NASHVILLE HOT TENDERS 2.0 Oct 18 Written By Eleanor Debel https://www.youtube.com/shorts/EyjRyoTlMSsPrintNASHVILLE HOT TENDERS 2.0Yield 4-6Prep time30 MinCook time15 MinTotal time45 MinIngredients2 lb chicken tenders1 cups all purpose flour 2 Tbsp nashville spice blend Nashville Spice Blend1 Tbsp chili powder 1 Tbsp onion powder 1 Tbsp smoked paprika1 Tbsp cayenne pepper1 Tbsp garlic powder 1 tsp black pepper 2 Tbsp brown sugar 1 tsp kosher salt Breading:3 cups all purpose flour ½ cup cornstarch 1 tsp baking powder ¼ cup nashville spice blend2 eggs6-8oz sparkling water Frying oil Ranch for serving InstructionsPrepare your frying oil and preheat to 375 F. Stir together all the ingredients for the Nashville spice blend. In a large bowl add the chicken tenders, 1 cup of flour and 2 Tbsp of spice mix. Toss to coat all the tenders and then set aside while you prepare the rest of the breading mixture and allow the chicken tenders to dry out. To another large bowl add the 3 cups of flour, cornstarch, baking powder and spice blend. Whisk together then transfer half of this flour mixture to another large bowl. Crack in two eggs to this second bowl of flour along with 6 oz of sparkling water, whisk to create the wet batter, adding more water if necessary to create a batter the same consistency as pancake or crepe batter. Set asideTo Fry: Dip the tenders into the wet batter and coat, then toss them into the dry flour mixture, then back into the wet and lastly again in the dry. Shake off any excess batter and fry in the preheated oil for 6-8 minutes until golden brown and crispy. Remove to a sheet tray lined with paper towels or a wire rack and continue to fry all the tenders. Place the remaining nashville spice blend into a heat proof bowl and carefully add hot frying oil to it, just enough to create a coating for the tenders (about ¼ cup). Dip the fried tenders into the seasoned hot oil and serve with ranch of the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchicken Eleanor Debel
NASHVILLE HOT TENDERS 2.0 Oct 18 Written By Eleanor Debel https://www.youtube.com/shorts/EyjRyoTlMSsPrintNASHVILLE HOT TENDERS 2.0Yield 4-6Prep time30 MinCook time15 MinTotal time45 MinIngredients2 lb chicken tenders1 cups all purpose flour 2 Tbsp nashville spice blend Nashville Spice Blend1 Tbsp chili powder 1 Tbsp onion powder 1 Tbsp smoked paprika1 Tbsp cayenne pepper1 Tbsp garlic powder 1 tsp black pepper 2 Tbsp brown sugar 1 tsp kosher salt Breading:3 cups all purpose flour ½ cup cornstarch 1 tsp baking powder ¼ cup nashville spice blend2 eggs6-8oz sparkling water Frying oil Ranch for serving InstructionsPrepare your frying oil and preheat to 375 F. Stir together all the ingredients for the Nashville spice blend. In a large bowl add the chicken tenders, 1 cup of flour and 2 Tbsp of spice mix. Toss to coat all the tenders and then set aside while you prepare the rest of the breading mixture and allow the chicken tenders to dry out. To another large bowl add the 3 cups of flour, cornstarch, baking powder and spice blend. Whisk together then transfer half of this flour mixture to another large bowl. Crack in two eggs to this second bowl of flour along with 6 oz of sparkling water, whisk to create the wet batter, adding more water if necessary to create a batter the same consistency as pancake or crepe batter. Set asideTo Fry: Dip the tenders into the wet batter and coat, then toss them into the dry flour mixture, then back into the wet and lastly again in the dry. Shake off any excess batter and fry in the preheated oil for 6-8 minutes until golden brown and crispy. Remove to a sheet tray lined with paper towels or a wire rack and continue to fry all the tenders. Place the remaining nashville spice blend into a heat proof bowl and carefully add hot frying oil to it, just enough to create a coating for the tenders (about ¼ cup). Dip the fried tenders into the seasoned hot oil and serve with ranch of the side. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchicken Eleanor Debel
