Popeye’s Copycat Fried Chicken

Here’s a detailed Popeye’s‑style copycat fried chicken recipe with step‑by‑step directions so you can make it at home crispy, juicy, and full of flavor.

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🍗 Popeye’s Copycat Fried Chicken Recipe

⭐ Ingredients

For the Brine

• 4 cups cold water

• 1/4 cup salt

• 1/4 cup sugar

• 2 cloves garlic, smashed

• 1 tsp black peppercorns

• 1–2 bay leaves

For the Chicken

• 3–4 lbs chicken pieces (drumsticks, thighs, wings)

• Vegetable oil (for frying)

For the Seasoned Flour

• 3 cups all‑purpose flour

• 2 tsp paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp cayenne pepper (adjust to heat preference)

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp black pepper

• 1½ tsp salt

For the Buttermilk Dip

• 2 cups buttermilk

• 1–2 large eggs

• 1 tsp hot sauce (optional)

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👨‍🍳 Step‑by‑Step Directions

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1. Brine the Chicken (Best for Juicy Results)

1. In a large bowl, combine cold water, salt, sugar, garlic, peppercorns, and bay leaves.

2. Stir until the salt and sugar dissolve completely.

3. Add the chicken pieces and cover.

4. Refrigerate for at least 2 hours (overnight is better!).

Brining improves moisture and flavor deep in the chicken.

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2. Seasoned Flour Prep

1. In a large mixing bowl, add:

   • Flour

   • Paprika

   • Garlic powder

   • Onion powder

   • Cayenne

   • Oregano & thyme

   • Salt & pepper

2. Whisk thoroughly so the spices are evenly blended.

3. Set aside.

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3. Buttermilk Dip

1. In another bowl, whisk together buttermilk, eggs, and hot sauce.

2. This will help the flour coating stick and create a thick crust.

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4. Drain and Dry

1. Remove chicken from brine.

2. Pat each piece completely dry with paper towels—important for crispiness.

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5. Dredge the Chicken

1. Dip each piece into the buttermilk mixture.

2. Then dredge in the seasoned flour, pressing firmly so it sticks well.

3. For extra crispy layers:

   • Let coated chicken sit 10 minutes

   • Then dredge again in the flour mixture

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6. Heat the Oil

1. Pour vegetable oil into a deep pot or cast‑iron skillet—about 2‑3 inches deep.

2. Heat to 325–350°F (160–175°C).

Use a thermometer for consistent results. Too hot will burn the outside; too cool will make it greasy.

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7. Fry the Chicken

1. Carefully place chicken pieces in the hot oil—don’t crowd the pan.

2. Fry in batches for 12–15 minutes (depending on size).

3. Turn halfway so each side gets golden brown.

4. Maintain oil temp around 325–350°F throughout.

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8. Drain and Rest

1. Remove chicken with tongs or a spider strainer.

2. Place on a wire rack over a baking sheet or paper towels.

3. Let drain and rest 5–10 minutes before serving.

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🍽️ Tips for Perfect Crispy Chicken

✅ Keep oil temperature steady — fluctuations make the coating soggy.
✅ Don’t overcrowd the pan — lowers oil temp.
✅ Double coating yields extra crunch.
✅ Season generously — Popeye’s flavor is bold.

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🍟 Serving Suggestions

Serve with:

• Mashed potatoes & gravy

• Coleslaw

• Biscuits

• Hot sauce or Louisiana‑style sauce