Chicken Strips

I found this recipe while looking for a way to recreate Popeye’s spicy chicken strips at home. It’s not quite there, but it is very good nonetheless. While similar to the popcorn chicken, this recipe has more heat and none of the sweet flavor that the popcorn chicken gets from the honey. It’s also quite a bit quicker since you don’t have to cut the chicken into bite sized pieces. To make this recipe, you’ll need:

  • 3 lbs chicken tenderloins
  • vegetable oil
  • 2 tablespoons freshly ground pepper
  • 2 tsp cayenne pepper
  • 1.5 cups flour
  • 2 tbs paprika
  • 1bs salt
  • 3 eggs

In a large bowl combine flour, cayenne, pepper, paprika, and salt. Mix thoroughly. In a separate bowl, beat 3 eggs. Dip each chicken tenderloin into the egg and then cover in flour. Once it is covered, put it on a cooling rack, which will allow the piece to dry. Once all pieces are breaded, let them dry for 20 minutes. Heat 1/2 inch of oil in a frying pan, and fry each piece for 3 minutes on each side, until it is a golden brown. Serve with some sort of starch (I used rice). Dipping sauce isn’t necessary, but goes well with these chicken strips.

The original recipe for these chicken strips can be found here:


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