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Popeyes Chicken Fingers Recipe

Popeyes Chicken Fingers Recipe

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.
5 from 2 votes
Prep Time 30 minutes
Cook Time 10 minutes
Marinade Time 5 hours
Course Appetizer
Cuisine American
Servings 4
Calories 254 kcal

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

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.
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