Got a craving for Popeyes Chicken Tenders and Fries but just can’t be bothered to head out? You’re in luck! I’ve got a super easy copycat recipe that’ll hit the spot right from your own kitchen.
Stick with me, and you’ll soon be the go-to chef for chicken tenders among even the pickiest eaters in your life.
Why You Will Love This Popeyes Chicken Fingers?
You will love this Popeyes Chicken Fingers recipe because it delivers the same crispy, flavorful, and juicy tenders you’d get at the restaurant but made right at home. The buttermilk marinade infuses the chicken with rich, tangy flavors, while the Creole seasoning adds a kick of spice.
The double-dip breading process creates that signature crunchy exterior. Best of all, it’s a fun and easy way to treat yourself to a homemade version of a fast-food favorite, perfect for impressing even the pickiest eaters.
Ingredients for Popeyes Chicken Fingers Recipe
For the Chicken Fingers:
- 1.5 lbs of chicken tenderloins
- 2 cups of buttermilk
- 2 tsp hot sauce (more if you like it spicy)
- 1 tsp MSG (optional)
- 2 tbsp Creole seasoning
- 3 cups all-purpose flour
- 3 eggs
- 1 cup club soda
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt (to taste)
- Peanut oil (or canola/vegetable oil for frying)
For the Fries:
- 2 russet potatoes
- Additional flour and wet batter from chicken (as needed)
- Additional Creole seasoning for tossing
- Cold water (for soaking the fries)
Tools Required
- Mixing bowls
- Dutch oven or deep fryer
- Tongs
- Probe thermometer
- Baking sheet
Marinade Time: 5 hours (or overnight for best results)
Active Prep Time: 30 minutes
Chicken Fingers: 10-12 minutes per batch
Fries: 10 minutes per batch
How to Make Popeyes Chicken Fingers Recipe
Step 1: Marinate the Chicken
In a large mixing bowl, combine 2 cups of buttermilk, 2 teaspoons of hot sauce, 1 teaspoon of MSG, and 2 tablespoons of Creole seasoning. Submerge the chicken tenderloins in the marinade. Cover and refrigerate for at least 5 hours, or overnight for maximum flavor.
Step 2: Prepare the Fries
Peel and cut the russet potatoes into fries. Use a fry cutter for even sizes or hand-cut for a rustic look. Immediately place the cut fries into cold water to prevent browning. Soak for 30 minutes, changing the water midway to remove excess starch. After soaking, drain the fries and dry them thoroughly with paper towels.
Step 3: Pre-Cook the Fries (Blanching)
Heat oil in a Dutch oven or deep fryer to 300-325°F. Blanch the fries for about 3 minutes until they go from shiny to matte. Remove and drain on a cooling rack or tray lined with paper towels.
Step 4: Prepare the Chicken Breading
In one bowl, mix 3 cups of flour with 1 heaping teaspoon of Creole seasoning, 1 teaspoon of MSG, 1 tablespoon each of garlic and onion powder, and a tablespoon of salt. In another bowl, whisk together 3 eggs, 1 tablespoon of Creole seasoning, 1 cup of flour, and 1 cup of club soda until the mixture has the consistency of pancake batter.
Step 5: Fry the Chicken
Heat the oil to 350°F. Take the chicken out of the marinade, dredge it in the flour mixture, dip it in the wet batter, and then back into the flour mixture. Squeeze the chicken in the flour to ensure it is well-coated.
Fry the chicken in batches, ensuring the oil temperature stays consistent. Cook for about 10 minutes or until the chicken is golden brown and reads 165°F on a probe thermometer. Once cooked, place the chicken on a baking sheet in a 170°F oven to keep warm while frying the remaining batches.
Step 6: Fry the Fries
Increase the oil temperature to 350-375°F. Toss the blanched fries in a bowl with some dry flour, then dip them into the wet batter. Fry the battered fries until golden brown, about 7 minutes. Drain on paper towels and toss with additional Creole seasoning if desired.
Some Tasty Ways To Customize This Popeyes Chicken Fingers Recipe
1. Spicy Buffalo Chicken Wrap: Toss the chicken fingers in your favorite buffalo sauce, then wrap them in a soft tortilla with lettuce, tomatoes, and ranch dressing for a zesty kick.
