Crispy, juicy, spicy—just like the original!
Love Popeye’s chicken but want to make it at home? This copycat recipe gives you that ultra-crispy, perfectly seasoned fried chicken with a juicy inside and a bold, peppery kick. Perfect for family dinners, game day, or when that craving strikes.
🛠️ Equipment Needed:
- Deep fryer or large heavy-bottomed pot (Dutch oven)
- Wire rack + baking sheet (for draining)
- Tongs
- Thermometer (for oil temperature)
- Mixing bowls
📝 Ingredients:
For the Chicken Marinade:
- 3–4 lbs chicken pieces (bone-in, skin-on; thighs, legs, breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce (like Louisiana or Frank’s)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Breading:
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crunch!)
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon white pepper (optional but authentic!)
For Frying:
- Vegetable oil or peanut oil, for deep frying (enough for 2–3 inches in the pot)
⏱️ Time:
- Prep time: 15 minutes
- Marinate time: 4 hours (or overnight)
- Cook time: 20–25 minutes
- Total time: About 5 hours (with marinating)
- Serves: 4–6
👨🍳 Instructions:
1. Marinate the Chicken
In a large bowl, whisk together buttermilk, hot sauce, paprika, salt, and pepper. Add the chicken pieces, cover, and refrigerate for at least 4 hours or overnight for maximum flavor and tenderness.
2. Prepare the Breading
In a separate bowl, mix the flour, cornstarch, and all spices until well combined.
3. Dredge the Chicken
Remove chicken from the marinade (do not wipe off excess). Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere well. Place on a rack and let rest for 10–15 minutes to help the coating stick.
4. Heat the Oil
Heat oil in a deep fryer or Dutch oven to 325–350°F (163–177°C). Use a thermometer for accuracy.
5. Fry in Batches
Carefully lower chicken into hot oil, a few pieces at a time. Fry for 12–15 minutes (depending on size), turning occasionally, until golden brown and internal temp reaches 165°F (74°C).
6. Drain and Rest
Place fried chicken on a wire rack set over a baking sheet. Let it rest 5–10 minutes to stay crisp.
🍽️ Nutrition (Per Piece, Approx.):
- Calories: 350–400
- Protein: 25g
- Carbs: 18g
- Fat: 22g
- Sodium: 700mg
(Values vary by cut and frying method)
💡 Tips:
- For extra crispy crust, double-dip: dredge in flour, back into buttermilk, then flour again.
- Spicy version? Add more cayenne to the flour and a bit to the marinade.
- Letting the coated chicken rest before frying helps the crust adhere better.
- Don’t overcrowd the pot—keep oil temp steady for even frying.
🔄 Variations:
- Air Fryer Version: Spray with oil and air-fry at 375°F for 25–30 mins, flipping halfway.
- Chicken Tenders: Use chicken breast strips, marinate and fry for 6–8 minutes.
- Gluten-Free: Use a gluten-free flour blend with cornstarch for the breading.
