There’s nothing quite like biting into a piece of perfectly fried chicken — crispy on the outside, juicy and flavorful on the inside. Whenever I’m craving that signature crunch and spice from Popeye’s, but I want to make it right at home, this Popeye’s Copycat Fried Chicken recipe is my go-to.
The buttermilk marinade makes the chicken tender and infuses it with flavor, while the double-dredge coating ensures every piece has that signature crunch we all love. Add just the right amount of spice, and you’ve got a homemade fried chicken that tastes like it came straight from your favorite drive-thru window.
Let me walk you through exactly how I make this crispy, golden, flavor-packed chicken that never lasts long at my table.
Why You’ll Love This Copycat Recipe
- Crispy, golden coating with layers of flavor and crunch
- Juicy, tender chicken thanks to the buttermilk marinade
- Perfect balance of spices with just the right amount of heat
- Easier than you think and absolutely worth the effort
- Great for family dinners, picnics, or game day spreads
Ingredients You’ll Need
For the Chicken Marinade:
- 6-8 pieces bone-in, skin-on chicken (thighs, legs, or breasts)
- 2 cups buttermilk
- 2 tsp hot sauce (optional, for extra heat)
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
For the Crispy Coating:
- 2 cups all-purpose flour
- ½ cup cornstarch (for that extra crunch)
- 1 Tbsp paprika
- 1 Tbsp cayenne pepper (adjust for spice level)
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 2 large eggs
- ¼ cup water
For Frying:
- Vegetable oil (enough for deep frying)
How to Make Popeye’s Copycat Fried Chicken
1. Marinate the Chicken
In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, salt, and black pepper. Add the chicken pieces, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor and tenderness.
2. Prepare the Crispy Coating
In a large shallow dish, mix together the flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. In another bowl, whisk the eggs with water to make your egg wash.
3. Coat the Chicken
Remove each chicken piece from the marinade, letting any excess drip off. Dip it first into the flour mixture, then into the egg wash, and then back into the flour mixture for a double coating. This step is key for that crunchy, craggy crust that makes every bite so satisfying.
4. Heat the Oil
In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Make sure the oil is hot enough before adding the chicken for the perfect golden crisp.
5. Fry to Perfection
Carefully place the chicken pieces in the hot oil in batches (don’t overcrowd the pot!). Fry for 12-15 minutes, turning occasionally, until the chicken is a deep golden brown and cooked through. The internal temperature should reach 165°F (75°C) for food safety.
6. Drain and Rest
Remove the fried chicken and place on a wire rack over paper towels to drain excess oil. Let it rest for 5 minutes so the juices settle before serving.
7. Serve and Enjoy
Serve hot with buttery biscuits, crispy fries, coleslaw, or your favorite Southern sides. Don’t forget to have plenty of napkins on hand — this is finger-lickin’ good!
Tips for the Best Fried Chicken
- Marinate overnight for the juiciest chicken.
- Double-coat the chicken for that crunchy, textured crust.
- Let the chicken rest before serving to lock in the juices.
- Use a thermometer to make sure the oil stays around 350°F for perfect frying.
- Fry in batches to keep the oil temperature from dropping too low.
What to Serve with Popeye’s Copycat Fried Chicken
- Buttermilk biscuits or cornbread
- Creamy mac and cheese
- Tangy coleslaw
- Garlic mashed potatoes
- Sweet tea or lemonade
Frequently Asked Questions
Q: Can I use boneless chicken?
A: You can, but bone-in chicken stays juicier and gives you that classic fried chicken feel.
Q: Can I bake or air fry this instead?
A: This recipe is designed for deep frying to get that authentic crunch, but you can try baking or air frying with slight modifications — just expect a different texture.
Q: How do I reheat fried chicken without losing the crunch?
A: Reheat in an oven at 375°F for about 10-12 minutes, placing the chicken on a wire rack to keep it crispy.
Q: Can I freeze the fried chicken?
A: Yes! Let it cool completely, then freeze in an airtight container. Reheat in the oven straight from frozen for best results.
Crispy, Spicy, and Totally Addictive
This Popeye’s Copycat Fried Chicken brings the crunch, flavor, and spice that makes fried chicken so irresistible — all from your own kitchen. It’s the kind of recipe that makes you feel like a pro, even though it’s surprisingly easy to pull off.
If you give it a try, let me know how it turned out! Share your favorite side dishes, or tell me if you added your own twist. Enjoy every juicy, crispy bite!
Popeye’s Copycat Fried Chicken: Crispy, Juicy, and Packed with Flavor
Ingredients
- 4 pieces of chicken (legs, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
Instructions
- In a large bowl, soak the chicken pieces in buttermilk for at least 30 minutes or overnight in the refrigerator.
- In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Heat vegetable oil in a deep frying pan over medium-high heat.
- Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
- Carefully place the coated chicken in the hot oil and fry until golden brown and cooked through, about 12-15 minutes per side.
- Remove the chicken from the oil and drain on paper towels.
- Let rest for a few minutes before serving.
Leave a Reply