Valhalla Hot Chicken Recipe
Crispy tenders, Nashville hot sauce, spicy mayo, coleslaw, pickles, Brioche bun.
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Ingredients
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Chicken Tenders
Nashville Hot Sauce
Spicy Mayo
Coleslaw
Assembly
Method
Chicken Tenders
- 1
Marinate the Chicken
In a bowl, mix chicken tenders with buttermilk. Cover and refrigerate for at least 1 hour.
- 2
Prepare the Breading
In a large bowl, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper.
- 3
Bread the Chicken
Remove chicken from buttermilk. Dredge each piece in the flour mixture, ensuring an even coat. Shake off excess flour.
- 4
Fry the Chicken
In a large pot, heat vegetable oil over medium-high heat. Fry the chicken tenders in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Nashville Hot Sauce
- 5
Make the Sauce
In a bowl, combine cayenne pepper, brown sugar, paprika, garlic powder, onion powder, and salt. Slowly whisk in the vegetable oil until well combined. Adjust seasoning to taste.
Spicy Mayo
- 6
Prepare the Spicy Mayo
In a small bowl, mix together mayonnaise, sriracha, and lemon juice until smooth. Adjust the spice level to taste.
Coleslaw
- 7
Make the Coleslaw
In a large bowl, combine shredded cabbage and carrot. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, and salt until well combined. Pour the dressing over the cabbage mixture and toss to coat.
Assembly
- 8
Assemble the Sandwich
On each Brioche bun, spread a generous amount of spicy mayo. Place a few fried chicken tenders on top, drizzle with Nashville hot sauce, add coleslaw, and finish with pickles. Top with the other half of the bun.
