Popeyes Recipe

In a large bowl, whisk together 3 cups buttermilk, 2 tbsp hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper until combined.

Taste and adjust heat/salt to preference; the mixture should be tangy and slightly spicy.

Pat the 8 pieces of chicken dry with paper towels. Lightly season all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Submerge the seasoned chicken in the buttermilk marinade, cover, and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

About 30–60 minutes before frying, remove the chicken from the refrigerator to come closer to room temperature (still keep covered).

In a large shallow bowl or baking dish, combine 3 cups all-purpose flour and 1/2 cup cornstarch. Add 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1.5 tsp salt and 1 tsp black pepper. Whisk thoroughly to distribute the spices evenly.

Set up a dredging station: one pan with the seasoned flour mixture, a second bowl with the egg wash (if using) made by whisking 2 large eggs and 2 tbsp milk, and a tray for the coated pieces.

Remove chicken pieces from the marinade one at a time, allowing excess buttermilk to drip off but not fully dry. Dredge each piece in the flour mixture, pressing firmly to build a good, textured coating. For extra-crisp, dip the floured piece into the egg wash, then back into the flour and press again to form a double coating. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.

Pour neutral oil into a deep heavy pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge the chicken) and heat to 325°F (163°C). Use a thermometer for accuracy.

Working in batches (do not overcrowd), carefully lower chicken pieces into the oil. Maintain oil temperature around 300–325°F (149–163°C) — lowering slightly when pieces are added and returning to range between batches. Fry bone-in thighs/drumsticks for about 12–15 minutes per batch until coating is deep golden brown and internal temperature reaches 165°F (74°C) at the thickest part (check with an instant-read thermometer).

If coating browns too quickly before the inside cooks through, reduce heat to 300°F (149°C) and finish cooking; you can also start at lower temperature and increase toward the end to crisp.

Use a slotted spoon or spider to transfer fried chicken to a wire rack set over a sheet pan to drain. Rest 5 minutes between batches to recover oil temperature.

If using, brush the hot chicken lightly with 2 tbsp melted butter and sprinkle with an extra 1/2 tsp cajun seasoning or paprika for additional flavor and sheen.

Let chicken rest 5 minutes before serving so juices redistribute. Serve hot with sides like biscuits, coleslaw and fries, and extra hot sauce or honey if desired.