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Instructions
1. Marinate the Chicken
The key to Popeye’s signature juicy chicken lies in the marinating process. The buttermilk tenderizes the chicken while infusing it with flavor.
- In a large bowl, combine the buttermilk, hot sauce, salt, pepper, garlic powder, onion powder, and paprika.
- Add the chicken pieces to the bowl, ensuring they’re fully submerged in the buttermilk mixture. If needed, use a plate or plastic wrap to weigh down the chicken.
- Cover and refrigerate the chicken for at least 2 hours, or up to overnight for even more flavor.
2. Prepare the Dredging Coating
The crispy, flavorful coating is what sets Popeye’s chicken apart from other fried chicken.
- In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, thyme, oregano, and baking powder.
- Mix well until all the spices are evenly distributed throughout the flour.
3. Coat the Chicken
After marinating, it’s time to give the chicken its crispy exterior.
- Remove each piece of chicken from the buttermilk marinade, letting any excess liquid drip off.
- Dredge each piece of chicken in the flour mixture, pressing down slightly to ensure an even, thick coating. For an extra crispy texture, you can dip the chicken back into the buttermilk and then into the flour mixture again for a double coating.
4. Heat the Oil
To get that perfect crispy exterior, the oil temperature must be just right. Too hot, and the outside will burn before the inside cooks through. Too cool, and the chicken will be greasy.
- Heat 2-3 inches of vegetable oil or peanut oil in a large, deep skillet or Dutch oven over medium-high heat.
- The oil should reach a temperature of about 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small bit of the flour mixture in it. If it sizzles and bubbles, it’s ready.
5. Fry the Chicken
- Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if needed.
- Cook the chicken for about 12-15 minutes, turning occasionally, until the pieces are golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C) when tested with a meat thermometer.
- Use tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
6. Serve and Enjoy!
Once your Popeye’s-inspired fried chicken is golden, crispy, and perfectly cooked through, it’s time to dig in! Serve it hot with your favorite sides like mashed potatoes, coleslaw, biscuits, or fries for a complete meal.
For that extra special Popeye’s touch, you can drizzle some of your favorite hot sauce or add a side of gravy for dipping.
Tips for Success
- Don’t Skip the Marinade: The buttermilk marinade is essential for tenderizing the chicken and infusing flavor, so give it enough time to work its magic.
- Maintain Oil Temperature: Frying at the right temperature is key to getting the chicken crispy without burning the coating or undercooking the meat.
- Use Bone-In Chicken: Bone-in chicken holds up better during frying and results in a juicier final product, just like Popeye’s. Bone-in pieces such as drumsticks and thighs are ideal.
- Double Coat for Extra Crispiness: If you like your fried chicken extra crispy, feel free to double dip the chicken in the flour mixture after the buttermilk bath for an additional layer of crunch.
Conclusion
Recreating Popeye’s fried chicken at home might just become your new go-to recipe for comfort food. This crispy, flavorful, and perfectly seasoned fried chicken will have everyone asking for seconds (or thirds). With this simple copycat recipe, you can enjoy the deliciousness of Popeye’s fried chicken without leaving your house. So go ahead, give it a try and indulge in that crispy, juicy goodness – you won’t regret it!
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