In a bowl, whisk together the buttermilk, hot sauce, and spices. Add chicken pieces, coat well, cover, and refrigerate at least 4 hours (overnight is best).
This is what gives Popeye’s chicken its juicy inside!
2. Prepare the Seasoned Flour
In a large bowl or bag, combine: Flour + cornstarch + all seasonings. Mix very well.
3. Double-Dip for Extra Crunch
Remove chicken from marinade (don’t wipe it). Then:
Coat chicken in the seasoned flour.
Dip back into buttermilk (just a quick dip).
Coat again in the flour mixture.
Press flour firmly onto each piece for a thick, crunchy crust.
4. Heat the Oil
Heat oil to 325–350°F (160–175°C). Use enough oil to fully submerge chicken.
5. Fry the Chicken
Fry 12–15 minutes for dark meat
Fry 8–10 minutes for white meat Cook until deeply golden and internal temp reaches 165°F (74°C).
Let rest on a rack — not on paper towels (keeps it crispy!).
⭐ Tips for Authentic Popeye’s Flavor
Add cornstarch → signature crunch
The double-dip method makes the crispy ridges
Let chicken rest 5 minutes before serving
Mix a bit of Cajun seasoning into the flour for extra kick
Use hot sauce in the buttermilk just like Popeye’s spicy chicken
🍗 Serve With:
Biscuits
Coleslaw
Cajun fries
Mashed potatoes
Honey (amazing drizzled on top!)
If you want, Ashley, I can make: ✨ A blog-style long version 📱 A Facebook viral caption 🎥 A Darija video script 🔥 Or a Popeye’s spicy chicken sandwich copycat recipe
