Recipe: Nashville Hot Chicken Tenders

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Nashville Hot Chicken Tenders recipe that has a hot and sweet glaze. Adjust the heat and sweetness with cayenne pepper and brown sugar. Pair with pickles and white bread to control the heat!

Nashville Hot Chicken Tenders

Nashville Hot Chicken Tenders

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Course: Appetizer, Main Course
Cuisine: American
Keyword: fried chicken, nashville hot chicken
Servings: 4

Ingredients

  • 2 lbs chicken tenderloins
  • 1 quart canola oil for frying chicken
  • 1 cup flour

Chicken Seasoning

  • 3 tbsp kosher salt
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp black pepper

Chicken Batter

  • 2 large eggs
  • 2/3 cups flour
  • 1 cup milk

Seasoned Chicken Flour

  • 2 cups flour
  • 3 tbsp poultry seasoning
  • 1/2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp white pepper
  • 1/2 tsp kosher salt
  • 1/2 tbsp black pepper

Nashville Hot Glaze

  • 1 tbsp cayenne powder
  • 1/4 cup brown sugar - add more or less to your preference
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 1/2 cups hot frying oil

Instructions

  • Rinse and pat dry chicken tenderloins.
  • In a small bowl mix together the chicken seasoning and sprinkle on all sides of chicken tenderloins.
  • In a medium bowl, mix the chicken flour seasoning ingredients. Coat each chicken tenderloin.
  • In another small bowl, mix chicken batter ingredients. Dip each chicken tenderloin into the batter.
  • Re-coat the chicken in the flour mixture again. Shake off excess and set on a cookie sheet.
  • In a deep fryer or large skillet, add enough cooking oil to fry chicken tenderloins. Make sure oil is at least 300℉.
  • When oil is hot, add chicken tenderloins and fry for 6 minutes. Remove and place on a cooking rack.
  • To give the chicken an extra crunch, turn up the heat to 350℉. Once the oil is ready, add chicken tenderloins back to the deep fryer and cook for 5 more minutes.
  • Remove chicken and place on a cooking rack.
  • In a small bowl, add all seasonings in a bowl and mix. To get really fine texture use a food processor. Add hot frying oil.
    DO NOT USE A PLASTIC TO ADD OIL.
  • Dip chicken or brush the chicken with the glaze.
  • If you have extra seasoning left at the bottom of the boil from the hot chicken glaze, whisk in more oil.
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