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popeyes fried chicken recipe

Popeyes Fried Chicken Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 lbs bone-in, skin-on chicken pieces
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tsp salt (for brine)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 1 tsp salt (for dredge)
  • 2 tbsp buttermilk (for dredge)
  • Neutral oil for frying

Method
 

  1. Whisk together 2 cups buttermilk, 1 tbsp hot sauce, and 1 tsp salt. Add 3 lbs chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
  2. In a wide shallow bowl, whisk together 2 cups flour, 1/2 cup cornstarch, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp paprika, 1 tsp cayenne, 1 tsp oregano, 1 tsp black pepper, and 1 tsp salt. Drizzle in 2 tbsp buttermilk and fork through to create clumps.
  3. Lift each piece from the brine, press firmly into the dredge on both sides, and set on a wire rack. Rest for 10 minutes before frying.
  4. Heat neutral oil in a Dutch oven to 325°F (165°C). Fry in batches of 2 to 3 pieces for 14 to 16 minutes, turning once at 7 minutes, until internal temperature reaches 165°F (74°C). Return oil to 325°F (165°C) between batches.
  5. Drain on a wire rack for 2 to 3 minutes, arrange on a platter, dust with paprika, and finish with a few dashes of hot sauce before serving.

Notes

The brine time is the one thing not worth rushing. Four hours is the floor; overnight is better. If your crust looks pale coming out of the oil, your oil temperature drifted low, so give it a few extra minutes and check the thermometer before the next batch.