Popeyes Famous Fried Chicken Copycat
Recreate the irresistible crunch and bold flavor of your favorite fast-food chicken with this Popeyes Famous Fried Chicken Copycat recipe! Perfectly seasoned with a blend of Cajun spices, paprika, garlic powder, and just a hint of cayenne for optional heat, this recipe delivers crispy, golden perfection every time. The secret lies in the buttermilk marinade, which tenderizes the chicken while infusing it with incredible flavor, and a double-dredge in a seasoned flour and cornstarch mixture for that signature crunch. Deep-fried to juicy perfection, each piece is a delectable balance of spice, crispy coating, and tender meat. Quick to prep and ideal for sharing, this homemade fried chicken is the ultimate comfort food for family dinners, game days, or weekend indulgence. Serve it with your favorite Southern-style sides for an unforgettable meal!
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Recipe Information
Ingredients
- 3 lbs Chicken (bone-in pieces, skin-on)
- 2 cups Buttermilk
- 2 units Large eggs
- 2 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 tbsp Cajun seasoning
- 2 tsp Paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp White pepper
- 1 tsp Black pepper
- 1 tsp Salt
- 1 tsp Cayenne pepper (optional, for extra heat)
- 5 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the buttermilk, eggs, and 1 tablespoon of Cajun seasoning. Whisk until smooth to create the marinade.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
In another large mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, white pepper, black pepper, cayenne pepper, salt, and the remaining Cajun seasoning to create the breading mixture.
Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Use a deep-frying thermometer to maintain consistent heat.
Working in batches, remove a piece of chicken from the buttermilk marinade, letting excess liquid drip off. Dredge the chicken piece in the seasoned flour mixture, pressing firmly to ensure an even coating. Repeat with all chicken pieces.
Carefully place a few chicken pieces into the hot oil (do not overcrowd the pot) and fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. Chicken should reach an internal temperature of 165°F (74°C).
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
Let the chicken cool slightly before serving. Pair with your favorite sides and enjoy!
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 655 mg | 14% | |
*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.
