Fried chicken is a beloved staple across the world, and in the United States, few names are as synonymous with this quintessential comfort food as Popeyes. Born in New Orleans back in the 1970s, their spicy, crispy fried chicken has been tantalizing taste buds for decades. One might wish to recreate this famous recipe at home for a number of reasons: to savor the flavors without leaving one’s own kitchen, to control the ingredients and make a slightly healthier version, or simply for the joy of mastering a copycat recipe that brings back memories of their delectable dishes.
Popeye’s fried chicken truly sings when accompanied by traditional Southern sides. Consider serving it with a scoop of creamy mashed potatoes smothered in gravy, flaky buttermilk biscuits, or for a healthier twist, a side of steamed green beans. A classic coleslaw or a corn on the cob also makes an excellent complement to the spicy notes of the chicken.

Ingredients:
– 3 lbs of chicken pieces (bone-in, skin-on)
– 3 cups buttermilk
– 2 tablespoons Louisiana hot sauce
– 2 cups all-purpose flour
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon cayenne pepper (adjust to taste)
– 1 teaspoon white pepper
– 1 teaspoon black pepper
– 1 teaspoon kosher salt
– Oil, for frying (canola or peanut oil works well)

Directions:
1. Begin by whisking together the buttermilk and Louisiana hot sauce in a large bowl. Add the chicken pieces to the mixture, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, preferably overnight, for the best flavor and tenderness.
2. Once the chicken is marinated, take it out of the refrigerator and let it come to room temperature for about 20 minutes before frying. This step is crucial as it helps in even cooking.
3. Heat your frying oil in a deep fryer or large pot to about 350°F. While the oil is heating, mix the flour with the smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt in a large dish or bowl.
4. Take each piece of marinated chicken and dredge in the flour mixture, making sure to coat each piece completely. Shake off excess flour and set aside.
5. Fry the chicken in batches, careful not to overcrowd the pot or fryer, until it’s golden brown and an internal temperature reaches 165°F, about 12 to 15 minutes, depending on the size of the pieces.
6. Remove the chicken from the oil and set it on a wire rack to drain excess oil. Let it rest for at least 10 minutes before serving to allow the juices to redistribute.
Variations & Tips:
– Fans of extra-spicy flavors can increase the amount of cayenne pepper or add a teaspoon of chili flakes to the flour mixture.
– If you’re looking to cut down on fat, consider frying the chicken pieces in an air fryer, though know the texture will differ from traditional deep frying.
– For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that’s designed for frying.
– Always use a meat thermometer to ensure your fried chicken is fully cooked, as appearances can deceive, especially when dealing with bone-in pieces.
– Resting the fried chicken on a wire rack instead of a paper towel will keep the crust crisper.
– Save the buttermilk and hot sauce marinade and brush a little onto the chicken right before the final flour dredge for an extra flavorful and crispy exterior.

This Popeye’s CopyCat Fried Chicken recipe offers all the pleasure of a fast-food favorite from the comfort and warmth of your own home. Whether for a family dinner or to impress your guests, this dish is sure to be a crowd-pleaser that keeps everyone coming back for seconds.