Popeye’s CopyCat Fried Chicken
A crispy, juicy, and flavorful copycat version of Popeyes’ famous fried chicken. Marinated in buttermilk and a blend of spices, then dredged in a seasoned flour mix and fried to golden perfection.
- Prep Time: 20 minutes (excluding marinating time)
- Cook Time: Approximately 12–15 minutes per batch
- Total Time: Approximately 1 hour (plus 4–24 hours marinating)
- Yield: 8 pieces (serves about 4)
- Category: Main Course / Fried Chicken
- Method: Deep-Frying
- Cuisine: American (Southern)
- Diet: Gluten Free
Ingredients
For the Marinade:
– 8 pieces chicken (drumsticks, thighs, or a mix)
– 2 cups buttermilk
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp paprika
– 1/2 tsp cayenne pepper (optional, adjust to taste)
– 2 cloves garlic, minced
For the Flour Coating:
– 2 cups all-purpose flour
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp cayenne pepper (adjust to taste)
For Frying:
– Vegetable oil (enough for deep-frying)
Instructions
1. In a large bowl, combine the buttermilk, salt, black pepper, paprika, cayenne pepper, and minced garlic. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper, and cayenne pepper.
3. Remove each chicken piece from the marinade, letting the excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface. Place the coated chicken on a wire rack and let rest for 15 minutes to help the coating adhere.
4. Heat vegetable oil in a deep fryer or a heavy, deep skillet to 350°F (175°C).
5. Fry the chicken in batches, turning occasionally, until golden brown and crispy. Fry dark meat for about 12–15 minutes and white meat for about 10–12 minutes, ensuring the internal temperature reaches 165°F (74°C).
6. Remove the chicken from the oil and drain on paper towels. Serve hot.
Notes
– For extra crispy chicken, allow the coated pieces to rest for 15 minutes before frying.
– Maintain a steady oil temperature to prevent greasy results.
– Adjust cayenne pepper to control the heat level.
– Marinating overnight greatly enhances flavor and tenderness.
Nutrition
- Serving Size: 1 piece (approximately 150g)
- Calories: Approximately 350 kcal per piece
- Sugar: Approximately 2 g per piece
- Sodium: Approximately 600 mg per piece
- Fat: Approximately 20 g per piece
- Saturated Fat: Approximately 5 g per piece
- Unsaturated Fat: Approximately 15 g per piece
- Trans Fat: 0g
- Carbohydrates: Approximately 25 g per piece
- Fiber: Approximately 1 g per piece
- Protein: Approximately 25 g per piece
- Cholesterol: Approximately 90 mg per piece
Find it online: https://www.cookflash.com/popeyes-copycat-fried-chicken/