Popeye’s CopyCat Fried Chicken

1. Mix the buttermilk and Louisiana hot sauce in a big bowl. Put the chicken pieces in the mix, making sure they’re completely covered. Stick it in the fridge for at least 4 hours, but overnight is even better for maximum flavor and tenderness.
2. When you’re ready to cook, take the chicken out of the fridge and let it hang out at room temperature for about 20 minutes. This helps it cook evenly.
3. Heat up your frying oil in a deep fryer or a big pot until it reaches around 350°F. While the oil’s heating up, mix the flour with the smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt in another bowl.
4. Take each piece of chicken from the buttermilk mix and coat it with the flour mixture, making sure it’s all covered. Shake off any extra flour and set it aside.
5. Fry the chicken in batches so it doesn’t get overcrowded in the pot. Cook until it’s a lovely golden brown and the inside temperature hits 165°F. This usually takes about 12 to 15 minutes, depending on how big your chicken pieces are.
6. Once they’re done, take the chicken out of the oil and let it chill on a wire rack for a bit to let any extra oil drip off. Give it at least 10 minutes to rest before digging in so the juices can spread out evenly. Enjoy your homemade Popeye’s style fried chicken!