Popeye's Chicken

5 from 2 votes

This Popeye's fried chicken recipe copycat is a must try if you love the spicy chicken at Popeye's Chicken restaurants. The flavorful chicken has a crunchy outer coating and tender moist meat inside.

Course Dinner, Main Course

Cuisine American

Keyword popeyes chicken recipe, popeyes fried chicken recipe

Prep Time 15

Cook Time 15

Marinating 4

Total Time 4 30

Servings

Calories 648kcal

Author Robin Gagnon

Equipment

a heavy bottomed pot (such as a Dutch Oven or large deep cast iron skillet)
kitchen themometer
tongs or steel skimmer
paper towels
bowls

Ingredients

8 pieces of chicken legs, thighs, or boneless breast pieces - approximately 3-4 pounds
high heat oil for frying

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

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
1 tablespoon baking powder optional (for a light, crispy coating)

Instructions

In a large bowl, mix together buttermilk, garlic powder, onion powder, cayenne pepper, paprika, salt, black pepper, and hot sauce. 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.
In a shallow dish, combine flour and spices for the coating. In another shallow dish, whisk together buttermilk and egg.
Preheat vegetable oil in a deep fryer or large pot to 320°F (160°C).
Remove the chicken pieces from the marinade and let excess buttermilk drip off. You can place the chicken pieces on a wire rack or baking sheet.
Dredge each chicken piece in the seasoned flour mixture, coating it thoroughly, then dip it into the buttermilk-egg batter, and coat it with flour once again.
Carefully place a few chicken pieces at a time into the preheated oil, making sure not to overcrowd the pot. Fry the chicken until golden brown and cooked through (165 degrees F internal temp), maintaining the oil temperature around 320°F (160°C) throughout the frying process. Remove the chicken from the oil and let it drain on a wire rack (place paper towels or a baking sheet underneath to catch drippings).
Repeat the process in batches with the remaining chicken pieces.
Serve the Popeye's-style chicken hot, accompanied by your favorite sides. If you want to hold for awhile, place chicken on wire rack on baking sheet and place in warm oven until ready to serve.

Notes

It's important to maintain the oil temperature at around 320°F (160°C) throughout the frying process. If the oil is too hot, the chicken may burn on the outside while remaining undercooked on the inside. Make sure to use a kitchen thermometer to monitor the oil temperature.

For safety, make sure to check internal temp, particularly for larger pieces of chicken.

Drain on wire rack for crispy results.

Feel free to adjust cayenne or hot sauce amounts, if someone in your family can't take the heat.

Nutrition based on a rough estimate of a ¼ cup of oil remaining on the batch of chicken after frying and ⅔ of batter ingredients being used up.

For a Popeye's chicken Sandwich use boneless chicken thighs or breasts. Place the boneless fried chicken on a toasted brioche bun with pickles and mayo.

Nutrition