southern classic

Classic Southern cheese spread with pimento peppers, mayonnaise, cream cheese, and spices. Try it on a sandwich!

Classic Southern Pimento Cheese

oz sharp cheddar cheese

mayonnaise

oz cream cheese, softened

oz diced pimento peppers

pickle juice

Salt, pepper, paprika

Grate cheese into a large mixing bowl.

Add mayo, cream cheese, pimento peppers, pickle juice, salt, and pepper.

Stir to combine, by hand or with a mixer.

Transfer pimento cheese to an airtight container. Seal and refrigerate until ready to serve.

Serve with bread, crackers, veggies, or anything you desire.

I like all the ingredients and the thoughts so I'm making it...and this may be a dumb question but what kind of pickle juice? Sweet

Get the ultimate Popeyes Chicken copycat recipe! Learn the secrets to a shatteringly crispy crust, juicy meat, and authentic Cajun spice. Better than the drive-thru!

A Copycat Recipe for Popeyes Chicken

chicken

For the Buttermilk Brine:

buttermilk, well-shaken

tbsp kosher salt

tbsp hot sauce (like Crystal or Frank's RedHot)

For the Seasoned Flour Dredge:

all-purpose flour

cornstarch

Cajun seasoning

tbsp smoked paprika

garlic powder

onion powder

tsp black pepper,

tsp kosher salt

For Frying:

oz (6 cups) peanut oil or canola oil

Brine the Chicken

In a large bowl or a gallon-sized zip-top bag, whisk together the buttermilk, 1 tbsp kosher salt, 1 tbsp Cajun seasoning, and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover or seal and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours). Do not brine for more than 24 hours.

Set Up Your Dredging Station

When you're ready to cook, remove the chicken from the fridge and let it sit at room temperature for about 30 minutes. In a large, shallow dish (a pie plate or casserole dish works well), whisk together the all-purpose flour, cornstarch, 3 tbsp Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and 1 tsp kosher salt.

The "Shaggy Crust" Secret

This is the most important step for that signature Popeyes texture. Take about 3 tablespoons of the buttermilk brine from your chicken bowl and drizzle it into the dry flour mixture. Use your fingers to toss and rub the liquid into the flour until you have small, shaggy, crumbly bits throughout. This creates the craggy texture.

Dredge the Chicken (The Double Dip)

Working with one piece at a time, lift the chicken from the brine, allowing excess to drip off. Place it in the seasoned flour and toss to coat completely. Press the flour mixture onto the chicken to help it adhere. Then, briefly dip it back into the buttermilk brine, and immediately place it back into the flour for a second, final coating. Really pack the flour on this time. Place the coated chicken on a wire rack. Repeat with all pieces.

Rest the Coated Chicken

Let the dredged chicken rest on the wire rack for 10-15 minutes. This step is crucial; it allows the coating to hydrate and form a "skin," which helps it stick to the chicken during frying instead of falling off.

Heat the Oil

Pour the oil into a large Dutch oven or a heavy-bottomed pot to a depth of at least 1.5 inches. Heat over medium-high heat until a deep-fry thermometer registers 325°F (163°C). Maintaining this temperature is critical. Too hot, and the crust will burn before the inside is cooked. Too cold, and you'll get greasy chicken.

Fry in Batches

Carefully place 3-4 pieces of chicken into the hot oil, skin-side down. Do not overcrowd the pan, as this will drop the oil temperature. Fry for about 6-8 minutes on the first side, until deep golden brown. Flip the chicken carefully with tongs and continue to fry for another 5-7 minutes on the second side.

Check for Doneness

The chicken is done when the crust is deep golden brown and an instant-read thermometer inserted into the thickest part of the meat (without touching bone) reads 165°F (74°C). Breasts will cook faster than thighs and drumsticks.

Drain and Serve

Remove the cooked chicken from the oil and place it on a clean wire rack set over a baking sheet to drain. This allows air to circulate, keeping the bottom crust crispy. Never drain fried chicken on paper towels; it will steam the crust and make it soggy. Let the oil return to 325°F before frying the next batch. Let the chicken rest for 5-10 minutes before serving.

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Classic Southern Pimento Cheese

A Copycat Recipe for Popeyes Chicke...

Top 2 southern classic recipes from across the web

The most viewed southern classic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Southern Pimento Cheese

A Copycat Recipe for Popeyes Chicke...

The most viewed southern classic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine