Craving the irresistible taste of Copycat fried chicken? Look no further! This copycat recipe brings all the crispy, juicy goodness of Popeye’s right to your kitchen. With a perfectly seasoned coating and golden crunch, this homemade fried chicken is a game-changer. Whether for a family meal or a special treat, this recipe is sure to satisfy your cravings.
Why You’ll Love This Recipe
- Crispy and Flavorful – The secret spice blend gives each bite a burst of flavor with the perfect crunch.
- Juicy and Tender – Soaking the chicken in buttermilk keeps it moist and full of flavor.
- Easy to Make – Simple ingredients and steps make this an accessible recipe for home cooks.
- Perfect for Any Occasion – Whether it’s a family dinner or game-day feast, this fried chicken will be a hit.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 lbs chicken pieces (legs, thighs, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
Directions
- In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour or overnight in the refrigerator.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Dredge each chicken piece in the seasoned flour mixture, shaking off any excess.
- Carefully place the chicken in the hot oil, making sure not to overcrowd the pan.
- Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through.
- Remove the chicken from the oil and drain on a wire rack or paper towels.
- Serve hot and enjoy the crispy goodness!
Servings and Timing
- Servings: 4-6
- Prep Time: 1 hour (including marinating time)
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
Variations
- Extra Spicy: Increase the cayenne pepper or add hot sauce to the buttermilk marinade.
- Herb-Infused: Add dried oregano, thyme, or rosemary to the flour mixture for extra depth of flavor.
- Gluten-Free: Use a gluten-free flour blend for a crispy alternative.
- Oven-Baked Version: Instead of frying, bake at 400°F (200°C) for 40-45 minutes, flipping halfway.
Storage/Reheating
- Refrigeration: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
- Reheating: For the best texture, reheat in an oven at 375°F (190°C) for 10-15 minutes or in an air fryer for 5-7 minutes. Avoid microwaving to maintain crispiness.
FAQs
How do I make my fried chicken extra crispy?
Make sure the oil is at the right temperature (350°F) and let the dredged chicken rest for a few minutes before frying.
Can I use boneless chicken for this recipe?
Yes! Boneless chicken tenders or breasts work well but will cook faster than bone-in pieces.
Why is my fried chicken greasy?
If the oil temperature is too low, the chicken will absorb more oil. Always fry at 350°F and drain on a wire rack.
Can I use milk instead of buttermilk?
You can make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice.
What’s the best oil for frying chicken?
Vegetable oil, peanut oil, or canola oil work best due to their high smoke points.
How do I prevent my breading from falling off?
Press the flour mixture firmly onto the chicken and let it sit for a few minutes before frying.
Can I double-coat the chicken for extra crunch?
Yes! Dip the chicken back into the buttermilk and dredge it in the flour mixture again before frying.
How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temperature should be at least 165°F (75°C).
Can I make this chicken in an air fryer?
Yes! Cook at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
What sides go well with this fried chicken?
Classic sides include mashed potatoes, coleslaw, mac and cheese, cornbread, and biscuits.
Conclusion
Making Popeye’s-style fried chicken at home is easier than you think! With the right seasoning and frying techniques, you can enjoy crispy, juicy fried chicken anytime. Whether served with classic sides or on its own, this recipe is sure to become a favorite in your household. Give it a try and enjoy every crunchy, flavorful bite!
Print
Homemade Copycat Fried Chicken
- Prep Time: 1 hour (including marination)
- Cook Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: Southern, American
Description
Craving the crispy, spicy goodness of Popeye’s fried chicken? This copycat fried chicken recipe brings the perfect crunch and flavor to your kitchen! Made with a buttermilk marinade and a blend of savory Cajun spices, this homemade fried chicken is golden, juicy, and absolutely delicious. Skip the drive-thru and enjoy restaurant-quality fried chicken at home!
Ingredients
- 3 lbs chicken pieces (legs, thighs, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Marinate the Chicken: In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour or overnight in the refrigerator.
- Prepare the Seasoned Flour: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Heat the Oil: Pour vegetable oil into a deep fryer or large skillet and heat to 350°F (175°C).
- Dredge the Chicken: Remove each chicken piece from the buttermilk, letting excess drip off, then coat in the seasoned flour mixture. Shake off any excess flour.
- Fry in Batches: Carefully place chicken into the hot oil, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and fully cooked (internal temperature of 165°F/75°C).
- Drain and Serve: Remove fried chicken from the oil and drain on a wire rack or paper towels. Serve hot and enjoy!
Notes
- For extra crispy chicken, double-coat by dipping the floured chicken back into the buttermilk and then into the flour again.
- Adjust spice levels by increasing or decreasing the cayenne pepper to taste.
- Use a thermometer to ensure the oil stays at 350°F for perfect frying.
- Serve with coleslaw, biscuits, or mashed potatoes for the ultimate meal!
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