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Copycat Popeye's Fried Chicken
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Love Popeye's fried chicken? Making Popeye's fried chicken at home is a great way to get the same delicious taste without having to leave the comfort of your own kitchen.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
2 comments
ingredients
3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package dry Italian salad dressing mix
1 package (1.5 ounce size) dry onion soup mix
1 package (.5 ounce size) spaghetti sauce mix
3 tablespoons sugar
1 tablespoon cayenne, or to taste
3 cups cornflakes cereal, crushed
2 eggs, well beaten
1/4 cup cold water
4 pounds chicken, cut up
directions
Preheat the oven to 350 degrees F. Heat the oil to 365 degrees F in a deep skillet or deep fryer. Grease a 9x12 baking dish.
In a large, shallow bowl, combine the flour, cornstarch, seasoned salt, paprika, baking soda, salad dressing mix, soup mix, spaghetti sauce mix, sugar, and cayenne. Mix well.
Place the cornflakes in another bowl.
In another shallow dish, whisk together the eggs and water.
Dip each chicken piece first into the flour mixture and shake off any excess. Then dip it in the egg mixture letting any excess liquid drip off. Lastly, dip it in the cornflakes, pressing gently so the cereal adheres. Dip lightly again in the flour mixture.
Place the chicken pieces in the hot oil and cook for 3-4 minutes. Turn the chicken over and cook the other side until browned. Do this in batches so as not to crowd the chicken.
Place the fried chicken in the baking dish in a single layer. Cover loosely with foil so steam can escape. Place the chicken in the oven and bake at 350 degrees F for 35-40 minutes or until cooked through. Remove the foil and bake for 5 more minutes to crisp the coating.
Serve Popeye's fried chicken hot.
Recipe Source: Adapted from Gloria Pitzer
cook's notes
Any unused flour mixture can be stored at room temperature in an airtight container for up to 2 months (or make the coating ahead of time and store it for future user). Do not keep any of the flour mixture that has come into contact with raw chicken.
recipe tips
Make sure the oil is at the correct temperature (365 degrees F) before frying to prevent the chicken from absorbing too much oil and becoming greasy.
Season the chicken pieces with salt and pepper before coating them for added flavor.
Let the cooked chicken rest for a few minutes after baking before serving to allow the juices to redistribute, making sure the chicken is moist and flavorful.
For an extra spicy kick, increase the amount of cayenne pepper in the flour mixture to taste.
Using a wire rack over a baking sheet instead of a baking dish for the oven phase can help the chicken stay crispy on all sides.
Remember to work in batches when frying to avoid overcrowding the pan, which can lower the oil temperature and result in less crispy chicken.
common recipe questions
What's the purpose of combining flour and cornstarch in the coating?
The combination of flour and cornstarch in the coating creates a crisper texture when fried. Cornstarch helps to make the fried chicken more crunchy and less doughy than if using flour alone.
Why is the chicken dipped in the flour mixture twice?
Dipping the chicken in the flour mixture twice, with an egg wash and cornflakes in between, helps to create a thicker, more textured coating that adheres better to the chicken, resulting in a crunchier exterior once fried and baked.
Can I use another type of cereal instead of cornflakes?
Yes, while cornflakes are used for their neutral taste and crispy texture, you can use other cereals like crushed Rice Krispies or panko breadcrumbs for a similar effect.
What's the reason for frying and then baking the chicken?
Frying the chicken initially gives it a golden, crispy exterior. Baking it afterward helps make sure that the chicken is cooked through without burning the outside. This method helps keep the chicken juicy inside while maintaining a crispy coating.
Is there a substitute for the dry salad dressing and soup mixes?
If you don't have the specific mixes, you can substitute them with a blend of dried herbs and spices such as garlic powder, onion powder, dried oregano, and dried basil to mimic the flavors.
Why do I need to cover the chicken with foil while baking?
Covering the chicken with foil while it bakes helps to trap moisture, preventing the chicken from drying out. Removing the foil toward the end of baking allows the coating to become crisp.
Can I make this fried chicken in an air fryer instead of baking?
