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!
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.
