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.
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Servings: 4 servings
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.
Notes
For the juiciest results, marinate 8–24 hours. Monitor oil temperature and fry in small batches for best results.