Buttermilk Fried Chicken (Popeyes Hack)

Classic Popeyes hack provided by The Kitchn and Stephanie Ganz!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Stir 2 cups buttermilk, 2 tablespoons hot sauce, and 2 teaspoons of the kosher salt together in a gallon-sized plastic zip-top bag or food storage container until the salt is dissolved. Pat 8 bone-in chicken drumsticks or thighs dry with paper towels, add to the buttermilk mixture, and flip to coat evenly. Seal or cover, and refrigerate for at least 4 hours or up to overnight.

Step 2

Heat 8 cups peanut oil in a large Dutch oven or heavy-bottomed pot over medium heat until 325°F. Meanwhile, fit a wire rack onto a rimmed baking sheet and line the rack with paper towels. Heat the oven to 200°F. Bread the chicken.

Step 3

Whisk 2 cups all-purpose flour, 1/2 cup cornstarch, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons paprika, 1/2 teaspoon cayenne pepper, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl. Whisk 1 1/2 cups cold sparkling water and 3 large eggs together in a medium bowl.

Step 4

Remove the chicken from the buttermilk mixture, pat dry with paper towels, and place on a second baking sheet.

Step 5

Do the first dredge: Dredge each piece of chicken in the flour mixture until thinly coated all over and return to the baking sheet.

Step 6

Do the second dredge: Working with 1 piece of chicken at a time, dip in the egg mixture until coated all over and let the excess drip off. Dredge in the flour mixture again until coated all over and return to the baking sheet.

Step 7

Fry the chicken 2 or 3 pieces at a time: Add to the hot oil and fry, using tongs or a spider to flip the chicken every 3 to 4 minutes, until golden-brown and an instant-read thermometer registers at least 165°F when inserted into the thickest piece not touching bone, 13 to 15 minutes total. Adjust the heat as needed so that the oil maintains a temperature of 325°F.

Step 8

Transfer the chicken to the wire rack and keep warm in the oven. After the last batch is fried, let cool for 5 minutes before serving.

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