Popeye's Chicken Recipe Copycat (2024)

How to Make Popeyes Fried Chicken

Let's make a batch of thes juicy and spicy fried chicken, just like Popeyes chicken! Follow along here for step-by-step directions along with pictures or hop down to the printable recipe card if you prefer.

The recipe makes 4-6 servings.

Prep Time: 15 mins | Marinating Time: 4 hours minimum (preferably overnight) | Cooking Time: 15-20 mins

Equipment: a heavy bottomed pot (such as a Dutch Oven or large deep cast iron skillet), tongs or steel skimmer, paper towel and bowls

Popeyes Chicken Ingredients

Here is everything you will need to prepare this popeyes inspired spicy fried chicken.

• 8 pieces of chicken (legs, thighs, or boneless breast pieces) - approximately 3-4 pounds
• high heat oil (vegetable, canola, peanut, tallow)

Chicken Marinade

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon hot sauce
• 2 cups buttermilk

Crunchy Coating

• 2 cups all-purpose flour
• 1 cup buttermilk
• 1 egg
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• ¼ teaspoon white pepper
• ¼ teaspoon black pepper

You can adjust the seasoning quantities to your personal taste preferences. If you prefer a milder flavor, reduce the amount of cayenne pepper or skip the hot sauce.

Preparing the Popeye's Spicy Fried Chicken

First you need to marinate the chicken.

To prepare the marinade mix together buttermilk, garlic powder, onion powder, cayenne pepper, paprika, salt, black pepper, and hot sauce in a large bowl.

Marinate: Add the chicken pieces to the buttermilk mixture, making sure they are fully coated. Cover and let marinate in the refrigerator for a minimum of 4 hours, but preferably overnight.

After marinating, it is time to batter the chicken.

Dry ingredient mixture: In a shallow dish, combine flour, cayenne pepper, paprika, salt, and black pepper for the coating. Whisk well.

Remove the chicken pieces from the marinade and let excess buttermilk drip off.

TIP: Place the chicken pieces on a wire rack over a baking sheet, to avoid pooling.

Dredge each piece in the seasoned flour mixture, coating it thoroughly, then dip it into the buttermilk-egg mixture, and coat it with flour once again.

TIP: Work with one hand for the wet and one for the dry, it is far less messy that way.

Place battered chicken pieces on a platter until ready to fry.

Carefully place a few chicken pieces at a time into the preheated oil. Take care not to overcrowd the pot. Smaller batches are better.

Make sure to maintain an oil temperature of around 320°F (160°C) throughout the frying process.

Serve the Popeye's-style chicken hot, accompanied by your favorite sides and sauces. Classic Southern sides like mashed potatoes, macaroni salad, coleslaw, Southern potato salad and biscuits are great choices.

Common Mistakes to Avoid

Overcrowding the fryer or pot: It's important not to overcrowd the fryer or pot when frying the chicken. Adding too many pieces at once can lower the oil temperature significantly, resulting in soggy and greasy chicken. Fry the chicken in batches, allowing enough space for each piece to cook evenly and maintain the oil temperature.

The marinating time is essential for the flavors to develop, so it's recommended to marinate the chicken for at least 4 hours or overnight for the best results. Too short, the flavor will not be as good.

Not maintaining the oil temperature: Keep a close eye on the oil temperature throughout the frying process. If the oil is too hot, the chicken may burn on the outside while remaining undercooked inside. If the oil is too cool, the chicken can become greasy and take longer to cook.

Make sure to check internal temp. of each piece of chicken. Larger or dark meat peices can take a little longer to cook.

Don't rush the coating process: Take your time to ensure each chicken piece is properly coated. Dredge the chicken in the seasoned flour mixture, then dip it in the buttermilk-egg mixture, and coat it with flour again. This double coating helps create a crispy and flavorful crust. Make sure each piece is evenly coated, shaking off any excess flour before frying.

Neglecting to drain excess buttermilk: After removing the chicken from the marinade, allow any excess buttermilk to drip off before coating it in flour. Excessive moisture can prevent the flour coating from adhering properly, resulting in a less crispy crust.

Not using a wire rack for draining the fried chicken: After frying the chicken, avoid placing it directly on paper towels or a solid surface. Using a wire rack allows the excess oil to drain away, preventing the chicken from becoming greasy and helping to maintain its crispy texture.

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