Popeye’s Copycat Fried Chicken – Crispy, Juicy & Full of Flavor

Few things compare to biting into a piece of perfectly fried chicken — golden, crunchy coating on the outside and juicy, tender meat inside. Popeye’s has built a cult following for their chicken, thanks to its crispy crust and signature Cajun spices. But the good news is, you can recreate that same magic right at home with this Popeye’s Copycat Fried Chicken recipe.

This recipe uses a simple brine for extra juiciness, a seasoned flour coating for crunch, and the right blend of spices to capture that unmistakable Popeye’s flavor. Perfect for Sunday dinners, game day, or anytime you’re craving Southern comfort food, this chicken is bound to be a hit.

🍗 Popeye’s Copycat Fried Chicken Recipe

Ingredients

For the Brine:

• 4 cups buttermilk

• 2 tbsp hot sauce (optional, for heat)

• 2 tsp salt

• 1 whole chicken, cut into 8–10 pieces

For the Coating:

• 2 cups all-purpose flour

• ½ cup cornstarch (for extra crunch)

• 2 tsp paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp cayenne pepper (adjust for spice level)

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp salt

• 1 tsp black pepper

For Frying:

• Vegetable oil or peanut oil, for frying

Instructions

1. Brine the Chicken

   • In a large bowl, whisk buttermilk, hot sauce, and salt.

   • Submerge chicken pieces, cover, and refrigerate for at least 4 hours (overnight is best).

2. Prepare the Coating

   • In a shallow dish, mix flour, cornstarch, and all spices.

3. Coat the Chicken

   • Remove chicken from brine, letting excess drip off.

   • Dredge each piece in the seasoned flour mixture, pressing lightly to help the coating stick.

   • For extra crunch, dip coated chicken back into buttermilk, then dredge again in flour (double-dip method).

4. Fry the Chicken

   • Heat oil in a deep skillet or Dutch oven to 325°F (165°C).

   • Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp should reach 165°F/74°C).

   • Place on a wire rack to keep the coating crispy.

5. Serve & Enjoy

   • Serve hot with biscuits, mashed potatoes, or coleslaw — just like Popeye’s!

Tips for the Best Fried Chicken

• Double-coat for that signature Popeye’s crunch.

• Don’t overcrowd the pan — frying in small batches keeps the oil temperature steady.

• Use a thermometer for both the oil and the chicken’s internal temp for perfect results.

• Let chicken rest on a wire rack instead of paper towels to prevent sogginess.

Variations

• Spicy Version: Increase cayenne and add chili powder to the flour mix.

• Extra Crispy: Add crushed cornflakes or panko breadcrumbs to the flour coating.

• Oven-Fried Option: Bake on a wire rack at 400°F (200°C) for 40–45 minutes for a lighter version.