Marinate the Chicken: In a large bowl, mix the buttermilk and Louisiana hot sauce. Add the chicken pieces to the mixture, ensuring they are completely covered. Refrigerate for at least 4 hours, preferably overnight, for maximum flavor and tenderness.
Prepare for Frying: Remove the marinated chicken from the fridge and let it sit at room temperature for about 20 minutes to ensure even cooking. Meanwhile, heat the frying oil in a deep fryer or large pot to 350°F.
Season the Flour: In another bowl, combine the all-purpose flour with smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and kosher salt.
Coat the Chicken: Take each piece of chicken from the buttermilk mixture and coat it thoroughly with the seasoned flour mixture, shaking off any excess. Set aside on a plate.
Fry the Chicken: Working in batches to avoid overcrowding, carefully place the coated chicken pieces into the hot oil. Fry until golden brown and the internal temperature reaches 165°F, about 12 to 15 minutes depending on the size of the chicken pieces.
Drain and Rest: Once cooked, remove the fried chicken from the oil and place it on a wire rack to allow any excess oil to drain off. Let it rest for at least 10 minutes before serving to allow the juices to redistribute evenly.
Serve and Enjoy: Serve your homemade Popeye’s style fried chicken hot and crispy for a satisfyingly delicious meal that rivals the original.
Popeye’s CopyCat Fried Chicken
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