Popeyes - Style Chicken Tenders

From Wylie Dufresne

Serves 4 to 6

Brine:
1 1/2 pounds skinless, boneless chicken breasts, cut into 12 2oz chicken tenders.
4 cups buttermilk
1 t Louisiana-style hot sauce, such as Crystal (or mor or less to taste)

Breading:
3 cups (13.5 oz) self rising flour, or regular flour with 1.5 T baking powder and 3/4 t salt
1/2 cup (2 1/4 oz) cornstarch
1/2 cup (2 1.4 oz) potato starch
2 T (1 oz) sea salt plus more for seasoning
4 T (1 oz) paprica
1 t (.18 oz) baking soda
2 T (1 oz) onion soup mix, ground in spice grinder until fine
7 t (1 oz) McCormick's Italian Herb Spaghetti Sauce Seasoning finely ground

canola oil for frying (300F)

Brine the chicken overnight in the refrigerator

Sift all breading ingredients 3 times discarding lumps.

Working in batches remove 4 or 5 tenders from the marinade and toss into the breading coating well. tramsfer to a baking sheet and let rest until breading has adhered, 10 to 15 minutes.

Fry in 300f oil 5 minutes until golden.