Craving that signature crispy, flavorful fried chicken from Popeye’s? Look no further! This Popeye’s CopyCat Fried Chicken recipe brings the heat and crunch right to your kitchen. With a spicy, seasoned batter and juicy, tender chicken, you’ll enjoy this homemade version even more than the original. Let’s dive into this easy recipe!

Why You’ll Love Popeye’s CopyCat Fried Chicken:
This homemade fried chicken is packed with flavor and crispy on the outside while remaining juicy on the inside. Here’s why it’s a must-try:

Crispy & Crunchy: The flour coating, seasoned with spices, fries up to perfection with an irresistible crunch.
Spicy & Savory: Louisiana hot sauce adds the perfect kick, while the seasoning mix gives depth and flavor to every bite.
Tender & Juicy: Bone-in, skin-on chicken keeps the meat juicy and flavorful while cooking.
Ingredients for Popeye’s CopyCat Fried Chicken:
3 lbs of chicken pieces (bone-in, skin-on)
3 cups buttermilk
2 tablespoons Louisiana hot sauce
2 cups all-purpose flour
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon kosher salt
Step-by-Step Instructions:
Prepare the Buttermilk Marinade (Time: 5 minutes)
In a large bowl, combine the buttermilk and Louisiana hot sauce. Stir until mixed well.
Marinate the Chicken (Time: 1-2 hours or overnight)
Add the chicken pieces to the buttermilk mixture, making sure each piece is fully submerged. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor and tenderness.
Prepare the Seasoned Flour (Time: 5 minutes)
In a separate large bowl, whisk together the all-purpose flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and kosher salt.
Coat the Chicken (Time: 5-7 minutes)
Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece of chicken in the seasoned flour mixture, pressing gently to ensure an even coating. Shake off any excess flour.
Heat the Oil (Time: 5 minutes)
In a large, deep skillet or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat. The oil should reach 350°F (175°C) for frying.
Fry the Chicken (Time: 12-15 minutes)
Carefully add the coated chicken pieces to the hot oil. Fry the chicken in batches if necessary to avoid overcrowding. Cook the chicken for 12-15 minutes, or until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (75°C).
Drain and Serve (Time: 5 minutes)
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes before serving.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 6-8