Popeye’s CopyCat Fried Chicken Recipe
Ready to bring the taste of Popeyes right to your kitchen? This recipe captures the essence of their famous fried chicken, with a crispy, golden-brown exterior and juicy, flavorful interior.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken pieces (bone-in, skin-on) | 3 lbs |
| Buttermilk | 3 cups |
| Louisiana hot sauce | 2 tablespoons |
| All-purpose flour | 2 cups |
| Smoked paprika | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Cayenne pepper | 1 teaspoon (adjust to taste) |
| White pepper | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Kosher salt | 1 teaspoon |
| Oil, for frying (canola or peanut oil) | As needed |
Instructions:
-
Marinate the Chicken:
- Combine buttermilk and hot sauce in a large bowl.
- Add chicken pieces, ensuring they’re fully submerged.
- Refrigerate for at least 4 hours, or overnight for best flavor.
-
Prepare the Coating:
- In a shallow dish, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and salt. Mix well.
-
Coat the Chicken:
- Remove chicken from marinade, allowing excess to drip off.
- Dredge each piece in the flour mixture, pressing to ensure a thick coating.
- Place coated chicken on a wire rack and let rest for 15 minutes.
-
Fry the Chicken:
- Heat oil in a deep pot or fryer to 350°F (175°C).
- Fry chicken in batches, avoiding overcrowding.
- Cook for 12-15 minutes, turning occasionally, until golden brown and cooked through.
- Remove and drain on paper towels.
-
Serve:
- Serve hot with your favorite sides, such as coleslaw, mashed potatoes, or biscuits.
