Spicy Fried Chicken Tenders | Just Like Popeye’s Recipe
(
REVIEWS)
PREP:
20 minutes
TOTAL:
40 minutes
SERVES:
4
These spicy chicken tenders are marinated overnight in buttermilk, then dipped in a flour dredge with Cajun seasonings and fried to perfection. They are freezable and make the ultimate family dinner meal!
Who doesn’t love the crispy bite of a good spicy chicken tender? If there’s one chicken tender I can’t resist, it’s from Popeye’s. Their crispy, spicy fried chicken tenders are my absolute favorite.
They’re thin, tender on the inside, and perfectly crisp on the outside with some heat from cajun spice.
After much trial and error, I’ve created a homemade version that rivals theirs.
These chicken tenderloins are marinated in buttermilk with a hearty dose of Cajun spices and fried until golden brown.
If you’re looking for the best homemade spicy chicken tenders recipe, pin this recipe now and get to cooking!
What Makes a Perfect Copycat Popeyes Chicken Tender?
1. Thin and Tender: My favorite aspect of a Popeyes chicken tender is its thinness. Much like a chicken cutlet or parmigiana, getting the tenders thin is crucial.
I prefer to pound them thin or slice them into cuts of quarter-inch or less. This not only cooks them quicker but ensures each bite is evenly flavorful and perfectly crisp.
2. Overnight Buttermilk Marinade: The secret behind the tenderness of these chicken tenders? A good, long soak in buttermilk.
This step is vital for softening the chicken and infusing it with flavors, mimicking the Popeyes style.
Buttermilk acts as a tenderizer, which is a must for replicating that classic fried chicken texture.
3. The MSG Debate: Now, here’s where things get a bit controversial—MSG.
It’s no secret that Popeyes uses monosodium glutamate in their recipe, which adds that unique umami flavor. I feel like it’s a little bit of a cheat, but MSG is effective for achieving that authentic taste.
I chose to leave it out, merely because I don’t keep MSG on hand.
But, If you’re looking for a true-to-taste experience, you might consider including it, but my recipe focuses on getting that delicious Popeyes flavor without it.
Ingredients for Spicy Chicken Tenders
- Buttermilk: Soaks the chicken to tenderize and add depth of flavor. It’s your foundation for juicy, flavorful tenders.
- SPG Seasoning: A simple but essential mix of salt, pepper, and garlic powder for a solid flavor base.
- Paprika: Adds a sweet, smoky flavor along with that appetizing golden-brown color.
- Chicken Poultry Seasoning: Boosts the chicken’s natural flavors without using MSG, keeping it healthy and all-natural.
- Cajun Seasoning: Key for that authentic, spicy kick, much like what you’d find at Popeye’s.
- Cayenne Pepper: Perfect for heat lovers wanting to turn up the spice level.
- Flour: Essential for a crispy coating, making sure every bite is satisfyingly crunchy.
- Egg (optional): Use it for a double-dredge to achieve an extra crispy texture.
Note about MSG: We’re skipping MSG in this recipe to keep things simple and natural. For those who miss that unique umami flavor, it’s typically used in fast-food recipes, but here we focus on enhancing the taste with natural spices and seasonings.
Essential Equipment for Making Spicy Chicken Tenders
To make these spicy chicken tenders at home, you’ll need a few kitchen essentials. Having the right tools can make the process smoother and ensure your tenders come out perfectly crispy and delicious every time.
- Meat Mallet: A meat mallet is useful for pounding the chicken to an even thickness, which promotes uniform cooking and ensures every bite is tender.
- Mixing Bowls: You’ll need a couple of large mixing bowls for marinating the chicken and preparing the flour coating. Choose bowls that are deep enough to mix ingredients without spilling.
- Whisk: A whisk is essential for thoroughly mixing the buttermilk marinade and for beating the egg wash, ensuring no lumps remain.
- Shallow Dishes: For dredging, have a couple of shallow dishes or plates ready. These make it easy to coat the chicken evenly with flour and any seasonings.
- Cast Iron Skillet or Deep Fryer: A heavy-duty cast iron skillet or a deep fryer is ideal for frying the tenders. Cast iron provides even heat distribution, which is crucial for achieving that golden, crispy exterior.
- Kitchen Thermometer: A kitchen thermometer is crucial for checking the oil temperature and ensuring the chicken is cooked to the safe internal temperature of 165°F.
- Wire Rack and Baking Sheet: Set a wire rack over a baking sheet to let the cooked tenders drain and stay crispy. This setup avoids the sogginess of resting fried food on a paper towel.
- Tongs: A pair of tongs is perfect for safely turning the tenders in the hot oil and removing them once they’re cooked, keeping your hands clear of splatters.
How to Make Crispy, Spicy Chicken Tenders
Prepare the Chicken:
Cut the chicken breasts into thin strips, about a quarter-inch thick, to ensure they cook evenly and quickly. Optionally, pound the strips to make them even thinner and more tender.
Marinate:
Place the chicken strips in a buttermilk mixture overnight. This not only tenderizes the meat but also helps the chicken absorb the spices. Mix in some cayenne pepper or your favorite hot sauce for extra heat.
