Name: Popeye's CopyCat Fried Chicken
Prep time: 20 min
Cook time: PT-486283H52M47S
Total time: 45 min
Cuisine: American
Ingredients: 1 whole chicken, cut into pieces (legs, wings, thighs, breasts); 1 ½ cups all-purpose flour; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cayenne pepper (or adjust to taste); 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon dried thyme; ½ teaspoon dried oregano; 2 eggs; 1 cup buttermilk; Vegetable oil, for frying

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If you’ve ever craved Popeye’s famous crispy fried chicken but didn’t want to leave the house, I’ve got you covered. This recipe lets you recreate that perfectly seasoned, crunchy, and juicy fried chicken right in your own kitchen. Whether you’re planning a family dinner or just indulging in some comfort food, this copycat version of Popeye’s fried chicken will have you hooked from the first bite.

Why You’ll Love This Recipe

I love this recipe because it delivers the iconic Popeye’s fried chicken flavor with every crispy bite. The combination of a flavorful seasoning mix and the right technique for frying gives this chicken the perfect balance of crunch on the outside while keeping it juicy and tender on the inside. Not only does it save time and money compared to running out to pick up takeout, but it’s also a fun way to customize the spice level to your liking. I personally enjoy the kick of spices, but you can always adjust the heat or seasonings as you see fit.

Ingredients

1 whole chicken, cut into pieces (legs, wings, thighs, breasts)
1 ½ cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (or adjust to taste)
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
2 eggs
1 cup buttermilk
Vegetable oil, for frying

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, pepper, thyme, and oregano. Set aside.
In another bowl, whisk the eggs and buttermilk together until smooth.
Dip each piece of chicken into the buttermilk mixture, making sure it’s well-coated. Then, dredge the chicken in the seasoned flour mixture, pressing the flour into the chicken to ensure an even coating. Repeat for all chicken pieces.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). There should be enough oil to submerge the chicken pieces halfway.
Carefully add the chicken pieces to the hot oil, working in batches if necessary. Fry for about 12-15 minutes, or until the chicken is golden brown and crispy, turning occasionally to ensure even cooking.
Once the chicken is done, remove it from the oil and place it on a paper towel-lined plate to drain excess oil.

Servings and Timing

This recipe serves about 4-6 people depending on portion sizes. The preparation time is roughly 20 minutes, and the cooking time takes about 12-15 minutes per batch of chicken.

Variations

Spicy: If you love more heat, increase the amount of cayenne pepper or add some hot sauce to the buttermilk mixture.
Boneless Chicken: You can use boneless, skinless chicken thighs or breasts for a different texture. Just adjust the cooking time as boneless cuts cook faster.
Herb Twist: Feel free to experiment with different herbs like rosemary or basil for a more aromatic flavor.
Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make this dish suitable for those with gluten sensitivities.

Storage/Reheating

Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using the oven to preserve the crispy texture. Preheat the oven to 375°F (190°C) and bake the chicken on a wire rack for about 10-15 minutes or until it’s heated through. Alternatively, you can use an air fryer to reheat, which will help maintain the crispiness.

FAQs

How can I make the chicken spicier?

To make the chicken spicier, you can increase the cayenne pepper in the flour mixture or add hot sauce to the buttermilk for a more intense heat.

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken breasts or thighs. Just adjust the frying time since boneless pieces cook faster than bone-in chicken.

How do I know when the chicken is fully cooked?

The chicken should be golden brown on the outside and reach an internal temperature of 165°F (75°C) when checked with a meat thermometer. If you don’t have one, cutting into the thickest part of the chicken to ensure it’s no longer pink inside will work.

What type of oil should I use for frying?

I prefer using vegetable oil or peanut oil for frying because they have a high smoke point, making them ideal for deep frying at higher temperatures.

Can I make the chicken ahead of time?

While fried chicken is best enjoyed fresh, you can make it ahead of time and store it in the fridge. Reheating it in the oven or air fryer helps restore its crispy texture.

Conclusion

Making Popeye’s Copycat Fried Chicken at home is a game-changer. With the perfect balance of spices and crispy coating, this recipe rivals any fast food chain. Plus, it’s easy to customize to your taste preferences, whether you want it spicier or with different herbs. The next time you’re craving some fried chicken, skip the drive-thru and try this homemade version instead – you won’t regret it!