Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients With Exact Amount
For the Buttermilk Brine
You’ll need 2 pounds of bone-in, skin-on chicken pieces such as thighs and drumsticks, 2 cups of buttermilk, 2 tablespoons of Louisiana-style hot sauce, and 2 teaspoons of salt. This brine does double duty, tenderizing the chicken from the inside while also building the first layer of that signature tangy, spicy flavor Popeyes is known for.
For the Seasoned Flour Dredge
You’ll need 2 cups of all-purpose flour, half a cup of cornstarch, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of salt, and half a teaspoon of baking powder. The cornstarch and baking powder together are what give the crust that light, craggy crunch instead of a dense, heavy coating.
For the Egg Wash and Frying
You’ll need 2 large eggs, half a cup of cold water, and 1 tablespoon of hot sauce for the wash that helps the second layer of flour stick and crisp up properly. You’ll also need about 2 quarts of a neutral, high smoke point oil such as peanut or vegetable oil for deep frying.
Step by Step Recipe Method
Step 1: Brine the Chicken
In a large bowl or zip-top bag, whisk together the buttermilk, hot sauce, and salt until the salt is fully dissolved. Add the chicken pieces, making sure every piece is fully submerged, then cover and refrigerate for at least 4 hours, though overnight gives you the juiciest, most flavorful results. This step is what tenderizes the meat while quietly building flavor from the inside out.
Step 2: Prepare the Dredge and Egg Wash
In one large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne, salt, and baking powder until evenly combined. In a separate bowl, whisk the eggs, cold water, and hot sauce together until smooth. Keeping these two stations set up side by side makes the whole dredging process much smoother once you get started.
Step 3: First Dredge
Remove one piece of chicken from the brine at a time, letting the excess drip off, and coat it fully in the seasoned flour mixture, pressing the flour into the chicken to help it stick. Shake off any loose excess flour before moving to the next step, since too much loose flour can burn in the hot oil and leave a bitter taste on the finished crust.
Step 4: Egg Wash and Second Dredge
Dip the floured chicken piece into the egg wash, coating it completely, then let the excess drip off before returning it to the seasoned flour for a second coating. Press the flour firmly into the chicken again, since this double dredge is exactly what builds up those crispy, craggy ridges that Popeyes chicken is so well known for.
Step 5: Rest the Coated Chicken
Place the double-dredged chicken pieces on a wire rack set over a baking sheet and let them rest for about 10 minutes before frying. This short resting period allows the coating to fully adhere to the chicken, which helps prevent the breading from sliding off or turning patchy once it hits the hot oil.
Step 6: Fry the Chicken
Heat your oil in a deep pot or Dutch oven to 325°F, using a thermometer to keep the temperature steady throughout frying. Fry the chicken in small batches of 2 to 3 pieces at a time, turning every 3 to 4 minutes, for a total of 13 to 15 minutes, until deeply golden brown and the internal temperature reaches at least 165°F.
Step 7: Drain and Rest Before Serving
Transfer the fried chicken to a wire rack set over a baking sheet, never onto paper towels, since paper towels trap steam and soften the bottom of the crust. Let the chicken rest for about 5 minutes before serving, which allows the crust to fully set and gives you that satisfying crunch with every bite.
Variations in the Recipe
Extra Spicy Version
If you want more heat, increase the cayenne pepper in the flour dredge to 2 teaspoons and add an extra tablespoon of hot sauce into the buttermilk brine. You can also toss the freshly fried chicken in a light drizzle of hot honey or extra hot sauce right before serving for an even bigger kick.
Boneless Chicken Sandwich Version
For a Popeyes-style chicken sandwich, use boneless, skinless chicken breasts sliced thin instead of bone-in pieces, following the same brine and double dredge process. Serve the fried chicken breast on a toasted, buttered brioche bun with dill pickles and a spicy mayo for a sandwich that rivals the drive-thru version.
Milder Family-Friendly Version
If you’re cooking for kids or anyone sensitive to spice, simply cut the cayenne pepper down to a quarter teaspoon or leave it out entirely, and skip the hot sauce in the brine altogether. You’ll still get all that crispy, craggy texture and savory flavor, just without the heat, making it an easy way to please the whole table.
Mistakes to Avoid
Skipping the Double Dredge
A lot of home cooks only coat their chicken in flour once, but this single dredge won’t give you that thick, craggy crust Popeyes is famous for. Always dip the chicken in flour, then egg wash, then flour again, pressing firmly each time, since this second layer is what builds up those crispy, uneven ridges everyone loves.
Frying at the Wrong Temperature
If your oil is too hot, the coating will burn before the chicken cooks through, and if it’s too cool, the chicken will absorb excess oil and turn greasy instead of crispy. Keep your oil steady around 325°F using a thermometer, and let it recover back to temperature between batches rather than rushing to add more chicken too soon.
Draining the Chicken on Paper Towels
Resting fried chicken directly on paper towels traps steam underneath the crust, which softens the bottom and ruins all that hard-earned crunch. Always use a wire rack set over a baking sheet instead, so air can circulate underneath the chicken and keep the entire crust crispy on all sides.
Conclusion & FAQs Section
Making Popeyes style fried chicken at home really comes down to patience, a properly brined piece of chicken, a bold double dredge, and steady oil temperature will get you shockingly close to that signature crispy, spicy crunch. Once you’ve nailed the basic method, you can play with spice levels, turn it into a sandwich, or keep it classic with biscuits and coleslaw on the side for the full experience.
How long should I brine the chicken for the best flavor?
At minimum, brine for 4 hours, but letting it sit overnight in the fridge gives you noticeably juicier, more flavorful chicken since the buttermilk has more time to tenderize the meat fully.
Can I bake this chicken instead of frying it?
Yes, though the texture won’t be quite as crispy, you can bake the double-dredged chicken on a wired rack at 425°F for about 35 to 40 minutes, flipping halfway, until it reaches 165°F internally.
How do I store and reheat leftover fried chicken?
Store leftovers in an airtight container in the fridge for up to 4 days, and reheat in an oven or air fryer at 375°F for about 10 minutes to help bring back the crispy texture, since microwaving will leave the coating soft.