Copycat Popeye's Spicy Chicken

What you need:

  • 3 eggs
  • 1/3 cup water
  • 1 cup hot sauce (Frank's is my go-to)
  • 4 cups flour
  • 2 tsp. pepper
  • 2 tsp. paprika
  • 3 tsp. cayenne
  • 1 quart buttermilk
  • Salt, pepper, and garlic powder, to taste
  • 2 1/2 lbs. chicken breasts or tenderloins [I used tenderloins]
  • Oil for frying


  1. Place chicken in a large bowl and pour buttermilk over the top of it. Cover and refrigerate for about 2 hours.
  2. In a large bowl, mix eggs, water, and hot sauce.
  3. In a gallon freezer bag, mix flour, pepper, paprika, and cayenne.
  4. Drain buttermilk off the chicken and sprinkle with salt, pepper, and garlic powder.
  5. Put chicken in freezer bag, seal, and shake until evenly coated.
  6. Remove all chicken from bag and then dip each one in the egg mixture and put back into the freezer bag. Seal and shake again.
  7. Heat oil in a deep skillet or deep fryer to 350* (If you are using a skillet and don't have a thermometer, test the heat by sprinkling a little flour into the skillet. If it sizzles immediately, you are ready. Just be sure to monitor your heat so it doesn't get too hot.).
  8. Fry a couple pieces of chicken at a time for about 5 to 7 minutes for tenderloins, or until golden brown. Flip the pieces, if necessary.
Recipe from Meg's Everyday Indulgence