1. Combine chicken tenders, buttermilk, hot sauce and 1 tablespoon salt in a large bowl.
2. In a separate bowl, combine flour, cornstarch, pepper and the remaining tablespoon of salt. Add chicken and toss to coat.
3. Heat oil in a deep skillet (I prefer cast-iron). Once hot, fry chicken until golden, turning occasionally, about 7 minutes. Drain on paper towels.
4. Combine the sauce spices in a small metal bowl and add 1/3 cup frying oil; whisk to combine.
5. Transfer chicken to a serving platter and brush with sauce. Drizzle lightly with honey and serve.
Nashville Hot Chicken Tenders
Serves 4
All you need:
1 1/2 pounds boneless chicken tenders
1 1/2 cups buttermilk
2 tablespoons hot sauce
2 tablespoons kosher salt, divided
1 1/2 cups all-purpose flour (gluten-free or regular)
1/2 cup cornstarch
1 teaspoon freshly ground black pepper
Grapeseed or vegetable oil, for frying
Sauce
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon brown sugar
1/2 teaspoon ground mustard
1/3 cup frying oil
Honey, for drizzling
All you do:
1. Combine chicken tenders, buttermilk, hot sauce and 1 tablespoon salt in a large bowl.
2. In a separate bowl, combine flour, cornstarch, pepper and the remaining tablespoon of salt. Add chicken and toss to coat.
3. Heat oil in a deep skillet (I prefer cast-iron). Once hot, fry chicken until golden, turning occasionally, about 7 minutes. Drain on paper towels.
4. Combine the sauce spices in a small metal bowl and add 1/3 cup frying oil; whisk to combine.
5. Transfer chicken to a serving platter and brush with sauce. Drizzle lightly with honey and serve.