NASHVILLE HOT TENDERS

Ingredients

• 2 lb chicken tenders

• 2-3 cups buttermilk

• 2 tsp cayenne pepper

• 1 Tbsp garlic powder

• 1 Tbsp paprika

• 1/2 cup hot sauce
  
  Dry Batter:

• 2 cups potato starch

• 1 cup rice flour

• 1 Tbsp cayenne pepper

• 1 Tbsp garlic

• 1 Tbsp salt

  Hot oil:

• 1 cup reserved hot frying oil

• 2 Tbsp cayenne

• 2 Tbsp chili powder

• 2 Tbsp paprika
  

Directions

Step 1

In a medium bowl whisk together the buttermilk, hot sauce, cayenne pepper, garlic powder and paprika. Add chicken tenders to wet batter. Marinade for at least 4 hours, and up to 8 hours.

Step 2

To make the dry batter, add the flour, starch, cayenne pepper, garlic powder and salt to a medium bowl. Whisk until fully combined. Remove tenders from the buttermilk mixture, allowing excess to drip. Drop into the dry batter. Press the tenders into the flour to assure it fully sticks.

Step 3

Fry tenders in oil preheated at 350°F for 4 to 6 minutes. Remove from oil and drain. Do in batches to avoid overcrowding the oil.

Step 4

Make sauce by combining 1 cup of reserved hot frying oil (gotten directly from the oil tenders were fried in), cayenne, chili powder, and paprika. Whisk until fully combined. Toss fried chicken tenders in the sauce.