Crispy Popeyes Fried Chicken Recipe

Name: Popeyes Fried Chicken Recipe
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Ingredients: 1 Pound Whole Chicken; 3 Cups Whole Buttermilk; 1 Tablespoon Hot Sauce; ⅓ Cup Water; 3 Large Eggs; 1 Teaspoon Kosher Salt; 1 Cup All-Purpose Flour; 1 Teaspoon Paprika; 1 Teaspoon Black Pepper; ½ Teaspoon Cayenne Pepper; 1 ½ Teaspoons Garlic Powder; Peanut Oil (for frying)

Recipe Pin

I still vividly recall the moment I savored Popeyes Fried Chicken for the time. During a family road trip, we decided to take a break at a small and lively Popeyes restaurant for a quick bite. From that very first mouthful, I was instantly captivated, and I am so glad to have this recipe to recreate the magic at home.

How to Make Popeyes Fried Chicken at Home

The chicken at Popeyes was unlike anything I had ever experienced before—crispy on the exterior with just the right hint of spice and so tender and succulent on the inside that it practically melted in my mouth. At that very moment, I knew I had to find a way to recreate that same enchantment in my own kitchen.

As someone who enjoys cooking and experimenting with different recipes, I was more than willing to take on the challenge. It wasn’t about getting the flavors spot on; it was about capturing that blend of crunchiness and juiciness that makes Popeyes chicken utterly irresistible.

After a few attempts of adjusting the spices here and there, I finally struck gold. This recipe brings all the flavors and textures of Popeyes Fried Chicken straight to your table! The best part? You can relish it fresh out of the fryer from the comfort of your own home.

Whether you’re organizing a gathering with loved ones, a spread for game day, or simply yearning for some hearty cuisine, this homemade version of Popeyes Fried Chicken is bound to hit the spot. It’s turned into a beloved dish in my home, and I’m thrilled to share it with you. Let’s get started on creating that iconic crunch and flavor that will have everyone coming back for seconds!

What's In The Post

Equipments Required

Large Mixing Bowls: I need a few of these to marinate the chicken and prepare the flour mixture for coating.
Whisk: A sturdy whisk comes in handy for mixing the buttermilk marinade and the egg wash.
Tongs: I use tongs to handle the chicken pieces, especially when coating them in the flour mixture and while frying.
Heavy-Duty Deep Fryer or Large Dutch Oven: A deep fryer is ideal, but when I don’t have one, a large Dutch oven works just as well for deep frying the chicken.
Deep-Fry Thermometer: This is essential for monitoring the oil temperature to ensure the chicken fries are cooked perfectly.
Cooling Rack: After frying, I place the chicken on a cooling rack set over a baking sheet to drain any excess oil and keep it crispy.
Baking Sheet: I place a baking sheet under the cooling rack to catch any drips and keep the kitchen mess-free.
Paper Towels: I like to use these to blot any extra oil from the fried chicken before serving.
Sharp Knife and Cutting Board: If I’m working with a whole chicken, I need these to cut it into pieces before marinating.
Slotted Spoon: This is useful if I need to remove any small bits from the oil while frying to keep it clean.

Popeye’s Fried Chicken Ingredients and Substitutions

Note: The ingredients mentioned in this section make six Popeye’s Fried Chicken servings. You can always change and adjust the quantities of the ingredients according to your needs for the number of servings you want to make.

