Popeyes Fried Chicken
Recreate the irresistible crunch and flavor of Popeyes Fried Chicken right in your own kitchen with this easy-to-follow recipe! Featuring bone-in chicken pieces marinated in tangy buttermilk and optional hot sauce for extra zing, this dish promises tender, juicy meat encased in a perfectly seasoned, ultra-crispy coating. A blend of flour, cornstarch, and bold spices like paprika, garlic powder, and cayenne pepper ensures a flavor-packed crust that rivals your favorite fast-food chain. Fried to golden perfection in hot oil, each bite delivers a satisfying crunch that’s hard to resist. Perfect for family dinners or casual gatherings, serve it alongside creamy coleslaw, buttery biscuits, or your choice of comfort-food sides. Bring home the taste of Southern-inspired fried chicken with this crowd-pleasing recipe!
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Ingredients
- 8 pieces Bone-in chicken pieces (legs, thighs, breasts, wings)
- 2 cups Buttermilk
- 1 tablespoon Hot sauce (optional for marinade)
- 3 cups All-purpose flour
- 1 cup Cornstarch
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Baking powder
- 6 cups Vegetable oil (for frying)
Directions
Step 1
Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken and add hot sauce if desired. Ensure all pieces are coated. Cover and refrigerate for at least 2 hours or up to overnight for tender, flavorful chicken.
Step 2
In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder.
Step 3
Remove the chicken from the buttermilk marinade, allowing excess to drip off, but do not pat it dry.
Step 4
Coat the chicken pieces in the dry seasoning mix, pressing the flour mixture onto the chicken to get a thick layer. Set the coated chicken on a wire rack and let it rest for 15 minutes to help the coating adhere.
Step 5
Heat the vegetable oil in a large, deep pot or Dutch oven to 350°F (175°C). Ensure the oil is deep enough to fully submerge the chicken.
Step 6
Working in batches, carefully place the chicken into the hot oil. Fry each piece for about 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown and crispy.
Step 7
Use a slotted spoon or tongs to remove the fried chicken and place it on a wire rack lined with paper towels to drain excess oil.
Step 8
Let the chicken cool for a few minutes before serving. Pair it with biscuits, coleslaw, or your favorite side dishes for a complete meal.
Nutrition Facts
| Serving size | (3183.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 15813.4 |
| Total Fat 1560.1g | 0% |
| Saturated Fat 244.8g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 693.7mg | 0% |
| Sodium 6605.4mg | 0% |
| Total Carbohydrate 374.0g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 25.7g | |
| Protein 200.0g | 0% |
| Vitamin D 293.8IU | 0% |
| Calcium 759.4mg | 0% |
| Iron 27.0mg | 0% |
| Potassium 2906.9mg | 0% |
Source of Calories