Copeland to compete against another well-known restaurant. Bernard Parish on June 12, 1972, as “ Chicken on the Run,” owned and operated by Mr. Popeye’s Mighty Good Fried Chicken was opened in a suburb of New Orléans in St. What began with one small restaurant in Louisiana and a big idea turned into a craze that swept the nation and the world”, I will tell you I couldn’t agree more with that statement my friends. On Popeye’s web page, it says, “Over forty years ago in New Orléans, Louisiana, a taste sensation was born.

Trust me, and if you enjoy Popeye’s Spicy Chicken, you will fall in love with this recipe for Copycat Popeye’s Spicy Fried Chicken. I adore the taste of that spicy, perfectly seasoned, crispy on the outside, juicy on the inside chicken so much that I had to do a copycat recipe for Popeye’s Spicy Chicken to share with all of you today.

This is more of a very simple guideline rather than a recipe since, frankly, the buttermilk does all of the work for us.What’s not to love about Popeye’s Spicy Fried Chicken? I am probably one of the biggest Popeye’s Spicy Chickens fans. Truthfully, whenever I make chicken wings at home, I typically brine them in a heavily seasoned buttermilk overnight and then dredge them in flour to be deep fried, but I wanted to go with a slightly healthier and mess-free method, so here we are. Because let’s face it, chicken wings are everything. Then, I wanted to see how it would turn out with wings. So, when I first tried this method last year, I did it on a whole bird as suggested and it came out perfect because Samin is a genius. From acquired cooking knowledge and experience, I knew that buttermilk tenderizes things (which is why you use it for soft, fluffy biscuits) but I never thought of roasting anything that’s been marinated in buttermilk without dredging it in seasoned flour first, similar to the way you would a traditional fried chicken or fish dish. I loved learning how the acids and fats from the buttermilk help tenderize chicken when it’s marinated overnight. This recipe (and technique) was adapted from Samin Nosrat’s amazing Salt Fat Acid Heat cookbook.

Best chicken wing dredge