Yes, to make this recipe in an air fryer, prepare the chicken as directed and air fry at 400 degrees F for about 15-20 minutes, turning halfway through, until the chicken is cooked through and the coating is crispy. Note that air fryer cooking times may vary and the coating texture will not be quite the same as using the fry then bake method.
How should leftovers be stored and reheated?
Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350 degrees F until heated through and crispy again.
tools needed
Mixing Bowls: To combine the various ingredients for the breading and seasoning, as well as for the egg wash.
Deep Skillet or Deep Fryer: For frying the chicken to achieve a crispy exterior. Be careful with hot oil!
Baking Dish: To bake the fried chicken pieces in the oven after they have been initially fried in oil.
Whisk: For combining the egg wash and for mixing the dry ingredients for the breading.
Tongs: For transferring the chicken pieces between the flour mixture, egg wash, and cornflake coating, as well as for flipping the chicken while frying.
Cutting Board and Knife: To cut up the chicken into pieces if not already done, as well as any additional prep needed.
Aluminum Foil: For covering the baking dish while baking the chicken to allow steam to escape.
Cooking Thermometer (optional): For monitoring the oil temperature to make sure it reaches and maintains 365 degrees F.
nutrition data
1236 calories, 51 grams fat, 119 grams carbohydrates, 70 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Beer makes batters better, meat more tender, and sauces more flavorful.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
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reviews & comments
I modified the recipe quite a bit so just commenting not reviewing. I doubled the flour mixture and skipped the cornflake coating. Instead did flour, egg, flour, then fried in oil. LOVE the coating flavor. I've never been to a Popeye's so can't comment to that but the really weird spice/ingredient mix is totally worth trying.
June 24, 2022
SO good!! The coating is very flavorful and the chicken was tender. I used thighs and drumsticks (don't care for white meat) and they were so good.
March 20, 2022
Like another review said, this recipe sounds kinda intimidating and odd but it turned out pretty well. Deifnitely don't seal the foil on the chicken when in the oven, I think it's just to keep it from browning TOO much. The flavor was good too. It was messy though to make (as is most fried chicken). Will make again, tho.
October 22, 2013
I bake this uncovered and it turns out much better otherwise the coating is gooey.
June 30, 2013
The batter/breading was so thick that the skin couldn't even get remotely crispy and the there is no flavor whatsoever! Sorry, but even Popeye's mild/regualar chicken has tons of flavor, and it isn't sweet like this recipe.
The flavor may vary by the brands of dry mixes that you use.
May 29, 2007
I don't know either I did something wrong or we're not talking bout the same Popeye's. I'm talking about the one with the commercial that says they have the "EEEEEEEEEEEEEYE Popping Flavor!!!!" I was kind od suspect of the recipe, when I saw that more time was spent in oven than frying. Also there seem like a lot of flour, constarch, and baking soda with very little of the flavoring seasons and spices. I must say this is the most UN-Popey's like recipe I have ever tasted. It tasted nothing like Popeyes. My regular chicken had more taste and flavor. I will go back and do this 2 or 3 more times to see if I made a mistake, but I followed the directions perfectly except for a few things. I used breast tenderloins rather than whole pieces and I deep fried rather than pan fried. I assume I was supposed to use thinner corn flakes like the ones from Kellog's not the big husky ones. I used Kellog's. The only other thing I could assume is possibly I used the wrong mixes. Maybe somone who was successful could suggest specific brand of onion soup, spaghetti sauce, and italin dressing mix. I assume they wrote powder so you know to use dry rather than wet mix. OR does it mean 100% powder? And even before putting it in oven it didn't taste all that great coming from oven. I was kinda bland. In their commercials they claim to have a marinade they soak it in. Maybe we need to makeup a recipee for that. I will go back and try this again and see if it was the chicken itself that was not fresh enough as well as pan trying it on a lower temp, so it cooks only golden before going in oven and come back and comment. Who knows maybe the skin makes a difference as well.
July 8, 2003
I loved this recipe! I was a little scared due to seeing spaghetti sauce mix etc.. listed as ingredients. The chicken was crispy and seasoned to perfection! If you want some kick I would definitely recommend adding cayenne.