Popeyes Copycat Fried Chicken

 

 

 

 

 

 

 

 

 

 

Ingredients:

8 pieces chicken (bone-in, skin-on – drumsticks, thighs, breasts, or wings)

2 cups buttermilk

2 tsp hot sauce (optional, for marinade kick)

2 cups all-purpose flour

½ cup cornstarch (for extra crunch)

1 tbsp paprika

2 tsp garlic powder

2 tsp onion powder

1 tsp cayenne pepper (adjust to taste)

1 tsp dried thyme

1 tsp salt

½ tsp black pepper

½ tsp white pepper (optional, for authentic flavor)

Vegetable oil, for frying

 

Instructions:

1. Marinate the Chicken:

In a large bowl, combine buttermilk and hot sauce.

Add chicken pieces and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight.

2. Prepare the Coating:

In a large bowl or shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, thyme, salt, black pepper, and white pepper.

3. Dredge the Chicken:

Remove chicken from the marinade (let excess drip off).

Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick coating.

For extra crunch, dip dredged chicken back into buttermilk, then dredge again in the flour mix (double-dipping method).

4. Heat the Oil:

Pour oil into a deep fryer or large, heavy pot to about 2–3 inches deep.

Heat to 325–350°F (163–177°C). Use a thermometer for accuracy.

5. Fry the Chicken:

Fry chicken in batches to avoid crowding.

Cook dark meat (thighs/drumsticks) for 13–16 minutes, and white meat (breasts/wings) for 10–12 minutes, until golden brown and internal temp reaches 165°F (74°C).

Adjust heat as needed to maintain oil temperature.

6. Drain & Rest:

Transfer fried chicken to a wire rack over paper towels.

Let rest 5–10 minutes before serving for optimal crunch.