Looking to make some homemade chicken strips tonight

You probably want to soak them in a mixture of buttermilk, hot sauce, and salt for a few hours.

Or just roll in flour, dip in buttermilk/hot sauce mix, and back in flour. Then fry.

Have no idea how Popeye's strips (never had strips, just the pieces) would taste, but that should get you on right path.

Try some smoked paprika if you have any as an addition to your chicken spice.

Season LIBERALLY. Load em up brah.

Corn starch, egg wash, panko, then fry.

Whatever recipe you decide on, follow these steps for a good crunchy piece of chicken:

Pat them down (paper towels), apply dry seasoning (salt, pepper, etc.), then dredge in flour, then coat in egg / egg wash / egg + seasoning (hot sauce), then re-dredge and fry.

I made some last night and they were damn near as good as Chick-Fil-A.

All I did was sliced up 3 chicken breasts and soaked them in 2 cups of milk and 3 eggs for about 30 minutes. Next, I put the strips of breasts into the flour/ seasoning mix prior to frying. I deep fried them in my cast iron pot at 350 degrees for 6 to 7 minutes, each batch of 7 or so strips. Once I took them off, I coated them in my go to seasoning (Stuff-A-Roast from Targill's), then let them cool.

They all turned out excellent. I even located a few packs of Chick-Fil-A Sauce and BBQ Sauce for my dippers.

Popeye’s Chicken Tenders

Here’s the recipe....after reading all this shite you might just want to spend the $7 and have them fry you up some!!!

Ingredients:
• 2 ½ - 3 pounds chicken tenders
• 2 bottles (17/5 ounces each bottle) Texas Pete Buffalo Style Barbecue Sauce
• 6 cloves garlic – peeled and minced
• 3 TBSPs. butter
• 3 TBSPs. olive oil
• 2 tsps. cayenne pepper
• 1½ tsps. ground black pepper
• 2 tsps. coarse sea salt (less if using regular salt)
• 3 TBSPs. cornstarch
• Seasoned flour for dredging – see below
• 4 cups cooking oil for frying

-In a medium sauce pan, heat butter and olive oil. Sauté garlic until light golden brown. Add cayenne, black pepper, and sea salt. Stir until combined.
-Pour 2 bottles of Texas Pete Buffalo Style Barbecue Sauce over the sautéed garlic. Bring sauce to a boil over medium heat. Once the hot sauce starts to boil… reduce heat to low and simmer sauce for 5 minutes. Remove pan from heat and allow sauce to cool.
Place chicken tenders in a gallon freezer bag.
Pour 1 cup of the hot sauce over the chicken tenders. (Reserve the remaining hot sauce to serve on the side with the chicken tenders.) Close the freezer bag and shake or toss the toss the chicken with the hot sauce. Sprinkle cornstarch over the chicken tenders. Again, shake or toss the bag until the cornstarch is well combined with the chicken tenders. Marinate chicken tenders for one hour at room temperature or overnight in the refrigerator.

Seasoned Flour - In a bowl combine the following :
• 2 cups all purpose flour
• 3 tsps. kosher salt
• 2 tsps. Spanish paprika
• 1tsps. ground black pepper
• 1 tsp. cayenne pepper
• 1 tsp. ground cumin
• 1 tsp. granulated garlic
Dredge chicken tenders with the seasoned flour and allow them to sit for 10 minutes.
Using a deep skillet, heat 4 cups cooking oil until it reaches 350°F. Fry chicken tenders, 5 or 7 pieces at a time, for 5 – 6 minutes or until golden brown. Place in paper towels to drain.