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- 1 pound of chicken tenders - 1 cup buttermilk - 1 teaspoon hot sauce (optional) - 1 cup all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cayenne pepper - 1 teaspoon black pepper - 1 teaspoon salt - Oil for frying For chicken tenders, I recommend using fresh, high-quality brands like Perdue or Tyson. If you prefer organic, look for brands like Organic Prairie. For buttermilk, any store brand will do. You can also make your own by mixing milk with lemon juice or vinegar. When choosing flour, Gold Medal or King Arthur are great options. For a gluten-free choice, try almond flour or a gluten-free all-purpose blend. If you want more heat, add extra cayenne or use a different hot sauce. For those with dietary needs, you can switch to gluten-free flour. Using these tips will help you create crispy and tasty chicken strips at home. Don't forget to check the full recipe for more details! First, let's marinate the chicken. Take a large bowl and mix the buttermilk with hot sauce if you want some heat. Add the chicken tenders, making sure they are all covered in the mixture. Cover the bowl and place it in the fridge. For the best flavor, let the chicken sit for at least one hour, but overnight is even better. This step makes the chicken tender and juicy. Now it's time to make the seasoned flour. In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. This mix gives the chicken that spicy, crispy crust. Once the flour is ready, take the chicken out of the buttermilk. Let the extra liquid drip off. Dredge each chicken strip in the flour mixture. Make sure each piece is fully coated. This helps the crust stick well when frying. Next, heat about two inches of oil in a deep skillet. You want the oil to reach 350°F (175°C). Use a kitchen thermometer for accuracy. Carefully add the chicken strips in batches. Don’t overcrowd the pan, or they won't cook evenly. Fry each strip for about 4-5 minutes on each side. Look for a golden brown color to know they are done. Once cooked, use a slotted spoon to take the chicken out of the oil. Place them on a plate lined with paper towels to soak up the excess oil. Enjoy your crispy chicken strips! For the full recipe, check out the details above. To get that perfect crisp, choose the right oil. Use oils with high smoke points, like peanut or canola oil. These oils can handle heat well without burning. Aim for about 2 inches of oil in your pan. Temperature control is key. Heat your oil to about 350°F (175°C). Use a thermometer to check. If the oil is too cool, the chicken will absorb oil and be greasy. Too hot, and it will burn outside while staying raw inside. To boost flavor, add spices to your flour mix. Try paprika, garlic powder, or onion powder. You can also add a bit of cayenne for heat. Mix them well to ensure even flavor. For an extra kick, use fresh herbs or minced garlic. Chop them finely and mix them into the flour. This gives your chicken a tasty twist that makes it special. One common mistake is overcrowding the pan. When you add too many chicken strips at once, the oil cools. This leads to uneven cooking and soggy chicken. Fry in batches to keep the oil hot. Watch for signs to know when the chicken is done. Look for a deep golden color and a crispy crust. You can also check the inside. Use a meat thermometer; the chicken should reach 165°F (74°C) to be safe to eat. For the full recipe, check the complete instructions above! {{image_2}} To turn up the heat on your chicken strips, add more cayenne pepper or hot sauce. I suggest starting with an extra 1/2 teaspoon of cayenne in the flour mix. For a kick, mix in a tablespoon of your favorite hot sauce with the buttermilk. This blend gives your chicken a fiery burst that fans of spice will love. Just remember, you can always add more spice, but it's tough to take it out! For a gluten-free option, swap the all-purpose flour for a gluten-free blend. Look for blends that have a mix of rice flour, potato starch, and tapioca flour. These blends work well and keep your chicken crispy. When coating the chicken, make sure the strips are fully covered. This helps create a nice crust while frying, just like the original recipe. If you prefer baking over frying, you can still enjoy crispy chicken strips. Preheat your oven to 425°F (220°C). After coating the chicken, place the strips on a wire rack on a baking sheet. This setup allows hot air to circulate around the chicken. Bake for about 20-25 minutes, flipping halfway through. Keep an eye on them to get that golden color. You’ll still get a delicious meal, even without the oil! For the full recipe, check out the detailed steps above. To keep your leftover chicken strips fresh, place them in an airtight container. Make sure they cool down to room temperature first. Store them in the fridge for up to three days. For best taste, eat them within the first two days. To reheat chicken strips and keep them crispy, use the oven. Preheat your oven to 400°F (200°C). Place the strips on a baking sheet and heat for about 10-12 minutes. This method helps them regain their crunch. You can also use an air fryer at 375°F (190°C) for about 5-7 minutes. If you want to save chicken strips for later, freezing works great. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer bag. They can last up to three months. When ready to cook, bake from frozen at 400°F (200°C) for about 15-20 minutes. This way, you still get that crispy texture. You can prep these chicken strips in advance. Marinate the chicken in buttermilk and hot sauce. Do this the night before for best results. Once marinated, coat the chicken in the seasoned flour mixture. You can store the coated chicken in the fridge for a few hours before frying. When you're ready, heat your oil and fry them up. If you want to reheat later, place them in an oven set to 375°F. This keeps them crispy and tasty. Yes, you can use chicken breasts or thighs. Chicken tenders are best for this recipe, but breasts work well too. If using breasts, slice them into strips. Thighs can add more flavor due to their fat content. Just make sure they are cut evenly for even cooking. Each option will still give you that crispy, flavorful finish. Dipping sauces can really enhance your chicken strips. Some popular options include honey mustard, ranch, or BBQ sauce. You can also try a spicy mayo or a sweet chili sauce. These flavors pair well and add extra zest to each bite. Feel free to mix and match your favorites! To check if your chicken is done, use a meat thermometer. The internal temperature should reach 165°F. If you don’t have a thermometer, cut into a strip. The meat should be white with no pink inside. Fry them in smaller batches to avoid crowding. This helps them cook evenly and stay crispy. Enjoy the perfect chicken strips without worrying about overcooking! In this article, we explored how to make delicious Copycat Popeye's Chicken Strips. We covered key ingredients, step-by-step instructions, and tips for perfect results. Remember to marinate the chicken well and control the oil temperature for crispiness. You can switch up spices for extra flavor or try a gluten-free option. Storing and reheating leftovers properly retains that great taste. Enjoy making your own chicken strips at home whenever you crave them!

Copycat Popeye's Chicken Strips

Craving crispy Southern chicken strips? Dive into this mouthwatering recipe that promises perfectly seasoned, golden-brown chicken tenders every time! With simple ingredients like buttermilk and a blend of spices, these delicious strips are easy to make and even easier to devour. Perfect for family dinners or game day snacks, click through to explore the full recipe and bring some Southern flavor to your table today!
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Ingredients
  

1 pound of chicken tenders

1 cup buttermilk

1 teaspoon hot sauce (optional)

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon salt

Oil for frying

Instructions
 

In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken tenders to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

    In another bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt until well combined.

      Remove the chicken from the buttermilk and let excess liquid drip off. Dredge each chicken strip in the seasoned flour mixture, ensuring they are thoroughly coated. Place the coated strips on a baking sheet.

        Heat about 2 inches of oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).

          Carefully add the chicken strips in batches, making sure not to overcrowd the pan. Fry for 4-5 minutes on each side until golden brown and cooked through.

            Using a slotted spoon, remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil.

              Serve hot and enjoy your crispy chicken strips!

                Prep Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 4