Description
A homemade version of the classic Popeye’s fried chicken, featuring juicy, marinated meat with a crispy, seasoned crust that delivers Southern-style flavor.
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
Instructions
- Marinate chicken in a mixture of buttermilk and eggs for at least 4 hours or overnight.
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder.
- Remove chicken from marinade and dredge in seasoned flour mixture, pressing to coat well.
- Dip coated chicken back into the buttermilk mixture and dredge again in flour mixture for extra crunch.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry chicken in batches for 12–15 minutes or until golden brown and internal temperature reaches 165°F (74°C).
- Transfer to a wire rack to drain and rest for a few minutes before serving.
Notes
- Add hot sauce to the marinade for extra spice.
- Use gluten-free flour blend for a gluten-free version.
- Boneless chicken cooks faster and is easier to serve.
- Finish in the oven for extra crispiness if desired.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
