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Hot Fried Chicken Tenders, Buttermilk Style

Yields: 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Cajun Cayenne Hot Sauce $6.25
Nashville Hot Fried Chicken Spices 2 oz bag $2.80

Ingredients:

Notes:

This recipe also works great with our Panhandle Chicken Fried Steak Seasoning or Lake Barkley Fried Chicken Seasoning.

 

Directions:

In a large bowl, stir together buttermilk and hot sauce until fully blended. Add chicken, cover and refrigerate for up to 1 hour. Heat 6 Tbsp. oil in a small saute pan over medium-high heat. When oil begins to shimmer, stir in 2 Tbsp. Fried Chicken Spices and cook for 30 to 60 seconds to bloom spices. Remove pan from heat and set aside. Thoroughly combine flour and remaining 2 Tbsp. Fried Chicken Spices in a separate bowl. Remove chicken from marinade. Dredge chicken pieces in flour mixture and place on a wire rack. Do not discard flour mixture. Preheat oven to 200 degrees. In a large Dutch oven on the stovetop, heat remaining oil to 325 degrees. Dredge each piece of chicken through flour mixture one more time, turning to coat. Carefully place half of the chicken pieces into oil and fry until deep golden brown, about 10 to 12 min. Place cooked chicken pieces on a clean wire rack set inside a rimmed baking sheet and place in preheated oven to keep warm. Repeat with remaining chicken. Meanwhile, stir and reheat bloomed spices over low heat. Brush cooked chicken on all sides with the spiced oil just before serving.

Serving Suggestions:

For a spicier version, increase amount of spices using the same 6 tbsp. of oil. Try serving in the traditional manner with chicken pieces on white bread topped with dill pickles.

Yields:

6 servings

Thanks to:

Adapted from Cooks Country
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Hot Fried Chicken Tenders, Buttermilk Style

“I have just received my order and want to say WOW! Oh wow! I am so pleased with the taste of the spice blends and look forward to using them over the weekend and beyond. Oh, my goodness, they are good.”

-Joyce B. of Opelika, AL

Hot Fried Chicken Tenders, Buttermilk Style


Yields: 6 servings

Ingredients:

Notes:

This recipe also works great with our Panhandle Chicken Fried Steak Seasoning or Lake Barkley Fried Chicken Seasoning.

 

Directions:

In a large bowl, stir together buttermilk and hot sauce until fully blended. Add chicken, cover and refrigerate for up to 1 hour. Heat 6 Tbsp. oil in a small saute pan over medium-high heat. When oil begins to shimmer, stir in 2 Tbsp. Fried Chicken Spices and cook for 30 to 60 seconds to bloom spices. Remove pan from heat and set aside. Thoroughly combine flour and remaining 2 Tbsp. Fried Chicken Spices in a separate bowl. Remove chicken from marinade. Dredge chicken pieces in flour mixture and place on a wire rack. Do not discard flour mixture. Preheat oven to 200 degrees. In a large Dutch oven on the stovetop, heat remaining oil to 325 degrees. Dredge each piece of chicken through flour mixture one more time, turning to coat. Carefully place half of the chicken pieces into oil and fry until deep golden brown, about 10 to 12 min. Place cooked chicken pieces on a clean wire rack set inside a rimmed baking sheet and place in preheated oven to keep warm. Repeat with remaining chicken. Meanwhile, stir and reheat bloomed spices over low heat. Brush cooked chicken on all sides with the spiced oil just before serving.

Serving Suggestions:

For a spicier version, increase amount of spices using the same 6 tbsp. of oil. Try serving in the traditional manner with chicken pieces on white bread topped with dill pickles.

Yields:

6 servings

Thanks to:

Adapted from Cooks Country
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.