The Best Crispy Chicken Coating Like Popeyes
Description: This crispy chicken coating recipe gives you that bold, crunchy, Popeyes-style fried chicken crust at home. Perfect for drumsticks, tenders, wings, sandwiches, or classic fried chicken dinners.
- Prep Time: 15 MINUTES
- Cook Time: 15-20 MINUTES
- Total Time: 0 hours
- Yield: 6 SERVINGS 1x
- Category: bbq, Dinner, Lunch
- Method: Frying
- Cuisine: American, AMERICAN | BBQ
Ingredients
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2 cups all-purpose flour
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1/2 cup cornstarch
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1 tablespoon seasoned salt
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2 teaspoons paprika
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2 teaspoons garlic powder
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2 teaspoons onion powder
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1 teaspoon black pepper
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1 teaspoon white pepper
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1 teaspoon cayenne pepper
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon baking powder
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2 cups buttermilk
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2 eggs
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1 tablespoon hot sauce
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2 1/2 to 3 pounds chicken pieces
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Oil for frying
Instructions
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In a large shallow bowl, whisk together the flour, cornstarch, seasoned salt, paprika, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, oregano, thyme, and baking powder.
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In a second bowl, whisk together the buttermilk, eggs, and hot sauce until smooth.
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Dip each piece of chicken into the buttermilk mixture, then into the seasoned flour mixture, pressing the coating firmly onto the chicken.
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For a thicker coating, dip the chicken back into the buttermilk mixture and dredge again in the flour.
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Drizzle a few spoonfuls of the buttermilk mixture into the flour bowl and toss lightly with your fingers to create small clumps for extra crispy bits.
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Place the coated chicken on a wire rack and let it rest for 10 to 15 minutes.
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Heat oil in a deep skillet or fryer to 350 degrees Fahrenheit.
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Fry the chicken in batches until golden brown, crispy, and cooked through. Tenders take about 5 to 7 minutes, wings 8 to 10 minutes, and larger bone-in pieces 12 to 15 minutes.
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Transfer the fried chicken to a wire rack to drain and stay crispy.
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Serve hot.
Notes
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Double dredging gives the chicken an extra thick, crunchy crust.
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Letting the breaded chicken rest before frying helps the coating stick better.
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Use a wire rack instead of paper towels so the coating stays crisp.
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This coating works well for chicken tenders, wings, drumsticks, thighs, breasts, and sandwiches.