermilk marinade and a double-dredging technique, this chicken is bursting with flavor and crunch—just like the classic fast-food favorite.

Serves: 4-6

Prep Time: 1 hour (plus marinating time)

Cook Time: 20-25 minutes

Ingredients:

For the Marinade:

• 1 cup buttermilk
• 1/2 cup hot sauce (such as Louisiana or Frank’s RedHot)
• 2 cloves garlic , minced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1 tsp salt
• 1 tsp black pepper
• 2 lbs chicken pieces (thighs, drumsticks, or wings)

For the Coating:

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional, for extra spice)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp white pepper (optional, for authentic flavor)

For Frying:

• Vegetable oil , for deep frying

Instructions:

Step 1: Marinate the Chicken

1. In a large bowl, whisk together the buttermilk, hot sauce, minced garlic, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours , or overnight for maximum flavor.

Step 2: Prepare the Coating

1. In a shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, black pepper, and white pepper. Mix well to evenly distribute the spices.

Step 3: Double-Dredge the Chicken

1. Remove the chicken from the marinade, letting any excess drip off.
2. Dredge each piece of chicken in the flour mixture, pressing gently to adhere. Shake off any excess.
3. Dip the floured chicken back into the buttermilk marinade, then coat it again in the flour mixture for a thick, crispy layer. Place the coated chicken on a wire rack or plate while you prepare the rest.

Step 4: Fry the Chicken

1. Heat vegetable oil in a deep skillet, Dutch oven, or fryer to 350°F (175°C) . Use enough oil to submerge the chicken halfway (about 2-3 inches).
2. Carefully place a few pieces of chicken in the hot oil, being careful not to overcrowd the pan. Fry for 12-15 minutes , turning occasionally, until golden brown and cooked through (internal temperature of 165°F/75°C).
3. Remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest for 5 minutes before serving.

Step 5: Serve and Enjoy

1. Serve the fried chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.
2. Pair with additional hot sauce or honey for dipping, if desired.

Tips for Success:

• Use a thermometer: Maintain the oil temperature at 350°F (175°C) for even frying and to prevent greasiness.
• Double-fry method: For extra crispiness, fry the chicken at 325°F (165°C) for 10 minutes, then increase the heat to 375°F (190°C) and fry for an additional 2-3 minutes.
• Make it baked: For a healthier option, bake the breaded chicken on a wire rack set over a baking sheet at 400°F (200°C) for 30-35 minutes , flipping halfway through, until golden and crispy.
• Freeze option: Freeze unbreaded chicken after marinating for up to 3 months . Thaw before breading and frying.

Nutritional Information (per serving, serves 6):

• Calories: ~450
• Protein: ~28g
• Carbohydrates: ~25g
• Fat: ~25g

Enjoy this Popeye’s Copycat Fried Chicken as a homemade version of the beloved fast-food classic. Juicy on the inside and crispy on the outside, it’s sure to satisfy your cravings anytime!