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Delicious homemade CopyCat Fried Chicken inspired by Popeye's recipe
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Popeye's CopyCat Fried Chicken

Crispy, juicy, and full of bold Southern flavor, this Popeye's CopyCat Fried Chicken delivers everything you crave when comfort food calls.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Bowl
  • Deep Fryer or Heavy-Bottomed Pot
  • Thermometer
  • Wire Rack

Ingredients

Marinade

  • 3 lbs Chicken pieces, bone-in, skin-on (legs, thighs, breasts, or mixed)
  • 3 cups Buttermilk chilled
  • 2 tablespoons Louisiana hot sauce or your favorite hot sauce

Dredge

  • 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 (enough to fill your pot or fryer to a safe depth)

Instructions

  • In a large bowl, whisk together 3 cups buttermilk and 2 tablespoons Louisiana hot sauce until blended. Submerge 3 lbs of chicken pieces in the marinade, cover, and refrigerate for at least 4 hours or overnight for best results.
  • Remove marinated chicken from the fridge and let it sit at room temperature for 20 minutes before dredging; this helps promote even cooking.
  • Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy.
  • In a separate bowl, combine 2 cups all-purpose flour, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon white pepper, 1 teaspoon black pepper, and 1 teaspoon kosher salt. Mix thoroughly so spices are evenly distributed.
  • Dredge each chicken piece in the flour mixture, pressing gently to ensure full coverage. Shake off excess flour so the crust isn’t too thick.
  • Carefully place chicken pieces into the hot oil in batches; do not overcrowd the pot. Fry for 12 to 15 minutes, turning as needed, until the crust is deep golden brown and the internal temperature reaches 165°F (75°C) near the bone.
  • Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and maintain crispness. Let rest for 10 minutes before serving to preserve juices and finish cooking.

Notes

For best results, marinate overnight. Keep oil temperature steady at 350°F for optimal frying.