Make our Popeye’s Fried Chicken Strips Recipe at home. These “popable” versions of Popeye’s Famous Fried Chicken are perfect for lunch, get togethers or kid’s parties.
Photo by Lady Ducayne
Popeye’s Fried Chicken Strips
A Popeye’s Copycat Recipe
Popeyes Louisiana Kitchen
In Alvin C. Copeland Sr., opens “Chicken on the Run” in New Orleans, LA serving traditional Southern-fried chicken. After several months of lackluster performance, he reopens the restaurant as “Popeyes”. This time he sells spicy, New Orleans-style chicken. In 1983 Popeyes introduced their immensely popular Buttermilk Biscuits.
Popeyes is named after Popeye Doyle of The French Connection, not the popular cartoon character.
The name is spelled “Popeyes”, without the apostrophe commonly used by other restaurant chains such as McDonald’s and Hardee’s. Copeland claimed facetiously that he was “too poor” to afford an apostrophe. 😉
As of 2018 the were 3,102 Popeyes in the US and around the world.
Popeyes Fried Chicken Strips Recipe
- 3 - 4 pounds boneless Chicken Strips, skin-on, if possible
- 6 cups Vegetable Oil for frying
- 2/3 cup All Purpose Flour
- 2 tablespoons White Pepper
- 1 teaspoon Cayenne Pepper
- 2 teaspoons Paprika
- 1 tablespoon Salt
- 3 Eggs
- In a large bowl, add flour, salt, white pepper, cayenne and paprika.
- In a medium bowl, add eggs. Beat with a whisk until well-blended.
- One at a time, dip each piece of chicken into the blended egg. Allow the excess to dip off and then place in flour bowl. Coat well with the flour mixture. Place breaded chicken strip on a rack.
- Repeat with remaining chicken strips.
- Allow breaded chicken to dry for about 20 to 30 minutes. You will get even browning on the chicken by letting it dry.
- When ready to cook, heat oil over medium-high heat in an deep fryer or in a heavy skillet or deep pan on stove.
- Carefully place the chicken pieces in the hot oil, skin side down, a few pieces at a time. Do not crowd.
- Cook, turning until all sides are golden brown and the meat is cooked thoroughly.
- Place on a paper towel-covered plate to allow grease to drain.
- Repeat with remaining pieces until all are done.
- Serve warm or hot with plenty of dipping sauces (See Box Below for some good ones.)
Dipping Sauce Recipes
Make one or more of our delicious Dipping Sauce Restaurant Copycat Recipes to dip your Chicken Strips.
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Photo of “Popeye’s Chicken and Biscuits, Castaic” is by Lady Ducayne and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0 License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Photo of “Popeye’s Louisiana Kitchen” by Mike Mozart and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Lady Ducayne and Mike. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Popeyes information courtesy of https://www.popeyes.com/our-story and Wikipedia, where it is used by permission. Additional Information Courtesy of Wikipedia and is used by permission.
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