If you are a fan of crispy, juicy fried chicken, then you are in for a treat! Popeye’s CopyCat Fried Chicken brings the beloved flavor of this famous dish right to your kitchen. With a spicy, flavorful crust and tender meat, this recipe is sure to impress your family and friends.
Why Make This Recipe
Why go out for fried chicken when you can make it at home? Making Popeye’s CopyCat Fried Chicken allows you to enjoy this classic dish any time you want. You control the ingredients and the spice level, plus it’s a fun cooking project. Impress your loved ones with a homemade meal that tastes just like the restaurant’s version!
How to Make Popeye’s CopyCat Fried Chicken
Making Popeye’s CopyCat Fried Chicken is easy and straightforward. Here’s how to do it:
Ingredients:
- 3 lbs of chicken pieces (bone-in, skin-on)
- 3 cups buttermilk
- 2 tablespoons Louisiana hot sauce
- 2 cups all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- Oil, for frying (canola or peanut oil)
Directions:
- Begin by whisking together the buttermilk and Louisiana hot sauce in a large bowl. Add the chicken pieces to the mixture, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, preferably overnight, for the best flavor and tenderness.
- Once the chicken is marinated, take it out of the refrigerator and let it come to room temperature for about 20 minutes before frying.
- Heat your frying oil in a deep fryer or large pot to about 350°F. Mix the flour with the smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt in a large dish or bowl.
- Take each piece of marinated chicken and dredge in the flour mixture, making sure to coat each piece completely. Shake off excess flour and set aside.
- Fry the chicken in batches until it’s golden brown and an internal temperature reaches 165°F, about 12 to 15 minutes, depending on the size of the pieces.
- Remove the chicken from the oil and set it on a wire rack to drain excess oil. Let it rest for at least 10 minutes before serving.
How to Serve Popeye’s CopyCat Fried Chicken
Popeye’s CopyCat Fried Chicken is perfect for serving with classic sides. Try it alongside coleslaw, mashed potatoes, or a fresh salad. Don’t forget to add some hot sauce or dipping sauces for extra flavor!
How to Store Popeye’s CopyCat Fried Chicken
If you have any leftovers, store the fried chicken in an airtight container in the refrigerator. It will stay fresh for up to four days. To reheat, place the chicken in an oven at 375°F for about 15 minutes or until warmed through to maintain the crispiness.
Tips to Make Popeye’s CopyCat Fried Chicken
- For the best flavor, marinate the chicken overnight.
- Use a thermometer to check the oil temperature for perfect frying.
- Let the chicken rest after frying; it allows the juices to redistribute.
Variation
Feel free to adjust the spices to suit your taste. If you prefer a milder flavor, reduce the cayenne pepper. You can also experiment with different types of dipping sauces to find your favorite combination.
FAQs
1. Can I use skinless chicken for this recipe?
While bone-in, skin-on chicken gives the best flavor and texture, you can use skinless chicken if you prefer. The cooking time may vary.
2. Is it necessary to let the chicken marinate?
Yes, marinating the chicken helps to tenderize the meat and infuse it with flavor.
3. How hot should the oil be for frying?
The oil should be around 350°F for optimal frying. A thermometer is helpful to maintain the right temperature.
Popeye’s CopyCat Fried Chicken
Ingredients
For the marinade
- 3 lbs chicken pieces (bone-in, skin-on)
- 3 cups buttermilk
- 2 tablespoons Louisiana hot sauce
For the coating
- 2 cups all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- Oil, for frying (canola or peanut oil)
Instructions
Marination
- Begin by whisking together the buttermilk and Louisiana hot sauce in a large bowl.
- Add the chicken pieces to the mixture, ensuring they are fully submerged.
- Marinate in the refrigerator for at least 4 hours, preferably overnight, for the best flavor and tenderness.
Preparation
- Once the chicken is marinated, take it out of the refrigerator and let it come to room temperature for about 20 minutes before frying.
- Heat your frying oil in a deep fryer or large pot to about 350°F.
- Mix the flour with smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt in a large dish or bowl.
Frying
- Take each piece of marinated chicken and dredge it in the flour mixture, making sure to coat each piece completely.
- Shake off excess flour and set aside.
- Fry the chicken in batches until it’s golden brown and an internal temperature reaches 165°F, about 12 to 15 minutes, depending on the size of the pieces.
- Remove the chicken from the oil and set it on a wire rack to drain excess oil.
- Let it rest for at least 10 minutes before serving.
