ADVERTISEMENT
Instructions
1. Marinate the Chicken
Start by preparing the marinade. In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well until the ingredients are fully incorporated.
- Add the chicken pieces to the marinade, ensuring that each piece is fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become.
2. Prepare the Coating
While the chicken is marinating, prepare the seasoned flour coating. In a large shallow dish, combine the flour, garlic powder, onion powder, paprika, white pepper, cayenne pepper, salt, and black pepper. Mix well until everything is evenly distributed.
- Once the chicken has marinated, remove it from the refrigerator and shake off any excess buttermilk. Dredge each piece of chicken in the seasoned flour mixture, making sure each piece is fully coated. Press the flour mixture into the chicken for an extra crispy crust.
3. Heat the Oil
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. You’ll need enough oil to submerge the chicken halfway—about 2-3 inches deep.
- To test if the oil is hot enough, drop a small amount of flour into the oil. If it sizzles and bubbles, the oil is ready for frying.
4. Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches if necessary.
- Cook the chicken for about 10-12 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). The crust should be crispy and perfectly browned.
5. Drain and Serve
Once the chicken is cooked through and crispy, use tongs to remove the pieces from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Let the chicken rest for a few minutes before serving. This helps the juices redistribute and ensures the chicken stays moist.
6. Serve with Your Favorite Sides
Serve your homemade Popeyes Spicy Fried Chicken with classic sides like mashed potatoes, coleslaw, or biscuit, and enjoy!
Tips for Perfect Popeyes Spicy Fried Chicken
- Use Bone-In, Skin-On Chicken: For the juiciest, most flavorful chicken, always use bone-in, skin-on pieces. The skin helps retain moisture during frying, and the bone adds to the flavor.
- Rest the Chicken Before Frying: After coating the chicken, let it rest for about 10-15 minutes. This helps the flour adhere better, resulting in a crispier coating.
- Control the Spice: Adjust the cayenne pepper and hot sauce to your preferred spice level. If you like it mild, reduce the amount, or add more for extra heat.
- Don’t Overcrowd the Pan: Fry the chicken in small batches to ensure the oil temperature remains consistent. Overcrowding the pan can cause the chicken to cook unevenly and result in soggy crusts.
- Let the Chicken Rest: After frying, allow the chicken to rest for a few minutes. This keeps it juicy and lets the coating stay crispy.
Why Popeyes Spicy Fried Chicken is So Addictive
The magic behind Popeyes Spicy Fried Chicken lies in the perfect combination of seasoning, spice, and crispy texture. The chicken is tender and juicy, thanks to the buttermilk marinade, while the crispy, flavorful crust is packed with spices that create a mouthwatering experience. The fried chicken is satisfying on its own but also pairs wonderfully with your favorite sides for a complete meal.
Final Thoughts
If you’ve ever been a fan of Popeyes Spicy Fried Chicken, you know how addictive it can be. With this recipe, you can now enjoy that same crispy, spicy goodness at home, without the wait. Whether you’re feeding a crowd or indulging in a comforting meal for yourself, this homemade version will satisfy your cravings and have everyone asking for seconds.
Give it a try and prepare for a new family favorite that’s bound to become a staple in your recipe collection!
ADVERTISEMENT
