Crispy, golden, and packed with bold Louisiana-style flavor, this Popeye’s Copycat Fried Chicken features juicy chicken marinated in seasoned buttermilk, coated in a well-spiced flour mixture, and fried to crunchy perfection.

Prep Time: 20 minutes
Marinating Time: 8–24 hours
Cook Time: 15–20 minutes
Total Time: About 9 hours
Servings: 6

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Ingredients

For the Chicken

• 3 pounds chicken pieces (legs, thighs, wings, and breasts)
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons Louisiana-style hot sauce
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Seasoned Flour Coating

• 3 cups all-purpose flour
• ½ cup cornstarch
• 2 tablespoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons cayenne pepper (adjust to taste)
• 2 teaspoons white pepper
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon baking powder

For Frying

• Vegetable oil, peanut oil, or canola oil (enough for deep frying)

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Instructions

Step 1: Marinate the Chicken

1. In a large bowl, whisk together:
   • Buttermilk
   • Eggs
   • Hot sauce
   • Salt
   • Black pepper
   • Garlic powder
   • Onion powder
2. Add the chicken pieces and coat well.
3. Cover and refrigerate for 8–24 hours for maximum flavor and tenderness.

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Step 2: Prepare the Coating

In a large shallow dish, combine:

• Flour
• Cornstarch
• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper
• White pepper
• Black pepper
• Salt
• Thyme
• Oregano
• Baking powder

Mix thoroughly.

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Step 3: Coat the Chicken

1. Remove each piece of chicken from the marinade, allowing the excess to drip off.
2. Press firmly into the seasoned flour mixture until completely coated.
3. For an extra-crispy crust, dip the chicken back into the marinade, then coat it in the flour mixture a second time.
4. Let the coated chicken rest on a wire rack for 10–15 minutes before frying.

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Step 4: Fry

1. Heat the oil to 325°F (163°C) in a deep fryer or heavy pot.
2. Fry the chicken in batches without overcrowding the pot.

Approximate cooking times:

• Wings: 8–10 minutes
• Drumsticks: 12–14 minutes
• Thighs: 13–15 minutes
• Breasts: 15–18 minutes

The chicken is done when it reaches an internal temperature of 165°F (74°C).

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Step 5: Drain

Transfer the cooked chicken to a wire rack placed over a baking sheet. Let it rest for 5 minutes before serving to keep the coating crisp.

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Serving Suggestions

Serve with:

• Buttermilk biscuits
• Creamy mashed potatoes
• Coleslaw
• Cajun fries
• Mac and cheese
• Corn on the cob
• Honey or hot honey for drizzling

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Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze cooled fried chicken for up to 2 months.

Reheating

For the crispiest results, reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes. Avoid microwaving if possible, as it softens the coating.

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Tips for Extra Crispy Fried Chicken

• Marinate overnight for the juiciest chicken.
• Double-dredge the chicken for a thick, crunchy crust.
• Let the coated chicken rest before frying so the breading adheres better.
• Fry in small batches to maintain the oil temperature.
• Use a thermometer to keep the oil between 325°F and 350°F (163°C–177°C).
• Drain on a wire rack instead of paper towels to help the crust stay crisp.

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Approximate Nutrition (Per Serving)

• Calories: 610
• Protein: 38g
• Carbohydrates: 30g
• Fat: 37g
• Saturated Fat: 8g
• Cholesterol: 175mg
• Sodium: 980mg
• Fiber: 2g
• Sugar: 3g