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POPEYES SPICY FRIED CHICKEN

This Popeyes Spicy Fried Chicken recipe recreates the iconic crispy, juicy, and spicy fried chicken that’s beloved by many. With a seasoned flour coating and a secret blend of spices, it’s fried to perfection for the ultimate flavor and crunch.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6 people
Calories: 320 kcal
Course: Main Course
Cuisine: American

Ingredients

For the chicken marinade:
  • 1 ½ lbs chicken pieces drumsticks, thighs, or breasts
  • 1 ½ cups buttermilk
  • 1 teaspoon hot sauce optional for extra heat
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
For the spicy flour coating:
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper adjust for spice level
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon baking powder to make the crust extra crispy
For frying:
  • vegetable oil for frying enough to fill the pan about 2 inches

Instructions

Marinate the chicken:
    Cup of Yum
  1. In a large bowl, whisk together the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, and salt.
  2. Add the chicken pieces to the marinade and toss to coat. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Prepare the flour coating:
  1. In a separate shallow dish, mix together the flour, paprika, cayenne pepper, garlic powder, onion powder, thyme, black pepper, salt, and baking powder.
  2. Remove each piece of chicken from the marinade and dredge it thoroughly in the seasoned flour mixture, pressing down to ensure the coating sticks. Set the coated chicken aside on a plate.
Fry the chicken:
  1. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C).
  2. Carefully add the chicken pieces to the hot oil, frying in batches if necessary to avoid overcrowding. Fry the chicken for 12-15 minutes, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
  3. Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Serve:
  1. Let the chicken rest for a few minutes before serving to allow the juices to settle. Serve with your favorite sides like fries, mashed potatoes, or coleslaw.

Notes

  • If you like extra heat, you can increase the amount of cayenne pepper or add extra hot sauce to the marinade.
  • For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
  • Make sure the oil temperature stays around 350°F to ensure the chicken cooks properly and gets crispy. You can use a thermometer to check the oil temperature.
  • Leftover chicken can be stored in the refrigerator for up to 2 days and reheated in the oven at 375°F (190°C) to restore crispiness.

Nutrition Information

Calories 320kcal (16%) Carbohydrates 12g (4%) Protein 30g (60%) Fat 20g (31%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%
Carbohydrates 12g 4%
Protein 30g 60%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.