1 Pound Whole Chicken: If I don’t have a whole chicken, I like to use chicken thighs, drumsticks, or even chicken breasts. They work just as well, though the cooking time might differ depending on the cut.
3 Cups Whole Buttermilk: When I don’t have buttermilk on hand, I make my own by mixing 3 cups of milk with 3 tablespoons of lemon juice or white vinegar. After letting it sit for about 10 minutes, it thickens up nicely.
1 Tablespoon Hot Sauce: I often switch up the hot sauce based on what I have available. If I run out, I mix one teaspoon of cayenne pepper with a tablespoon of vinegar as a quick fix.
⅓ Cup Water: Sometimes, I like to use chicken broth or milk instead of water to add a bit more flavor to the dish.
3 Large Eggs: If I don’t have eggs, I use a mixture of 3 tablespoons of water and 3 tablespoons of oil per egg. Flaxseed eggs also work well for me, with one tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg.
1 Teaspoon Kosher Salt: If I don’t have kosher salt, I usually substitute sea salt or table salt. I just adjusted the amount a little since the grain size is different.
1 Cup All-Purpose Flour: Sometimes, I like to experiment with rice flour or cornstarch for a different texture.
1 Teaspoon Paprika: I often use smoked paprika for a deeper flavor, or if I’m in the mood for some extra heat, I go with chili powder.
1 Teaspoon Black Pepper: I switch things up by using white pepper for a milder flavor or by mixing black and white pepper for a bit of variety.
½ Teaspoon Cayenne Pepper: If I want a milder version, I use red pepper flakes or less chili powder. But when I’m craving more heat, I might add a bit more cayenne or some hot paprika.
1 ½ Teaspoons Garlic Powder: I sometimes use fresh minced garlic instead, but I reduce the amount since fresh garlic is stronger. Granulated garlic is another good option that I like to use.
Peanut Oil (for frying): If I’m out of peanut oil, I usually use vegetable oil, canola oil, or sunflower oil. They all have high smoke points and work great for frying.

Preparation and Cooking Time

Preparation Time	Cooking Time	Total Time
55 Minutes	20 Minutes	1 Hour 15 Minutes

How to Make Popeye’s Fried Chicken At Home

Step 1

To prepare the buttermilk marinade, pour the buttermilk along with hot sauce (Tabasco) into a large mixing bowl. Whisk the ingredients thoroughly until smooth and well-blended. Add the chicken pieces to the bowl, fully submerging them in the marinade. Once the chicken is evenly coated, cover the bowl with plastic wrap or a lid and marinate the chicken for at least 45 minutes to an hour, or for even more flavor, let it marinate overnight.

Step 2

While the chicken is marinating, prepare the coating mixture. Set up two shallow bowls on your counter. Combine all-purpose flour with garlic powder, paprika, kosher salt, black pepper, and cayenne pepper in the first bowl. Use a fork or whisk to thoroughly mix these dry ingredients, ensuring there are no lumps.

Step 3

In a separate bowl, crack three large eggs and whisk them until the yolks and whites are thoroughly combined and the mixture is smooth. This egg wash will help the flour coating stick to the chicken.

Step 4

After the chicken has finished marinating, remove the pieces from the buttermilk mixture, allowing any excess liquid to drip off. Working with one piece at a time, dredge each chicken piece in the seasoned flour, ensuring it is evenly coated on all sides. Then, dip the flour-coated chicken into the egg wash, allowing any excess egg to drip back into the bowl.

Step 5

Finally, return the chicken piece to the flour mixture for a second coating. Place the coated chicken pieces on a tray or baking sheet, ready for frying.

Step 6

Take a large Dutch oven or deep fryer to fry the chicken. Pour enough peanut oil into the pot to reach a depth of about 2½ inches. Heat the oil to 325°F (163°C) using a deep-fry thermometer to monitor the temperature.

Step 7

Once the oil reaches the proper temperature, carefully add 3 to 4 pieces of coated chicken to the pot without overcrowding. Fry in batches for 8 to 10 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken with tongs and place it on a cooling rack over a baking sheet or on paper towels to drain excess oil and Your Popeye’s Fried Chicken is ready to devour!

Expert Tips That I Recommend

Season the Marinade: I sometimes add extra spices, like a teaspoon of onion powder or smoked paprika, directly to the buttermilk marinade. It enhances the flavor and gives the chicken more depth.
Oil Temperature Consistency: I always monitor the oil temperature. If it drops too low, the chicken absorbs more oil and becomes greasy. If it’s too hot, the outside will burn before the inside is cooked. I adjust the heat to maintain 325°F.
Cornstarch in Flour Mix: I add two tablespoons of cornstarch to the flour mixture for an even crispier coating. Cornstarch helps create a lighter, crunchier texture.
Flavor Variations: I sometimes mix dried herbs like thyme, oregano, or rosemary into the flour coating for an extra layer of flavor. If I want a spicier chicken, I increase the cayenne pepper in the flour mix or add a dash of ground chipotle or chili powder. Mixing some hot sauce into the egg wash also gives it an extra spicy kick.
Honey Drizzle: For a sweet and savory twist, I occasionally drizzle a little honey over the hot fried chicken right before serving. It pairs wonderfully with the spicy coating.
Letting the Chicken Rest After Frying: Once I’m done frying the chicken, I always make sure to let it rest for about 5-10 minutes. This step helps the juices redistribute throughout the meat, keeping the chicken tender and juicy when I cut into it. Skipping this might lead to drier pieces, so I never rush this process!

