Extra Crispy Spicy Fried Chicken {Crazy Cooking Challenge}


When I saw that the “recipe” for this month’s Crazy Cooking Challenge was fried chicken I may have let out a little squeal. I will full-heartedly admit that fried chicken is my favorite food. God was in a very good mood when he gave whoever invented it the idea! I mean, it’s crunchy, juicy, greasy, salty…everything that is delicious and good in the world. As much as I love fried chicken, I very rarely eat it and never make it homemade. We don’t really ever fry anything so it’s just an indulgence when we go out to eat. But I was more than happy to give it an attempt at home for the sake of the Challenge.
I found a billion different blogger recipes I wanted to try but I decided on this Extra Crispy Spicy Fried Chicken because it was created based on Popeye’s Chicken and you just can’t go wrong with that. It was just as the name states and totally delicious. Whenever I need a crispy, fried indulgence this is exactly what will pop into my head and cook up on my stove!

Extra Crispy Spicy Fried Chicken
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  1. 3 eggs
  2. 1/3 cup water
  3. 1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
  4. 4 cups flour
  5. 2 teaspoon pepper
  6. 2 teaspoon paprika
  7. 3 teaspoons cayenne pepper
  8. 1 quart buttermilk (optional)
  9. Salt, Pepper, and Garlic Powder (to taste)
  10. 1 (1 to 2 1/2-pound) chicken, cut into pieces
  11. Peanut Oil, for frying
  1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
  2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
  3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
  4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
  5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
  6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
  7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.
Adapted from From Away
Adapted from From Away
Meg's Everyday Indulgence http://megseverydayindulgence.com/
Fried Chicken Collage


  1. I love how crispy it is! Perfect! Stopping by from #3

    -Krystal @ recipesofacheapskate.blogspot.com

  2. What beautiful fried chicken! Gorgeous!

  3. Extra crispy and spicy sounds wonderful in my world. I too rarely fry so this challenge was a treat in our home too.

    If you haven’t already, I’d love for you to check out my CCC entry Copycat “KFC” Original Recipe Fried Chicken

    Cook Lisa Cook

  4. I need this ….. looks so good! Pinned it!

  5. This is absolutely beautiful! My favorite part is the crispy skin, and yours looks amazing!


  6. I just want to peel the skin off your chicken and eat it for the rest of my life. I will have to come back to this recipe because I think Husband will really enjoy it.

    1. I love the skin too! It’s my favorite part on chicken. :-)

  7. these spicy chicken are perfect for my flavor palate

  8. Oh my goodness! This loks so incredibly crunchy and delicious! Great SRC pick!

    I’m CCC #10 :)

  9. i made this for my boyfriend and he and his friends absolutely loved it…!!it was compared to kfc!! *blush …i shoulv used the whole cup of hot sauce instead of half though…really yummmy n crispyyy :-)

  10. My husband says Popeyes chicken is the best food in the world, lol. I look forward to making this with him.

    1. meg, this chicken sounds wonderful. what kind of hot sauce do you use

      1. Oh, it was! I prefer Louisiana Hot Sauce so that is what I used (but you could use Franks or Tabasco too).

  11. […] love any kind of chicken that is breaded. It’s pretty much my favorite as evidenced here and here. So, when I saw this recipe I got really excited and thought it would be a big hit in my […]

  12. A buttermilk soak is not optional if you want your chicken to be juicy and tender. I don’t use any eggs. I put hot sauce, salt, sugar, and pressed garlic right in the buttermilk and let the chicken soak in that overnight, so it’s basically brined in buttermilk, then the chicken goes into flour seasoned with sweet paprika, cayenne, and fresh ground black pepper.

    I let it sit in the flour for about 45 minutes before frying, because it will cook more evenly if it’s not as cold, and the breading adheres better if it sits (the flour absorbs the liquid). You can leave it in the flour or put it on a cooling rack for that time, but it makes a difference in the final product. The other trick is to never let your oil drop below 375. If the oil isn’t hot enough at any point, the chicken will be greasy.

    Another way to do it is to make batter fried chicken. The trick with that is to pat the chicken dry, flour it, then dip it in batter. Flouring first helps the batter to stick. :)

    1. Self Rising or All Purpose Flour?

    2. I tried cooking it at 350* but 15-18 min. wasn’t enough to get the dark meat done. I ended up burning the skin! BUMMER! I even used a thermometer to be sure it didn’t go over the recommended temp. Maybe letting it sit and warm up to room temp is the key! By the way, I didn’t have buttermilk so just used regular milk. It was juicy and tender, just a little burnt on the coating. I also omitted most of the hot ingredients, just went light on the pepper, paprika and cayenne.

