A picture of Gluten free Popeye's style chicken tenders.

Gluten free Popeye's style chicken tenders

Ant Michael
Ant Michael @cook_144288815
Smithville New Jersey
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Ingredients

7 servings
  1. 1 1/2 poundsskinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders
  2. 4 cupsbuttermilk
  3. 1 teaspoonLouisiana style hot sauce
  4. 3 cups (13 1/2 ounces)self-rising gluten free flour
  5. 1/2 cup (2 1/4 ounces)cornstarch
  6. 1/2 cup (21/4 ounces)potato starch
  7. 2 tablespoons (1 ounce)sea salt plus more for seasoning
  8. 4 tablespoons (1 ounce)paprika
  9. 1 teaspoon (.176 ounces)baking soda
  10. 2 tablespoons (1 ounces)onion soup base, ground in spice grinder until fine
  11. 7 teaspoons (1 ounce)Italian Herb Spaghetti sauce seasoning mix
  12. Canola oil for the frying

Cooking Instructions

  1. 1

    Brine the chicken: In a large, nonreactive bowl or Ziploc bag combine the chicken, buttermilk, and hot sauce; cover and refrigerate overnight.

  2. 2

    Bread the chicken: Sift all breading ingredients 3 times through a gluten free flour tamis (see Note) or very fine mesh strainer into a large bowl, discarding any lumps. Working in batches, remove 4 or 5 tenders at a time from the buttermilk marinade and toss in the breading, coating well. Transfer to a baking sheet and let rest until the breading adheres, 15 to 20 minutes.

  3. 3

    Fry the chicken: While the chicken rests, add 2 inches of oil to a large (at least 6-quart) pot and heat to 300°F. Working in batches, fry 4 to 5 tenders at a time until brown and crisp, 5 minutes per batch. Remove to a paper towel to drain. Once all the chicken is fried, season lightly with salt and serve immediately.

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Ant Michael
Ant Michael @cook_144288815
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Smithville New Jersey

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