If you’ve been craving the crisp, tangy, lightly spicy bite of Popeyes’ Sizzlin’ Sriracha Dippers but can’t catch them before they vanish from the limited-time menu, this homemade version brings that heat right to your own kitchen. These aren’t your everyday chicken tenders. They’re skinny, craggy strips of white meat, marinated in a pickled-garlic sriracha blend, fried to golden perfection, and served with buttermilk ranch and a side of sriracha for dipping. It’s everything Popeyes gets right, bold, crispy, crave-worthy, but now you’re the one in control of the spice level, the sides, and the sauce.
What makes these dippers so good is the marriage of texture and tang: tender, juicy chicken strips soaked in a bright, vinegary marinade, then fried with a flaky Southern-style flour crust. They’re not overwhelmingly spicy. Just enough heat to make you notice, with that sweet-garlic kick lingering after the crunch. Make them for game day, for a fun weeknight meal, or just because you miss that orange box of Louisiana love. This copycat recipe hits all the right notes.
Table of Contents
How to make Popeyes Sizzlin’ Sriracha Dippers
Start by cutting your chicken into long, thin strips and marinate them in a homemade pickled-garlic sriracha blend for a couple hours. Then dredge the strips in seasoned flour using the “wet hand-dry hand” method that gives Popeyes its signature craggy crust. Fry until golden and serve hot with cool ranch and a zippy sriracha dipping sauce on the side.
Nutrition facts (per 5–6 dippers with sauces)
- Calories: 620
- Total Fat: 43 g
- Saturated Fat: 8 g
- Carbohydrates: 19 g
- Sugar: 3 g
- Protein: 39 g
- Sodium: 1670 mg
Ingredients (for 1 batch, serves 2–3)
For the marinade
- 1 lb (450 g) boneless, skinless chicken breast, cut into long, thin strips
- ½ cup Hot Ones Pickled Garlic Sriracha (or sriracha of choice)
- 1 tbsp pickled garlic, finely minced
- 1 tbsp brine from pickled garlic jar
- 1 tbsp white vinegar
- 1 tbsp key lime juice
- 1 tsp white sugar
- ¾ tsp kosher salt
- ¼ tsp dried dill (optional)
- 1 egg white (helps the coating stick)
For the seasoned flour coating
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp paprika
- 1½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp cayenne (adjust to taste)
- ¼ tsp white pepper
- 3–4 tbsp cold water (for shaggy batter effect)
For frying and serving
- Neutral oil (vegetable or canola), enough for deep-frying
- Buttermilk ranch dressing (store-bought or homemade)
- Extra sriracha for dipping (or make a quick Hot Ones-style blend)
Tools you’ll need
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Tongs or chopsticks
- Heavy-bottomed pan or deep fryer
- Paper towels or wire rack for draining
- Small saucepan (optional, for custom sauce)
- Whisk
Instructions
Marinate the chicken
In a medium bowl, combine sriracha, pickled garlic and brine, vinegar, lime juice, sugar, salt, dill, and egg white. Whisk until blended. Add the chicken strips and toss to coat evenly. Cover and marinate in the fridge for 2–3 hours. (5 min prep, 2–3 hr chill)
Prep the flour dredge
In a large bowl, whisk together the flour, cornstarch, and all seasonings. Reserve ¼ cup of this dry mix in a separate small bowl. (2 min)
Coat the chicken
Remove chicken from marinade, letting excess drip off. Toss strips in the dry flour mix. Drizzle the reserved ¼ cup dry flour with 3–4 tablespoons cold water and use your hands to pinch and toss it back into the bowl. This creates little flour flakes that cling to the chicken for that craggy crunch. Double-coat each strip by tossing again in flour. Let rest 5 minutes. (10 min)
Fry until golden
Heat oil to 350–360°F (175–180°C). Fry chicken in small batches for 3–4 minutes or until golden brown and cooked through. Drain on a wire rack or paper towels. (10–12 min)
Serve hot
Plate the hot dippers with buttermilk ranch and a generous squiggle of sriracha. Add fries or a biscuit on the side for the full Popeyes effect. (2 min)
Tips
- Marinate no more than 3 hours to avoid over-acidifying the chicken.
- Use cornstarch in the dredge for a lighter, crisper crust.
- For extra “cragginess,” add water to the flour coating right before dredging.
- Always let battered chicken rest 5 minutes before frying. It helps the crust stick and develop texture.
- Fry in batches so the oil stays hot and the crust sets crisp.
What to serve with
Crispy, Southern-style sides
- Seasoned fries – A basket of Cajun fries or even curly fries works perfectly with these. Their salty crispness mirrors the Popeyes experience and soaks up the ranch and sriracha beautifully.
- Honey butter biscuits – You can never go wrong with flaky buttermilk biscuits. Brush them with a little honey butter while hot for that Popeyes classic.
- Coleslaw – A creamy slaw with a hint of acidity balances the richness of the fried chicken. Choose a Southern-style slaw or try one with apple and celery seed for crunch.
Cool, refreshing pairings
- Cucumber salad – Light, crisp cucumber ribbons in a lime dressing cool the mouth and match the marinade’s tang.
