Name: Homemade Popeye's Fried Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Yield: 8
Cuisine: Southern
Ingredients: 8 chicken legs and thighs; 2 cups buttermilk; ½ cup hot sauce; ¼ cup dill pickle brine; 1 ½ tbsp kosher salt; 2 tsp mustard powder; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp turmeric; 3 tsp cayenne pepper; 2 tsp paprika; 2 tsp cumin; 2 tsp MSG; 1 tbsp black pepper; 2 tsp celery salt; 1 tbsp sugar; 1 tsp kosher salt; ¾ cup AP flour; ¾ cup corn starch; 1 tsp baking soda; ½ spice mix; 2 eggs; ¼ cup chicken marinade

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This copycat Popeyes fried chicken recipe brings all the crunch and flavor of your favorite fast food chicken right to your kitchen! With a flavorful marinade and perfectly seasoned crispy coating, this recipe hits all the right notes—juicy, spicy, and golden brown. It's great for dinner, gatherings, or just when you're craving some Popeyes fried chicken but don't want to leave your house.

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Copycat Popeyes Fried Chicken

The first time I made this copycat Popeyes recipe, I was amazed at how close it came to the real deal.

The buttermilk marinade ensures the chicken stays juicy, while the double dredging method gives it that signature crunch. Plus, the kick from the cayenne and hot sauce makes every bite a flavorful experience.

It’s now one of my go-to recipes for fried chicken that’s guaranteed to impress! I can't decide if I like this or my Bojangles fried chicken recipe better!

Ingredients for Popeyes Fried Chicken

Here’s what you’ll need to make this crispy, spicy Popeyes-style chicken:

For The Chicken Marinade:

8 chicken legs and thighs
2 cups buttermilk
½ cup hot sauce
¼ cup dill pickle brine
1 ½ tablespoon kosher salt

For The Spice Mixture:

2 teaspoon mustard powder
2 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoon turmeric
3 teaspoon cayenne pepper
2 teaspoon paprika
2 teaspoon cumin
2 teaspoon MSG
1 tablespoon black pepper
2 teaspoon celery salt
1 tablespoon sugar
1 teaspoon kosher salt

For The Dry Dredge:

¾ cup AP flour
¾ cup corn starch
1 teaspoon baking soda
½ spice mix

For The Wet Batter Mix:

2 eggs
¼ cup chicken marinade

I know it seems like a lot, but it's a bunch of common panty/kitchen staples. So it wouldn't surprise me if you have everything to make this fried chicken at your house already.

How to Make Popeyes Fried Chicken

Just 5 simple steps are all you have to follow to make this recipe.

Step 1: Marinate the Chicken

In a large bowl, whisk together the buttermilk, hot sauce, pickle brine, and salt.

Submerge the chicken pieces in the marinade, cover, and let them soak for at least 4 hours or up to 24 hours for the best flavor.

Step 2: Prepare the Spice Mixture

Mix all the spice mixture ingredients in a small bowl.

Remove the chicken from the marinade and sprinkle it with half of the spice mixture to season it before frying.

Step 3: Dredge the Chicken

In one bowl, mix the flour, corn starch, baking soda, and the rest of the spice mix. In another bowl, whisk together the eggs and ¼ cup of the reserved buttermilk marinade.

Dip the chicken pieces in the flour mixture, then in the egg mixture, and finally back in the flour mixture to create a crispy coating.

Step 4: Fry the Chicken

Heat oil in a deep fryer or large pot to 350°F. Fry the chicken in batches for 10-15 minutes until golden brown and crispy. Ensure the internal temperature reaches 165°F. Drain the fried chicken on a wire rack or paper towels.

Step 5: Serve

Serve immediately with your favorite sides like mashed potatoes, coleslaw, or biscuits, and enjoy!