  13. Is it necessary to cook in peanut oil?

    1. It isn’t absolutely isn’t that you fry in peanut oil it is just the prefered oil as it neutral and won’t impart any flavor on the chicken. It also has a high smoke point so it can be brought to a higher temperature. I have used veggie oil in the past with good results.

  14. […] YUM! Extra Crispy Spicy Fried Chicken (making this sunday for my […]

  15. […] Cake with Mint Chocolate Chip Frosting Extra Crispy Spicy Fried Chicken Sweet Cornbread Cheesy Bread Whole Lemon Blueberry Walnut Muffins Chocolate Guinness Cupcakes […]

  16. Hello…

    Chicken looks amazing….. For those who are interested, here is a link to a demo video on how to cut up a whole chicken into pieces….

    The Test Kitchen: How to Cut Up a Whole Chicken – Gourmet Magazine ….. That is the name of the video you can google that within Youtube and find it that way too…. Take care all…… Happy New Year…. Kelly

  17. […] Extra Crispy Spicy Fried Chicken – I don’t think anything needs to be said for this one. […]

  18. When I worked at POPEYE’S ,the spices were added to the flour.I prefer to buy it from Popeye’s, I don’t like when the ends bleed, and grosses me out.

    1. Did popeyes do an egg wash or just flour to fry the chicken?

      1. I am not sure what process Popeye’s uses for their fried chicken.

  19. I had this recipe pinned (from Pinterest) and my youngest son (who’s 7) got to pick tonight’s dinner, but it had to be chicken. So he was looking on my Chicken board and chose your recipe! :) I was glad he did. I LOVE fried chicken! Can’t wait for dinner! :)
    Thanks for sharing.

    1. Awesome! It’s so good! Hope you enjoy it as much as we do!

      1. Oh my gosh! Delicious! I’m so glad I pinned this! Thanks again. My new favorite chicken recipe! 😉

  20. Could I use boneless chicken breast instead???

    1. You could definitely use chicken breasts instead but it will dry out faster so be mindful of that. Also, since it doesn’t have the skin, it may not get as crispy.

      1. Would the frying time change with boneless chicken breast?

        1. Yes, they would take less time to cook. It depends on how thick they are, but I would say 3-4 minutes per side.

  21. I love Popeye’s spicy chicken!! There’s no Popeye’s where I live so it’s on my list of places to visit when I’m home! I will definitely be trying this recipe soon! Thanks for sharing it!

  22. I tried this recipe tonight, and for the amount of work & mess involved I didn’t think it was that great. It was OK, and the hot sauce gave it a nice subtle flavor, but it was mostly pretty bland. If I made it again I would at least add some salt or something to the flour mixture. I expected it to have more of a kick, and even though I thought it wasn’t too bad I definitely wouldn’t make it again.

    1. Thanks for the feedback. I’m sorry you didn’t enjoy it as much as you had hoped.

  23. Did you use a deep fryer or just a deep pan for frying? I’m using legs for this and just hope to be able to cook them thoroughly while not burning the outside.

    1. I used a deep pan and flipped them halfway through the cooking process since the oil didn’t completely cover them.

  24. I used this recipe to make chicken tenders, and it worked perfectly!!!

  25. I agree that soaking in buttermilk is an absolute must any time you are frying chicken. Actually, I soak everything I fry in buttermilk..it’s unsouthern not to! Also, I’ve always fried everything is self rising flour. It makes a better crust (in my opinion)

  26. […] Extra Crispy Spicy Fried Chicken {Crazy Cooking Challenge} | Meg’s Everyday Indulgence. […]

  27. Reblogged this on Pattie's Useful Useless Knowledge and commented:
    Extra Crispy Spicy Fried Chicken (copycat Popeye’s)
    *For Erica*

  28. Not much flavor and the coating did not stick to the chicken i am surprized it did smell great so im going to inject the sauce right into the chicken and see what happens and change a few thing i wdll let you know how it comes out

  29. […] Extra Crispy Spicy Fried Chicken by Meg’s Every Day Indulgence […]

  30. […] See Full Recipe on megseverydayindulgence.wordpress.com […]

  31. I just made this but using boneless chicken breasts instead for spicy chicken sandwiches.. Came out fantastic! They tasted great and cooked relatively fast. I high recommend this recipe.

