The Ultimate Popeye’s Copycat Fried Chicken Recipe
Crispy. Juicy. Flavorful. Just like the real deal – maybe even better.
If you’ve ever taken a bite of Popeye’s famous fried chicken and thought, “I wish I could make this at home,” your wish is about to come true. This recipe isn’t just any copycat — it’s packed with pro-level secrets to give you perfect crunch, deep Southern flavor, and juicy, tender meat every single time. Ready to impress your family and friends?
Ingredients You’ll Need
For the Chicken:
- 3 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, wings, or breasts)
- 3 cups buttermilk (for the most tender, flavorful chicken)
- 2 tablespoons Louisiana-style hot sauce
For the Seasoned Flour:
- 2 cups all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust for heat level)
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- Optional: 1 tablespoon cornstarch for extra crispiness
For Frying:
- Vegetable oil, canola oil, or peanut oil (enough for deep frying)
Step-by-Step Instructions with Chef-Level Tips
1. Marinate the Chicken – Don’t Skip This!
In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces fully in this mixture, cover, and refrigerate for at least 4 hours — but for best flavor, let it marinate overnight.
Why buttermilk? It tenderizes the chicken and helps the flour coating stick better — just like in Southern kitchens.
2. Bring to Room Temperature
Before frying, remove the chicken from the fridge and let it sit at room temperature for 20–30 minutes. This ensures even cooking and prevents cold centers.
3. Prepare the Crispy Coating
In a large bowl or shallow pan, combine all flour coating ingredients. Mix thoroughly to distribute the spices evenly.
Pro tip: Add 1 tablespoon of cornstarch for extra crunch, just like fast-food chains do!
4. Dredge the Chicken
Take each piece of chicken from the marinade, allowing excess to drip off. Dredge generously in the seasoned flour mix, pressing firmly so the coating adheres well. Let the coated chicken rest on a wire rack for 10 minutes before frying.
This “resting” step helps the coating stick — and gives that signature crunchy crust when fried!
5. Time to Fry!
Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Work in batches and don’t overcrowd the pot, or the temperature will drop.
- Fry each piece for 12–15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).
Want extra crispy chicken? Try double frying: Fry until light golden, rest 10 minutes, then fry again for 3–4 minutes to crisp up even more!
6. Drain & Rest
Remove the chicken with tongs and place on a wire rack (not paper towels – they make it soggy). Let it rest for at least 10 minutes before serving. This allows juices to redistribute and the coating to firm up.