Popeyes Fried Chicken
Recreate the irresistible crunch and flavor of Popeyes Fried Chicken right in your own kitchen with this easy-to-follow recipe! Featuring bone-in chicken pieces marinated in tangy buttermilk and optional hot sauce for extra zing, this dish promises tender, juicy meat encased in a perfectly seasoned, ultra-crispy coating. A blend of flour, cornstarch, and bold spices like paprika, garlic powder, and cayenne pepper ensures a flavor-packed crust that rivals your favorite fast-food chain. Fried to golden perfection in hot oil, each bite delivers a satisfying crunch that’s hard to resist. Perfect for family dinners or casual gatherings, serve it alongside creamy coleslaw, buttery biscuits, or your choice of comfort-food sides. Bring home the taste of Southern-inspired fried chicken with this crowd-pleasing recipe!
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Recipe Information
Ingredients
- 8 pieces Bone-in chicken pieces (legs, thighs, breasts, wings)
- 2 cups Buttermilk
- 1 tablespoon Hot sauce (optional for marinade)
- 3 cups All-purpose flour
- 1 cup Cornstarch
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Baking powder
- 6 cups Vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken and add hot sauce if desired. Ensure all pieces are coated. Cover and refrigerate for at least 2 hours or up to overnight for tender, flavorful chicken.
In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder.
Remove the chicken from the buttermilk marinade, allowing excess to drip off, but do not pat it dry.
Coat the chicken pieces in the dry seasoning mix, pressing the flour mixture onto the chicken to get a thick layer. Set the coated chicken on a wire rack and let it rest for 15 minutes to help the coating adhere.
Heat the vegetable oil in a large, deep pot or Dutch oven to 350°F (175°C). Ensure the oil is deep enough to fully submerge the chicken.
Working in batches, carefully place the chicken into the hot oil. Fry each piece for about 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown and crispy.
Use a slotted spoon or tongs to remove the fried chicken and place it on a wire rack lined with paper towels to drain excess oil.
Let the chicken cool for a few minutes before serving. Pair it with biscuits, coleslaw, or your favorite side dishes for a complete meal.
Nutrition Facts
Calories |
4477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.5 g | 540% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.1 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 216 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1097 mg | 23% | |
*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.