  32. […] Extra Crispy Spicy Fried Chicken And last but not least – fried Chicken! It’s crunchy, juicy, greasy, salty – all the things deliciousness is made of! (via Megs Every Day Indulgence) […]

  33. […] chicken breasts but I still had about a cup left. There are also a few recipes floating around for Popeye’s chicken, and KFC as well as another Newfoundland and Labrador recipe for Double Crunch Honey Garlic Chicken […]

  34. I pinned this recipe almost a year ago and never managed to find the time and patience to try it out. Until today.
    I love love love this recipe! Thank you so much for putting it online. I made waaay too much so i have a bag of coated chicken left in the fridge for tomorrow. I live in the Netherlands and sadly we don’t have a Popeye’s restaurant so this is the closest i’ll come to one for now :)

  35. I like ur recipe and blog. Its very easy to understand ur way of cooking way. Thank u !!!

  36. […] do I love me some fried chicken. Like, it would be my last meal kind of love. But I can probably count on one hand the amount of […]

  37. is it necessary to use peanut oil to fry the chicken

    1. Peanut oil is usually recommended for frying because it has a higher smoke point and the “flavor” of it goes well with fried foods. That being said, no you don’t have to use peanut oil. Vegetable or canola oil would also work here.

  38. Has anyone tried baking these? I teach a cooking class with teens and don’t like to fry too much. Thoughts?>

    1. I haven’t tried baking it but it’s worth a try. I would cover a baking sheet with foil then place a wire rack with nonstick spray on top. Then place the chicken on the rack and spray generously with olive oil spray (or brush lightly with some melted butter) then flip and spray again halfway through baking. Bake at 400 degrees for about 45 minutes. Let me know how it turns out if you try it!

  39. Nothing beats some smart, old style Southern preparation, and you are certain to get the total family on-board with this reaper formula for Popeye’s Extra-Crispy Spicy deep-fried Chicken with Delta Sauce. The Delta sauce is slightly spicy and fully divine. once the family is yearning for a fast and delicious chicken formula, nothing tiptop a aper formula of Popeye’s chicken! don’t pay all of your cash on fast-food, if you’ll build even higher food even as simply reception

  40. Omg! Thank you so much for posting this recipe. I LOVE Popeyes chicken. Can’t wait to try this. I can never get my chicken to stay crispy. After it’s on the plate a little while my crunch goes soft

  41. It looks amazing! I’m am going to make it today. I do have one question though, I am wondering what it means when it says cut chicken. Are we supposed to cut it?

    1. When it says cut into pieces, it’s referring to a whole chicken so you would cut the legs, breasts, thighs, etc. If you bought a chicken already cut then no need to do anything. Hope you enjoy the recipe!

  42. […] Adapted slightly from From Away , as found on Meg’s Everyday Indulgence. […]

  43. We just ran across this recipe and Hubby is trying it out! He added a little more Tabasco sauce to the Louisiana sauce to give it more of a spicy kick to it. We will see how it comes out!! SO excited, have never eaten Popeyes before so, this is as close as I have gotten to eating it haha. We will update when we finish eating xD thank you!!!!

  44. This recipe is perfection. Super crispy and delish! I soaked thighs and legs in buttermilk overnight. Exceeded my expectations. This is now my go to fried chicken recipe. Thanks!

  45. […] I’ve always been one to eat out. Not that I don’t know how to cook, but because the effort to cook for one seemed like a negative investment. Now that there are two of us I’m putting a little more effort into home cooking. For many young adults, cooking can be a science experiment. Tonight’s lab featured fried chicken, inspired by Meg’s Everyday Indulgence‘s blog, original recipe found here. […]

  46. […] on Pinterest by Fantastical Sharing of Recipes (which appears to have been published via Meg’s Everyday Indulgence, but originally developed by From […]

  47. hi! I’m so looking forward to trying this recipe tonight. Just a quick question what did you do with the chicken that was already cooked? Did you keep it in the oven on warm? Or will that dry out the chicken? Thanks😊

    1. It would be perfectly fine to keep it in the oven on warm while the remaining chicken cooks. Let me know what you think. Thanks for stopping by and commenting.

    2. I placed mine from the pan to a cooling rack. It stayed hot sitting out for around 20 minutes. Breading was crispy!

  48. […] recipe from From Away […]

  49. Made this recipe tonight. This was my first time frying chicken and it came out amazing! Thank you! Also, I didn’t have buttermilk or regular milk so I combined soy milk and lemon juice to make a substitute. Chicken was moist and tender.

  50. I would recommend lightly seasoning your chicken, including the hot sauce, before adding the buttermilk.

  51. What if i can’t handle the spicy???? is there a substitute for flavor??? or can i skip it altogether???

    1. Hi Jade! You can just leave out the hot pepper sauce. You will probably want to double the eggs and water though to make up for the lost liquid. Hope you love it!

  52. Wow! These are perfect. I have tried so many recipes for crispy chicken, but no success at all. I am going to try this. Thanks, Meg. :)

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