Popeye’s Copycat Fried Chicken

Ingredients

• 3 lbs chicken pieces (bone-in, skin-on)
• 3 cups buttermilk
• 2 tablespoons Louisiana hot sauce
• 2 cups all-purpose flour
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• Oil for frying (canola or peanut oil works well)

Instructions

1. Marinate the Chicken: In a large bowl, whisk together 3 cups of buttermilk and 2 tablespoons Louisiana hot sauce until fully combined. Submerge the 3 lbs of chicken pieces in the mixture, making sure each piece is well coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This step tenderizes the chicken and infuses it with flavor.
2. Bring Chicken to Room Temperature: Remove the marinated chicken from the refrigerator about 20 minutes before frying to allow it to come to room temperature. This helps ensure even cooking and prevents the exterior from overcooking while the inside reaches the proper temperature.
3. Prepare the Flour Coating: In a large shallow dish or bowl, combine 2 cups all-purpose flour, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon white pepper, 1 teaspoon black pepper, and 1 teaspoon kosher salt. Mix thoroughly to evenly distribute the spices throughout the flour.
4. Dredge the Chicken: Take each piece of chicken from the marinade and coat it thoroughly in the seasoned flour mixture. Press the flour onto the surface to ensure it sticks, then shake off any excess. Set the coated chicken pieces aside on a plate or tray while you prepare to fry.
5. Heat the Oil: Fill a deep fryer or large heavy-bottomed pot with enough oil to submerge the chicken pieces. Heat the oil to 350°F (175°C), using a thermometer to maintain a consistent temperature. Maintaining proper heat is key to achieving crispy, golden-brown chicken without burning the coating.
6. Fry the Chicken: Fry the chicken in batches to avoid overcrowding, which can lower the oil temperature and result in greasy or unevenly cooked pieces. Cook each piece until golden brown and the internal temperature reaches 165°F, about 12–15 minutes depending on the size. Turn the chicken occasionally for even browning.
7. Drain and Rest: Remove the fried chicken from the oil using tongs and place it on a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for at least 10 minutes before serving. Resting allows the juices to redistribute, keeping the chicken moist and flavorful.
   

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