Popeye’s CopyCat Fried Chicken

Ah, a Popeye’s Copycat Fried Chicken recipe! Let’s make something crispy, spicy, and flavorful—very close to the iconic chain. Here’s a full recipe:

Ingredients

For the Chicken:

• 3–4 lbs chicken pieces (drumsticks, thighs, or breasts)
• 2 cups buttermilk
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to taste)

For the Flour Coating:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme or oregano (optional)

For Frying:

• Vegetable oil or peanut oil (enough for deep frying)

Instructions

1. Marinate the Chicken:

1. Mix buttermilk with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
2. Add chicken pieces and coat well.
3. Cover and refrigerate at least 2–4 hours, or overnight for best flavor.

2. Prepare the Flour Coating:

1. In a large bowl, mix flour with salt, pepper, paprika, garlic powder, onion powder, cayenne, and thyme/oregano.

3. Coat the Chicken:

1. Remove chicken from buttermilk, letting excess drip off.
2. Dredge each piece in the seasoned flour until fully coated.
3. For extra crispiness, double-dip: back into buttermilk → flour again.

4. Fry:

1. Heat oil in a deep fryer or large pot to 350°F (175°C).
2. Fry chicken in batches, avoiding overcrowding.
3. Cook 12–15 minutes per batch (depending on size), until golden brown and internal temperature reaches 165°F (74°C).
4. Drain on a wire rack or paper towels.

5. Serve:

• Serve hot with your favorite sides: mashed potatoes, biscuits, coleslaw, or spicy dipping sauce.

💡 Tips for Popeye’s-style Crunch:

• Use cornstarch: replace 1/4 cup of flour with cornstarch for extra crispiness.
• Let coated chicken rest 10–15 minutes before frying—helps the crust stick.
• For a spicier version, increase cayenne in both the marinade and flour coating.

If you want, I can also give a “oven-baked version” that’s much less oily but still crunchy and flavorful—almost like fried Popeye’s chicken.

Do you want me to make that version too?