Marinate the chicken: In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces, making sure they’re fully coated. 👉 Cover and refrigerate at least 4 hours or overnight (the longer, the juicier and more flavorful).
Prepare the flour mix: In another bowl, whisk together flour, cornstarch, and all the seasonings.
Dredge the chicken: Remove chicken from buttermilk (don’t wipe it off — that’s your flavor glue!) Coat each piece in the seasoned flour, pressing gently to help it stick. For extra crispy, dip back into the buttermilk and dredge again in flour (double-dip method).
Heat the oil: Heat about 2 inches of oil in a deep skillet or Dutch oven to 340–350°F (170–175°C). (Keep the oil steady — too hot and the outside burns before the inside cooks.)
Fry the chicken: Fry in batches (don’t overcrowd) for about 12–15 minutes, turning occasionally, until golden brown and cooked through (165°F internal temp).
Drain & rest: Place on a wire rack over a baking sheet to keep it crispy. Let rest 5 minutes before serving.
🍟 Ashley’s Serving Tips
Serve your crispy Popeye’s-style fried chicken with:
Buttermilk biscuits 🥐
Cajun fries 🍟
Creamy coleslaw 🥗
Or that classic homemade gravy you love making! 😋
Would you like me to include a Cajun spice blend you can make at home — the same one Popeye’s uses to season their chicken and fries?
