Hot and Spicy Nashville Chicken Tenders
These are not for the faint of heart BUT if you can stand the kick these hot and spicy chicken tenders are pretty amazing!
Hot and Spicy Nashville Chicken Tenders
- Total Time: 0 hours
- Yield: 12 - 16 tenders 1x
Ingredients
Units
Scale
Nashville Chili Oil
- 1/2 cup butter
- 2/3 cup olive oil
- 3 tbsp maple syrup
- 2 tbsp cayenne pepper
- 2 tsp paprika
- 1 tsp chili powder
Chicken Tenders
- 3 boneless, skinless chicken breasts cut into 3–4” strips
- 1 cup full fat buttermilk
- 2 large eggs
- 2 tbsp maple syrup
- 2 tbsp siracha
- 2 cups flour
- 1/2 cup cornstarch
- 2 tbsp dill pickle popcorn seasoning
- 2 tsp salt
- 2 tsp cayenne pepper
- 1 tsp garlic powder
Instructions
- Bring oil to a temperature of 350F
- Begin by assembling the chili oil.
- Melt the butter over low heat, add the olive oil and maple along with the spices, continue to warm through, do not stir instead allow the spices to stay on the bottom.
- Place the buttermilk, eggs, maple and siracha in a shallow bowl, mix well.
- Place the flour, cornstarch, popcorn seasoning, salt, cayenne pepper, and garlic powder into a second shallow bowl.
- Dip the tenders into the flour, shaking off the excess flour, then into the buttermilk mixture then back into the flour mixture, again shaking off the excess flour.
- Slowly add the tenders to the oil and fry until golden brown, the tenders will be cooked when they float to the top of the oil.
- Remove the tenders and place on a paper towel lined plate. Blot any excess oil.
- Brush the tenders with the chili oil, being careful not to disturb the spices on the bottom of the pot.
- Serve immediately with a side of ranch or blue cheese dressing.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Entrees, Chicken, Recipes
What is the last ingredient for the oil?
Whoops! That doesn’t belong there. All fixed 🙂
Made them this evening. Very tasty. Everyone enjoyed!
★★★★★