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Popeye’s Copycat Fried Chicken

A homemade version of Popeye’s fried chicken featuring juicy, marinated meat encased in a crispy, spicy crust.
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Ingredients
  

  • 3 lbs chicken pieces (with bones and skin)
  • 3 cups buttermilk
  • 2 tbsp Louisiana hot sauce
  • 2 cups all-purpose flour
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (adjust to your spicy preference)
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • Oil for frying (canola or peanut oil are good choices)

Instructions
 

  • Whisk buttermilk and Louisiana hot sauce in a large bowl. Submerge chicken pieces fully, cover, and refrigerate for at least 4 hours or overnight.
  • Take the chicken out of the fridge and let it sit at room temperature for 20 minutes. Meanwhile, heat oil in a deep pot or fryer to 350°F (175°C).
  • In a separate bowl, mix flour, smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt until well combined.
  • Remove chicken from the marinade and let the excess drip off. Dredge each piece in the seasoned flour, pressing to coat. Shake off any extra flour and set aside.
  • Carefully lower chicken into the hot oil, a few pieces at a time. Fry for 12–15 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  • Transfer chicken to a wire rack to drain. Let it rest for 10 minutes before serving for juicier, more flavorful meat.