Popeyes Chicken Tenders & Fries | Pour Choices Kitchen

If you and your significant other have ever thought about roleplaying as naughty fast food workers, do I have the perfect recipe to turn your wild fantasies into reality! Popeyes chicken tenders and fries. Easy to make and even easier to enjoy!

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Grocery List:

1.5lbs chicken tenderloins
2 russet potatoes
Oil for frying

Shrimp Po Boy (creole seasoning)

Creole Seasoning:
5 tbsp paprika
3 tbsp salt
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp dried oregano
2 tbsp dried basil
1 tbsp dried thyme
1 tbsp black pepper
1 tbsp white pepper
1 tbsp cayenne pepper

Seasoned flour
3 cups flour
1 tbsp creole seasoning
1 tsp accent
1 tbsp onion
1 tbsp garlic
1 tbsp salt

Wet batter
3 eggs
1 cup flour
8-16 oz club soda
1 tbsp creole seasoning

Popeye’s chicken tenders and Fries that’s what I wanted one Friday evening but I didn’t feel like leaving the house so I made it myself and now you can too with this pretty simple copycat recipe so simple you’ll be able to hold your head high when you’re done and best of

All those picky eaters in your life that only eat chicken tenders Will hail you as their new chicken king or queen before I get started I just want to mention our patreon link down in the description one dollar a month is all we ask for and it helps us keep this

Channel going especially in these here inflated times so as I said one Friday I wanted Popeyes normally Fridays is when I do test cooks for other recipes and then Saturdays is when I film the actual uh poor choices whatever it’s going to be that week but this time I decided to

Bring you all into my testing phase so you can see that I don’t know what I’m doing half the time but I do know what I want to taste first up I’ve got one and a half pounds of chicken tenderloins we’re gonna give these a nice little

Bath and a simple marinade I’ve got two cups of Buttermilk about two teaspoons of hot sauce I’m also adding in one teaspoon of accent otherwise known as MSG this is going to punch up the flavor so don’t skip this unless you have a super reaction to MSG two tablespoons of

A creole seasoning that I made for the Po Boy video I’ll link that below but you can use any Creole occasion seasoning that you want I got it all mixed up I put my chicken in there and I let it refrigerate for about five hours

You could do this in as little as 30 minutes but the ideal situation is to do these overnight the longer you let it sit in that marinade the better it’s going to be also just because I like spiciness I would add probably another two teaspoons of hot sauce in there or

You could throw in a teaspoon of cayenne pepper I didn’t know exactly what the spice level was going to be and the Creole season I made isn’t super spicy so these are going to come out on the mild side but just FYI for those of you

Who want it a little bit more spicier Cayenne hot sauce anything that you want just really spice it up I got my handy dandy fry cutter here saves a lot of time but you can also hand cut these fries I’m using two russet potatoes just run those through and directly into some

Cold water for 30 minutes Midway through the 30 minutes I’ll empty out the water and pour fresh water in this way we can get rid of the starch and it’s important to get them in the water as soon as you cut them so that way they don’t start

Browning on you once 30 minutes have passed get your fries out and get them onto a tray with paper towels and dry them as good as possible water and hot oil do not mix so be very thorough here with this step now I’m using my Dutch oven today to fry everything normally I

Use my deep fryer but I feel like it’s easier for demonstration purpose to use this I regret that by the end of the video of course so we’re going to blanch our fries first I did an initial Fry at around 300 to 325 for about three minutes again this process is called

Blanching and it’s important in the double fry process you’ll know they’re good when they go from shiny to matte take them out and onto a cooling rack or a tray with paper towels and just let them hang out back to the chicken for the dry flour I’ve got three cups of

Flour a big heaping teaspoon of a creole seasoning a teaspoon of accent a tablespoon of garlic powder and a tablespoon of onion powder now the garlic and onion are technically already in the Creole seasoning that I made but I want those flavors to be punched up

Some more which is why I’m adding them don’t forget to add a tablespoon of salt again if you well spiciness throwing some cayenne pepper to kick it up maybe a teaspoon’s worth give it all a mix and divide it into two bowls for the wet batter I’ve got three eggs give them a

Scramble one tablespoon of Creole seasoning one cup of flour and if you’re wondering I’m using all-purpose flour here and about one cup of club soda now I was prepared to use two just in case I need a little bit more what we’re really looking for is just the consistency of

Pancake batter and this club soil is going to really help give us like a light a light Airy uh breading is the best way I can describe it mix all that up until again it is the consistency of a pancake batter and then divide that into two bowls as well now there’s a

Chance that you’re gonna need more of the batter and flour mixture for the chicken than you will for the fries so I would even double this recipe just to make sure I’m not running out but it all depends on how much chicken and how many

Fries you want to make I feel like one Russet potato equals a large fry and I don’t remember how many chicken tenderloins I had but I was really stretching this amount so just FYI here all right after bumping my oil temp up to 350 and letting is stabilized by the

Way I’m using peanut oil which is really great for frying but if you don’t have peanut oil you can use canola or vegetable I got my chicken out of the marinade into the flour then into the wet batter and back into the flour make sure you give the chicken a good squeeze

When you’re putting in that flour so you can get everything coated and it’ll help create those like fun little edges that you’ll be familiar with with Popeye’s Chicken repeat the process for all the chicken and then let it hang out for like 10 to 15 minutes so the eventual

Breading can kind of hydrate and absorb all those flavors we’ll drop our chicken into the oil of course gently away from us and let them Rock for about 10 minutes your oil is probably going to drop in temperature so just be ready to kind of Crank that back up I use the

Probe to make sure that they were reading at 165 but you could also just wait for them to turn golden brown and start to float at the top one note if your chicken is coming out super dark and this may not be for this recipe but maybe you fried chicken before and

You’ve always wondered why it may be because you’re using too much paprika or Cayenne or just any type of red seasoning the red seasonings tend to bloom in the hot oil and then they start to turn dark so that’s why I initially kept the cayenne and all that stuff out

Because I want the chicken to look a certain way but at the end of the day it’s Gotta taste good so uh if you want that spice go for it I did these in two batches because crowding the oil will mess with your temperature and I like

Using posts because I don’t want to serve anyone undercooked chicken once our chicken is done I pop them into the oven set at 107 degrees I’m not sure how low yours goes but get it to its lowest setting and that’s going to keep them warm while we work on the fries the

Fries are easy I put them into a bowl toss them with some of the dry flour then I toss them into that wet batter that we had not the same as the chicken batter the other Bowl you don’t want to cross contaminate get them coated as

Much as possible and here is where I messed up I didn’t allow my oil to come back to the temperature because I was in a rush at this point to finish because I had other things to do that day these would have been better cooked in my deep

Fryer is my only note but once they are battered toss them in the oil between 350 and 375 and cook them until golden brown somewhere around seven minutes I don’t depends on how many and how hot the oil is when they were done I put

Them in a bowl and tossed them in with some more of the Creole seasoning Popeyes doesn’t do this but I just felt like I just really felt like they needed it serve immediately by the way I made a quick dipping sauce just some Smoky Barbecue and a little bit of ranch mixed

Together give it a try it’ll blow your mind and that my friends is Popeyes chicken tenders and fries on the mount side don’t be afraid to go spicy I hope you enjoy and despite some missteps along the way these were really really good I would absolutely make them again

So give it a try and let me know how yours came out and what you did to make it your very own special recipe poor Choice’s kitchen we’ll see you here next time