- 4
Ingredients
- For the chicken:
- 2 quarts frying oil or lard (in true southern fashion, I'd recommend frying in LARD)
- 1.5 lbs of boneless chicken tenders
- 1 cup buttermilk
- 1 egg whisked
- 1 tbs Louisiana Hot Sauce
- 1 tbs kosher salt
- 1 tbs brown sugar
- For the dredge:
- 1 cup all purpose flour
- 1 tsp paprika
- 1 tsp ground red pepper
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp kosher salt
- For the sauce:
- 2 tbs Louisiana Hot Sauce
- 2 tbs brown sugar
- 1/4 cup melted unsalted butter
- 4-6 White bread slices
- Dill pickle slices
Preparation
Step 1
Directions:
In a mixing bowl whisk egg, buttermilk, hot sauce, salt and brown sugar together. Pour into a 1 gallon ziplock bag, and add chicken tenders.
Place in the refrigerator for 24 hours to marinate.
Remove from the refrigerator and leave them at room temperature for about 30 minutes before you prepare for frying.
Preheat fry oil or lard to 330 degrees.
In a shallow dish, like a pie plate. Whisk the dredge ingredients together.
Remove chicken tenders from the buttermilk mixture one at a time, and dredge until they are all evenly coated.
Fry in small batches, until the chicken tenders reach an internal temperature of 160 degrees.
Drain from oil and place on a paper bag to absorb any extra oil.
In a small mixing bowl combine melted butter, brown sugar and hot sauce.
Baste each chicken tender with the sauce, and serve immediately on top of white bread, and with dill pickles.