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Nashville Hot Chicken Tenders
2022-08-12
https://www.metro.ca/userfiles/image/recipes/nashville-chicken-tenders-11979.jpg
PT15M
PT10M
PT25M
For the wet:In a large mixing bowl whisk together buttermilk, egg, hot sauce & baking powder until combined.Add the chicken, toss to coat, cover with plastic wrap & refrigerate for a minimum of 4 hours.Strain buttermilk & set aside until ready to use.For the dry:In a separate large mixing bowl whisk together the flour, cornstarch, baking powder, garlic powder, chili powder, smoked paprika, cayenne, salt & pepper.Dust the chicken strips in flour, followed by the buttermilk marinade & a final coating of the flour.Transfer to a plate & let rest for 15 minutes as the oil heats.In a heavy bottom skillet, heat 2 inches of oil to 365(f) degrees.Add the chicken tenders 3 to 4 at a time & cook until chicken is cooked throughout, about 3 to 5 minutes. Rotate the tenders as they cook for even browning.Transfer to a plate lined with paper towels to drain any excess oils.For the oil:In a medium mixing bowl add the brown sugar, chili powder, cayenne, paprika, garlic powder, salt & pepper. Stir until combined.Whisk in 3/4 cup of the hot frying oil (be very careful) & the hot sauce. Dip or brush the cooked chicken tenders in the sauce. Serve immediately.
4
Metro
5
1
5
5
For the wet:
1 pound Chicken tenderloins
1 cup de buttermilk
1 large egg
2 teaspoons hot sauce
1 teaspoon baking powder
salt & pepper
For the dry:
1 1/2 cups all purpose flour
3 tablespoons cornstarch
1 teaspoon baking powder
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
salt & pepper, to taste
Selection Paper Towels, for draining
For the oil:
vegetable oil for frying
2 tablespoons light brown sugar
2 teaspoons chili powder
2 teaspoons cayenne pepper, or to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
salt & pepper, to taste
2 teaspoons hot sauce
Nashville Hot Chicken Tenders
4
Main course
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
For the wet:
-
1 pound
Chicken tenderloins
-
1 cup
de buttermilk
-
1
large egg
-
2 teaspoons
hot sauce
-
1 teaspoon
baking powder
-
salt & pepper
-
For the dry:
-
1 1/2 cups
all purpose flour
-
3 tablespoons
cornstarch
-
1 teaspoon
baking powder
-
2 teaspoons
garlic powder
-
2 teaspoons
chili powder
-
1 teaspoon
smoked paprika
-
1/2 teaspoon
cayenne pepper
-
salt & pepper, to taste
-
Selection Paper Towels, for draining
-
For the oil:
-
vegetable oil for frying
-
2 tablespoons
light brown sugar
-
2 teaspoons
chili powder
-
2 teaspoons
cayenne pepper, or to taste
-
1 teaspoon
smoked paprika
-
1 teaspoon
garlic powder
-
salt & pepper, to taste
-
2 teaspoons
hot sauce
Preparation
For the wet:
In a large mixing bowl whisk together buttermilk, egg, hot sauce & baking powder until combined.
Add the chicken, toss to coat, cover with plastic wrap & refrigerate for a minimum of 4 hours.
Strain buttermilk & set aside until ready to use.
For the dry:
In a separate large mixing bowl whisk together the flour, cornstarch, baking powder, garlic powder, chili powder, smoked paprika, cayenne, salt & pepper.
Dust the chicken strips in flour, followed by the buttermilk marinade & a final coating of the flour.
Transfer to a plate & let rest for 15 minutes as the oil heats.
In a heavy bottom skillet, heat 2 inches of oil to 365(f) degrees.
Add the chicken tenders 3 to 4 at a time & cook until chicken is cooked throughout, about 3 to 5 minutes. Rotate the tenders as they cook for even browning.
Transfer to a plate lined with paper towels to drain any excess oils.
For the oil:
In a medium mixing bowl add the brown sugar, chili powder, cayenne, paprika, garlic powder, salt & pepper. Stir until combined.
Whisk in 3/4 cup of the hot frying oil (be very careful) & the hot sauce. Dip or brush the cooked chicken tenders in the sauce. Serve immediately.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
