Copycat-Style Fried Chicken (Popeyes-Inspired)
This recipe aims for a crispy, spicy Southern-style fried chicken similar in style to Popeyes, though the exact restaurant recipe is proprietary.
Ingredients
Chicken
- 8 pieces chicken (thighs, drumsticks, or wings)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 1 teaspoon salt
Seasoned flour coating
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
For frying
- Vegetable oil (enough for deep frying)
Instructions
- Marinate the chicken
- Mix buttermilk, salt, and hot sauce.
- Add chicken and refrigerate for at least 4 hours (overnight gives better flavor).
- Prepare the coating
- Mix flour, cornstarch, and all seasonings in a bowl.
- Coat the chicken
- Remove chicken from marinade.
- Dip into seasoned flour, pressing the coating firmly onto the chicken.
- For extra crunch, dip back into the buttermilk and coat with flour again.
- Fry
- Heat oil to about 175°C (350°F).
- Fry chicken in batches until golden and cooked through:
- Wings: about 8–10 minutes
- Drumsticks/thighs: about 12–15 minutes
- Chicken should reach an internal temperature of 74°C (165°F).
- Rest and serve
- Place on a wire rack (better than paper towels for keeping it crispy).
- Serve hot with your favorite sides.
Extra crispy tip: Let the coated chicken rest for 10–15 minutes before frying. This helps the coating stick better and creates a crunchier crust.
