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Copycat Popeye’s Chicken – Homemade!


  • 10 pieces - mixture of chicken drumsticks & thighs
  • 2 eggs
  • 2 cups flour
  • 2/3 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1 teaspoon chile powder
  • 1 teaspoon cayenne pepper
  • 1/3 teaspoon oregano
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried mustard
  • 4 teaspoon paprika
  • 2 teaspoon garlic salt
  • 1 teaspoon ground ginger
  • 3 teaspoon white pepper
  • 6 + cups oil of choice peanut or vegetable oil- i like peanut


  • Preheat oven to 300F
  • If possible, soak the chicken in salt water (to brine) for up to 24 hours before beginning this recipe, not necessary but recommended - OR soak in buttermilk as explained above^
  • Place the eggs in one small bowl, beat them, set aside
  • Put the flour and spices in a medium second bowl. Stir the spices well into the flour.
  • Place an oven-safe cooling rack overtop of a baking sheet - this will serve two purposes during your recipe.
  • Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.
  • Place your oil in a large dutch oven or stockpot over medium-high heat. (You can use a deep fryer if you'd rather as well)
  • Fry the chicken legs in batches of 3 for 2-4 minutes until the coating is golden.
  • Remove the chicken to the cooling rack and repeat with remaining chicken.
  • Bake for 35-45 minutes until an inserted thermometer reads 165F
  • ENJOY!