FAQs About Popeye’s Fried Chicken

Why is your fried chicken not crispy?

If your chicken isn’t crispy, there might be a few reasons. Ensure you’re using enough flour and that the coating is properly adhered to by double dredging. Ensure the oil is at the right temperature (325°F) and not overcrowded with chicken pieces, as this can cause the temperature to drop and result in a soggy coating.

Why does your chicken taste greasy?

Greasy chicken can be a sign of oil that’s too cold. If the oil temperature drops below 325°F, the chicken will absorb more oil. Use a deep-fry thermometer to keep the oil at the proper temperature. Also, make sure to drain the chicken on a cooling rack or paper towels to remove excess oil.

How can you avoid burnt coating while frying?

If the coating burns before the chicken is cooked, the oil might be too hot. Adjust the heat to maintain a steady temperature of 325°F. Also, consider reducing the size of your batches to avoid overcrowding the oil and causing uneven cooking.

Why is your chicken coating falling off?

Coating falling off can be due to insufficient adherence. Ensure you properly coat the chicken in the flour mixture and press it in firmly. Double dredging can also help the coating stick better. Additionally, let the coated chicken rest for 15-20 minutes before frying to allow the coating to set.

How do you ensure your chicken is cooked through?

To ensure the chicken is cooked through, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). If you’re concerned about uneven cooking, try frying smaller batches and turning the chicken occasionally for even browning.

Why is your chicken too salty?

If the chicken is too salty, it might be due to over-seasoning in the flour mix or marinade. Adjust the amount of salt in the recipe according to your taste preferences. If necessary, you can also soak the chicken in fresh water for a short time to reduce the saltiness.

Why is your chicken coating not sticking properly?

If the coating isn’t sticking, it could be due to insufficient buttermilk or egg wash or the chicken being too wet when coated. Ensure the chicken pieces are well-coated and that the flour mixture is pressed onto the chicken. If needed, pat the chicken dry with paper towels before coating.

What can you do if your fried chicken is undercooked?

If the chicken is undercooked, you can return it to the oil and fry it for a few more minutes until it reaches the proper internal temperature of 165°F (74°C). Ensure that the oil is at the right temperature to cook the chicken evenly.

Nutritional Information Per Serving

Popeye’s Fried Chicken is generally considered less healthy due to its high calorie, saturated fat, and sodium content. It’s also low in essential nutrients. Hence, it should be consumed in moderation.

Here, I have mentioned the nutritional breakdown of the recipe for you:

Popeye’s Fried Chicken is generally suitable for individuals not following restrictive diets. However, it is not ideal for vegetarian and vegan diets and also not good for low-fat or low-sodium diets. Additionally, individuals with diabetes should be cautious. For those with specific dietary goals, it’s best to enjoy Popeye’s Fried Chicken in moderation or explore healthier alternatives.

Recipe Variations For Different Diets

Gluten-Free Fried Chicken: For a gluten-free option, I use gluten-free all-purpose flour or a blend of cornstarch and rice flour for the coating. I ensure all other ingredients, like seasonings and hot sauce, are gluten-free.
Low-Fat Fried Chicken: Instead of frying, I bake the chicken. I coat it with a mixture of whole wheat flour and seasonings, then bake at 400°F (200°C) until crispy and cooked through. I might use a light spray of olive oil or skip it if baking.
Low-Sodium Fried Chicken: To reduce sodium, I reduce or eliminate salt in both the flour mixture and marinade. I use salt-free seasoning blends or herbs and spices for flavor and substitute low-sodium buttermilk or milk alternatives.
Dairy-Free Fried Chicken: For a dairy-free version, I use almond, soy, or oat milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute. I also ensure all other ingredients are dairy-free.
Keto-Friendly Fried Chicken: To make it keto-friendly, I replace the all-purpose flour with almond flour or a mix of coconut flour and flaxseed meal. Instead of bread crumbs, I use finely crushed pork rinds for added crunch.

