Description

Achieve restaurant-quality fried chicken at home with this copycat recipe featuring a secret dry-to-wet-to-dry double dredge technique that creates an impossibly crispy, shaggy crust and juicy, tender meat.

Ingredients

Scale

2 cups buttermilk
1 large egg
1 tablespoon hot sauce (e.g., Tabasco or Frank’s RedHot)
1 teaspoon Dijon mustard
2 cups all-purpose flour
½ cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons black pepper
1 tablespoon salt (kosher preferred)
4–6 cups peanut oil
3–4 pounds chicken pieces (drumsticks, thighs, wings)

Instructions

Whisk together buttermilk, egg, hot sauce, and Dijon mustard in a large bowl. Season with a pinch of salt and pepper.
Submerge chicken pieces in the buttermilk mixture, ensuring they are fully covered. Cover and refrigerate for at least 4 hours or overnight.
In a large shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, thyme, oregano, black pepper, and salt.
Remove one piece of chicken from the brine, letting excess drip off. Place in the flour mixture and press firmly to coat both sides.
Dip the floured chicken back into the buttermilk brine, swirling gently, then lift and let excess drip off.
Return chicken to the flour mixture. Vigorously rub handfuls of flour onto the chicken to create clumps and an uneven, shaggy texture.
Place coated chicken on a wire rack and repeat with all pieces. Let rest for 15-20 minutes to allow the coating to hydrate.
Heat peanut oil in a heavy-bottomed Dutch oven to 350°F (175°C).
Fry chicken in batches, avoiding overcrowding. Fry drumsticks and thighs for 12-14 minutes and wings for 8-10 minutes, flipping halfway.
Ensure internal temperature reaches 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
Remove chicken from oil and place on a wire rack to drain. Let rest for 5 minutes before serving.

Notes

For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. To bake instead of fry, place chicken on a wire rack, spray generously with cooking spray, and bake at 400°F (200°C) for 35-40 minutes, flipping halfway. Do not use paper towels to drain fried chicken as they trap steam and soften the crust.

Prep Time: 30 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: fried chicken, copycat recipe, Popeyes chicken, shaggy crust, southern fried chicken, crispy chicken, buttermilk brine, double dredge