Nashville Hot Honey Chicken Tenders
Equipment
Ingredients
Chicken Seasoning
kosher salt
2 tsp
black pepper
1 tsp
garlic powder
1 tsp
Batter
all-purpose flour
60 g
water
80 ml
egg
1 piece
Seasoned Flour
all-purpose flour
125 g
chicken seasoning
15 g
paprika
1.5 g
black pepper
1.5 g
onion powder
1.5 g
garlic powder
1.5 g
mustard powder
0.75 g
white pepper
0.75 g
Nashville Hot Honey Oil
hot frying oil
250 ml
honey
180 ml
cayenne pepper
15 g
paprika
10 g
brown sugar
15 g
black pepper
3 g
garlic powder
3 g
kosher salt
3 g
Chicken
chicken tenderloins
500 g
Instructions
Season the chicken
Season chicken tenderloins with kosher salt, black pepper, and garlic powder.
Prepare seasoned flour
Mix all-purpose flour with chicken seasoning, paprika, black pepper, onion powder, garlic powder, mustard powder, and white pepper.
Prepare batter
Mix flour, water, and egg to create the batter. Refrigerate for at least 1 hour before using for maximum crunch.
Heat frying oil
Preheat oil to 149°C for the first fry.
Coat chicken in three steps
Lightly coat chicken in plain flour, dip in batter, then coat thoroughly in seasoned flour, pressing to ensure good coverage.
First fry
Fry chicken in batches at 149°C for 3 minutes. Do not overcrowd the pot.
Second fry
Increase oil temperature to 177°C and fry chicken for 2-3 minutes until golden brown and crispy.
Prepare Nashville hot honey oil
Carefully mix hot frying oil with honey, cayenne pepper, paprika, brown sugar, black pepper, garlic powder, and kosher salt.
Coat chicken with hot oil
While chicken and oil are still hot, dip each piece in the hot honey oil and place on a wire rack to avoid greasiness.
Original recipe
Storage
Reheat in oven to restore crispiness. Do not microwave.
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