3 lbs chicken pieces (drumsticks, thighs, or breast)
2 cups buttermilk
2 tsp hot sauce (optional but gives that authentic kick 🔥)
Salt and pepper to taste
🌾 For the Seasoned Flour:
2 cups all-purpose flour
1 tbsp paprika
1 tbsp cornstarch (for extra crispiness)
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp black pepper
1 tsp salt
🫕 For Frying:
Vegetable oil (enough to fill pot about 2 inches deep)
👩🍳 Instructions
Marinate the Chicken: In a large bowl, combine buttermilk, hot sauce, salt, and pepper. Add chicken pieces and coat well. Cover and refrigerate for at least 4 hours, or overnight for maximum tenderness and flavor.
Prepare the Seasoned Flour: In another bowl, mix flour, cornstarch, and all the spices together.
Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing gently so the coating sticks. For extra crunch, double dip: dip again in buttermilk, then back in flour. 👌
Fry: Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Fry chicken in batches (don’t overcrowd) for about 12–15 minutes, turning once, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
Drain: Place fried chicken on a wire rack or paper towel-lined plate to drain excess oil.
💛 Ashley’s Tips:
Add a teaspoon of baking powder to the flour mix for extra lift and crispiness.
Serve with coleslaw, buttermilk biscuits, or mashed potatoes & gravy — just like the real deal!
For spicy Popeye’s-style chicken, bump up the cayenne and add a dash of hot sauce to your dredging flour. 🔥
Would you like me to share the Popeye’s-style Cajun gravy to serve with it next? It’s the perfect dipping sauce for that golden chicken! 😋
