Popeye’s Copycat Fried Chicken

Popeye’s Copycat Fried Chicken – Crispy, Juicy & Full of Flavor

Bring the irresistible crunch and signature spice of Popeye’s Fried Chicken right into your own kitchen! This recipe perfectly captures that golden, crispy coating and juicy, tender meat that made the famous chicken chain a legend. With simple ingredients and a little patience, you’ll create fried chicken so good your family will think it came straight from the restaurant.

Ingredients

Chicken

• 3 lbs chicken pieces (bone-in, skin-on)

Marinade

• 3 cups buttermilk
• 2 tablespoons Louisiana hot sauce

Coating

• 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

For Frying

• Oil for frying (canola or peanut oil)

Instructions

Step 1. Marinate the Chicken

In a large bowl, whisk together the buttermilk and Louisiana hot sauce. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours (overnight for best flavor).

Step 2. Prepare the Coating

In a separate bowl, mix together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and salt.

Step 3. Heat the Oil

Fill a deep fryer or large, heavy-bottomed pot with enough oil to submerge the chicken. Heat to 350°F (175°C).

Step 4. Dredge the Chicken

Remove the marinated chicken from the buttermilk mixture and let excess liquid drip off. Dredge each piece in the seasoned flour mixture, pressing lightly so the coating sticks. Shake off excess flour.

Step 5. Fry the Chicken

Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry for 12–15 minutes until golden brown and crispy, turning occasionally. The internal temperature should reach 165°F (75°C).

Step 6. Rest & Serve

Transfer fried chicken to a wire rack to drain excess oil. Let rest for 10 minutes before serving for maximum juiciness.

Why You’ll Love This

• Authentic flavor: Crispy, spicy, and juicy — just like the restaurant version.
• Easy to make: Simple ingredients and straightforward steps.
• Perfect for any occasion: Family dinners, picnics, or weekend feasts.
• Customizable heat: Adjust the spice level to your liking.
• Budget-friendly: Tastes gourmet without the restaurant price tag.

Storing and Reheating Tips

• To store: Let the chicken cool completely, then store in an airtight container in the refrigerator for up to 3 days.
• To reheat: Place on a baking sheet and warm in a preheated oven at 375°F (190°C) for about 10–12 minutes, or until hot and crispy again.
• Freezing: You can freeze cooked pieces in a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven for best results.

FAQs

Can I use boneless chicken?
Yes! Boneless thighs or breasts work great — just reduce the frying time to 7–9 minutes.

What if I don’t have buttermilk?
You can make your own by mixing 1 tablespoon lemon juice or vinegar into 1 cup of milk. Let it sit for 5 minutes before using.

Which oil is best for frying?
Canola oil or peanut oil are both ideal due to their high smoke points and neutral flavor.

How do I keep my chicken extra crispy?
Double-dip! After dredging in flour, dip the chicken back into the buttermilk, then into the flour again before frying.

Conclusion

This Popeye’s Copycat Fried Chicken recipe brings all the restaurant magic home — crispy on the outside, tender on the inside, and bursting with flavor. Pair it with coleslaw, mashed potatoes, or biscuits for the ultimate comfort meal. Once you try it, you may never go back to takeout again!

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Popeye’s Copycat Fried Chicken Recipe

Prep Time: 4 hrs   |   Cook Time: 15 mins   |   Total Time: 4 hrs 15 mins

Yield: 6 servings   |   Course: Main   |   Cuisine: American

Ingredients

• 3 lbs chicken pieces (bone-in, skin-on)
• 3 cups buttermilk
• 2 tbsp Louisiana hot sauce
• 2 cups all-purpose flour
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp kosher salt
• Oil for frying

Instructions

1. Whisk buttermilk and hot sauce. Add chicken and marinate 4 hours or overnight.
2. Mix flour and all seasonings for coating.
3. Heat oil to 350°F (175°C).
4. Dredge chicken in seasoned flour and shake off excess.
5. Fry in batches for 12–15 minutes until golden and crispy.
6. Rest on wire rack 10 minutes before serving.

Pro Tip: For the ultimate crunch, double-dip the chicken — buttermilk → flour → buttermilk → flour — before frying.