Nashville Hot Chicken Tenders Food

NASHVILLE HOT CHICKEN

Steps:

• For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
• Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
• Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
• Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
• For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
• Remove from bowl and enjoy!

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!

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.

SIMPLE NASHVILLE HOT CHICKEN BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
• Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess.
• Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side.
• Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
• Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.

NASHVILLE HOT CHICKEN

Steps:

• For the chicken: Pour the buttermilk and hot sauce over the chicken in a shallow dish. Let sit for 15 minutes.
• Preheat a deep-fryer or a large Dutch oven filled with 3 inches oil to 325 degrees F. Line a sheet tray with a wire rack.
• For the chile oil: Add the oil, chiles, chili powder, smoked paprika, cayenne and crushed red pepper to a medium saucepan and place over medium heat. Allow the oil to come to a simmer, then turn off the heat and let the chiles steep in the oil for 5 minutes. Strain and let cool.
• For the shake: Add the brown sugar, cayenne pepper, cinnamon, chili powder, smoked paprika, white pepper and salt to a bowl. Stir to combine and set aside until later.
• For the dredge: Add the flour, pepper, smoked paprika, celery salt, kosher salt, garlic powder, onion powder and thyme to a very large bowl or shallow dish. Add the marinated chicken pieces, one by one, and pat the dredge onto the chicken, creating little crackles in the chicken piece.
• Shake off any excess dredge and add the chicken to the fryer. Fry in batches, turning occasionally, until just slightly golden and it has an internal temperature of 165 degrees F, 3 to 5 minutes. Remove from the oil and let rest on the wire rack until just cool to touch. Add back to the fryer and double-fry until super golden brown, about 3 minutes. Drain again on the wire rack.
• Dip the fried chicken in the chile oil and add to a shallow dish. Dust each piece with the shake thoroughly until no oil is apparent on both sides.
• To serve: Split the Hawaiian rolls in half. Put a tender between each roll, then top with the sliced onion and a pickle chip or two.