Description
This Popeyes Fried Chicken recipe delivers crispy, flavorful Southern-style fried chicken with a perfectly seasoned, crunchy crust. Marinated in tangy buttermilk and hot sauce, then coated in a blend of spices and deep-fried to golden perfection. Perfect for a savory main course that rivals the iconic fast-food classic.
Ingredients
Scale
Marinade
- 3 pounds bone-in chicken pieces (thighs, drumsticks, and breasts)
- 3 cups buttermilk
- 1 tablespoon hot sauce
- 1 tablespoon kosher salt (divided)
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon kosher salt (remaining)
Frying
- Vegetable oil for deep frying
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, hot sauce, and 1 teaspoon of kosher salt. Submerge the chicken pieces fully in the marinade. Cover and refrigerate for at least 4 hours or overnight to develop flavor and tenderness.
- Prepare the Flour Coating: In a separate large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, black pepper, white pepper, and the remaining 1 teaspoon of kosher salt until well combined.
- Dredge the Chicken: Remove the chicken from the marinade, allowing any excess liquid to drip off. Thoroughly dredge each piece in the seasoned flour mixture, pressing the coating firmly onto the chicken to create a craggy texture that will result in a crispy crust.
- Rest the Coated Chicken: Place the coated chicken pieces on a wire rack and let them rest for 15 minutes. This step helps the coating adhere better and promotes an even crust.
- Heat the Oil: Heat vegetable oil in a deep fryer or a heavy pot to 350°F (175°C). Use enough oil to fully submerge the chicken pieces for even frying.
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding the pot. Cook each piece for 12 to 15 minutes, turning occasionally until the coating is golden brown and the internal temperature reaches 165°F (74°C). Dark meat pieces may require slightly longer cooking time.
- Drain and Rest: Transfer the fried chicken to a clean wire rack to drain excess oil. Let the chicken rest for 5 to 10 minutes before serving to allow the juices to seal in and keep the crust crispy.
Notes
- For extra crispy chicken, double dredge by dipping the floured chicken back into the buttermilk and then coating it again in the flour mixture before frying.
- Maintain the oil temperature between 325°F and 350°F to ensure even cooking and a crispy crust.
- Letting the chicken rest after frying keeps the crust crisp and the interior juicy.
- Prep Time: 20 minutes plus at least 4 hours marinating time
- Cook Time: 15 minutes per batch
- Category: Main Course
- Method: Frying
- Cuisine: American