2. Chicken and Waffles: Serve the chicken fingers atop a fluffy waffle, drizzle with warm maple syrup, and add a sprinkle of powdered sugar for a sweet and savory combo.
3. Loaded Chicken Finger Fries: Top a bed of crispy fries with chopped chicken fingers, melted cheddar cheese, crispy bacon bits, and a drizzle of ranch or chipotle mayo.
4. Chicken Finger Sliders: Place the chicken fingers on mini slider buns with pickles, coleslaw, and a dab of honey mustard for a bite-sized delight.
5. Chicken Caesar Salad: Slice the chicken fingers and toss them into a Caesar salad with crunchy croutons, fresh Parmesan, and creamy Caesar dressing.
6. Southern-Style Chicken Biscuit: Serve the chicken fingers on a warm, buttery biscuit with a dollop of honey or hot sauce for a classic Southern breakfast.
7. Chicken Finger Parmesan: Top the chicken fingers with marinara sauce and melted mozzarella, then serve over spaghetti for a quick and easy Chicken Parm.
8. BBQ Chicken Finger Pizza: Use the chicken fingers as a topping for a BBQ pizza, along with red onions, cheddar cheese, and a drizzle of BBQ sauce.
9. Chicken Finger Nachos: Replace the usual ground beef with chopped chicken fingers on your nachos, adding jalapeños, sour cream, guacamole, and melted cheese.
10. Chicken Finger Po’ Boy: Pile the chicken fingers onto a soft baguette with lettuce, tomatoes, pickles, and a spicy remoulade sauce for a delicious sandwich inspired by New Orleans.
Some tips on This Popeyes Chicken Fingers Recipe
1. Marinate for Maximum Flavor: Let the chicken tenders marinate in buttermilk for at least 2 hours, or overnight if possible. This helps tenderize the meat and infuse it with flavor.
2. Season the Flour Well: Don’t skimp on seasoning the flour. Add a good mix of paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper for that signature Popeyes taste.
3. Double Dredge for Extra Crunch: For a crispier coating, dredge the chicken fingers in the seasoned flour, dip them back into the buttermilk, and dredge once more in the flour before frying.
4. Use Peanut or Canola Oil: Fry the chicken in peanut or canola oil for a golden, crispy crust without an overwhelming oily taste. These oils also have high smoke points, making them perfect for frying.
5. Maintain Oil Temperature: Keep the oil temperature steady at around 350°F (175°C). Too hot, and the outside will burn before the inside is cooked; too cool, and the chicken will absorb excess oil.
6. Don’t Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in soggy, greasy chicken.
7. Drain Properly: After frying, place the chicken fingers on a wire rack over a baking sheet to drain. This prevents the bottom from getting soggy, keeping them crispy all over.
8. Season Immediately After Frying: Sprinkle the chicken fingers with a pinch of salt as soon as they come out of the oil. This helps the seasoning stick and enhances the overall flavor.
9. Keep Warm in the Oven: If you’re making a large batch, keep the fried chicken fingers warm in a 200°F (93°C) oven while you finish frying the rest. This ensures they stay crispy without overcooking.
10. Serve with a Variety of Dipping Sauces: Elevate the experience by offering a variety of dipping sauces like honey mustard, ranch, BBQ, or even a homemade spicy mayo to cater to different taste preferences.
Store and Reheat Popeyes Chicken Fingers Recipe
To store leftover Popeyes Chicken Fingers, place them in an airtight container lined with a paper towel to absorb excess moisture.
Refrigerate within two hours of cooking and consume within 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. Reheat in an oven or air fryer for best results.
Popeyes Chicken Fingers Recipe
Ingredients
- 1.5 lbs of chicken tenderloins
- 2 cups of buttermilk
- 2 tsp hot sauce more if you like it spicy
- 1 tsp MSG optional
- 2 tbsp Creole seasoning
- 3 cups all-purpose flour
- 3 eggs
- 1 cup club soda
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt to taste
- Peanut oil or canola/vegetable oil for frying
- 2 russet potatoes
- Additional flour and wet batter from chicken as needed
- Additional Creole seasoning for tossing
- Cold water for soaking the fries
Instructions
- In a large mixing bowl, combine 2 cups of buttermilk, 2 teaspoons of hot sauce, 1 teaspoon of MSG, and 2 tablespoons of Creole seasoning. Submerge the chicken tenderloins in the marinade. Cover and refrigerate for at least 5 hours, or overnight for maximum flavor.
