Popeye’s CopyCat Fried Chicken

Here’s a classic crispy fried chicken recipe — juicy on the inside, crispy and golden on the outside!

🍗 Classic Southern Fried Chicken

Ingredients:

• 3–4 lbs chicken pieces (drumsticks, thighs, breasts)

• 2 cups buttermilk (or milk + 1 tbsp vinegar/lemon juice)

• 2 tsp hot sauce (optional, for marinade)

• 2 cups all-purpose flour

• 1 tbsp cornstarch (extra crispiness!)

• 2 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tsp salt

• ½ tsp cayenne pepper (optional for heat)

• Oil for frying (peanut, canola, or vegetable)

Instructions:

1. Marinate the Chicken:

   • In a bowl, mix buttermilk and hot sauce.

   • Add chicken and coat well.

   • Cover and refrigerate at least 4 hours or overnight.

2. Prepare the Dredge:

   • In a large bowl, mix flour, cornstarch, and all spices.

3. Dredge the Chicken:

   • Remove chicken from buttermilk, letting excess drip off.

   • Dredge each piece in seasoned flour, pressing to coat well.

   • Place on a rack and let sit 10–15 mins (helps crust stick).

4. Heat the Oil:

   • Fill a deep skillet or Dutch oven with about 2–3 inches of oil.

   • Heat to 325–350°F (165–175°C).

5. Fry the Chicken:

   • Fry in batches. Don’t overcrowd.

   • Fry each side 7–10 minutes (depends on size), until golden and internal temp hits 165°F (75°C).

   • Drain on a rack or paper towels.

6. Rest Before Serving:

   • Let sit 5 minutes for juices to redistribute and crust to set.