Copycat Popeyes Fried Chicken

Ingredients

• 2 pounds Chicken Thighs and Drumsticks (bone‑in, skin‑on, cut into individual pieces)
• 2 cups All-Purpose Flour (for the dry coating)
• 2 teaspoons Baking Powder (helps create a light, crisp crust)
• 1 tablespoon Paprika (smoked paprika adds depth)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Cayenne Pepper (optional for heat)
• 2 large Eggs (room temperature)
• 1 cup Ice Cold Water (kept in the freezer until use)
• 2 tablespoons Hot Sauce (e.g., Frank's RedHot)
• 4 cups Vegetable Oil (high smoke‑point oil such as canola, peanut, or sunflower)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne until evenly distributed.

   Time: PT5M

2. Prepare Wet Batter

   In a medium bowl whisk the eggs, ice‑cold water, and hot sauce until smooth.

   Time: PT3M

3. Season the Chicken

   Pat the chicken pieces dry with paper towels, then sprinkle both sides with paprika, salt, and black pepper. Toss to coat evenly.

   Time: PT4M

4. First Dry Dredge

   Place each piece of chicken into the dry flour mixture, turning to coat all sides. Shake off excess flour.

   Time: PT2M

5. Dip in Wet Batter

   Submerge the flour‑coated chicken into the wet batter, ensuring full coverage.

   Time: PT2M

6. Second Dry Dredge

   Return the chicken to the dry flour mixture for a second coating. Press gently so the flour adheres well.

   Time: PT2M

7. Rest the Coated Chicken

   Arrange the coated chicken on a wire rack and let rest for 15 minutes. This helps the coating set.

   Time: PT15M

8. Heat Oil to 350°F

   Fill a deep pot with the vegetable oil, attach the thermometer, and heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

9. Deep‑Fry the Chicken

   Carefully lower the chicken pieces into the hot oil using tongs. Fry in batches, turning once, until golden brown and the internal temperature reaches 165°F, about 6‑7 minutes per side.

   Time: PT12M

   Temperature: 350°F

10. Drain and Rest

    Remove the chicken with tongs, place on paper‑towel‑lined wire rack for 5 minutes to drain excess oil, then serve hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

20g

Fat

20g

Fiber

1g