Better than Popeyes Fried Chicken
This Popeyes Fried Chicken recipe brings the crispy, juicy, and tender flavors of Louisiana-style seasoning right to your kitchen. Get ready to enjoy a homemade version that’s even better than the original!
For more copycat recipes, try my Chipotle Chicken al Pastor, Copycat KFC Famous Bowl, and McDonald’s Steak Egg and Cheese Bagel next.
Everyone loves Popeyes fried chicken and my household is no exception. But with prices on the rise, and quality declining, I decided to replicate the recipe from the comfort of home. This signature 8-piece is a bonafide family meal!
I marinate a mix of white and dark meat in buttermilk. Then coat them in seasoned flour, before deep frying them to crunchy perfection. It’s succulent meat beneath a golden, crispy crust for a satisfying entree.
Ingredients for fried chicken
A Popeyes fried chicken meal isn’t complete without thighs, breasts, wings, and legs so we’ve got them all! The buttermilk marinade tenderizes the chicken while also helping the cajun-seasoned flour mix adhere better to the chicken’s surface.
- 1 whole Chicken, cut and trimmed into 8 pieces
- 2 cups Buttermilk
- 2 tablespoons Seasoned salt
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
Dry coating mix:
- 3 cups All purpose flour
- 2 tablespoons Cornstarch
- 2 tablespoons Salt
- 2 tablespoons Pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons Garlic powder
- 6 cups Vegetable oil
See recipe card for quantities.
How to Make Popeyes Fried Chicken
- Step 1: Start by adding the chicken pieces to a large bowl, then pour in the buttermilk and all the seasonings, including the seasoned salt, paprika, and garlic powder. Cover the bowl with a lid or plastic wrap, and refrigerate for at least an hour, or preferably overnight.
- Step 2: While the chicken marinates, prepare the dry flour mixture by combining the flour, cornstarch, and seasonings in a large bowl or Ziploc bag. Mix everything thoroughly until well combined.
- Step 3: Remove the chicken from the refrigerator and start breading. Take one piece out of the buttermilk, letting the excess drain off, then coat it evenly in the flour mixture, pressing the flour into the chicken.
- Step 4: Place the coated chicken on a wire rack to set for at least 10 minutes.
- Step 5: As the breading sets, heat the vegetable oil in a cast iron skillet over medium heat until it reaches 375°F.
- Step 6: Carefully place the chicken in the hot oil without overcrowding the skillet, frying in batches if necessary.
Fry each piece for 7-10 minutes on each side until golden brown.
Ensure the internal temperature reaches 165°F or that there are no pink juices.
Once cooked, place the chicken on a clean wire rack to drain excess oil and serve immediately. Enjoy your homemade Popeyes fried chicken!
Hint: To check if your frying oil is ready, place the top end of a wooden spatula into the oil. If bubbles form around the wood and rise steadily, the oil is hot enough for frying.
Substitutions & Variations
- Oil – Instead of vegetable oil, you can use peanut oil, palm oil, or any other oil with a high smoke point.
- Chicken – You can use boneless chicken breasts, boneless chicken thighs, or chicken tenderloins for a boneless Popeyes fried chicken recipe.
Equipment
To make this Popeyes fried chicken recipe, I use a large bowl for marinating the chicken, a wire rack for letting the breading set, and a cast iron skillet for frying. You can also use a thermometer to ensure the oil reaches the proper temperature.
A pair of tongs helps me safely handle the chicken. I either use a paper towel-lined plate or a wire rack to drain the excess oil after frying.
Storage
Once it has cooled to room temperature, store leftover chicken in an airtight container and keep it in the fridge for up to 4 days. To reheat the chicken, use an air fryer to maintain its crispy texture; set the air fryer to 375°F and heat the chicken for about 3-5 minutes, or until warmed through.
Top tip
If you want your homemade fried chicken to taste like Popeyes, patience is key. Marinate the chicken in buttermilk and seasonings for at least an hour, or overnight if possible. This step is crucial for achieving a tender, juicy texture and infusing the chicken with flavorful spices.
Also, make sure to let the breaded chicken rest on a wire rack for at least 10 minutes before frying to help the coating adhere better and create a crispier crust.
FAQ
How long does Popeyes fried chicken last?
When properly stored, prepared fried chicken can last 3-4 days in the refrigerator.
Does Popeyes use peanut oil to fry their chicken?
Popeyes does not fry their chicken in peanut oil. Multiple sources state that the popular fast food franchise used beef tallow or shortening at some point. However, as of 2024, the Popeyes website states they use palm oil.
How can I tell if the oil is at the right temperature for frying?
Use a thermometer to ensure the oil reaches 375°F, or use the wooden spoon test by dipping the handle end into the oil; if bubbles form around the wood and rise steadily, the oil is ready.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Then let it sit for a few minutes before using it.
More Like this Popeyes Fried Chicken Recipe
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Popeyes Fried Chicken:
Better than Popeyes Fried Chicken
Ingredients
- 1 whole Chicken, cut and trimmed into 8 pieces
- 2 cups Buttermilk
- 2 tablespoons Seasoned salt
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
Dry coating mix:
- 3 cups All purpose flour
- 2 tablespoons Cornstarch
- 2 tablespoons Salt
- 2 tablespoons Pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons Garlic powder
- 6 cups Vegetable oil
Instructions
- Add your chicken to a large bowl then add in the buttermilk and all of the seasonings including the seasoned salt, paprika, and garlic powder.
- Cover the bowl with a lid or with plastic wrap and place it in the refrigerator for at least an hour or overnight.
- While the chicken is marinating, make your dry flour mixture by combining the flour, cornstarch, and seasonings in a large bowl or Ziploc bag. Mix the seasonings into the flour until everything is thoroughly combined.
- Remove the chicken from the refrigerator and begin breading it. Take one piece of chicken out of the buttermilk and let the excess marinade drain off, then place it in the flour mixture and coat every side evenly with the flour. Be sure to sort of press the flour into the chicken.
- Once the chicken is fully coated with the flour, place it out on a wire rack and let it set for at least 10 minutes so that the flour breading can set in before frying. Continue to bread the other pieces of chicken the same way. Discard the remaining buttermilk and flour mixture when you are finished.
- While the breading is setting on the chicken, heat up your vegetable oil in a cast iron skillet over medium heat, until it reaches 375°F.
- Gently place your chicken in the hot oil, careful not to overcrowd the skillet. You may have to fry in batches.
- Fry each piece of chicken on each side for 7-10 minutes until they are golden brown. Remove them from the skillet and set them out on a clean wire rack to drain the excess oil.
- Each piece of chicken should reach an internal temperature of 165°F, or should have no pink juices flowing out of them. That is how you know they are cooked all the way through. Serve right away, and enjoy!
Absolutely delicious!
I’m so happy you enjoyed it!
so good