Tennessee Hot Fried Chicken Tenders
- 25 Minutes Prep 25 Minutes Total
- 4 Servings
- 450 Calories per Serving
Chicken tenders are pan-fried until crunchy and golden and brushed with a cayenne-spiced butter for a dish that will bring the heat out of your kitchen and onto your dinner table.
Ingredient List
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup buttermilk
- 1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
- 2 cups vegetable oil
- 3 tablespoons butter
- 1 teaspoon paprika
- 1/2 to 1 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon garlic powder
Preparation
- Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour.
- In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F). Place on rack lined with paper towels to drain, with paper towels underneath rack.
- In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter. Serve with slices of white bread and sweet pickles, if desired.
Tips
- How hot is Tennessee hot? It’s up to you. We suggest a range of cayenne pepper from 1/2 to 1 teaspoon. At the lower end of the range, you will feel it, but it won’t be overwhelming. At the upper end of the range, you will definitely get a more intense heat.
- To cool the heat a bit, you could serve your favorite ranch dressing alongside these tenders as a dipping sauce.
Nutrition Information
Servings: 4
Serving size: 1 Serving
Amount per serving (Calories ): 450
| Food component / Nutrient | Amount | % Daily Value* |
|---|---|---|
| Total Fat | 34g | 52% |
| Saturated Fat | 10g | 49% |
| Trans Fat | ½g | % Value not available |
| Cholesterol | 80mg | 27% |
| Sodium | 590mg | 25% |
| Total Carbohydrate | 13g | 4% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value not available |
| Sugars | 0g | % Value not available |
| Protein | 23g | % Value not available |
| Vitamin D | Value not available | 2% |
| Vitamin E | Value not available | 10% |
| Calcium | Value not available | 4% |
| Iron | Value not available | 10% |
| Potassium | 240mg | 7% |
| Thiamin | Value not available | 10% |
| Riboflavin | Value not available | 10% |
| Niacin | Value not available | 45% |
| Vitamin B6 | Value not available | 20% |
| Vitamin B12 | Value not available | 6% |
| Pantothenic Acid | Value not available | 8% |
| Phosphorus | Value not available | 20% |
| Magnesium | Value not available | 6% |
| Zinc | Value not available | 6% |
| Manganese | Value not available | 8% |
| Selenium | Value not available | 45% |
| Copper | Value not available | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch ½,
- Fruit 0,
- Other Carbohydrate ½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 3,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 6&½,
- Fruits 0c,
- Vegetables 0c,
- Grains 1oz-eq,
- Meat & Beans 2oz-eq,
- Dairy 0c,
- Fats & Oils 7tsp
Carbohydrate Choice
- Choices per serving1
