Description
This Popeye’s CopyCat Fried Chicken recipe delivers the perfect crispy and flavorful fried chicken with authentic Cajun spices, a double-dredging method for irresistible crunch, and juicy, tender meat. Made with simple pantry staples, it’s customizable, family-friendly, and perfect for recreating the beloved Southern classic at home.
Ingredients
Scale
Chicken and Marinade
- Bone-in, skin-on chicken pieces (drumsticks, thighs, breasts) – about 3 to 4 pounds
- 2 cups buttermilk
- 2 tablespoons Cajun seasoning (paprika, cayenne, garlic powder, and spices blend)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating
- 3 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- Peanut oil or vegetable oil (enough for deep frying, about 4 cups)
Instructions
- Prep the Buttermilk Marinade: In a large bowl, whisk together the buttermilk, Cajun seasoning, garlic powder, salt, and pepper until combined. Fully submerge the chicken pieces in the marinade, cover, and refrigerate for at least 4 hours or overnight to tenderize and infuse flavors.
- Mix the Dredge: In another large bowl, combine the flour, Cajun seasoning, salt, and pepper. Mix well to evenly distribute the spices throughout the flour for consistent flavor in the coating.
- Double-Dredge for Maximum Crunch: Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the seasoned flour coating, then return to the buttermilk for a quick second soak. Finally, coat the chicken pieces again in the flour mixture thoroughly to create a thick, crispy crust.
- Heat Oil and Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the chicken pieces in batches, avoiding overcrowding, for 15 to 18 minutes or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
- Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet or paper towels to drain excess oil. Let rest for a few minutes before serving to maintain crispiness and juicy tenderness.
Notes
- Use cold buttermilk for the marinade to help keep chicken moist and tender during cooking.
- Don’t skip the double dredging; it’s essential for the thick and crunchy coating.
- Maintain the frying oil temperature at 350°F (175°C) to avoid greasy or undercooked chicken.
- Rest fried chicken on a wire rack to prevent sogginess.
- Pat chicken dry before dredging to help the coating adhere better.
- Prep Time: 4 hours 15 minutes
- Cook Time: 18 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 piece (about 150g)
- Calories: 350
- Sugar: 1g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Popeye's copycat fried chicken, southern fried chicken, Cajun fried chicken, crispy fried chicken recipe, homemade fried chicken