Popeye's CopyCat Fried Chicken
This recipe captures all the mouth-watering flavors of the famous fried chicken without needing to step foot in a restaurant.
Servings: 6 servings
Calories: 450kcal
Equipment
- Mixing Bowl
- Deep Fryer or Large Pot
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
- Oil for frying (canola or peanut oil)
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
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes until crispy again. Avoid microwaving to maintain crispiness. Adjust cayenne pepper for preferred spice level.
Nutrition
Calories: 450kcal | Fat: 22g