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Directions:
1.
Combine the hot sauce, pickle juice, egg, and buttermilk in a medium bowl.
Set aside.
2.
Combine the flour, salt, black pepper, and granulated garlic in another
medium bowl. Set aside.
3.
Put the panko crumbs in a medium bowl.
4.
Using a baking sheet pan, line it with either parchment paper, foil, or plastic
wrap and place it on the counter.
5.
Set the 3 bowls in a row starting with the flour mixture, then the buttermilk
mixture and last have the panko breadcrumbs. The baking sheet pan
should be next to the panko breadcrumbs.
Pro tip:
Sprinkle some panko
crumbs on the sheet pan- it will help to keep the tenders from sticking to
the sheet pan.
6.
Taking one chicken tender at a time, dredge it first in the flour mixture,
then dip it in the buttermilk mixture and lastly dredge it in the panko
crumbs. Set in the prepared sheet pan. Repeat this process until all the
tenders are coated. Set aside while you make the sauce.
Pro tip:
there’s
no easy way to stay clean while dredging the chicken tenders, I do try to
keep one hand as my ‘wet’ hand and one hand as my ‘dry’ hand. Usually it
is my right hand that I use to dredge the chicken in the flour (I pick up the
chicken tender with my left). I use my right hand to place the tender in the
buttermilk but use my left hand to coat the tender. I then use my left hand
to lift the tender out of the buttermilk and place the tender in the panko.
I use my right hand to coat the tender in the panko and then place the
finished tender on the sheet pan. Set aside while you make the sauce.
7.
Make the sauce: Whisk together all the ingredients in a small bowl until
evenly combined or put all ingredients in a mason jar, cover with the
lid and shake until all ingredients are mixed. Set aside until tenders are
cooked.
Ingredients:
2 lbs. boneless chicken breast tenders
1 tsp. salt
½
tsp. coarsely ground black pepper
2 tsp. granulated garlic
2 Tbsp. hot sauce
2 Tbsp. pickle juice
½
cup flour
1 large egg
½
cup buttermilk
2 cups panko breadcrumbs
Sauce:
2 Tbsp. cayenne pepper
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika
½
cup olive oil
Nashville Hot Chicken Tenders
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Servings:
8
Serving Size:
2 tenders
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