Storing And Reheating This Recipe

Storing:

In The Refrigerator: I store the fried chicken in an airtight container in the refrigerator. I make sure the fried chicken is completely cool before storing it. It’ll stay fresh for up to 2 days.
In The Freezer: For longer storage, I place the fried chicken in an airtight container and freeze it. The fried chicken can remain fresh for up to 2 months. I avoid thawing it before reheating it to prevent the fried chicken from becoming soggy.

Reheating:

In The Microwave: The quickest way to reheat it is in the microwave. I place the fried chicken pieces on a microwave-safe plate and heat them on high in 30-second intervals, making sure not to overcrowd the plate to ensure they heat evenly.
In The Oven: For a crispier result, I reheat the fried chicken in the oven. I preheat the oven to 250°F (120°C) and place the fried chicken on a baking sheet. I heat the pieces for about 8-10 minutes, flipping them occasionally to ensure even reheating.
In An Air Fryer: I love using my air fryer to reheat the fried chicken. I set it to 250°F (120°C) and heat the pieces for about 8 minutes, flipping them halfway through to ensure they are evenly crisped.

What To Serve With This Recipe

Classic Southern Sides: I love pairing fried chicken with classic Southern sides like creamy coleslaw, buttery mashed potatoes, and gravy. These sides balance the crispy and spicy chicken with comforting, creamy flavors.
Cornbread: Freshly baked cornbread is a must. I always make a batch of honey butter to spread on top—it adds a sweet and savory touch that complements the chicken perfectly.
Biscuits: Flaky, buttery biscuits are great for sopping up any extra gravy or dipping into honey. They add another layer of deliciousness to the meal.
Pickles: I like to add tangy pickle slices to my plate. Dill or bread-and-butter pickles provide a nice contrast to the richness of the fried chicken and add a refreshing crunch.
Macaroni and Cheese: Creamy mac and cheese is a favorite of mine. Its cheesy goodness pairs wonderfully with the crispy chicken.
Green Beans: For a lighter option, I’ll serve sautéed or steamed green beans. Adding a touch of garlic or bacon enhances their flavor and makes them a great side dish.
Potato Wedges: I often make seasoned potato wedges or fries. They add another crispy element to the meal and are a great accompaniment to the chicken.
Macaroni Salad: A creamy macaroni salad with vegetables and a tangy dressing is a nice contrast to the rich chicken. It’s a refreshing and satisfying side.
Garlic Parmesan Roasted Vegetables: Roasted vegetables with garlic and Parmesan are easy to prepare and add a flavorful, savory side to the meal.
Corn on the Cob: I like grilling or boiling corn on the cob with some butter and seasoning. It’s a tasty and classic side that pairs well with fried chicken.
Onion Rings: For an extra crispy treat, I’ll serve onion rings. Their sweet and savory flavor complements the chicken perfectly.
Creamy Ranch Dip: I’ll often make a creamy ranch dip to serve with some fresh veggies or as an additional dipping sauce for the chicken. It adds a nice, creamy contrast to the crispy chicken.

Printable Version

More Popeyes Recipes That You Can Try

Popeyes Chicken Sandwich — Popeye’s Chicken Sandwich

Easy Popeyes Coleslaw Recipe — Popeye’s Chicken Sandwich

Conclusion

Savoring a plate of homemade Popeye’s Fried Chicken is more than just a meal—it’s a celebration of comfort food at its finest. The tender, juicy chicken inside contrasts beautifully with the crunchy exterior, creating a truly satisfying experience.

Pairing this classic fried chicken with your favorite Southern sides enhances the meal even more. As you prepare and enjoy this recipe, remember that it’s not just about the food but the joy of cooking and sharing a delicious meal with loved ones.

I hope you’re ready to bring a touch of Southern comfort to your kitchen. So, try making this Popeye’s Fried Chicken recipe and share your delicious results with me! I’d love to hear about your experience. Here’s to a meal that brings comfort, smiles, and some Southern charm to your table. Enjoy every crispy, flavorful bite!