Homemade Popeye’s-Style Fried Chicken
Crispy, juicy, Louisiana-style fried chicken with bold Cajun flavor and that classic crunchy coating.
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Ingredients
Chicken Marinade
- 2 cups buttermilk
- 3 –5 dashes hot sauce
- 1 –2 tbsp Cajun seasoning
- 2 –3 lbs chicken thighs skin-on preferred; bone-in or boneless
- Chicken breasts may also be used
Seasoned Dredge
- ½ cup all-purpose flour
- ½ cup cornstarch
- 3 tbsp Cajun seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Chili flakes to taste
- 2 tbsp Creole Trinity & Herb seasoning
Instructions
Marinate the Chicken:
- In a large bowl, whisk together the buttermilk, hot sauce, and Cajun seasoning. Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate. For best flavor, marinate overnight; minimum time is 3 hours.
Prepare the Dredge:
- In a separate bowl, combine the flour, cornstarch, Cajun seasoning, garlic powder, onion powder, chili flakes, and Creole Trinity & Herb. Mix until evenly seasoned.
Bring Chicken to Room Temperature:
- Remove the chicken from the refrigerator 20–30 minutes before frying so it cooks more evenly.
Heat the Oil:
- Heat oil in a deep pot or Dutch oven to 350°F. The oil should be deep enough to fully submerge the chicken pieces.
Dredge the Chicken:
- Remove each piece of chicken from the marinade and coat heavily in the seasoned flour mixture, pressing the coating firmly onto the chicken for a crispier crust.
Fry the Chicken:
- Carefully lower the chicken into the hot oil. Fry for 2–3 minutes per side or longer depending on thickness, turning occasionally. Cook until deeply golden brown and the internal temperature reaches 165°F.
Rest & Season:
- Transfer chicken to a wire rack to keep it crispy. Immediately sprinkle with a little extra Cajun seasoning.
