Love Popeye’s famous chicken tenders? This homemade copycat recipe gives you that signature spicy flavor and crispy coating you crave. The tenders are marinated in buttermilk and then coated in a crispy, crunchy breading that's infused with Creole spices. The tenders are juicy on the inside and perfectly golden on the outside...and they taste like the "real deal".
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My Take on Copycat Popeye’s Chicken Tenders
Whenever I get a craving for Popeye’s chicken tenders, and I'm too lazy to leave my house, I make this recipe. The tenders have that slightly spicy, ultra-crispy texture that makes Popeye's so popular, and each and every bite is just as good as the last - if not better.
I love pairing them with some BBQ sauce, or, as funny as this sounds, I'll dip 'em in some store-bought Chick-Fil-A sauce. I know, I know, it's sacrilege.
Ingredients for Copycat Popeye’s Chicken Tenders
Here's what you'll need to make the tenders:
For The Chicken and Chicken Marinade:
- 1 lb chicken breasts, sliced into strips
- 1 cup buttermilk
- ¼ cup hot sauce
- 1 tablespoon Creole seasoning
- ½ teaspoon MSG (optional)
For The Seasoned Flour:
- 2 cups all-purpose flour
- 1 tablespoon Creole seasoning
- ½ teaspoon MSG (optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
For The Wet Batter:
- 2 eggs
- ¾ cup flour
- 1 tablespoon Creole seasoning
- 1+ cup club soda
How to Make Copycat Popeye’s Chicken Tenders
One of my favorite things about this recipe is that just a handful of simple steps are all it takes to make it.
Step 1: Marinate the Chicken
In a ziplock bag, combine chicken strips, buttermilk, hot sauce, Creole seasoning, and MSG. Seal and massage to coat the chicken. Marinate for at least 4 hours, or overnight for the best flavor.
Step 2: Prepare Dry and Wet Mixtures
In a large dish, whisk together the seasoned flour ingredients. In a separate bowl, whisk the wet batter ingredients, adding club soda until smooth.
Step 3: Dredge the Chicken
Remove the chicken from the marinade. Lightly coat each strip with the dry mixture, then dip in the wet batter.
Return the strips to the dry mixture again.
Step 4: Fry the Tenders
Heat oil to 350°F in a deep fryer or heavy pot. Fry the tenders for 8-10 minutes, until golden and the internal temperature reaches 165°F. Drain on a wire rack or paper towels.
Step 5: Serve and Enjoy!
Serve the tenders hot with your favorite dipping sauces.
My Expert Tips
- Don't skip on marinating : For extra flavor, marinate the chicken overnight.
- Double Dredge: Dredging twice gives the tenders that iconic crispy texture.
- Oil Temperature: Keep oil at 350°F for the crispiest result; use a thermometer for accuracy.
FAQ's About This Recipe
Can I make this without MSG?
Yes, you can omit MSG if you prefer. The tenders will still be flavorful!
What can I substitute for Creole seasoning?
Cajun seasoning is a good alternative if Creole seasoning isn’t available.
What’s the purpose of club soda in the batter?
Club soda lightens the batter, making the tenders extra crispy.
Can I bake these tenders instead?
Yes, bake at 400°F for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but they'll still be delicious.
What dipping sauces pair well with this?
Ranch, honey mustard, BBQ sauce, Chick-Fil-a sauce, or a spicy aioli are all great choices.
Final Thoughts
This copycat Popeye’s chicken tender recipe is a must-try for anyone craving that irresistible crunch with a hint of spice. Enjoy them fresh out of the fryer with your favorite dips, and prepare for everyone to be reaching for seconds!
Anyway, I hope you enjoy this one as much as I/we do. As always, if you give it a try let me know how it goes for you in the comments!
More Chicken Recipes to Try Next
- Chicken Big Mac
- Dave's hot chicken
- Popeyes Fried Chicken
- Church's chicken
- Raising Cane's chicken and sauce
- Bojangles fried chicken
- Cava chicken bowl
Popeye's Chicken Tenders
Love Popeye’s famous chicken tenders? This homemade copycat recipe gives you that signature spicy flavor and crispy coating you crave. Marinated in buttermilk and seasoned with Creole spices, these tenders are juicy on the inside and perfectly golden on the outside—ideal for dipping in your favorite sauces.
Ingredients
For The Chicken and Chicken Marinade:
- 1 lb chicken breasts, sliced into strips
- 1 cup buttermilk
- ¼ cup hot sauce
- 1 tablespoon Creole seasoning
- ½ teaspoon MSG (optional)
For The Seasoned Flour:
- 2 cups all-purpose flour
- 1 tablespoon Creole seasoning
- ½ teaspoon MSG (optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
For The Wet Batter:
- 2 eggs
- ¾ cup flour
- 1 tablespoon Creole seasoning
- 1+ cup club soda
Instructions
1. Add the chicken strips into a large ziplock bag.
2. Pour in buttermilk, hot sauce, 1 tablespoon creole seasoning and ½ teaspoon MSG. seal the bag and massage the chicken until well coated.
3. Marinate for at least 4 hours, and up to 24 hours.
4. Prepare the dry mixture by combining the flour with the listed ingredients in a large dish. Whisk to combine.
5. Prepare the wet batter by whisking all the ingredients in a bowl.
6. Coat the chicken pieces lightly with the dry mixture for the first dredge.
7. Then dip in the egg mixture, and coat again in the dry dredge.
8. Heat oil in a deep fryer or large pot to 350°F. Deep fry the tenders for 8-10 minutes, depending on their thickness, until they are crispy and golden and the internal temperature reaches 165°F.
9. Remove the chicken from the oil and let it drain on a wire rack or paper towels.
Nutrition Information:
Yield:
8Serving Size:
1 pieceAmount Per Serving: Calories: 293Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 96mgSodium: 2220mgCarbohydrates: 37gFiber: 2gSugar: 2gProtein: 25g
Leah
These chicken tenders were sooooo crispy. Yum!