Copycat Popeye’s Chicken Strips
Crispy, crunchy, and unapologetically indulgent, these copycat Popeye's Chicken Strips feature tender chicken marinated in buttermilk, double-dredged in seasoned flour, and fried to golden perfection—your ticket to drive-thru freedom at home!
Servings 6 servings
Calories 335kcal
Equipment
Ingredients
- 2 pounds boneless chicken breasts cut into strips
- ⅓ cup Louisiana style hot sauce
- ½ cup buttermilk
- Peanut oil to fill a deep fryer
- ⅔ cup all purpose flour
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon chipotle chile powder
- 3 eggs
Instructions
- Cut each chicken breast into four or five strips.
- Combine the hot sauce and buttermilk in a small bowl.
- Put half of this mixture in with the chicken, reserving the other half.
- Marinate the chicken for at least 30 minutes but not more than an hour or two.
- Combine the flour, chipotle, smoked paprika, and salt.
- Beat the eggs with the other half of the buttermilk mixture.
- Drain the chicken.
- Dip it in the flour mixture.
- Dip it into the egg mixture.
- Dip back into the flour mixture.
- Repeat with all of the chicken.
Deep Fryer
- Heat the deep fryer to 360F
- Fry in the deep hot oil until the outside is golden and an instant read thermometer registers 165F when poked in the center of the chicken strip.
- Don't overcrowd the fryer.
- Drain and keep warm until serving.
Skillet
- Add about 2 ½ inches of oil to a heavy skillet.
- Heat on medium heat but watch it while you are preparing the chicken - if it starts to smoke turn it down or remove it from the heat.
- Check the oil and make sure it's at 360F.
- Fry in the hot oil until the outside is golden and an instant read thermometer registers 165F when poked in the center of the chicken strip. Don't overcrowd the fryer.
- Drain and keep warm until serving.
Notes
The trick is to marinate the chicken strips in seasoned buttermilk for 30 minutes or so before frying them. This allows the buttermilk to tenderize the meat at the same time the seasonings are absorbed. The chicken comes out juicy and tender with lots of flavor.
The secret to the flavor here is smoked paprika. I am relatively sure that Popeye's uses regular paprika but if they try it my way once they won't go back to their way. I promise you that.
Here's the thing. I fry everything in peanut oil. I like it, it fries hot, and it's my preference. If you have allergies to consider then fry in whatever deep frying oil you prefer. If you don't have allergies use the peanut oil.
Keep them hot in a warm oven until it's all done. Serve with fries and coleslaw.
To Reheat
- Preheat the oven to 375F.
- If you have an oven safe wire rack place it over a baking sheet and put the chicken on it in a single layer. If not just put the tenders on a baking sheet.
- Heat for about 10 minutes, turning once.
Nutrition
Calories: 335kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 1275mg | Potassium: 440mg | Fiber: 1g | Sugar: 1g | Vitamin A: 607IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 2mg