Popeyes-Style Chicken Tenders From 'Fried & True

Wylie Dufresne, celebrated mad-scientist chef of NYC's WD-50, has a thing for Popeyes fried chicken. So much of a thing that he reportedly served it at his wedding. So for Lee Brian Schrager's cookbook

• 4. Ingredients

     For the Brine

     1 1/2 pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders

     4 cups buttermilk

     1 teaspoon Louisiana-style hot sauce, such as Crystal (or more to taste)

     For the Breading

     3 cups (13 1/2 ounces) self-rising flour

     1/2 cup (2 1/4 ounces) cornstarch

     1/2 cup (2 1/4 ounces) potato starch

     2 tablespoons (1 ounce) sea salt, plus more for seasoning

     4 tablespoons (1 ounce) paprika

     1 teaspoon (.176 ounce) baking soda

     Directions

     1.

     Brine the chicken: In a large, nonreactive bowl or Ziploc bag combine the chicken, buttermilk, and hot sauce; cover and refrigerate overnight.

     
     

     2.

     Bread the chicken: Sift all breading ingredients 3 times through a 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.

     
     

     3.

     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 with the biscuits.

     
     

     4.

     NOTE: Dufresne found the flavor combination in McCormick's Italian Herb Spaghetti Sauce Seasoning Mix (available in most grocery stores and online) to be the most pleasing for its blend of traditional chicken breading spices. If you can't find it, grind 2 teaspoons each sugar, salt. and dehydrated onions with one teaspoon each dried basil and oregano and 1/2 teaspoon each

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