Nashville Hot Tenders Recipe
House Brine & Flour Seasoning, Prepared Nashville Hot Style, Pickle Chips & Garlic Ranch
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Ingredients
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Ingredients for Nashville Hot Tenders
Method
Directions for Nashville Hot Tenders
- 1
Brine the Chicken
In a large bowl, mix buttermilk and pickle juice. Add the chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare the Flour Coating
In a separate bowl, combine flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- 3
Heat the Oil
In a large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
- 4
Dredge the Chicken
Remove the chicken from the brine and let excess liquid drip off. Dredge each tender in the seasoned flour, ensuring an even coating.
- 5
Fry the Tenders
Carefully place the coated chicken tenders in the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes, or until golden brown and cooked through.
- 6
Prepare the Hot Sauce Mixture
In a small bowl, combine hot sauce with a couple of tablespoons of the frying oil to create a spicy coating.
- 7
Coat the Tenders
Once the chicken tenders are fried, remove them from the oil and let them drain on paper towels. While still hot, toss the tenders in the hot sauce mixture until fully coated.
- 8
Serve
Serve the Nashville Hot Tenders with garlic ranch dressing on the side and garnish with pickle chips.