Popeye’s Spicy Chicken Recipe

Fried chicken is a crowd favorite, especially Popeye’s Spicy Chicken recipe. We grew up with this famous brand and its delicious spicy chicken. 

Popeye’s Spicy Chicken Recipe

I’ve tried many different ways to make Popeye’s fried chicken recipe and I think this version is by far my favorite.

It is a fast, easy way to satisfy my family’s craving for the dish and it certainly warms my heart. Biting into the crispy, crunchy fried skin and the juicy flesh is one of the most satisfying feelings ever.

I haven’t met a person who doesn’t love this copycat of Popeye’s recipe. Everybody loves fried chicken, it’s a fact of life. But this one will make everybody love you too! Serve the chicken alongside mashed potatoes or sweet potato fries! or another vegetable side dish.

WHAT SAUCE IS GOOD FOR POPEYE’S CHICKEN?

This depends on your own personal taste. I love my fried chicken with ketchup only, but you can serve it with a side of red hot sauce for added heat. A lot of people love to mix ketchup and mayo to make a pink sauce too.

HOW TO MAKE POPEYES CHICKEN?

1. In a large bowl, add your buttermilk and chicken pieces, cover with plastic wrap and marinate overnight if possible (or at least 2 hrs)
2. Drain chicken pieces.
3. In a large bowl mix eggs, water, and red pepper sauce until well combined
4. Grab a large gallon freezer bag and mix your dry ingredients (flour and spices) until well combined
5. Season the chicken with salt, pepper, and garlic powder to taste and put all your pieces into the flour bag
   
6. Shake the bag vigorously so that all pieces are well coated in the flour mixture
7. Take out the floured chicken pieces and dip them into the egg/hot sauce mix
8. After all, pieces are well coated, return them to the flour bag and mix vigorously again until all pieces are well coated.
9. Using a deep fryer or a large skillet, heat the peanut oil until it reaches 350F, or when it bubbles up when you sprinkle flour on top. You will have to work in batches. Fry your chicken pieces for 15 to 18 minutes (flipping once if using a skillet). Remember that smaller pieces will cook faster than larger pieces, and dark meat takes a bit longer than white meat to cook.
   

RECIPE TIPS

1. Be careful when dropping the chicken pieces into the oil. Avoid oil spills for they might be dangerous.
2. If you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice for every cup of milk
3. When coating your chicken pieces with flour inside the bag, shake the bag after adding each piece to ensure even coating on all pieces.
4. Season your chicken pieces liberally with salt and pepper before coating them with flour or they may come out a bit bland tasting.

More Chicken Recipes You’ll Love;

• CHICKEN CRESCENT ROLL CASSEROLE
• BROCCOLI CHEDDAR CHICKEN
• OVEN-BAKED CHICKEN AND RICE