Popeyes-Style Chicken Tenders From 'Fried & True'

Name: Popeyes-Style Chicken Tenders From 'Fried & True'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders; 4 cups buttermilk; 1 teaspoon Louisiana-style hot sauce, such as Crystal (or more to taste); 3 cups (13 1/2 ounces) self-rising flour; 1/2 cup (2 1/4 ounces) cornstarch; 1/2 cup (2 1/4 ounces) potato starch; 2 tablespoons (1 ounce) sea salt, plus more for seasoning; 4 tablespoons (1 ounce) paprika; 1 teaspoon (.176 ounce) baking soda; 2 tablespoons (1 ounce) onion soup base, ground in spice grinder until fine; 7 teaspoons (1 ounce) Italian Herb Spaghetti Sauce Seasoning Mix (see Note), finely ground; Canola oil for frying

Servings: persons

1 1/2 pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders
4 cups buttermilk
1 teaspoon Louisiana-style hot sauce, such as Crystal (or more to taste)
3 cups (13 1/2 ounces) self-rising flour
1/2 cup (2 1/4 ounces) cornstarch
1/2 cup (2 1/4 ounces) potato starch
2 tablespoons (1 ounce) sea salt, plus more for seasoning
4 tablespoons (1 ounce) paprika
1 teaspoon (.176 ounce) baking soda
2 tablespoons (1 ounce) onion soup base, ground in spice grinder until fine
7 teaspoons (1 ounce) Italian Herb Spaghetti Sauce Seasoning Mix (see Note), finely ground
Canola oil for frying

1
In a large, nonreactive bowl or Ziploc bag combine the chicken, buttermilk, and hot sauce; cover and refrigerate overnight.
2
Sift all breading ingredients 3 times through a flour tamis (see Note) or very fine mesh strainer into a large bowl, discarding any lumps. Working in batches, remove 4 or 5 tenders at a time from the buttermilk marinade and toss in the breading, coating well. Transfer to a baking sheet and let rest until the breading adheres, 15 to 20 minutes.
3
While the chicken rests, add 2 inches of oil to a large (at least 6-quart) pot and heat to 300u00b0F. Working in batches, fry 4 to 5 tenders at a time until brown and crisp, 5 minutes per batch. Remove to a paper towel to drain. Once all the chicken is fried, season lightly with salt and serve with
4
.
5
Dufresne found the flavor combination in McCormick's Italian Herb Spaghetti Sauce Seasoning Mix (available in most grocery stores and online) to be the most pleasing for its blend of traditional chicken breading spices. If you can't find it, grind 2 teaspoons each sugar, salt. and dehydrated onions with one teaspoon each dried basil and oregano and 1/2 teaspoon each chile flakes, black pepper, and garlic powder.

2365

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders, 4 cups buttermilk, 1 teaspoon Louisiana-style hot sauce, such as Crystal (or more to taste), 3 cups (13 1/2 ounces) self-rising flour, and more.

Yes, Popeyes-Style Chicken Tenders From 'Fried & True' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!