Popeye's Style Copycat Fried Chicken

Instructions

In a large bowl, whisk together the buttermilk and Louisiana hot sauce until smooth. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight. This allows the chicken to absorb the flavors and become extra tender.
Before frying, remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes. This step helps the chicken cook evenly and prevents the coating from burning while the inside remains undercooked.

In a large shallow dish, combine the flour with smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and kosher salt. Mix thoroughly to ensure the spices are evenly distributed throughout the flour.
One piece at a time, remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, making sure it is completely coated. Shake off any excess flour and set the coated chicken aside on a plate or tray.

Fry the Chicken

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