Hot Chicken Tenders Food

HOT CHICKEN TENDERS

Steps:

• In a medium bowl, whisk together flour and salt. In a separate bowl, whisk together eggs, buttermilk and hot sauce. Working in batches, dredge chicken tenders in the flour mixture then dip in buttermilk mixture. Dredge for a second time in flour mixture, shake off excess flour and place on a baking sheet while you dredge the rest of the tenders.
• Meanwhile, pour about 1 1Ž2-in vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmer. (If a splash of water sizzles when you flick it into the pan, it's ready.) Working in batches, add 3-4 chicken tenders to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 3-4 minutes, then flip and cook until the second side is golden and the chicken is cooked through, 3-4 more minutes. Place the fried chicken tenders on a cooling rack lined with paper towels.
• In a medium bowl, whisk together the spices and brown sugar. While it's still hot, toss the fried chicken in the spice mix until it's evenly coated. This makes it spicy! Serve hot with biscuits and pickles.

NASHVILLE HOT CHICKEN TENDERS

Steps:

• In a large bowl, whisk flour, cornstarch, salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder.
• In a separate large bowl, whisk buttermilk and hot sauce. Set aside.
• Dip each chicken piece into flour mixture, then into buttermilk, then back into flour. Thoroughly coat each piece. Once finished coating chicken, and let it sit on a baking sheet for 15-20 minutes, until coating has set.
• While coating sets, add 2 inches vegetable oil to a heavy bottom skillet or pot. Set to medium-high heat.
• Flick a bit of flour into the oil. If it begins to sizzle and fry golden brown, the oil is ready.
• Carefully drop in 4 tenders at a time. Fry about 2-3 minutes on each side. Do not overcrowd the pan.
• Use tongs to remove chicken from oil. Place on paper towels or a wire rack to drain.
• Once chicken is fried, whisk 1 cup of the frying oil you used to fry the chicken, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika until well blended.
• Brush the mixture all over the hot chicken tenders.
• To serve, place hot chicken over white bread. Serve with pickles on toothpicks.
• Enjoy!

EASY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

FLAMIN' HOT CHICKEN TENDERS

Steps:

• Preheat oven to 400° and line a medium baking sheet with parchment paper. Season chicken tenders generously with salt and pepper, then dredge in flour. Next, dip tenders in egg, and then in Cheetos crumbs.
• Place chicken on baking sheet and bake 25 minutes. Serve hot, with ranch dressing for dipping.

HATTIE B'S HOT CHICKEN

Steps:

• Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
• Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
• Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
• Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
• Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.

TENNESSEE HOT FRIED CHICKEN TENDERS

Steps:

• 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.

HOT HONEY FRIED CHICKEN STRIPS

Steps:

• Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
• Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
• When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
• Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
• Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
• Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
• Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
• Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
• Serve the fried chicken strips immediately with the hot honey.