- Peel and cut the russet potatoes into fries. Use a fry cutter for even sizes or hand-cut for a rustic look. Immediately place the cut fries into cold water to prevent browning. Soak for 30 minutes, changing the water midway to remove excess starch. After soaking, drain the fries and dry them thoroughly with paper towels.
- Heat oil in a Dutch oven or deep fryer to 300-325°F. Blanch the fries for about 3 minutes until they go from shiny to matte. Remove and drain on a cooling rack or tray lined with paper towels.
- In one bowl, mix 3 cups of flour with 1 heaping teaspoon of Creole seasoning, 1 teaspoon of MSG, 1 tablespoon each of garlic and onion powder, and a tablespoon of salt. In another bowl, whisk together 3 eggs, 1 tablespoon of Creole seasoning, 1 cup of flour, and 1 cup of club soda until the mixture has the consistency of pancake batter.
- Heat the oil to 350°F. Take the chicken out of the marinade, dredge it in the flour mixture, dip it in the wet batter, and then back into the flour mixture. Squeeze the chicken in the flour to ensure it is well-coated.
- Fry the chicken in batches, ensuring the oil temperature stays consistent. Cook for about 10 minutes or until the chicken is golden brown and reads 165°F on a probe thermometer. Once cooked, place the chicken on a baking sheet in a 170°F oven to keep warm while frying the remaining batches.
Video
Notes
FAQs on This Popeyes Chicken Fingers Recipe
Here are some commonly asked questions and their short answers on this Popeyes Chicken Fingers Recipe
1. What are Popeyes chicken tenders made out of?
Popeyes chicken tenders are made from whole cuts of boneless, skinless chicken breast, which are cut into strips to create the tenders.
2. What is Popeyes batter made of?
The batter for Popeyes chicken typically consists of seasoned flour mixed with a blend of spices, including paprika, garlic powder, onion powder, cayenne pepper, and black pepper. The chicken is dipped in buttermilk before being dredged in the seasoned flour to create the crispy coating.
3. What does Popeyes cook their chicken with?
Popeyes cooks their chicken in peanut oil or a similar vegetable oil blend with a high smoke point, which helps achieve that signature crispy texture and golden-brown color.
4. Does Popeyes marinate their chicken?
Yes, Popeyes marinates their chicken in a buttermilk-based marinade, often infused with various spices, to tenderize the meat and infuse it with flavor before frying.
5. How long should I marinate the chicken tenders?
For best results, marinate the chicken tenders in the buttermilk mixture for at least 2 hours, but overnight marination is recommended for deeper flavor and tenderness.
6. Can I bake instead of fry the chicken tenders?
Yes, you can bake the chicken tenders for a healthier option. Preheat your oven to 400°F (200°C), place the tenders on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.
7. How do I make the chicken tenders spicier?
To make the chicken tenders spicier, add more cayenne pepper or hot sauce to the buttermilk marinade and increase the cayenne in the seasoned flour. You can also sprinkle some extra chili powder or hot sauce on the tenders right after frying.
8. Can I freeze the chicken tenders after cooking?
Yes, you can freeze the cooked chicken tenders. Allow them to cool completely, then place them in an airtight container or freezer bag. To reheat, bake them in the oven at 350°F (175°C) until they are heated through and crispy again.
9. What dipping sauces go well with Popeyes Chicken Fingers?
Popeyes Chicken Fingers pair well with a variety of dipping sauces, including honey mustard, ranch, BBQ sauce, buffalo sauce, and spicy mayo. You can also try a homemade remoulade or Cajun dipping sauce for a more authentic flavor.
10. How do I keep the chicken tenders crispy for serving later?
To keep the chicken tenders crispy, place them on a wire rack in a low oven (around 200°F or 93°C) after frying. This will help maintain their crispiness without overcooking them until you’re ready to serve.
Despite a few hiccups during the process, these Popeyes Chicken Fingers and Fries turned out delicious. Don’t be afraid to experiment with spice levels to suit your taste.
Give this recipe a try, and let me know how it works out for you!
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