Craving that signature Popeye’s crispy, spicy fried chicken at home? This recipe captures the bold and fiery flavor of Popeye’s Spicy Chicken with its perfect blend of seasonings and an extra crispy coating. The juicy chicken is marinated in buttermilk for tenderness, and the cayenne and hot sauce add the perfect spicy kick. Whether you’re making it for a family dinner or a party, this spicy fried chicken will leave everyone asking for seconds!
Ingredients:
- 3 eggs
- ⅓ cup water
- 1 cup hot red pepper sauce (Louisiana Hot Sauce recommended)
- 4 cups all-purpose flour
- 2 tsp black pepper
- 3 tbsp cayenne pepper
- 2 tsp paprika
- 1 quart buttermilk (optional, for marinating)
- Salt, pepper, and garlic powder to taste
- 2 ½ lbs chicken (cut into pieces)
- Peanut oil (for frying)
Instructions:
- Marinate the Chicken (Optional but Recommended):
- In a large bowl, pour buttermilk over the chicken pieces, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate. Let the chicken marinate for at least 2 hours, or overnight for the best results. This step helps tenderize the chicken and infuses it with flavor.
- Prepare the Wet Mixture:
- After marinating, drain the chicken pieces. In a separate large bowl, whisk together the eggs, water, and hot red pepper sauce until fully combined. Set aside.
- Prepare the Dry Coating:
- In a large freezer bag (or bowl), combine the flour, cayenne pepper, black pepper, and paprika. Mix until all the spices are well distributed.
- Season the Chicken:
- Before coating, season the chicken pieces with salt, pepper, and garlic powder to taste.
- First Coat with Flour:
- Place the seasoned chicken pieces into the flour mixture in the bag. Close the bag tightly and shake vigorously, ensuring each piece is evenly coated with the seasoned flour.
- Dip in Egg Mixture:
- Remove the floured chicken pieces from the bag and dip them one by one into the egg/hot sauce mixture, making sure they are well covered.
- Second Coat with Flour:
- After dipping, return the chicken pieces to the flour mixture for a second coating. Shake again until all pieces are well-coated with flour. This double-coating ensures an extra crispy crust!
- Fry the Chicken:
- Heat peanut oil in a deep fryer or a large, deep skillet to 350°F. If you don’t have a thermometer, test by sprinkling a bit of flour into the oil—if it bubbles up, it’s ready.
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for about 15-18 minutes, flipping once if using a skillet. Smaller pieces will cook faster than larger pieces, and dark meat takes slightly longer than white meat.
- Chicken is done when it reaches an internal temperature of 165°F and the outside is golden and crispy.
- Drain and Serve:
- Once cooked, transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
Tips:
- Marination Time: Marinating the chicken in buttermilk overnight not only adds flavor but makes the chicken extra tender. If you’re in a rush, aim for at least 2 hours of marinating time.
- Spice Level: Adjust the amount of cayenne and hot sauce to suit your heat preference. You can also experiment with adding a bit of ground chili powder for extra spice.
- Oil Temperature: Make sure the oil stays at 350°F throughout frying for the crispiest results. Too hot, and the outside will burn; too cool, and the chicken will absorb more oil.
- Rest After Frying: Let the chicken rest on a wire rack to maintain crispness. Placing it on paper towels can cause the bottom to become soggy.
Enjoy this Popeye’s-inspired spicy fried chicken with your favorite sides like mashed potatoes, biscuits, or coleslaw!
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