A mix n’ mash of Chick-Fil-Aand Nashville seasoning. The recipe is for Tenderlions, cut down to 1/2 the flour mix ingredients for chicken breasts. (Uses a deepfryer, modify for pan-frying.)
Ingredients
- 1 qt Peanut Oil
- 2 lb Chicken Tenderlions (1 Package) OR 4 Chicken Breasts
- 4 oz pickle juice (Zesty is my pref.)
- 1 Tbsp Tabasco Sauce
- dry mix ingredients
- 1 cup flour
- 2 tsp powdered sugar
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- wet mix ingredients
- 2 eggs
- 8 oz buttermilk
- 1 Tbsp Tabasco Sauce
- Serving Touches..
- Nashville Seasoning OR
- 1/2 tsp Cayenne, Brown sugar, chili powder, garlic powder, and paprika
Steps
30 Minutes Before Cooking: Prepare the chicken by tenderizing & cutting to your liking. Have pieces soak in a mixture of pickle juice and Tabasco.
Heat up your oil to 375 degrees. Create your Dry and Wet mixes in separate bowls. Drain your chicken, pat it dry.
Start by covering the chicken in your dry mix, then into the wet mix, and a final time into the dry mixture.
Place 4-5 coated tenderloins into the fryer basket, let cook for 2 minutes OR light brown. They’ll darken when drying, more time for breasts, less time for thinner strips.
After removing the chicken to dry, while fresh out of the fryer add salt, and the “serving touches” If reheating- add spices into the pan’s oil then reheat.
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