Here’s a Popeyes Copycat Fried Chicken recipe that captures that crispy, juicy, flavorful magic they’re known for. This version includes the spicy, seasoned marinade and ultra-crispy breading.
🍗 Popeyes Copycat Fried Chicken
🔹 Ingredients:
For the Marinade:
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3 lbs chicken (drumsticks, thighs, or bone-in breasts)
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2 cups buttermilk
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2 eggs
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1 tbsp hot sauce (like Louisiana or Frank’s)
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp cayenne pepper
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1 tsp salt
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½ tsp black pepper
For the Flour Dredge:
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2 cups all-purpose flour
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½ cup cornstarch (for extra crunch)
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1 tbsp paprika
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2 tsp garlic powder
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2 tsp onion powder
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1 tsp cayenne pepper (adjust to taste)
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1 tsp salt
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1 tsp black pepper
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½ tsp white pepper (optional, for extra depth)
For Frying:
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Vegetable oil or peanut oil (for deep frying)
🔹 Instructions:
1. Marinate the Chicken:
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In a large bowl, whisk together buttermilk, eggs, hot sauce, and all the marinade spices.
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Add the chicken, ensuring it’s fully coated.
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Cover and refrigerate for at least 4 hours or preferably overnight for max flavor.
2. Prepare the Dredge:
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In a large bowl, combine all flour dredge ingredients. Mix thoroughly.
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Optional: Add 1–2 tbsp of the marinade into the flour and rub it in with your fingers to create tiny clumps for extra crispy texture.
3. Bread the Chicken:
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Remove chicken pieces from the marinade, allowing excess to drip off.
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Dredge each piece thoroughly in the flour mixture. Press firmly so it sticks.
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Set aside on a tray and let sit for 10–15 minutes (this helps the coating adhere better during frying).
4. Fry the Chicken:
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Heat oil in a heavy pot or Dutch oven to 325–350°F (165–175°C).
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Fry 2–4 pieces at a time, depending on size, without crowding.
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Cook for about 12–16 minutes, flipping occasionally, until golden brown and internal temp is 165°F (74°C).
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Remove to a wire rack or paper towel-lined tray to drain.
