Popeye’s CopyCat Fried Chicken
Popeye’s CopyCat Fried Chicken
Crispy on the outside, juicy and tender on the inside—this Popeye’s CopyCat Fried Chicken delivers the comfort and flavor of a classic fast-food favorite right from your own kitchen. If you love bold, Southern-style seasoning with a buttermilk marinade that makes every bite melt in your mouth, you’re in the right place. Fun fact: marinating in buttermilk not only adds flavor but also tenderizes the chicken by breaking down proteins, a trick many home cooks swear by.
This recipe is special because it’s simple, family-friendly, and quick to prepare when you plan ahead. You can pair it with easy weeknight sides or turn it into a weekend feast. For an oven-based alternative that’s still crispy and satisfying, check my guide to oven fried chicken methods to compare techniques and results. Ready to get frying? Let’s go!
What is Popeye’s CopyCat Fried Chicken?
Wondering why we call this Popeye’s CopyCat Fried Chicken? Is it secretly a sailor’s recipe passed down with spinach? Maybe not, but it’s inspired by the bold, Southern spices and buttermilk-marinated crunch that made the chain famous. Who doesn’t love a little food nostalgia with their dinner—right? After all, “the way to a man’s heart is through his stomach.” Whether you’re recreating a fast-food favorite or just chasing the perfect crunch, this recipe is playful, approachable, and guaranteed to bring people to the table. Go ahead—try it and see if it becomes your family’s new favorite.
Why You’ll Love This:
- Incredible crunchy crust and ultra-moist interior: The buttermilk soak and spicy flour mix create a crisp exterior with a tender, juicy center.
- Cost-effective and customizable: Making this at home saves money compared to takeout, and you can control heat, salt, and any extra herbs.
- Flavor-packed and versatile: Smoked paprika, garlic, onion, and cayenne give depth; serve it with dipping sauces or slaws for variety.
This recipe hits all the comfort-food notes—crunch, heat, and heartiness. If you enjoyed other comfort classics on the blog, try them side-by-side for a full southern spread. Now grab your apron and make a batch for sharing.
How to Make:
Quick Overview
This Popeye’s copycat is easy enough for a weekend cookout and impressive enough for guests. Preparation is straightforward: a few minutes of active work, plus a marinating window that does the heavy lifting. You’ll get crunchy, well-seasoned chicken in roughly 20 minutes of frying time per batch and with about 4–24 hours of marinating for best results. The standout elements are the tangy buttermilk marinade and the spicy, smoky flour coating that crisps perfectly in hot oil.
Approximate times:
- Active prep: 20 minutes
- Marinating: 4 hours to overnight
- Frying: 12–15 minutes per batch
- Total: 4–5 hours (mostly hands-off) or overnight for best flavor
Ingredients
- 3 lbs chicken pieces (bone-in, skin-on) — cleaned and patted dry
- 3 cups buttermilk — full-fat, cold
- 2 tablespoons Louisiana hot sauce — or other hot sauce, adjust to taste
- 2 cups all-purpose flour — for dredging
- 2 teaspoons smoked paprika — for warm, smoky flavor
- 1 teaspoon garlic powder — finely ground
- 1 teaspoon onion powder — finely ground
- 1 teaspoon cayenne pepper — adjust to taste for heat
- 1 teaspoon white pepper — for subtle sharpness
- 1 teaspoon black pepper — freshly ground for best aroma
- 1 teaspoon kosher salt — adjust to taste
- Oil for frying (canola or peanut oil) — enough for deep frying, about 3–4 inches in a heavy pot
Directions
- In a large bowl, whisk together buttermilk and Louisiana hot sauce. Submerge chicken pieces and marinate in the fridge for at least 4 hours or overnight.
- Remove the marinated chicken and let it sit at room temperature for 20 minutes.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- In a separate bowl, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and salt.
- Dredge each piece of chicken in the flour mixture, ensuring full coverage. Shake off excess flour.
- Carefully place chicken in hot oil, frying in batches to prevent overcrowding. Cook for 12-15 minutes or until golden brown and the internal temperature reaches 165°F (75°C).
- Transfer fried chicken to a wire rack to drain excess oil. Let it rest for 10 minutes before serving.
What to Serve With:
- Classic southern sides: mashed potatoes, creamy coleslaw, and buttery corn on the cob.
- Lighter options: a crisp green salad or cucumber and tomato salad with a vinaigrette to cut the richness.
- Dipping sauces: spicy mayo, honey mustard, ranch, or a tangy hot sauce.
