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Popeyes chicken recipe

Popeyes Chicken Recipe

Bring the bold, Southern-style flavor of Popeyes right into your kitchen with this crispy, juicy fried chicken recipe. Marinated in spiced buttermilk and coated in a seasoned flour blend, this homemade version of the fast-food favorite delivers an irresistible crunch with every bite. Perfect for family dinners, parties, or whenever the craving hits!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients
  

For the Buttermilk Marinade:
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 pounds chicken legs, thighs, wings, or breast pieces
For the Seasoned Flour Coating:
  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
For Frying:
  • Vegetable oil or peanut oil enough to deep fry, about 4–6 cups

Method
 

Marinate the Chicken:
  1. In a large bowl, whisk together buttermilk, salt, paprika, cayenne, garlic powder, and onion powder. Add the chicken pieces and ensure they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
Make the Flour Coating:
  1. In another large bowl, mix the flour with paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. This seasoned mix gives the chicken its signature flavor and crunch.
Heat the Oil:
  1. Pour oil into a deep heavy pot or fryer and heat it to 350°F (175°C). Use a thermometer for consistent results.
Dredge the Chicken:
  1. Remove each piece of chicken from the buttermilk marinade, let the excess drip off, then coat thoroughly in the seasoned flour mixture. For extra crunch, dip the floured chicken back into the buttermilk and then again into the flour.
Fry the Chicken:
  1. Carefully place the chicken pieces into the hot oil without overcrowding the pot. Fry in batches for 12–15 minutes, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature should reach 165°F).
Drain and Rest:
  1. Remove the chicken from the oil and let it rest on a wire rack or paper towels to drain excess oil. Let cool for a few minutes before serving.
Serve and Enjoy:
  1. Serve hot with your favorite sides like mashed potatoes, coleslaw, biscuits, or mac and cheese.