If you're craving that deep‑south crunch buttermilk‑marinated chicken you get at Popeyes, you're in for a treat! This take on a Copycat Popeyes Chicken hits all the right notes—juicy on the inside, golden‑crunchy on the outside, and seasoned just right. Whether you're craving the experience of Popeyes Fried Chicken or looking for a make‑at‑home showdown with fast food, this recipe delivers big on flavor without needing a drive‑thru. Add a side of homemade Popeyes Mac And Cheese Recipe or even some Popeyes Biscuits Recipe and you've got a feast fit for royalty!
Crispy Popeyes‑Style Fried Chicken with Buttermilk Marinade
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Marinating 12 hours hrs
Total Time 12 hours hrs 35 minutes mins
Course Main Course
Cuisine American
Large bowl or storage bag for marinating chicken; zip‑top bags save space.
Wire rack + rimmed baking sheet let breaded chicken rest and dry before frying.
Dutch oven or deep fryer big enough for 2‑3″ of oil and temperature control.
Instant‑read thermometer ensures chicken reaches safe 165 °F internally
Tongs + slotted spoon easy to place and remove chicken from hot oil
For the Buttermilk Marinade
- 2 cups full‑fat buttermilk
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Dredge
- 2 cups all‑purpose flour
- 1/2 cup cornstarch helps that ultra‑crisp crunch
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper bump or omit to taste
For the Chicken
- 8 bone‑in skin‑on chicken pieces (mix of drumsticks and thighs)
- Vegetable oil or peanut oil for frying
Marinate the Chicken
In a bowl or zip‑top bag, whisk the buttermilk with salt, paprika, garlic powder, onion powder, and cayenne.
Add chicken pieces, ensuring they're fully submerged. Seal and refrigerate at least 6 hours, ideally overnight (12 hours max). This tenderizes and ensures juicy meat.
Prepare the Dredge
In a large bowl, whisk together flour, cornstarch, baking powder, salts, spices, garlic, onion powder, and cayenne until evenly combined.
Coat the Chicken
Remove chicken from marinade, letting excess drip off.
Dredge thoroughly in flour mix, pressing so it adheres well.
Place on a wire rack for 10 minutes—this helps the coating dry and stick better.
Heat the Oil
In your Dutch oven or fryer, pour oil to a depth of about 2–3 inches. Heat to 350 °F (use thermometer). Too hot = burnt outside, cold inside.
Fry in Batches
Fry chicken in batches (no more than 4 pieces at once).
Fry for ~6–7 minutes per side, turning halfway, until internal temp hits 165 °F and exterior is deep golden.
Rest & Drain
Transfer to a rack over a baking sheet to drain—don’t skip this or your chicken gets soggy!
Briefly sprinkle with flaky sea salt.
Serve Hot
Enjoy right away for best crunch. Pairs fantastically with fiery dipping sauces or the classic blend of Popeyes Food vibes.
Pairings
- Popeyes Mac And Cheese Recipe – creamy, cheesy comfort to complement the crispy chicken.
- Popeyes Biscuits Recipe – soft, buttery, and perfect for sopping up juices.
- Cajun fries or spiced potato wedges for a zesty sidekick.
- Coleslaw or corn salad (think esquites style) for a refreshing cool counterpoint.
- Gravy – though Popeyes Gravy Recipe isn’t standard, a white or pepper gravy works beautifully.
- A crisp soda, maybe even the classic—you could joke you’re channeling that drive‑thru curbside experience with something Coke Chicken Recipes might suggest (yes, a little Coke with your chicken dinner vibe).
FAQs
1. Can I use chicken breast instead of thighs and drumsticks?
Yes, but be extra careful with timing—breasts cook faster and risk drying out. You can cut them into large strips and reduce frying time by a few minutes.
2. Should I use bone-in or boneless?
Bone‑in yields the most authentic texture and flavor, staying juicier during frying. Boneless thighs or breasts work in a pinch, but they require more attention while frying.
3. Is it ok to use chicken patties for this?
These are usually already breaded and often frozen—this recipe is tailored for fresh, raw pieces so for homemade breading, go with raw bone‑in or boneless chicken.
4. Can I skip the cornstarch?
Yes, you can sub more flour, but the coating won’t be as crispy and light. Cornstarch helps absorb moisture and produces that signature crunch.
5. Do I really need 12 hours for the marinade?
Not necessarily, though the longer soak delivers more tenderization. You must marinate at least 6 hours to see real benefit, but overnight (around 12 hours) is sweet‑spot heaven.