Dredge:
Combine flour, Cajun seasoning, and a little cayenne pepper in a shallow dish for the coating. If you prefer extra crispy chicken tenders, dip the marinated chicken egg wash (one egg beaten with a tablespoon of water), after the first dredge, then dredge into a shallow bowl of flour mixture before frying..
Fry:
Heat oil in a skillet or deep fryer to 375°F. Slowly place chicken strips into the oil in small batches to avoid crowding. Cook each piece until it reaches an internal temperature of 165°F, typically about 3-4 minutes per side.
Rest:
After frying, let the tenders rest on a wire rack over a baking sheet to drain off excess oil and maintain their crispiness.
Frequently Asked Questions About Making Spicy Chicken Tenders
Absolutely!
While a deep fryer does a great job, you can also use a cast iron skillet with enough oil to cover the chicken pieces.
The key is maintaining the oil temperature at around 375°F to ensure each tender is evenly cooked and crispy.
You want an oil with a high smoke point and a neutral flavor for frying chicken.
Canola oil, vegetable oil, and peanut oil are excellent choices. I recommend Peanut oil or avocado oil!
They heat up well and won’t add any unwanted flavors to your spicy tenders.
The best way to ensure your chicken tenders are cooked through but still juicy is to use a meat thermometer.
The internal temperature should reach 165°F. Additionally, they should be golden brown and crispy on the outside.
Yes, you can bread the chicken tenders and keep them refrigerated for up to 4 hours before frying.
You can also freeze them after breading. Just make sure to fry them directly from the freezer, adding a couple of extra minutes to the frying time.
To achieve that extra crunch, double-dredge the chicken.
After the initial dredge in the seasoned flour, dip them into an egg wash, then dredge them in the flour again.
This technique helps build a thicker crust that becomes wonderfully crispy when fried.
Spicy chicken tenders pair wonderfully with a variety of sauces.
Classic choices include ranch, honey mustard, and barbecue sauce.
If you like extra heat, try a buffalo sauce or a creamy sriracha dip.
Yes! To make gluten-free spicy chicken tenders, simply substitute the regular flour with a gluten-free flour blend.
Be sure to check that all your other ingredients like seasonings and marinades are gluten-free as well.
Favorite Dipping Sauces for Chicken Tenders
Because what would chicken tenders be without having a variety of dipping sauce options?!
Here’s a selection that includes something for everyone, from mild to spicy:
- Classic Ranch: Cool and creamy, ranch dressing is always a hit. It’s perfect for balancing out the spice of the tenders and is great for those who prefer a milder taste. Not a ranch fan? Try a bleu cheese dip!
- Honey Mustard: Sweet and tangy. Honey mustard is a staple sauce that pairs beautifully with the crispy texture of chicken tenders.
- Barbecue Sauce: A smoky barbecue sauce can add a touch of sweetness and depth, making it a favorite for its rich flavor.
- Spicy Buffalo Sauce: You’re a gluten for pain and want to double down with a classic spicy sauce? Buffalo Sauce is made with hot sauce, butter, vinegar, and a pinch of garlic powder. Or just go with Franks Hot Sauce!
- Garlic Aioli: This garlic-flavored mayonnaise sauce is savory and rich, offering a subtle zest that complements chicken well.
- Sweet Chili Sauce: For a bit of Asian flair, sweet chili sauce provides a great combination of sweetness with a light spice, ideal for those who like a mild heat.
Doing multiple spice levels in one batch
One last tip – In my home, our kids can’t hang with spicy food (I know, right?!). But when it comes to chicken tenders, the wife likes to feel the burn.
So, to keep prep low, I like to cook their first from the same batch. Then about halfway through, I add the cayenne pepper to the flour and hot sauce to the buttermilk.
And Voila! I’ve got spicy and regular chicken tenders all done in one batch without having to make twice the mess.
Want a sweet heat variety? Try my Honey Chipotle Chicken Tenders Recipe
Need to Ditch the carbs? Go with my keto-friendly Spicy Tequila Chicken Skillet
Spicy Chicken Tenders
Ingredients
- 2 lbs chicken breasts cut into 1/4" strips
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup Franks Hot Sauce optional
FOR THE DREDGE
- 1 1/2 cup flour
- 1 tsp salt
- 1 tsp cajun seasoning
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper double for more heat
- 1/2 tsp white pepper
- 1/2 tsp poultry seasoning
FOR THE EGG WASH (OPTIONAL)
- 1/2 cup buttermilk
Instructions
- Cut Chicken into 1/4 inch strips and place in a bowl with buttermilk, salt, garlic powder, and black pepper. Cover and place in the fridge for at least 4 hours.
- When you're ready to cook, get a 12 inch skillet with cooking oil brought up to 375 F.
- In one bowl add flour, salt garlic, powder, cayenne pepper, poultry seasoning.
- For a chicken tender with more batter, add an egg with butter milk in a second bowl.
- Dip your each chicken tender in the flour, then the egg wash. Then bring it back into the flour then place in the skillet. If using no egg wash, bring the chicken straight from the buttermilk marinade to the flour, then into the skillet.
- Cook for about 5 minutes until internal temperature reaches 165° F. Repeat this process until all your chicken tenders are cooked, and be careful not to overcrowd your skillet
Notes
Nutrition
