Popeyes Blackened Chicken Recipe (Copycat Sliders!)
This smoky, spicy, and juicy Popeyes blackened chicken recipe is perfect for game day party food or a weeknight dinner when you're craving fast food, but don't want to leave the house. Enjoy this Cajun chicken in slider buns with our Popeyes blackened ranch or served with your favorite Popeyes sides like mashed potatoes and gravy.
Ingredients
Main Ingredients
- 1 ¾ lbs chicken tenderloins
- 12 mini brioche slider buns
- 2 Tablespoons butter
- 36 thick-cut dill pickle chips
- 2 Tablespoons olive oil
Cajun Blackened Seasoning Blend
- 1 Tablespoon smoked paprika
- 1 teaspoon sweet paprika (regular paprika)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½-1 teaspoon black pepper
- ¼-½ teaspoon cayenne pepper
- ¼ teaspoon white pepper
Popeyes Blackened Ranch
- See our recipe for Popeyes Blackened Ranch.
Instructions
- Prepare your dipping sauce according to the instructions on our Popeyes Blackened Ranch Recipe and place it in the refrigerator to chill for at least 30 minutes.
- Mix together 1 tbsp smoked paprika, 1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1 tsp black pepper, ¼ tsp white pepper, 1 tsp Italian seasoning, and ½ tsp cayenne pepper in a small dish until completely combined.
- Pat 1 ¾ lbs chicken tenders completely dry, remove any tough white tendons, and coat all sides of the meat thoroughly with your prepared spice mixture.
- Melt 2 tbsp butter in a large skillet over medium heat and toast your 12 mini brioche slider buns cut-side down for 1 to 2 minutes until golden, then set them aside.
- Wipe the skillet clean, turn the heat up to medium-high, and add 2 tbsp olive oil.
- Place the seasoned chicken into the hot oil and cook for 4 to 5 minutes on the first side, then flip and cook for an additional 4 to 5 minutes until the inside is no longer pink and the surface forms a dark crust.
- Assemble each sandwich by spreading your chilled ranch sauce on both sides of the buns, placing a hot chicken tender on the bottom piece, adding 36 thick-cut dill pickle chips (3 per slider), and closing the top bun.