Popeye’s Copycat Fried Chicken – Crispy, Juicy, and Flavor-Packed

This Popeye’s Copycat Fried Chicken brings the bold, crispy, and juicy flavors of the famous fast-food favorite right into your kitchen. With its signature crunchy coating, tender seasoned chicken, and just the right touch of spice, this recipe will have you skipping the drive-thru. Perfect for family dinners, parties, or weekend cravings, this homemade version is guaranteed to impress.

Why You’ll Love This Recipe

Crispy Perfection – A golden, crunchy coating that locks in juiciness.
Flavor Explosion – Marinated in buttermilk and spices for that signature taste.
Restaurant-Style at Home – All the Popeye’s flavor made fresh in your kitchen.
Worth Every Bite – A little effort for a huge payoff in flavor and crunch.

Ingredients

• 3 lbs chicken pieces (drumsticks, thighs, or wings)
• 2 cups buttermilk
• 1 tbsp hot sauce (optional, for spice)
• 2 cups all-purpose flour
• ½ cup cornstarch
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper (adjust for heat)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp black pepper
• 2 tsp salt
• Vegetable oil, for frying

Instructions

1. Marinate the Chicken
   In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Coating
   In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and black pepper.
3. Dredge the Chicken
   Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing lightly to help the coating stick. Place coated chicken on a tray and let rest for 10–15 minutes.
4. Heat the Oil
   In a large heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to submerge the chicken pieces.
5. Fry the Chicken
   Working in batches, fry chicken pieces for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp: 165°F / 74°C). Avoid overcrowding the pan.
6. Drain and Serve
   Transfer fried chicken to a wire rack or paper towels to drain excess oil. Serve hot and crispy.

Nutritional Information

Calories: ~450
Protein: 32g
Fat: 23g
Carbohydrates: 28g
Fiber: 1g
Sugar: 1g

Tips for Success

• Overnight Buttermilk Brine – The longer the chicken marinates, the juicier and more flavorful it will be.
• Cornstarch Secret – Mixing cornstarch with flour gives the crust extra crispiness.
• Keep Oil Hot – Use a thermometer to maintain oil at 350°F for even frying.
• Double Dip – For extra crunch, dip chicken back into buttermilk, then coat again in flour before frying.

Why This Recipe Works

The combination of a buttermilk marinade and a seasoned flour-cornstarch coating creates chicken that’s both flavorful and ultra-crispy. Frying at the right temperature ensures a golden crust while keeping the meat juicy inside.

This Popeye’s Copycat Fried Chicken delivers that irresistible crunch and flavor you know and love — all made fresh at home. With a crispy coating, tender juicy meat, and just the right seasoning, this recipe will quickly become your go-to for fried chicken night.