copykat popeyes famous fried chicken recipe

Name: Copykat Popeyes Famous Fried Chicken Recipe
Prep time: 12 h 30 min
Cook time: 15 min
Yield: 5
Cuisine: Southern
Ingredients: ## CHICKEN; 1/2 quart(s) whole buttermilk; 1 cup(s) Louisiana hot sauce; 1 tablespoon(s) smoked paprika; 1 tablespoon(s) tumeric; 1 tablespoon(s) dried dill; 2 tablespoon(s) kosher salt; 10 - chicken pieces (I use legs and thighs); ## SPICE MIXTURE; 1 1/2 teaspoon(s) dry mustard; 1 1/2 teaspoon(s) onion powder; 1 1/2 teaspoon(s) garlic powder; 1 1/2 teaspoon(s) ground turmeric; 1 1/2 tablespoon(s) cayenne pepper; 1 1/2 teaspoon(s) paprika; 1 1/2 teaspoon(s) cumin; 1 1/2 tablespoon(s) white pepper; 1 1/2 teaspoon(s) kosher salt; 1 1/2 teaspoon(s) celery salt; 1 tablespoon(s) sugar; ## BATTER; 1 cup(s) all purpose flour; 3/4 cup(s) cornstarch; 1 teaspoon(s) baking soda; 3 eggs, beaten; 3 tablespoon(s) water; 1/4 tablespoon(s) cayenne pepper

3 Pinches

Jim McGuire

Caseyville, IL

Updated on May 21, 2024

What can you say that's bad about Popeye's Fried Chicken?

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prep time 12 Hr 30 Min

cook time 15 Min

method Deep Fry

yield 5 serving(s)

Ingredients

CHICKEN
1/2 quart whole buttermilk
1 cup Louisiana hot sauce
1 tablespoon smoked paprika
1 tablespoon tumeric
1 tablespoon dried dill
2 tablespoons kosher salt
10 - chicken pieces (I use legs and thighs)
SPICE MIXTURE
1 1/2 teaspoons dry mustard
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons cayenne pepper
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 1/2 tablespoons white pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons celery salt
1 tablespoon sugar
BATTER
1 cup all purpose flour
3/4 cup cornstarch
1 teaspoon baking soda
3 eggs, beaten
3 tablespoons water
1/4 tablespoon cayenne pepper

How To Make copykat popeyes famous fried chicken recipe

Step 1

To marinate the chicken, add the buttermilk, hot sauce, smoked paprika, turmeric, dill weed, and salt to a large plastic bowl with a tight fitting lid and whisk well. Add the chicken pieces to the bowl, making sure they are submerged in the mixture completely. (I use a gallon sized zip top bag myself.) Refrigerate 12-24 hours. Pour off the chicken marinade and shake off excess buttermilk mixture from the chicken. DO NOT RINSE THE CHICKEN.

Step 2

To make the spice mixture, combine all the ingredients in a small bowl and mix well. Use 1/2 the seasoning to generously season the chicken pieces.
Step 3

To batter the chicken, combine the all purpose flour, cornstarch, baking soda, and remaining spice mixture. Coat the chicken in the seasoned flour. In a medium glass dish, combine the eggs, water, and cayenne pepper.
Step 4

Dunk each piece if chicken in the egg mixture then back into the flour mixture. Once all the pieces are coated, fry in hot oil at 350 degrees F. (I personally cook my chicken to 180 degrees F, not 165 F.) This will take dark meat 16 minutes and white meat 14 minutes, generally.
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