TENNESSEE HOT FRIED CHICKEN TENDERS
25 min Prep
25 min Total
Chicken tenders are pan-fried until crunchy and golden and brushed with a cayenne-spiced butter for a dish that will bring the heat out of your kitchen and onto your dinner table.
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup buttermilk
- 1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
- 2 cups vegetable oil
- 3 tablespoons butter
- 1 teaspoon paprika
- 1/2 to 1 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon garlic powder
- Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour.
- In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F). Place on rack lined with paper towels to drain, with paper towels underneath rack.
- In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter. Serve with slices of white bread and sweet pickles, if desired.
- How hot is Tennessee hot? It’s up to you. We suggest a range of cayenne pepper from 1/2 to 1 teaspoon. At the lower end of the range, you will feel it, but it won’t be overwhelming. At the upper end of the range, you will definitely get a more intense heat.
- To cool the heat a bit, you could serve your favorite ranch dressing alongside these tenders as a dipping sauce.
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