One of my weaknesses is fried chicken and Popeye’s was my favorite, though I haven’t had it in years. Honestly, frying it fresh at home is so much tastier than the chicken that’s been sitting under a heating lamp for an hour plus. Adding spices to every layer is key and the buttermilk bath makes the chicken so tender! I had some zucchini I needed to use, so I made some little Cheddar Zucchini Bakes to go with the chicken.
Copycat Popeye’s Fried Chicken
• 3 lbs Chicken pieces (I prefer dark meat)
• Buttermilk to cover
• 2 Tablespoons Louisiana Hot Sauce
• Pinch of Salt and Pepper
• 1 cup Cornstarch
• 3 large Eggs; whisked
• 1/8 cup Milk
• 3 cups Flour
• 1 Tablespoon Cayenne
• 2 teaspoons Smoked Paprika
• 2 teaspoons Garlic Powder
• Salt and Pepper to taste
• Oil for frying
1. Add the chicken to a large bowl and pour in buttermilk, hot sauce, salt and pepper. Toss to coat, cover and chill overnight.
2. After marinating, set out 2 separate shallow baking dishes. In a large ziplock bag, add cornstarch and 1/3 of the spices. Add chicken and toss to coat.
3. Add eggs and milk into one dish, whisking until smooth, and the flour into the remaining dish. Divide the remaining seasonings and spices to each of the dish, making sure to evenly mix the ingredients.
3. Heat oil in deep cast iron skillet or Dutch oven over medium high heat until it reaches 325°F. If you don’t have a thermometer, add a tiny pinch of flour to the oil and if it sizzles the oil is hot enough.
4. Meanwhile, remove the chicken from the bag and shake to remove any extra cornstarch. Dredge in the egg mixture, flour mixture, then back in the egg mixture and finally the flour one last time. Shake loose any extra flour and add to the hot oil.
5. Fry in batches for 4-5 minutes per side or until the internal temp reaches 165°F and the juices run clear.
6. Place on rack or paper towel to remove the excess oil while the remaining batches cook.
7. Serve with Chipotle Ranch and enjoy!
Looking for a side dish? Try one of these!