Popeye’s-Style Fried Chicken (Crispy, Crunchy & Addictive!)

If you love the spicy, ultra-crispy crunch of Popeye’s fried chicken, this homemade version will blow you away.
It’s juicy, flavorful, perfectly seasoned, and delivers that signature crackly crust Popeye’s is known for.

This is a simple, no-fail, highly addictive recipe — and you can make it right in your kitchen.

Ingredients

Chicken

• 3 pounds chicken pieces (bone-in for best flavor, skin on)

Dry Ingredients (Flour Coating)

• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• 2 tablespoons baking powder
• 1 tablespoon paprika
• ½ teaspoon ground annatto seeds
• ½ teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• ½ teaspoon cayenne powder
• 1 tablespoon salt

Mix all dry ingredients together in a large bowl.

Wet Batter

• 5 large eggs, beaten
• Oil for frying (about 8 cups for deep frying)

How to Make Popeye’s-Style Fried Chicken

Step 1 — Prepare the Chicken

Pat chicken dry with paper towels so the coating sticks better.

Step 2 — Prepare the Dry Coating

In a large mixing bowl, whisk together:

• Flour
• Cornstarch
• Baking powder
• All spices & seasonings

Cornstarch + baking powder = extra light, restaurant-style crunch.

Step 3 — Beat the Eggs

Crack 5 eggs into a bowl and whisk until smooth.
This acts as the “binder” for the double coating.

Step 4 — Coat the Chicken (Double-Dip Method)

This step is the secret to the crunchy, craggy Popeye’s crust.

1. Dredge chicken in the flour mixture.
   Shake off excess flour.
2. Dip chicken into the beaten eggs.
3. Coat again in the flour mixture.
   Press the flour in firmly with your hands to create texture.
4. Place coated chicken on a rack or tray and let it rest for 10 minutes.
   This helps the crust stick tightly.

Repeat until all chicken pieces are coated.

Step 5 — Heat the Oil

• Pour 8 cups of oil into a deep fryer or heavy pot.
• Heat oil to 325–350°F (165–177°C).
  Use a thermometer for best results — temperature matters!

Step 6 — Fry the Chicken

1. Add chicken pieces carefully to hot oil.
2. Fry in batches so the pot isn’t overcrowded.
3. Cook 13–16 minutes for bone-in pieces, turning occasionally.
4. Chicken is done when:
   • Golden brown
   • Crispy
   • Internal temperature reaches 165°F (74°C)

Place fried chicken on a wire rack (not paper towels!) to keep it crispy.

Step 7 — Serve and Enjoy

Serve hot with:

• Biscuits
• Cajun fries
• Mashed potatoes
• Coleslaw
• Honey or hot sauce (like Popeye’s!)

This recipe creates tender meat, crispy edges, and a flavor extremely close to the real thing.

Pro Tips for Best Results

• Cornstarch is essential for extra crispiness.
• Letting chicken rest after coating prevents the crust from sliding off.
• Do not fry at low heat– it makes greasy chicken.
• For extra spice, double the cayenne.
• Dark meat (thighs & legs) stays juicier than breast meat.
• If you want the signature Popeye’s orange color, add ½ tsp extra annatto.

Storage & Reheating

• Store leftovers in the fridge for up to 3 days.
• Reheat in an air fryer at 375°F (190°C) for 6–8 minutes.
  Stays crunchy!