Homemade copycat Popeyes Fried Chicken served on a plate

Homemade Copycat Popeyes Fried Chicken

ByOrya Morgan
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Why make this recipe

Making Homemade Copycat Popeyes Fried Chicken is a great way to enjoy delicious, crispy chicken at home. This recipe brings the beloved flavors of Popeyes to your kitchen, allowing you to savor that famous crunch and juicy meat without the trip to the restaurant. It’s perfect for family dinners, gatherings, or any day you crave comfort food.

How to make Homemade Copycat Popeyes Fried Chicken

Ingredients:

  • 4 lbs chicken pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Oil for frying

Directions:

  1. Marinate the chicken in buttermilk for at least 2 hours or overnight.
  2. In a bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Remove chicken from buttermilk, letting excess liquid drip off, and dredge in the flour mixture, ensuring it is well-coated.
  4. Heat oil in a deep skillet or fryer to 350°F (175°C).
  5. Fry chicken pieces in batches until golden brown and cooked through, about 15-18 minutes per batch.
  6. Remove and drain on paper towels. Serve hot.

How to serve Homemade Copycat Popeyes Fried Chicken

Serve the homemade fried chicken hot and fresh. It pairs wonderfully with classic Southern sides like mashed potatoes, coleslaw, or biscuits. You can also offer dipping sauces like ranch or hot sauce for an extra kick.

How to store Homemade Copycat Popeyes Fried Chicken

If you have leftover fried chicken, let it cool down completely. Store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) until heated through, keeping the skin crispy.

Tips to make Homemade Copycat Popeyes Fried Chicken

  • For extra crispy chicken, double-dip your pieces. After the first dredge in the flour, dip them back in the buttermilk and then the flour again.
  • Use a thermometer to check the oil temperature. If the oil is too hot, the chicken will burn outside and stay raw inside.
  • Let the chicken rest on paper towels or a wire rack after frying to keep it crispy.

Variation (if any)

You can customize the spice level by adjusting the cayenne pepper to your taste. For a milder version, simply reduce the amount or omit it. You can also add your favorite herbs for a unique twist.

FAQs

Q: Can I use skinless chicken?
A: Yes, you can use skinless chicken, but keep in mind that the skin adds extra flavor and crispiness.

Q: What kind of oil is best for frying?
A: Peanut oil is often recommended for frying chicken due to its high smoke point and neutral flavor, but you can also use vegetable or canola oil.

Q: Can I bake this chicken instead of frying?
A: Yes, you can bake the chicken at 425°F (220°C) for about 35-40 minutes. Keep in mind it won’t be quite as crispy as frying.

Copycat Popeyes Fried Chicken

A homemade version of the beloved Popeyes Fried Chicken that features a crispy exterior and juicy meat, perfect for family dinners and gatherings.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 4 lbs chicken pieces Use your choice of chicken parts.
  • 2 cups buttermilk Marinate chicken in buttermilk for at least 2 hours or overnight.
Breading Mixture
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper Adjust to taste for spice level.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For Frying
  • oil for frying Peanut oil recommended for its high smoke point.

Method
 

Preparation
  1. Marinate the chicken in buttermilk for at least 2 hours or overnight.
  2. In a bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Cooking
  1. Remove chicken from buttermilk, letting excess liquid drip off, and dredge in the flour mixture, ensuring it is well-coated.
  2. Heat oil in a deep skillet or fryer to 350°F (175°C).
  3. Fry chicken pieces in batches until golden brown and cooked through, about 15-18 minutes per batch.
  4. Remove and drain on paper towels.
Serving
  1. Serve the homemade fried chicken hot and fresh with southern sides like mashed potatoes, coleslaw, or biscuits.
  2. Offer dipping sauces like ranch or hot sauce for an extra kick.

Notes

For extra crispy chicken, double-dip your pieces in buttermilk and flour. Use a thermometer to check oil temperature and let chicken rest on paper towels after frying to keep it crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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