Here’s a homemade Popeye’s‑style Copycat Fried Chicken recipe 🍗 that brings that crispy, juicy, Cajun‑inspired flavor to your kitchen — no drive‑thru needed! (food.com)
Copycat Popeye’s Fried Chicken
Ingredients (Serves 4–6)
Marinade
- 3 lb chicken pieces (legs, thighs, drumsticks, or breasts)
- 2–3 cups buttermilk
- 2–3 tbsp Louisiana hot sauce (adjust for heat)
Seasoned flour coating
- 3–4 cups all‑purpose flour
- 2–3 tbsp paprika
- 1–2 tsp garlic powder
- 1–2 tsp onion powder
- 1–2 tsp cayenne pepper (optional, for spice)
- 1 tsp white pepper (optional)
- 1–2 tsp black pepper
- 1–2 tsp salt
For frying
- Vegetable, canola, or peanut oil (enough for deep frying)
Optional: Add cornstarch (up to ½ cup) to the flour to make the crust extra crispy. (cafof.com)
Instructions
1. Marinate
- In a large bowl, mix buttermilk with hot sauce.
- Add chicken pieces, making sure they’re fully coated.
- Cover and refrigerate at least 4 hours or overnight — longer marinating makes juicier chicken. (Steelhead Diner)
2. Prep the coating
- In a large dish, whisk together the flour and all the spices so everything is evenly mixed. (castironlane.com)
3. Heat the oil
- In a deep pot or Dutch oven, heat oil to about 350°F (175°C). A thermometer is ideal to keep temperature steady while frying. (Steelhead Diner)
4. Dredge & fry
- Remove chicken from marinade, letting excess drip off.
- Dredge in seasoned flour, pressing so the coating sticks well.
- Optional: For extra crunch, double dredge — dip back in buttermilk then again in flour before frying. (crumbcarnival.com)
- Carefully place chicken in hot oil (don’t overcrowd).
- Fry 12–15 minutes, turning occasionally until golden brown and cooked through (internal temp 165°F / 74°C). (Steelhead Diner)
5. Rest & serve
- Remove chicken and drain on a wire rack so it stays crisp (paper towels can make the crust soggy).
- Let rest ~5–10 minutes, then serve. (Steelhead Diner)
Tips for Best Results
- Don’t skip the buttermilk marinade: it tenderizes and adds depth of flavor. (Steelhead Diner)
- Maintain oil temp: 325–350°F is ideal — too hot burns the crust before cooking through; too cool makes it greasy. (TheFoodXP)
- High‑smoke‑point oil like peanut or canola = crispier results. (myhomemadecooks.com)
- Let coated chicken rest before frying so the dredge adheres better. (crumbcarnival.com)
Serve With
✔ Buttermilk biscuits
✔ Creamy coleslaw
✔ Mashed potatoes
✔ Cajun fries
Want a spicy version or an air‑fryer version that’s lighter but still crispy? I can share that too! 😄