- Drinks: sweet tea, lemonade, or a cold beer complement the spicy, savory flavors well.
- For a complete plate with an Asian twist, try serving with fried rice from this easy guide to chicken fried rice recipe for a fun fusion meal.
Top Tips for Perfecting:
- Marinate long: For the juiciest results, marinate 8–24 hours. The acidity in buttermilk breaks down proteins and tenderizes the meat.
- Temperature matters: Let the chicken come to room temperature before frying to ensure even cooking.
- Monitor oil temperature: Keep oil steady at 350°F. Use a thermometer and adjust heat between batches to avoid undercooked centers or burned crusts.
- Don’t overcrowd: Fry in small batches to keep oil temperature stable and maintain crispiness.
- Spice adjustments: Reduce cayenne for milder heat or add extra smoked paprika or cayenne for more punch.
- Double dredge (optional): For an extra-thick crust, dip dredged chicken back into a bit of buttermilk or a beaten egg, then dredge in flour again.
Storing and Reheating Tips:
- Refrigeration: Store leftover cooked chicken in an airtight container for up to 3–4 days.
- Freezing: Freeze cooled, cooked chicken in a single layer on a tray, then transfer to freezer bags for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: For best texture, reheat in a 375°F oven on a wire rack set over a baking sheet for 10–15 minutes until heated through and crispy. Air fry at 350°F for 6–8 minutes for smaller pieces. Avoid the microwave unless you don’t mind soggy crust.
FAQs
Can I use boneless chicken for this recipe?
Yes. Boneless pieces like thighs or breasts will work, but reduce frying time and monitor internal temperature closely to avoid overcooking. Boneless pieces cook faster than bone-in.
Do I have to use buttermilk?
Buttermilk is highly recommended for tenderizing and flavor. If you don’t have it, mix 3 cups of regular milk with 3 tablespoons of lemon juice or vinegar and let sit 10 minutes to sour it.
How do I know the chicken is fully cooked?
Use an instant-read thermometer — the internal temperature should reach 165°F (75°C) at the thickest part. For bone-in pieces, check near the bone.
Can I bake this instead of frying?
Yes. For a less oily version, try the oven method referenced earlier. Bake at a high temperature with a light spray of oil, flipping once, until crispy and cooked through.
Is peanut oil necessary?
No. Use canola, vegetable, or peanut oil. Peanut oil has a higher smoke point and neutral flavor, but canola works fine and is often more budget-friendly.
Conclusion
This Popeye’s CopyCat Fried Chicken is a must-try for anyone craving a crispy, flavorful fried chicken dinner that’s wallet-friendly and made to share. With a simple buttermilk marinade, bold spices, and foolproof frying steps, it’s an easy recipe to master and adapt. If you want to compare techniques or explore an authentic-inspired version, check out this detailed Popeyes Fried Chicken Recipe – Toni’s Recipes for extra inspiration. Give it a go, invite the family, and enjoy the smiles that come with every crunchy bite.
Popeye’s CopyCat Fried Chicken
Equipment
- Large Bowl
- Deep Fryer or Large Pot
- Wire Rack
Ingredients
Chicken
- 3 lbs chicken pieces (bone-in, skin-on) cleaned and patted dry
Marinade
- 3 cups buttermilk full-fat, cold
- 2 tablespoons Louisiana hot sauce or other hot sauce, adjust to taste
Dredging Mixture
- 2 cups all-purpose flour for dredging
- 2 teaspoons smoked paprika for warm, smoky flavor
- 1 teaspoon garlic powder finely ground
- 1 teaspoon onion powder finely ground
- 1 teaspoon cayenne pepper adjust to taste for heat
- 1 teaspoon white pepper for subtle sharpness
- 1 teaspoon black pepper freshly ground for best aroma
- 1 teaspoon kosher salt adjust to taste
Oil for Frying
- 3-4 inches oil (canola or peanut oil) enough for deep frying
Instructions
- In a large bowl, whisk together buttermilk and Louisiana hot sauce. Submerge chicken pieces and marinate in the fridge for at least 4 hours or overnight.
- Remove the marinated chicken and let it sit at room temperature for 20 minutes.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- In a separate bowl, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and salt.
- Dredge each piece of chicken in the flour mixture, ensuring full coverage. Shake off excess flour.
- Carefully place chicken in hot oil, frying in batches to prevent overcrowding. Cook for 12-15 minutes or until golden brown and the internal temperature reaches 165°F (75°C).
- Transfer fried chicken to a wire rack to drain excess oil. Let it rest for 10 minutes before serving.
