Step-by-Step Instructions
Follow these steps carefully to achieve fried chicken perfection:
- Marinate the Chicken
In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the marinade, making sure they’re fully coated. Cover the bowl and refrigerate for at least 4 hours — but overnight is even better! This allows the chicken to soak up all that spicy, tangy goodness while tenderizing the meat.
- Prepare the Coating
When you’re ready to fry, take the chicken out of the fridge and let it sit at room temperature for 20 minutes. This helps it cook evenly.
Meanwhile, in a large dish or bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt. This flavorful flour mix will give your chicken that delicious, seasoned crunch!
- Heat the Oil
Pour oil into a deep fryer or large, heavy pot until it reaches about 2–3 inches deep. Heat the oil to 350°F — use a thermometer to ensure it’s just right. Too hot, and the chicken burns before cooking through; too cool, and it turns out greasy instead of crispy.
- Dredge the Chicken
Take each piece of chicken from the buttermilk marinade, letting the excess drip off. Roll it in the seasoned flour, pressing gently to make sure the coating sticks. You can even double-dip for extra crispiness: dip the floured chicken back in the buttermilk, then coat it in flour again!
- Fry to Perfection
Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding the pot. Fry for about 12–15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reads 165°F.
Tip: Dark meat (like thighs and drumsticks) may take a few minutes longer than white meat (like breasts).
- Rest and Serve
Remove the fried chicken from the oil and place it on a wire rack over a baking sheet to drain excess oil. Let it rest for 10 minutes — this helps the juices redistribute, keeping the meat moist and tender.
Now your crispy, golden fried chicken is ready to serve!
Tips for Fried Chicken Success
Use a Thermometer: Keep the oil temperature steady at 350°F for the crispiest results.
Let the Chicken Rest: Allowing the chicken to rest after frying ensures the meat stays juicy.
Double-Dip for Extra Crunch: If you love super crispy chicken, dip the floured chicken back in buttermilk and dredge it in flour again.
Season Immediately: If you want an extra pop of flavor, sprinkle the chicken with a little extra salt or Cajun seasoning right after frying.
Serving Suggestions
Pair your homemade Popeye’s-style fried chicken with classic southern sides for the ultimate comfort meal:
Creamy Coleslaw
Buttery Biscuits
Macaroni and Cheese
Mashed Potatoes with Gravy
Cornbread or Hush Puppies
Pickles and Hot Sauce (for an extra kick!)
Or turn your crispy chicken into a sandwich — pile it onto a toasted brioche bun with spicy mayo, lettuce, and pickles!
Why You’ll Love This Recipe
This Popeye’s Copycat Fried Chicken recipe gives you all the crispy, spicy goodness of the fast-food favorite — without leaving your kitchen. It’s perfect for special dinners, game-day feasts, or satisfying those fried chicken cravings any night of the week.
The buttermilk marinade makes the chicken unbelievably juicy, while the seasoned flour coating fries up into a crispy, crunchy crust. Every bite is packed with bold southern flavors, a little heat, and that irresistible fried chicken texture.
So next time you’re craving fried chicken, skip the drive-thru and whip up a batch of this homemade version instead. Your family will be begging for seconds — and you’ll feel like a true kitchen pro!
