Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, gluten free popeye’s style chicken tenders. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Gluten free Popeye’s style chicken tenders is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Gluten free Popeye’s style chicken tenders is something that I have loved my whole life.
Chicken tenders are a quick-and-easy go-to for busy families, but like many foods we eat often they can get old pretty quickly. We’re taking plain Dredge chicken pieces in gluten free all-purpose flour and coconut flour mixture, dip in egg and milk mixture, then coat with shredded coconut and gluten. Popeyes Buttermilk Fried Chicken Sandwich - Copycat Popeyes Chicken Burger Recipe. Perfect party appetizers for any occasion.
To begin with this recipe, we have to first prepare a few ingredients. You can have gluten free popeye’s style chicken tenders using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Gluten free Popeye’s style chicken tenders:
- Get 1 1/2 pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders
- Prepare 4 cups buttermilk
- Get 1 teaspoon Louisiana style hot sauce
- Take 3 cups (13 1/2 ounces) self-rising gluten free flour
- Take 1/2 cup (2 1/4 ounces) cornstarch
- Make ready 1/2 cup (21/4 ounces) potato starch
- Prepare 2 tablespoons (1 ounce) sea salt plus more for seasoning
- Prepare 4 tablespoons (1 ounce) paprika
- Prepare 1 teaspoon (.176 ounces) baking soda
- Get 2 tablespoons (1 ounces) onion soup base, ground in spice grinder until fine
- Prepare 7 teaspoons (1 ounce) Italian Herb Spaghetti sauce seasoning mix
- Prepare Canola oil for the frying
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Steps to make Gluten free Popeye’s style chicken tenders:
- Brine the chicken: In a large, nonreactive bowl or Ziploc bag combine the chicken, buttermilk, and hot sauce; cover and refrigerate overnight.
- 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.
- 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.
- Ready to serve and ENJOY!
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