Popeye’s Copycat Fried Chicken

Here’s a Popeye’s Copycat Fried Chicken recipe that’s crispy, juicy, and packed with that signature Cajun flavor:

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POPEYE’S COPYCAT FRIED CHICKEN RECIPE

Servings: 4–6
Prep Time: 20 minutes (+ marinating)
Cook Time: 20–25 minutes

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INGREDIENTS

For the Marinade:

• 1 whole chicken (cut into pieces) or 2–3 lbs of bone-in chicken thighs/drumsticks
• 2 cups buttermilk
• 2 tsp hot sauce (like Tabasco)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder

For the Flour Dredge:

• 2 cups all-purpose flour
• 1/2 cup cornstarch (for extra crunch)
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp thyme (dried)
• 1/2 tsp oregano
• 1/2 tsp black pepper

For Frying:

• Peanut oil or vegetable oil (enough for deep frying)

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INSTRUCTIONS

1. Marinate the Chicken:

• In a large bowl, whisk together the buttermilk, hot sauce, and spices.
• Add the chicken pieces and coat well. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.

1. Prepare the Dredge:

• In another large bowl, mix all the dredge ingredients together thoroughly.

1. Dredge the Chicken:

• Remove chicken from the marinade (let excess drip off but don’t wipe it).
• Dredge each piece in the seasoned flour mixture, pressing it in to adhere well.
• Let coated chicken rest on a rack for 10–15 minutes to set the crust.

1. Heat the Oil:

• In a large deep fryer or heavy pot, heat oil to 350°F (175°C).

1. Fry the Chicken:

• Fry in batches without overcrowding. Cook each piece for 12–15 minutes, depending on size, until golden brown and internal temp reaches 165°F (74°C).
• Remove to a wire rack to drain (avoid paper towels to keep the crust crisp).

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Tips for Best Results:

• Double-dip for extra crunch: Dip once in flour, then buttermilk, then flour again.
• Resting after dredging helps prevent the crust from falling off while frying.
• Serve with biscuits, mashed potatoes, or Cajun fries.

Would you like a spicy version or air-fried alternative too?