How to Make Quick Gluten free Popeye's style chicken tenders

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Award-winning Gluten free Popeye's style chicken tenders. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Gluten free Popeye's style chicken tenders, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gluten free Popeye's style chicken tenders delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gluten free Popeye's style chicken tenders is 7 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Gluten free Popeye's style chicken tenders using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Gluten free Popeye's style chicken tenders:

1. 1 1/2 pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders
2. 4 cups buttermilk
3. 1 teaspoon Louisiana 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

Instructions to make to make Gluten free Popeye's style chicken tenders

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