Popeye’s Copycat Fried Chicken

Popeye’s Copycat Fried Chicken

Recipe by tinsuf — homemade, Southern-style fried chicken with a buttermilk soak and extra-crispy seasoned crust.

Total time:  • Prep:  • Cook: 

Yield: 8–12 pieces (4–6 servings)

Introduction

This copycat of Popeye’s fried chicken gives you the same satisfying contrast of juicy interior and super-crispy, deeply seasoned crust — made at home. The two keys are a flavorful buttermilk soak (with eggs and a touch of mustard if you like) that tenderizes and seasons the meat, and a double-dredge that uses cornstarch mixed with flour for extra crunch. The blend of paprika, black pepper, garlic and onion powders, and a hint of turmeric for color creates a warm, savory crust that browns beautifully in hot oil. This version from tinsuf is approachable, reliable, and packed with tips so you can achieve professional results in your kitchen.

Ingredients

Chicken & Soak

  • 4 lbs chicken pieces (drumsticks, thighs, wings, or a mix), skin-on preferred
  • 2 cups buttermilk (or 1 3/4 cups milk + 1/4 cup plain yogurt)
  • 2 large eggs
  • 2 tbsp prepared mustard (optional)

Seasoned Dredge

  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 3 1/2 tsp ground black pepper
  • 2 1/2 tsp sweet paprika
  • 1 tsp smoked paprika (optional)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp kosher salt (adjust to taste)
  • 1/2 tsp white pepper (optional)
  • 1/2 tsp ground turmeric (for color, optional)
  • 1/2 tsp cayenne pepper (optional, for heat)

Frying: Vegetable oil, canola, or peanut oil (enough for 1–2 inches depth).