Chicken Tenders are just one of those classics, so much so I have fond memories of heading to my schools tuck shop and grabbing chicken goujons. So I’ve put my spin on the classic with these Nashville Hot Chicken Tenders, enjoy ?
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4 chicken breasts cut into tenders
For the marinade:
2 cups buttermilk
1 tablespoon white pepper
2 teaspoons sea salt
For the dry dredge:
1 cup all-purpose flour
1 cup corn flour
1 Tbsp sea salt
2 tsp MSG
2 tsp white pepper
1 Tbsp smoked paprika
2 tsp onion powder
1 Tbsp garlic powder
1 tbsp custard powder
For the wet dredge:
2 eggs
3 Tbsp hot sauce
2 Tbsp pickle juice
1 tsp msg
For the spice oil:
1 cup hot oil
2 tbsp cayenne pepper
1 tbsp brown sugar
1/2 tsp garlic powder
1 tsp sea salt
1 tsp white pepper
To assemble:
White Bread
Bread & Butter cut pickles
Vegetable oil, to fry
Slice the chicken breast into tenders and place into a container, add all the ingredients for the marinade, stir to combine and place in the fridge to marinade for at least an hour or up until overnight.
In a medium bowl, combine all the ingredients for the dry dredge and stir to combine. In another medium bowl combine all the ingredients for the wet dredge along with the buttermilk mixture from the chicken marinade and whisk to combine. Add 1 tablespoon of the wet dredge to the dry and whisk to combine.
Heat a deep-fryer or around 8 centimetres of vegetable oil in a deep pot to 170°C.
While the oil is heating, drain majority of the buttermilk marinade off the chicken tenders then dip into the dry dredge, then into the wet dredge then finally back into the dry dredge pushing on the flour mixture firmly.
Carefully place each chicken tender into the hot oil and fry for 6-8 minutes or until golden and crispy all over.
Whilst the chicken is frying combine all the ingredients for the spice oil in a bowl and mix to combine.
Once the chicken is golden and crispy drain from the oil and place onto a wire rack over a baking tray. Generously spoon over the spice oil and allow the chicken to soak it up for around a minute.
To serve add a slice of bread onto a plate and top with the tenders and a pickle slice on each.
#Shorts