My Expert Tips for Making This Copycat Popeyes Fried Chicken

Marinate for Maximum Flavor: Let the chicken marinate overnight if possible. The buttermilk tenderizes the chicken while the pickle brine and hot sauce add extra tang and spice.
Double Dredge for Extra Crispiness: Make sure to dip each piece in both the wet and dry mixtures twice. This will create that extra crispy coating that Popeyes is famous for.
Don’t Overcrowd the Fryer: Fry the chicken in batches to avoid overcrowding, which can lower the oil temperature and result in soggy chicken.
Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature hits 165°F.

How to Store Leftovers

Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days or in your freezer for up to 3 months.

How to Reheat Fried Chicken

To reheat the fried chicken - and maintain its crispiness -place it in the oven at 375°F for about 10-15 minutes until heated through. Avoid microwaving as it can make the chicken soggy.

FAQ's ABOUT THIS RECIPE

Can I use chicken breasts instead of thighs and legs?

Yes, you can substitute chicken breasts, but they may cook faster. Be sure to adjust the cooking time accordingly and check for an internal temperature of 165°F.

Can I bake this chicken instead of frying it?

Yes, you can bake it at 400°F for 35-40 minutes, flipping halfway through, but frying will give you that signature crispy texture.

How do I make this recipe less spicy?

To reduce the heat, simply use less cayenne pepper and hot sauce in the marinade and spice mixture.

Can I use gluten-free flour for dredging?

Yes, gluten-free all-purpose flour can be substituted for regular flour to make this recipe gluten-free.

What oil is best for frying chicken?

Use oils with a high smoke point, like vegetable oil, peanut oil, avocado, macadamia nut, or canola oil.

Final Thoughts

This copycat Popeyes fried chicken recipe brings all the crunch and flavor right to your home.

With its crispy exterior and juicy, flavorful chicken, it’s the perfect dish to make for a family dinner or special occasion.

As always, I hope you love it as much as I/we do. It's been a big hit with the kids.

More Recipes to Try Next

Yield: 8 servings

Homemade Popeye's Fried Chicken

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 45 minutes

Ingredients

For The Chicken Marinade:

8 chicken legs and thighs
2 cups buttermilk
½ cup hot sauce
¼ cup dill pickle brine
1 ½ tablespoon kosher salt

For The Spice Mixture:

2 teaspoon mustard powder
2 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoon turmeric
3 teaspoon cayenne pepper
2 teaspoon paprika
2 teaspoon cumin
2 teaspoon MSG
1 tablespoon black pepper
2 teaspoon celery salt
1 tablespoon sugar
1 teaspoon kosher salt

For The Dry Dredge:

¾ cup AP flour
¾ cup corn starch
1 teaspoon baking soda
½ spice mix

For The Wet Batter Mix:

2 eggs
¼ cup chicken marinade

Instructions

1. In a large mixing bowl whisk together the buttermilk, salt, hot sauce, and pickle brine. Then, submerge the chicken pieces and marinade for at least 4 hours, and up to 24 hours.

2. Combine all the spice mixture ingredients in a small bowl and whisk to combine.

3. Remove the chicken from the marinade and place on a plate. Season with the remaining spice mixture.

4. Once the chicken has been marinated and you’re ready to fry, prepare the dry mixture in a large bowl. Combine the cornstarch, all purpose flour, baking soda , and half of the spice mixture.

5. In another bowl, whisk together the eggs and ¼ cup of the buttermilk marinade.

6. Coat the chicken pieces lightly with the dry mixture for the first dredge. Then dip in the egg mixture, and coat again in the dry dredge.

7. Heat oil in a deep fryer or large pot to 350°F. Deep fry the tenders for 10-15 minutes, depending on their thickness, until they are crispy and golden and the internal temperature reaches 165°F. Remove the chicken from the oil and let it drain on a wire rack or paper towel.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 1500Total Fat: 69gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 45gCholesterol: 803mgSodium: 4830mgCarbohydrates: 64gFiber: 4gSugar: 15gProtein: 147g