Ingredients
Chicken & Marinade
- 3 lbs chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk
- 2 tbsp hot sauce
- 2 tsp salt
- 1 tsp black pepper
Seasoned Flour
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp salt
For Frying
- Vegetable or peanut oil
Instructions
1. Marinate
Mix buttermilk, hot sauce, salt, and pepper. Add chicken and refrigerate at least 4 hours (overnight is best).
2. Prepare Coating
Whisk together flour, cornstarch, and all seasonings.
3. Dredge
- Remove chicken from marinade.
- Coat in seasoned flour.
- Dip briefly back into marinade.
- Coat again in flour mixture for extra crunch.
That double-dredge method is one of the keys to the signature crispy crust.
4. Fry
- Heat oil to 325–350°F.
- Fry chicken 12–15 minutes until golden brown and internal temp reaches 165°F.
- Drain on wire rack.
Tips for Popeyes-Style Flavor
- Buttermilk + hot sauce helps tenderize and season the chicken.
- Cornstarch in the flour creates extra crispiness.
- Season the chicken itself, not just the flour, for deeper flavor.
- Let the coated chicken rest 10 minutes before frying so the crust sticks better.
