Is fast food actually that fast? Today, we’re putting Popeye’s spicy chicken tenders to the test. I’ve already ordered them online, and the estimated delivery time is 25-30 minutes. The challenge: can I make homemade chicken tenders before the delivery arrives? We’ll conduct a live, uncut cook-off and taste test at the end. I’ll also answer your questions from Instagram throughout the process. Let’s get started!
I’m gathering all my ingredients and heating the oil. While I work, I have a few questions for you: What was your favorite video of mine from 2022? What deep dives or ingredient explorations do you want to see in 2023? And finally, which cuisines are you interested in learning more about, or where would you like to see me travel to make food videos? Think about those questions and leave your answers in the comments below. Now, let’s move on to your questions!
I’m starting the breading process. Here’s the first question: “Do you have any projects or goals for this year?” Yes! On YouTube, my focus is quality over quantity, a lesson learned in late 2022. Outside of YouTube, we’re working on a few projects. Our weekly newsletter, launched a couple of months ago, offers home cooking inspiration, new recipes, and interesting food-related topics. We’re constantly striving to make it as valuable as possible. We also want to improve the website. And, I’d like to take two or three international trips to explore new cuisines. The overall goal for 2023 is to build sustainable systems for creating high-quality content.
My dredging mixture is simple: flour, cornstarch, smoked paprika, cayenne pepper, and a touch of MSG. For the “buttermilk,” I’m using a combination of milk and sour cream, which provides the acidity and thickness similar to buttermilk.
The chicken tenders I’m using are pre-salted. I usually salt proteins right after buying them; it encourages me to use them quickly. I’m adding the chicken to the “buttermilk” mixture.
I also forgot to add a dash of hot sauce to the “buttermilk.” Now, let’s see what’s next. A couple of people asked about Paris and why I moved back. I was initially in Paris for three months, the maximum stay without a visa. The plan was to continue traveling to different countries. However, being constantly on the move made it difficult to produce the quality videos I envisioned. This year, I’ll focus on pre-planning travel trips, filming multiple videos in a shorter timeframe, and producing higher-quality content upon my return.
I’m drizzling a bit of the breading mixture over the chicken tenders. This creates a nice, craggy texture.
I’m also craving chicken thighs. Gabe, my usual video partner, is currently traveling in Europe. I’m preheating the oil to 350°F.
We’re making good time. Chicken tenders cook quickly.
I’m preparing a platter with pickled onions, pickles, and a spicy ranch dressing, perfect accompaniments for the chicken tenders. The acidity and crunch complement the fried chicken beautifully.
Next question: “How do you use the right amount of salt?” Learning to salt properly comes with practice and experience. There are guidelines, like using 1.5% salt by weight for dough or sausage, but the best way to learn is by over-salting and then dialing back. Don’t be afraid to experiment!
The chicken is almost done. And it looks like my Popeye’s order has arrived! That was surprisingly fast. We’re only 23 minutes into filming.
The chicken needs a couple more minutes. I’ll double-fry the tenders for extra crispiness.
Next question: “Why don’t you use an air fryer?” I have nothing against air fryers, but I prefer not to accumulate unnecessary appliances. My oven has a convection setting, which achieves similar results. Air fryers do have advantages, like faster heating and lower energy consumption, but for now, I’m content with my oven.
Next question: “Any ideas on how to use Better Than Bouillon other than in stock?” I’ve been considering a video about bouillon. It’s used in some Asian cuisines, like Chinese stir-fries, for a concentrated flavor boost. It’s a versatile ingredient with many applications beyond stock.
Next question: “Will you return to shorter recipe videos or stick with the longer food science videos?” I’m enjoying the deep dives and don’t foresee returning to the shorter format. I will continue creating recipe content, but it will likely revolve around themes or multiple recipes rather than single dishes. The exception is travel content, which may feature individual recipes but with greater depth.
Next question: “Any advice for someone starting a food YouTube channel?” Always consider the value your videos provide. Are they entertaining, educational, or inspiring? Think about the viewer and how your content can impact their daily cooking. Even small channels can make a difference.
The chicken looks fantastic! Time for the taste test.
Here’s the Popeye’s chicken. The tenders are smaller than mine and appear slightly overcooked and dry. My homemade tenders are much larger and more flavorful, with visible spices.
Let’s start with the Popeye’s, no sauce.
Not as good as I remember. Likely not freshly fried, given the quick delivery time.
Now, my homemade tenders, also without sauce.
The spice blend is delicious!
Now with the sauce.
Wow! Freshly fried makes all the difference. The Popeye’s tenders are dry and lack juiciness. Mine are crispy, juicy, and bursting with flavor.
We didn’t beat Popeye’s on speed, but we definitely won on taste and texture. Making chicken tenders at home is well worth the effort. The recipe will be on my website. Try it yourself and compare! Thanks for watching, and I’ll see you in the next video!