Popeye's Fried Chicken

"This is a crispy fried chicken recipe in the style of Popeyes. The main goal of this recipe is to emulate their crispy crust. I spent a lot of time researching the cooking methods of Popeyes. I have no knowledge of their seasonings, that is left up to the end user of this recipe to perfect. Have fun!"
photo by Jcarter photo by Jcarter
photo by Jcarter
photo by Jcarter photo by Jcarter
Ready In:
1hr 12mins
8 Pieces Fried Chicken




  • cut chicken into breast, thighs, legs and wings.
  • place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
  • Let chicken marinade 12 hours in refridgerator.
  • WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
  • Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
  • Place 4 cups of all purpose flower in a seperate bowl for dredging.
  • remove chicken from marinade right out of the refrigerator and place on a drying rack.
  • once drained place chicken pieces in wet batter for a good coating.
  • remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
  • Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
  • Chicken and batter need to be cold to the touch before frying.
  • You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
  • Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.

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