Popeye’s Copycat Fried Chicken
Total time: • Prep: • Cook:
Yield: 8–12 pieces (4–6 servings)
Table of Contents
Introduction
This copycat of Popeye’s fried chicken gives you the same satisfying contrast of juicy interior and super-crispy, deeply seasoned crust — made at home. The two keys are a flavorful buttermilk soak (with eggs and a touch of mustard if you like) that tenderizes and seasons the meat, and a double-dredge that uses cornstarch mixed with flour for extra crunch. The blend of paprika, black pepper, garlic and onion powders, and a hint of turmeric for color creates a warm, savory crust that browns beautifully in hot oil. This version from tinsuf is approachable, reliable, and packed with tips so you can achieve professional results in your kitchen.
Ingredients
Chicken & Soak
- 4 lbs chicken pieces (drumsticks, thighs, wings, or a mix), skin-on preferred
- 2 cups buttermilk (or 1 3/4 cups milk + 1/4 cup plain yogurt)
- 2 large eggs
- 2 tbsp prepared mustard (optional)
Seasoned Dredge
- 2 cups all-purpose flour
- 1 cup cornstarch
- 3 1/2 tsp ground black pepper
- 2 1/2 tsp sweet paprika
- 1 tsp smoked paprika (optional)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp kosher salt (adjust to taste)
- 1/2 tsp white pepper (optional)
- 1/2 tsp ground turmeric (for color, optional)
- 1/2 tsp cayenne pepper (optional, for heat)
Frying: Vegetable oil, canola, or peanut oil (enough for 1–2 inches depth).
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Instructions
- Prepare the chicken: Trim excess fat, pat pieces dry, and optionally make a couple shallow slits in large pieces to let the marinade penetrate.
- Make the soak: In a large bowl whisk together the buttermilk, eggs, and prepared mustard. Stir in 1 tsp salt and about half the black pepper and paprika. Add chicken, turn to coat, cover, and refrigerate at least 4 hours or overnight for best flavor and tenderness.
- Make the dredge: In a wide, shallow dish combine the flour, cornstarch, remaining salt, remaining black pepper, sweet paprika, smoked paprika (if using), garlic powder, onion powder, white pepper, turmeric, and cayenne. Whisk until evenly blended.
- Dry and coat (double-dredge): Remove chicken from the soak and let excess drip off, leaving it slightly tacky. First dredge each piece in the dry mix, pressing the coating on to adhere. For an extra-thick, crunchy crust, briefly dip coated pieces back into the buttermilk mixture and dredge again in the dry mix.
- Heat the oil: Pour oil into a large heavy pot or Dutch oven to a depth of 1–2 inches. Heat to 350°F (175°C) and monitor with a thermometer. If oil is too cool the crust will absorb oil; if too hot the crust will burn before the inside cooks.
- Fry in batches: Fry chicken in batches (do not overcrowd) until golden brown and the internal temperature reaches 165°F (74°C). Cooking time varies: wings ~8–10 minutes, drumsticks/thighs ~12–16 minutes depending on size. Turn occasionally for even browning.
- Drain & rest: Transfer fried pieces to a wire rack set over a sheet pan to drain. Let rest 5–10 minutes. Keep finished batches warm in a 200°F (95°C) oven if needed while finishing remaining chicken.
- Serve: Serve hot with pickles, biscuits, coleslaw, or your favorite sides.
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