- Sweet corn on the cob – Brushed with butter and lime juice, it’s a sweet, juicy counterpoint to the sriracha heat.
- Iced peach tea or lemonade – The slightly sweet, citrusy drinks offset the savory spice of the chicken perfectly.
Extra dipping game
- Sriracha mayo – Blend mayo with sriracha and a splash of lime for a creamy-spicy alternative to ranch.
- Honey mustard – For folks who don’t want spice, this mellow dip brings a sweet contrast.
- Spicy remoulade – Go Cajun and whip up a remoulade with Creole mustard, paprika, garlic, and hot sauce.
Variations
Extra hot version
Add ½ tsp extra cayenne to the dredge and 1 tsp hot sauce to the marinade. Want real heat? Try a few drops of Hot Ones Last Dab in your dipping sauce.
Mild garlic-lovers version
Skip the sriracha in the marinade and use garlic chili sauce with a touch of honey. Still tangy, still bold, but much lower in spice.
Air fryer dippers
After dredging, spray the chicken strips with oil spray and air fry at 375°F (190°C) for 12–14 minutes, flipping halfway. You’ll lose a little craggy magic, but keep the flavor.
Chicken nugget style
Cut the chicken into small chunks instead of long strips. Perfect for kids or party platters. Same marinade and breading, just adjust cook time down slightly.
Baked version
Use panko breadcrumbs after the dredge for a crunchy oven-baked version. Spray generously with oil and bake at 425°F (220°C) for 18–20 minutes, turning once.
Ingredient substitutes
Chicken breast
Original: Boneless skinless chicken breast
Substitutes: Chicken tenderloins, boneless thighs (for juicier texture), turkey breast strips, or tofu for a vegetarian twist (press and marinate longer)
Sriracha
Original: Hot Ones Pickled Garlic Sriracha
Substitutes: Regular sriracha + 1 clove minced pickled garlic, or garlic chili paste with a splash of vinegar and lime juice
Pickled garlic
Original: Jarred pickled garlic
Substitutes: Fresh garlic (roasted), garlic confit, or garlic powder plus a dash of vinegar for a similar tang
Key lime juice
Original: Bottled or fresh key lime juice
Substitutes: Regular lime juice, lemon juice, or even a dash of white wine vinegar in a pinch
Flour coating
Original: All-purpose flour + cornstarch + spices
Substitutes: Gluten-free flour blends (for GF version), rice flour (for extra crispiness), or just AP flour if no cornstarch available
Buttermilk ranch
Original: Store-bought or homemade
Substitutes: Greek yogurt ranch, sriracha mayo, chipotle aioli, or blue cheese dressing for a funkier bite
Neutral frying oil
Original: Vegetable or canola oil
Substitutes: Peanut oil (great for frying), sunflower oil, or avocado oil if you prefer higher smoke point
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast, cut into long, thin strips
- ½ cup Hot Ones Pickled Garlic Sriracha (or sriracha of choice)
- 1 tbsp pickled garlic, finely minced
- 1 tbsp brine from pickled garlic jar
- 1 tbsp white vinegar
- 1 tbsp key lime juice
- 1 tsp white sugar
- ¾ tsp kosher salt
- ¼ tsp dried dill (optional)
- 1 egg white (helps the coating stick)
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp paprika
- 1½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp cayenne (adjust to taste)
- ¼ tsp white pepper
- 3–4 tbsp cold water (for shaggy batter effect)
- Neutral oil (vegetable or canola), enough for deep-frying
- Buttermilk ranch dressing (store-bought or homemade)
- Extra sriracha for dipping (or make a quick Hot Ones-style blend)
Instructions
Marinate the chicken
In a medium bowl, combine sriracha, pickled garlic and brine, vinegar, lime juice, sugar, salt, dill, and egg white. Whisk until blended. Add the chicken strips and toss to coat evenly. Cover and marinate in the fridge for 2–3 hours. (5 min prep, 2–3 hr chill)
Prep the flour dredge
In a large bowl, whisk together the flour, cornstarch, and all seasonings. Reserve ¼ cup of this dry mix in a separate small bowl. (2 min)
Coat the chicken
Remove chicken from marinade, letting excess drip off. Toss strips in the dry flour mix. Drizzle the reserved ¼ cup dry flour with 3–4 tablespoons cold water and use your hands to pinch and toss it back into the bowl. This creates little flour flakes that cling to the chicken for that craggy crunch. Double-coat each strip by tossing again in flour. Let rest 5 minutes. (10 min)
Fry until golden
Heat oil to 350–360°F (175–180°C). Fry chicken in small batches for 3–4 minutes or until golden brown and cooked through. Drain on a wire rack or paper towels. (10–12 min)
Serve hot
Plate the hot dippers with buttermilk ranch and a generous squiggle of sriracha. Add fries or a biscuit on the side for the full Popeyes effect. (2 min)
Notes
Calories: 620 Total Fat: 43 g Saturated Fat: 8 g Carbohydrates: 19 g Sugar: 3 g Protein: 39 g Sodium: 1670 mg
