Hot Chicken Recipe
Chicken tenders dredged in buttermilk and pickled jalapeño juice, fried to crispy perfection and seasoned with Edley’s hot chicken rub.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Coating
Frying
Method
Marinade
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk and pickled jalapeño juice. Stir well to mix.
- 2
Marinate the Chicken
Add the chicken tenders to the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for best results.
Coating
- 3
Prepare the Coating
In a separate bowl, mix together the all-purpose flour, Edley’s hot chicken rub, salt, and black pepper until well combined.
- 4
Dredge the Chicken
Remove the chicken tenders from the marinade, allowing the excess to drip off. Dredge each tender in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
Frying
- 5
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the dredged chicken tenders to the hot oil, working in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy, flipping halfway through.
- 7
Drain and Serve
Once cooked, transfer the chicken tenders to a paper towel-lined plate to drain excess oil. Serve hot with your choice of dipping sauce.
