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Nashville Hot Chicken Tenders 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.
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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

Nashville Hot Chicken Tenders

Rate this recipe
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4
Main course
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the wet:
  • 1 pound
    Chicken tenderloins
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  • 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
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    SELECTED SIZES SELECTED VARIETIES


    CASHMERE BATHROOM TISSUE, SCOTTIES FACIAL TISSUE OR SPONGE TOWELS

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    CASHMERE BATHROOM TISSUE, SCOTTIES FACIAL TISSUE OR SPONGE TOWELS

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  • 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
Imprimer ma sélection

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

Legal Notice

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.

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