So You Want to Nashville Hot Chicken Your Tenderness? Buckle Up, Buttercup!
Calling all spice lovers, heat seekers, and adventurous eaters! Today, we're taking a trip to flavortown, population: YOU, and the destination is Nashville Hot Chicken Tender Land. Get ready to crank up the heat and tantalize your taste buds with this finger-lickin' (and possibly tear-jerking) recipe.
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| How To Make Nashville Hot Chicken Tenders |
Why Nashville Hot Chicken Tenders?
Because regular chicken tenders are for the birds (pun intended). Nashville Hot Chicken Tenders are a symphony of crispy, juicy chicken dipped in a fiery hot spice blend that'll leave you wanting more (with a gallon of milk on the side, but hey, no judgment).
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Gather Your Wingmen (Ingredients):
- The Chicken Squad: 1 pound of boneless, skinless chicken tenders.
- The Breading Bodyguards: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon cayenne pepper (adjust to your spice tolerance, you daredevil), 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt to taste.
- The Wet Posse: 1 cup buttermilk, 1/2 cup hot sauce (choose your fiery weapon wisely!), 1 egg.
- The Hot Oil Heroes: Enough vegetable oil to fill your pot or Dutch oven for frying (around 2 inches).
- The Nashville Nightmare (Bless Its Spicy Heart): 1 cup hot oil from frying the chicken, 1/2 cup brown sugar, 1/4 cup chili powder, 2 tablespoons smoked paprika, 1 tablespoon cayenne pepper (again, spice is subjective!), 1 teaspoon garlic powder.
Let's Get This Clucking Party Started (Instructions):
- Tenderize the Troops: Pat those chicken tenders dry with paper towels. You don't want soggy soldiers in this battle.
- Assemble the Breading Brigade: In a large bowl, whisk together your flour, cornstarch, spices, and a healthy dose of salt.
- Create the Wet Haven: In another bowl, whisk your buttermilk, hot sauce, and egg together. This is where the magic (and maybe some tears) happens.
- The Dredging Dance: Working in batches, dredge each chicken tender in the flour mixture, then take a dip in the wet haven, and finally, give them a floury victory lap.
- Frying Phalanx: Heat your oil to 350°F (175°C). Carefully add your breaded tenders and fry for 5-7 minutes per side, or until golden brown and cooked through. Remember, safety first! Use tongs and avoid overcrowding the pan.
- The Nashville Nightmare Arrives: While your tenders are crisping up, in a small saucepan, whisk together the hot oil, brown sugar, chili powder, paprika, cayenne pepper, and garlic powder. This fiery concoction is what dreams (and nightmares) are made of.
- Coating Ceremony: Once the tenders are fried and drained, toss them in that glorious Nashville Nightmare sauce. Be generous, but remember, you can always add more heat, but taking it away is a one-way trip.
Mission Accomplished (Serving Suggestions):
- Pile those fiery tenders high on a plate with slices of white bread to tame the flames (or add fuel to the fire, we won't judge).
- Don't forget the cool and creamy relief of ranch or blue cheese dressing for dipping.
- Pickles are your friends in this spicy situation. Trust us.
Pro Tip: If you're feeling fancy, sprinkle some chopped green onions or cilantro on top for a pop of color (and maybe a hint of freshness to balance the heat).
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You've Conquered Nashville Hot Chicken Tenders! Now What?
- Congratulations! You've officially graduated from Chicken Tender Elementary to Nashville Hot Chicken Tender University.
- Drink Up: Have plenty of water or your favorite beverage on hand to extinguish any flames (metaphorical or otherwise).
- Brag Worthy: Share your fiery creation with friends and family, but be warned, you might be challenged to a duel for the last tender.
Burning Questions Answered (FAQ):
How to adjust the spice level? Start with a lower amount of cayenne pepper in both the breading and the hot sauce, and gradually increase it to your tolerance level.
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How to make sure the chicken is cooked through? Use a meat thermometer to check the internal temperature of the thickest part of the tender. It should reach 165°F (74°C).
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