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Crispy Popeyes‑Style Fried Chicken with Buttermilk marinade

Crispy Popeyes‑Style Fried Chicken with Buttermilk Marinade

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Prep Time 20 minutes
Cook Time 15 minutes
Marinating 12 hours
Total Time 12 hours 35 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 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

Ingredients
  

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

Instructions
 

Marinate the Chicken

  1. In a bowl or zip‑top bag, whisk the buttermilk with salt, paprika, garlic powder, onion powder, and cayenne.
  2. 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

  1. In a large bowl, whisk together flour, cornstarch, baking powder, salts, spices, garlic, onion powder, and cayenne until evenly combined.

Coat the Chicken

  1. Remove chicken from marinade, letting excess drip off.
  2. Dredge thoroughly in flour mix, pressing so it adheres well.
  3. Place on a wire rack for 10 minutes—this helps the coating dry and stick better.

Heat the Oil

  1. 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

  1. Fry chicken in batches (no more than 4 pieces at once).
  2. Fry for ~6–7 minutes per side, turning halfway, until internal temp hits 165 °F and exterior is deep golden.

Rest & Drain

  1. Transfer to a rack over a baking sheet to drain—don’t skip this or your chicken gets soggy!
  2. Briefly sprinkle with flaky sea salt.

Serve Hot

  1. Enjoy right away for best crunch. Pairs fantastically with fiery dipping sauces or the classic blend of Popeyes Food vibes.