Description

A homemade copycat recipe for crispy, spicy fried chicken featuring a buttermilk brine and double-dip breading technique for a shatteringly crisp crust and juicy interior.

Ingredients

Scale

3–4 lbs bone-in, skin-on chicken thighs and drumsticks
2 cups buttermilk
2 large eggs, room temperature
2 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons smoked paprika
2 tablespoons regular paprika
1–2 teaspoons cayenne pepper (adjust to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons freshly cracked black pepper
2 tablespoons kosher salt
2 tablespoons hot sauce
Peanut oil or vegetable oil for frying

Instructions

Prepare the brine by whisking together buttermilk, eggs, hot sauce, 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika in a large bowl.
Submerge chicken pieces completely in the brine, cover, and refrigerate for at least 4 hours or overnight.
Set up a breading station by whisking together flour, cornstarch, 1 tablespoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon black pepper in a large shallow dish.
Remove a piece of chicken from the brine, letting excess drip off, then press it firmly into the flour mixture to coat all crevices. Shake off excess flour and place on a wire rack.
Let the breaded chicken rest on the rack for 10 minutes to allow the coating to set.
Heat oil in a Dutch oven or heavy-bottomed pot to 350°F (175°C).
Carefully lower 2-3 pieces of chicken into the oil, ensuring not to overcrowd the pot.
Fry for 12-15 minutes for thighs and 15-20 minutes for drumsticks, flipping halfway through, until internal temperature reaches 165°F (74°C) and crust is golden brown.
Remove chicken from oil and place on a wire cooling rack (not paper towels) to drain and rest for 10 minutes before serving.

Notes

For a healthier version, bake at 400°F (200°C) for 35-40 minutes, flipping halfway and spraying with oil. To keep oil temperature steady, fry in small batches. Ensure you press the flour firmly into the chicken to prevent breading from falling off. Leftovers can be stored in the fridge for up to 3 days and reheated in an air fryer or oven to restore crispiness.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 piece of chicken
Calories: 350
Sugar: 1
Sodium: 800
Fat: 22
Saturated Fat: 5
Carbohydrates: 15
Fiber: 1
Protein: 25

Keywords: copycat popeyes chicken, crispy fried chicken, spicy chicken, southern fried chicken, chicken recipe, game day food, buttermilk fried chicken