There’s something absolutely magical about crispy, golden fried chicken with that signature Popeyes flavor—and the best part? You can make it right in your own kitchen! This copycat Popeyes chicken recipe brings all that Louisiana-inspired deliciousness home, featuring a perfectly seasoned flour coating, tender juicy chicken, and that irresistible crunch that makes Popeyes so iconic. Whether you’re craving a quick weeknight dinner or planning to impress guests with restaurant-quality fried chicken, this recipe delivers every single time.
What makes this homemade version so special is the attention to detail in the seasoning blend and the technique that ensures your chicken stays moist on the inside while achieving that coveted crispy exterior. The secret lies in the buttermilk marinade, the perfectly balanced spice mixture, and the proper frying temperature. I’ve broken down every step to make this foolproof, so you’ll have golden, crunchy chicken that rivals the real thing.
I love serving this chicken with classic sides like homemade corn on the cob or creamy coleslaw. For a fun twist, try pairing it with an easy taco dip for dipping, or add some heat with tangy red onion pickles on the side. The beauty of making fried chicken at home is that you have complete control over every element—from the thickness of your coating to the spice level.
Before you start, I recommend reading through Serious Eats’ fried chicken guide for additional professional tips, and checking out Bon Appétit’s fried chicken variations for inspiration. You can also explore The New York Times’ classic fried chicken recipe for more techniques. This recipe is forgiving and flexible—feel free to adjust the heat level or add your favorite spices to the flour mixture. The result is always impressive, always delicious, and always worth the effort. Let’s get started on creating the perfect Popeyes-style chicken at home!
Ingredients
- 2 cups buttermilk
- 2 tablespoons hot sauce (Louisiana-style)
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 8 bone-in, skin-on chicken pieces (thighs, drumsticks, breasts cut in half)
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dried thyme
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 teaspoon white pepper
- Oil for frying (vegetable or peanut oil, about 2-3 quarts)
Instructions
- In a large bowl, whisk together the buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined. This is your marinade base, and it’s crucial for tenderizing the chicken.
- Pat your chicken pieces dry with paper towels to remove excess moisture, then place them in the buttermilk mixture. Make sure every piece is fully submerged and coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 8 hours, but preferably overnight. The longer the chicken marinates, the more tender and flavorful it will be. You can marinate for up to 24 hours.
- When you’re ready to cook, remove the chicken from the refrigerator about 30 minutes before frying to allow it to come closer to room temperature for even cooking.
- In a large shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, black pepper, salt, cayenne pepper, dried oregano, and white pepper. Mix thoroughly until the spices are evenly distributed throughout the flour.
- Pour the oil into a large, heavy-bottomed pot or Dutch oven, filling it about halfway. Attach a deep-fry or candy thermometer to the side of the pot, making sure it doesn’t touch the bottom.
- Heat the oil to 350°F, which is the ideal temperature for achieving crispy exteriors while keeping the chicken moist inside. Use the thermometer to monitor the temperature throughout cooking.
- While the oil heats, remove one piece of chicken from the buttermilk at a time, letting excess marinade drip off back into the bowl.
- Coat the chicken piece thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well. Make sure all sides are covered, including any crevices.
- Place the coated chicken on a plate and repeat the process with the remaining pieces. Let the coated chicken rest for about 5 minutes before frying—this helps the coating set.
- Carefully place 3-4 pieces of chicken into the hot oil, being cautious of splashing. Don’t overcrowd the pot, as this will lower the oil temperature and result in greasy chicken.
- Fry the chicken for about 12-15 minutes, depending on the size of the pieces. Drumsticks and thighs will take longer than breasts.
- Turn the chicken pieces halfway through cooking to ensure even browning on both sides.
- The chicken is done when the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part without touching bone, and the coating is deep golden brown and crispy.
- Using tongs or a slotted spoon, carefully remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.
- If the oil temperature has dropped below 350°F, let it come back to temperature before frying the next batch.
- Repeat the frying process with the remaining chicken pieces, adjusting frying time as needed for different sizes.
- Let all the chicken rest for about 5 minutes before serving. This allows the exterior to set and become even crispier.
- Serve the chicken hot with your favorite sides and enjoy that incredible Popeyes-style crunch!
Pro Tips
Marinating Time Matters: While 8 hours is the minimum, overnight marinating (12-24 hours) produces significantly better results. The buttermilk breaks down the proteins and makes the chicken incredibly tender while the seasonings penetrate deeply.
Don’t Skip the Buttermilk: It’s tempting to use regular milk, but buttermilk’s acidity is what makes the chicken so tender. If you don’t have buttermilk, make your own by mixing regular milk with lemon juice or vinegar and letting it sit for 5 minutes.
Double Coating Trick: For extra crispy chicken like Popeyes, try double coating. After your first coating sets, dip the chicken back into the buttermilk for just a second, then coat again in the flour mixture. This creates an ultra-crunchy exterior.
Oil Type Matters: Use neutral oils like vegetable, canola, or peanut oil. Avoid olive oil, which has a lower smoke point. Peanut oil is my top choice because it can handle high heat and creates an exceptional crust.
Rest Your Chicken: Don’t skip the 5-minute rest after frying. This allows the coating to set completely and the residual heat to finish cooking the interior without over-cooking the outside.
Keep It Warm: If you’re frying multiple batches and want to serve everything at once, keep finished chicken warm in a 200°F oven on a wire rack. This prevents the bottom from getting soggy.
Spice Customization: Feel free to adjust the cayenne pepper for your heat preference. Start with less if you’re sensitive to spice, or increase it for a spicier version. The dry spices can be mixed and stored for future batches.
Storage and Reheating: Leftover fried chicken keeps in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes to restore crispiness, rather than using the microwave which can make it soggy.
Safety First: Hot oil is dangerous. Keep a fire extinguisher nearby, never leave the pot unattended, and keep children and pets away from the frying area. Always use long tongs or slotted spoons to handle chicken.