Description
This Popeye’s Copycat Fried Chicken brings the famous flavor of crispy, seasoned fried chicken right to your kitchen! Coated in a flavorful, spiced batter and fried to golden perfection, this chicken is crispy on the outside and juicy on the inside. It’s perfect for a family meal or a satisfying comfort food feast.
Ingredients
For the Marinade:
- 4 chicken thighs, 4 chicken drumsticks, or 8 pieces of chicken (bone-in, skin-on)
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
For the Coating:
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil (for frying)
Instructions
-
Marinate the Chicken:
In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours (preferably overnight) to marinate. -
Prepare the Coating:
In a separate shallow dish or large resealable plastic bag, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, thyme, oregano, salt, black pepper, and baking powder. -
Coat the Chicken:
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour mixture, pressing gently to ensure the coating sticks. Shake off any excess flour and set the coated chicken aside on a plate. -
Fry the Chicken:
In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat. The oil should reach about 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, being sure not to overcrowd the pan. Fry the chicken in batches, cooking for about 10-12 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F or 74°C). -
Drain and Serve:
Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil. Let the chicken rest for a few minutes before serving.
Notes
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper and hot sauce to your taste.
- If you prefer a lighter coating, you can dip the chicken in a beaten egg before dredging it in the flour mixture.
- For extra crispy chicken, dip the coated chicken back in the buttermilk and then dredge it in the flour mixture again (double coating).
- If you don’t have a thermometer, drop a small piece of bread into the oil—if it browns in about 60 seconds, the oil is hot enough.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece of chicken (depends on size)
- Calories: 500
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg