Name: Popeye’s Copycat Fried Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: 3-4 lbs chicken pieces (bone-in, skin-on – drumsticks, thighs, wings, breasts); 2 cups buttermilk; 2 large eggs; 2 cups all-purpose flour; 1/2 cup cornstarch; 2 tsp paprika; 2 tsp garlic powder; 2 tsp onion powder; 1/2 tsp cayenne pepper; 2 tsp salt; 1 tsp black pepper; 1 tsp baking powder; Vegetable oil for frying

This Popeye’s copycat fried chicken brings crispy, juicy Southern-style flavor right to my kitchen. It delivers that irresistible crunch and perfectly seasoned coating I crave, all while keeping the chicken tender and flavorful inside. I love making this at home whenever I want that fast-food fix without leaving the house. Popeye’s Copycat Fried Chicken

Why You’ll Love This Recipe

I get that classic Popeye’s taste without the drive-thru. The seasoning blend is bold, peppery, and just the right amount of spicy. The double dredging technique gives the chicken an extra crispy crust that stays crunchy long after frying. It’s perfect for family dinners, picnics, or even meal prep. Plus, it’s budget-friendly and fun to make.

Ingredients

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

Chicken pieces (bone-in, skin-on – drumsticks, thighs, wings, breasts)
Buttermilk
Eggs
All-purpose flour
Cornstarch
Paprika
Garlic powder
Onion powder
Cayenne pepper
Salt
Black pepper
Baking powder
Vegetable oil (for frying)

Directions

I start by marinating the chicken in a mixture of buttermilk and eggs for at least 4 hours, but overnight works best for juicy results.
I prepare the seasoned flour coating by mixing flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder.
I remove the chicken from the marinade and dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure it sticks.
For that extra crunch, I dip the coated chicken back into the buttermilk marinade and dredge it again in the flour mix.
I heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
I fry the chicken in batches for about 12–15 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
I transfer the chicken to a wire rack to drain and rest for a few minutes before serving.

Servings and timing

This recipe serves about 6 people. It takes roughly 20 minutes to prepare (excluding marinating time), and about 15 minutes to fry each batch, depending on the size of the pieces. I usually allow a total of 1.5 to 2 hours from start to finish, especially if I’m frying in batches.

Variations

I sometimes add a tablespoon of hot sauce to the buttermilk marinade for an extra kick.
For a gluten-free version, I substitute the all-purpose flour with a gluten-free blend.
I like using boneless chicken tenders or breasts for a quicker fry and easy serving option.
Occasionally, I finish the fried chicken in the oven at 375°F for 10 minutes to ensure it stays crisp and thoroughly cooked.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, I freeze the cooled chicken in a freezer-safe bag for up to 2 months. To reheat, I place it in a 375°F oven for about 15 minutes until heated through and crispy again. I avoid microwaving as it can make the crust soggy.

FAQs

How do I keep the fried chicken crispy after frying?

I always let it rest on a wire rack instead of paper towels to avoid steam buildup. Keeping it in a warm oven (around 200°F) also helps hold the crispiness until serving.

Can I use boneless chicken for this recipe?

Yes, I can use boneless cuts like chicken breasts or tenders. I just reduce the frying time slightly to avoid overcooking.

What’s the secret to the Popeye’s flavor?

The seasoning blend and double dredging are key. I make sure the flour mix has paprika, cayenne, garlic powder, and onion powder for that signature flavor.

Can I bake this instead of frying?

I can bake it at 400°F on a greased rack, but the texture won’t be quite as crispy as frying. Spraying the coated chicken with oil helps improve the crunch.

Is it necessary to marinate the chicken?

Yes, marinating in buttermilk helps tenderize the chicken and infuses it with flavor. I always let it sit for at least 4 hours for the best results.

Conclusion

This Popeye’s copycat fried chicken is one of my go-to recipes when I want something indulgent and satisfying. The spicy, crispy coating and juicy meat are every bit as good as the original. With a few pantry staples and some patience, I can enjoy Southern fried chicken that rivals any restaurant version—right from my own kitchen.