Recipe by tinsuf — homemade, Southern-style fried chicken with a buttermilk soak and extra-crispy seasoned crust.
Total time: 40 minutes (plus marinating) • Prep: 20 minutes + marinate • Cook: 20 minutes
Yield: 8–12 pieces (4–6 servings)
Table of Contents
Introduction
Ingredients
Chicken & Soak
Seasoned Dredge
Instructions
Troubleshooting & Consistency Tips
Storage & Make-Ahead
Why This Recipe Works
Expert Tips
For more recipes follow me in Facebook , Pinterest !
Introduction
This copycat of Popeye’s fried chicken gives you the same satisfying contrast of juicy interior and super-crispy, deeply seasoned crust — made at home. The two keys are a flavorful buttermilk soak (with eggs and a touch of mustard if you like) that tenderizes and seasons the meat, and a double-dredge that uses cornstarch mixed with flour for extra crunch. The blend of paprika, black pepper, garlic and onion powders, and a hint of turmeric for color creates a warm, savory crust that browns beautifully in hot oil. This version from tinsuf is approachable, reliable, and packed with tips so you can achieve professional results in your kitchen.
Ingredients
Chicken & Soak
4 lbs chicken pieces (drumsticks, thighs, wings, or a mix), skin-on preferred
2 cups buttermilk (or 1 3/4 cups milk + 1/4 cup plain yogurt)
2 large eggs
2 tbsp prepared mustard (optional)
Seasoned Dredge
2 cups all-purpose flour
1 cup cornstarch
3 1/2 tsp ground black pepper
2 1/2 tsp sweet paprika
1 tsp smoked paprika (optional)
2 tsp garlic powder
2 tsp onion powder
2 tsp kosher salt (adjust to taste)
1/2 tsp white pepper (optional)
1/2 tsp ground turmeric (for color, optional)
1/2 tsp cayenne pepper (optional, for heat)
Frying: Vegetable oil, canola, or peanut oil (enough for 1–2 inches depth).
ADVERTISEMENT
Instructions
Prepare the chicken: Trim excess fat, pat pieces dry, and optionally make a couple shallow slits in large pieces to let the marinade penetrate.
Make the soak: In a large bowl whisk together the buttermilk, eggs, and prepared mustard. Stir in 1 tsp salt and about half the black pepper and paprika. Add chicken, turn to coat, cover, and refrigerate at least 4 hours or overnight for best flavor and tenderness.
Make the dredge: In a wide, shallow dish combine the flour, cornstarch, remaining salt, remaining black pepper, sweet paprika, smoked paprika (if using), garlic powder, onion powder, white pepper, turmeric, and cayenne. Whisk until evenly blended.
Dry and coat (double-dredge): Remove chicken from the soak and let excess drip off, leaving it slightly tacky. First dredge each piece in the dry mix, pressing the coating on to adhere. For an extra-thick, crunchy crust, briefly dip coated pieces back into the buttermilk mixture and dredge again in the dry mix.
Heat the oil: Pour oil into a large heavy pot or Dutch oven to a depth of 1–2 inches. Heat to 350°F (175°C) and monitor with a thermometer. If oil is too cool the crust will absorb oil; if too hot the crust will burn before the inside cooks.
Fry in batches: Fry chicken in batches (do not overcrowd) until golden brown and the internal temperature reaches 165°F (74°C). Cooking time varies: wings ~8–10 minutes, drumsticks/thighs ~12–16 minutes depending on size. Turn occasionally for even browning.
Drain & rest: Transfer fried pieces to a wire rack set over a sheet pan to drain. Let rest 5–10 minutes. Keep finished batches warm in a 200°F (95°C) oven if needed while finishing remaining chicken.
Serve: Serve hot with pickles, biscuits, coleslaw, or your favorite sides.
Troubleshooting & Consistency Tips
Greasy crust: Oil too cool — increase heat so it stays around 350°F while frying. Also make sure not to overcrowd the pot, which lowers oil temperature.
Coating falls off: Press the dry mix onto the chicken firmly before frying and avoid excessive handling. A brief second dip into the buttermilk followed by a second dredge creates a stronger bond.
Overbrowned outside but raw inside: Temperature too high — lower to 325–350°F and fry a little longer; use an instant-read thermometer to check doneness.
Crust not as crunchy after resting: Drain on a wire rack, not paper towels, to maintain airflow and crispness. Re-crisp in a hot (400°F / 200°C) oven for 3–5 minutes if needed.
Storage & Make-Ahead
Leftover fried chicken keeps well in the refrigerator for up to 3 days in an airtight container. To reheat and preserve crispiness, place on a wire rack inside a baking sheet and heat in a 375°F (190°C) oven for 10–12 minutes. You can also freeze fully cooked pieces cooled completely: flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 18–22 minutes, checking until heated through.
Why This Recipe Works
The buttermilk soak tenderizes and flavors the meat, while the egg helps the dredge adhere. Cornstarch in the dry mix reduces gluten formation and yields a lighter, flakier crust that fries up extra crispy. The double-dredge builds up a thick, crunchy shell that seals in juices, and careful temperature control ensures the interior cooks through without burning the exterior.
Expert Tips
Use skin-on pieces for the juiciest results — the skin helps keep meat moist and supports the crust.
Freshly grind your black pepper and use freshly measured spices for the best aroma and flavor.
If you don’t have buttermilk, a quick substitute is 1 cup milk + 1 tbsp lemon juice or vinegar; let sit 5 minutes before using.
Invest in a good frying thermometer — visual cues are unreliable; temperature is the key to success.
For flavor variation add poultry seasoning, dried thyme, or a teaspoon of MSG (optional) to the dry mix for umami depth.
Recipe provided by tinsuf. If you’d like a printable version, metric conversions, or a spice-adjusted “mild/heat” variant, tell me which you prefer and I’ll prepare it.