Can I make Popeye's Fried Chicken faster than ordering them? (with Q&A)

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Whisk the milk, sour cream, salt and hot sauce in a bowl. Add the chicken tenders and marinate while you make the dredge (or for an hour, or up to overnight).
2. Heat neutral oil in a deep pot or wok to 350°F/175°C.
3. In a second bowl, combine the flour, cornstarch, salt and spices.
4. Drizzle some marinade into the dredge and mix so small clumps form.
5. Lift the tenders out of the marinade and press them into the dredge, coating them thoroughly.
6. Shake off excess dredge from each tender, then fry for 5-7 minutes, stirring or agitating the oil. Fry in two or three batches so the pot is not overcrowded.
7. Remove the chicken when golden brown or when it reaches an internal temperature of 160°F/71°C.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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