Popeye's Fried Chicken Copycat

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“This recipe started very similarly Todd Wilbur's copycat, so Food.com changed the name to his. However, with the help of some great commenters, With the help of others have modified this recipe to where it has nothing to do with his anymore. Special thanks to Navarro and elainerivhaywood- This recipe works best in a dutch oven or a deep fryer for that crunch everybody wants. Also make sure the chicken and batter are cold for better adhesion.”

Ingredients Nutrition


  1. Mix all ingredients except the oil, flour, paprika, and eggs & milk, marinate overnight in an airtight container.
  2. In a large bowl, combine flour, salt, peppers, and paprika.
  3. Break the eggs into a separate bowl and beat until blended slowly adding the milk.
  4. Dip each piece of chicken into the egg and milk mixture, then coat generously with the flour.
  5. Once the chicken is coated, place on a rack to allow the pieces to dry, 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
  6. To fry, heat oil in dutch oven or deep fryer to medium. Place the chicken pieces in the oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
  7. Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
  8. When the pieces finish cooking, they should be removed and placed on a paper towel to allow grease to drain.

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