Copycat Popeye's Chicken Tenders
Learn to make a homemade version of the delicious spicy chicken strips
These chicken tenders are better than any you'll find at a fast food place. Nothing can truly beat homemade fried chicken. This chicken has a crispy, homemade breading with a kick of perfectly flavorful cayenne and paprika. But don't let that crackling exterior fool you, the chicken is so tender and juicy on the inside that you won't believe your taste buds.
Serve these tenders with a side of ranch or another favorite sauce and you are good to go. The combination of hot sauce and cool ranch is amazing for summer cookouts or any other time you feel the craving for delicious breaded chicken. This fried chicken recipe is especially great for an outdoor family gathering. It's a real crowd-pleaser that will be requested again time after time.
Serves6
Ingredients
- 2 cup buttermilk
- 1/2 teaspoon hot sauce
- 12 chicken tenders (about 1 1/2 pounds)
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- 2 cup flour
- 1 teaspoon cayenne pepper
- 1 teaspoon fresh ground pepper
- 1 teaspoon paprika
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- 1 egg
- 1 cup buttermilk
- 1/2 cup hot sauce
- 1/4 teaspoon salt
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- vegetable oil to fill skillet to 2-inch depth
- blue cheese dressing, ranch dressing or your preferred sauce for dipping
Instructions
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Place buttermilk and hot sauce into a thick zip-top bag and add the chicken. Massage with your fingers to coat all the pieces well and chill several hours or overnight.
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In another zip-top bag, combine flour, cayenne, black pepper and paprika. In a flat bowl or deep plate combine egg with buttermilk, hot sauce and salt and beat well.
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Using a deep skillet or wok, add vegetable oil to a 2 inch depth and heat over medium hot heat until it reaches 350º F on an instant read or deep fry thermometer. While oil is heating, arrange 2 wire cooling racks on bake sheets lined with foil. Remove chicken from its overnight marinade and place on one of the racks to drip and drain several minutes. When oil reaches 350º F, dip pieces of chicken into the buttermilk mixture, then back into the bag of flour, shaking to remove excess. Set on the wire rack to drip and dry again a few minutes before frying.
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Fry pieces of chicken about 5 minutes (depending on size of the strips) turning with tongs until the chicken is evenly browned and cooked through. Drain on the second (clean) wire rack for a few minutes before serving with your desired dipping sauce.
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