Popeyes Style Chicken Tenders

Let’s get real for a moment. Chicken tenders are a comfort food staple. Popeyes is synonymous with crispy, crunchy and juicy chicken. Every bite of their tenders is a celebration. Don’t worry if you can’t get to Popeyes but crave that famous crunch, so this recipe allows you to enjoy the golden-brown tenders in your own home.

Ingredients you’ll need

For these Popeyes-style chicken tenders, you’ll need to combine a few ingredients for the perfect balance between crispy coating and juicy meat. What you’ll need is:

Marinade

• 1 lb skinless and boneless chicken tenders or chicken breasts (cut into tenders).
• Buttermilk (key to tenderizing and flavoring the chicken)
• Hot sauce 2 tablespoons (for the signature kick)
• 1 teaspoon garlic powder
• 1 tablespoon of onion powder
• Smoked paprika, 1 teaspoon
• Cayenne pepper, ground (adjust according to your taste).
• 1 teaspoon of salt
• Black pepper, 1/2 teaspoon

For the breading:

• 1 1/2 cups all-purpose flour
• Cornstarch, 1 tablespoon (for extra crispiness).
• 1 teaspoon garlic powder
• 1 tablespoon of onion powder
• Smoked paprika, 1 tablespoon
• Cayenne pepper, 1 teaspoon (the more the hotter)
• 1 teaspoon of salt
• Black pepper, 1/2 teaspoon
• This will give the coating a light crunch.

For Frying

• Vegetable Oil (for Frying)

Let’s get started:

Step 1: Marinade the ChickenFirst; before you do anything else you must marinate your chicken, then combine the buttermilk with the hot sauce, garlic, onion, smoked paprika and cayenne in a large mixing bowl. Mix all ingredients until they are well blended and smooth.

Place your chicken strips (or tenders, depending on what you prefer) into the bowl containing the marinade, so make sure that the chicken is completely submerged. Cover the bowl and place it in the fridge for at least an hour. It is best to leave the bowl in the refrigerator overnight. The chicken will soak up the delicious flavors and become tender and juicy.

Step 2: Prepare your breading

As your chicken soaks up the goodness of the fridge, you can prepare the breading. In a shallow dish, combine the flour, cornstarch and all of the other ingredients: smoked paprika (or cayenne), garlic powder, onion, salt, pepper and baking powder. This dry mixture will give the tenders an irresistible crunch.

Step 3: Coat the Chicken

The fun part is now upon us: coating the chicken. Remove the chicken tenders from the refrigerator. Then, dip each tender in the flour mixture. Press the flour onto each tender to ensure that it sticks. Double-dipping the chicken will give it a crispy finish. Dip it into buttermilk again, and then coat it with the flour mixture.

After all tenders have been coated, place them on a platter, ready for frying.

Step 4: Heat the oil

Fill up a large pan or deep fryer about 2 to 3 inches deep with vegetable oil, so the oil should be heated over medium heat to 350degF (or 175degC). Test the temperature of the oil by dropping a little flour mixture in it, so if the flour sizzles immediately and rises above the surface, then the oil is ready to fry.

Step 5: Fry up the chicken tenders

Place your chicken tenders, coated with the coating, into the hot oil, so do not overcrowd your pan. You want to give each tender enough room to fry evenly, then the chicken should be fried for 4-5 minutes. Turn them halfway through and fry until the exterior is golden brown and crispy and the temperature inside reaches 165degF. A meat thermometer can be used to determine the level of doneness if you are not sure.

To drain any excess oil, remove the tenders with tongs once they are cooked, then place them on a plate lined with paper towels.

Step 6: Enjoy and Serve

You did it! It’s done! Serve them as soon as they are hot and crisp, so they are great for dipping into your favorite sauces.

How to make perfect chicken tenders

• Don’t skip the buttermilk: Buttermilk doesn’t just add flavor, it also helps to tenderize the chicken. It also makes the coating adhere better. You can substitute buttermilk if you don’t own any by adding 1 teaspoon of lemon or vinegar to 1 cup of regular milk and letting the mixture sit for a couple of minutes.
• Double-Dip to Get Extra Crunch: To get an extra crisp finish, you can double-dip chicken tenders. Dip them first in buttermilk and then in the flour mixture, so repeat this process to get a super-crunchy crust.
• Check the temperature of the oil: If it is too hot, the chicken may burn before it has cooked through. The coating may become soggy if the oil is not hot enough. To get the perfect crisp exterior, aim for 350degF.

Why This Recipe Works:

You’ll get crispy, juicy and flavorful Popeyes Style Chicken Tenders when you make these. The buttermilk marinade gives the chicken a delicious flavor, and the spicy breading adds the crunch and heat that is so famously Popeyes. The golden brown color and crispiness of the chicken tenders are guaranteed by frying them at the correct temperature.

These tenders can be eaten as a main dish, with fries or stuffed into a sandwich, then they’re perfect with hot sauce or any other dipping sauce.