chicken strips
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Copycat Popeye’s Chicken Strips

Crispy, spicy chicken strips better than the local fast food place. The meat is tender and juicy and the coating is crisp and spicy. Perfect!
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 6 servings
Author Marye Audet-White


  • 4 chicken breasts sliced in strips
  • 1/3 cup Louisiana style hot sauce
  • 1/2 cup buttermilk
  • Peanut oil to fill a deep fryer
  • 1/2 to 1 teaspoon Chipotle chile powder
  • 2/3 cup all purpose flour
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 3 eggs


  • Cut each chicken breast into four or five strips.
  • Combine the hot sauce and buttermilk in a small bowl.
  • Put half of this mixture in with the chicken, reserving the other half.
  • Marinate the chicken for at least 30 minutes but not more than an hour or two.
  • Combine the flour, chipotle, smoked paprika, and salt.
  • Beat the eggs with the other half of the buttermilk mixture.
  • Heat the deep fryer to 360F
  • Drain the chicken.
  • Dip it in the flour mixture.
  • Dip it into the egg mixture.
  • Dip back into the flour mixture.
  • Repeat with all of the chicken.
  • Fry in the deep hot oil until the outside is golden and an instant read thermometer registers 165F when poked in the center of the chicken strip.
  • Don't overcrowd the fryer.
  • Drain and keep warm until serving.