[CnD] Popeye's Chicken Tenders

Naima Leigh nleigh2016 at gmail.com
Mon Aug 1 19:47:32 CEST 2016

Popeye's Chicken Tenders




2 cups butter milk


1/2 teaspoon hot sauce


12 chicken tenders (about 1 1/2 pounds)


2 cups flour


1 teaspoon fresh ground pepper


1 teaspoon paprika


1 egg


1 cup butter milk


A few drops hot sauce


1/4 teaspoon salt


Vegetable oil to fill skillet to 2-inch depth


Blue cheese dressing, ranch dressing or your preferred sauce for dipping


Place butter milk and hot sauce into a thick zip-top bag and add the
chicken. Massage with your fingers to coat all the pieces well and chill
several hours or overnight. In another zip-top bag, combine flour, cayenne,
black pepper and paprika. In a flat bowl or deep plate combine egg with
butter milk, hot sauce and salt beat well. Using a deep skillet or wok, add
vegetable oil to a 2 inch depth over medium hot heat until it reaches 350
degrees F on an instant read or a deep fry thermometer. While oil is
heating, arrange 2 wire racks on bake sheets lined with foil. Remove chicken
from its overnight marinade and place on one of the racks to drip and drain
several minutes. When oil reaches 350 F, dip pieces of chicken into the
butter milk mixture, then back into the bag of flour, shaking to remove
excess. Set on the wire rack to drip and dry a few minutes again before
frying. Fry chicken pieces about 5 minutes (depending on size of the strips)
turning with tongs until the chicken is evenly browned and cooked through.
Drain on the second (clean) wire rack for a few minutes before serving with
your desired dipping sauce.



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