Popeyes Bonafide Spicy Chicken Copycat
Recreate the magic of your favorite fast-food fried chicken with this irresistible Popeyes Bonafide Spicy Chicken Copycat recipe. Featuring a perfectly seasoned buttermilk marinade infused with hot sauce, each piece of chicken is tenderized and packed with bold, spicy flavor. A robust blend of paprika, cayenne, garlic powder, and onion powder coats every piece, delivering that signature crispy, golden-brown crunch you love. This restaurant-worthy recipe is easy to follow and yields mouthwatering fried chicken with just the right amount of heat. Serve it hot alongside biscuits, creamy coleslaw, or mashed potatoes for the ultimate comfort food experience. Perfect for family dinners or casual gatherings, this homemade version of Popeyes spicy chicken will have everyone reaching for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs Chicken (cut into 8 pieces, skin-on)
- 2 cups Buttermilk
- 2 tbsp Hot sauce
- 3 cups All-purpose flour
- 1 cup Cornstarch
- 2 tsp Cayenne pepper
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Paprika
- 1 tsp Black pepper
- 1 tsp White pepper
- 2 tsp Salt
- 6 cups Vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Stir well.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
In another large bowl, whisk together the flour, cornstarch, cayenne pepper, garlic powder, onion powder, paprika, black pepper, white pepper, and salt.
Remove the chicken pieces from the buttermilk, allowing the excess marinade to drip off. Dredge each piece in the seasoned flour mixture, pressing the flour firmly onto the chicken to create a thick coating. Place the coated chicken on a wire rack or baking sheet and let it rest for 10 minutes.
In a deep Dutch oven or large skillet, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor and maintain the temperature throughout frying.
Fry the chicken in batches to avoid overcrowding, turning occasionally, for about 12-15 minutes per batch or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is golden brown and crispy.
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Allow to rest for a few minutes.
Serve hot and enjoy your homemade spicy fried chicken with sides like biscuits, coleslaw, or mashed potatoes!
Nutrition Facts
Calories |
17346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1625.3 g | 2084% | |
| Saturated Fat | 264.6 g | 1323% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1251 mg | 417% | |
| Sodium | 7094 mg | 308% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 25.7 g | ||
| Protein | 423.5 g | 847% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 822 mg | 63% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 4423 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
