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These chicken tenders are coated in Panko and popped into our 5 Quart Digital Air Fryer until crunchy and deeply golden brown. Nashville hot chicken is coate.
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Restaurants ALWAYS discontinue their best items, and it makes ZERO sense. First KFC's potato wedges, then the Georgia Gold tenders (my favorite), now the Nashville Hot. I predict that the chicken pot pie will be next. If the trend continues, they'll be down to only dark meat drumsticks. 2.
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Heat oil to about 365°F in a frying pan, about 1.5 to 2 inches high. Drop tenders in, making sure not to overcrowd them. Fry in 2 batches if needed. Fry until golden brown all around, about 7-8 minutes. Make sure to rotate the tenders around as needed for even browning. Transfer to a paper towel to drain any excess oil.
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Air fry for 8 minutes at 400 degrees. Open the air fryer and flip the tenders. Be careful so that you do not lose any of the breading. Air fry for an additional 4-8 minutes at 400 degrees or until the chicken is crisp. Ensure the chicken reaches an internal temperature of 165 degrees.
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The tender, juicy, white meat chicken on the inside and crispy coating on the outside lets the spicy sauce cling to crispy chicken tenders, creating an explosion of flavor with every bite. KFC's Nashville Hot Chicken Tenders Story | Chef Dennis
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Fry the Chicken. Fill a heavy bottomed skillet with at least 1/2 inch of oil. Heat the oil over medium heat. Set up a clean wire rack over paper towels. Fry the chicken in the hot oil until golden brown on both sides, flipping as necessary. Remove cooked chicken onto a wire rack.
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Shake off excess buttermilk and flour. Add the cooking oil to a large skillet, and heat oil over medium-high heat until hot (350°F). Then, when the oil is ready fry the tenders in hot oil in batches of 4 - 5 tenders for about 6 minutes on each side. The chicken should be a deep golden brown before turning.
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Heat the oil over medium-high heat in a large skillet with deep sides. Remove each chicken tender from the marinade and coat with the reserved flour mixture. Let the chicken stand for another 5 minutes. Fry the tenders, in batches, until golden brown on both side, turning once.
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Chicken Fried Chicken KFC Nashville Hot Chicken Tenders. 20 min. Summary. Experience the fiery and flavorful essence of KFC's Nashville Hot Chicken with this homemade recipe. Begin by marinating succulent chicken tenders in a blend of buttermilk, cayenne pepper, salt, garlic powder, and onion powder for a minimum of three hours..
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Prepare in two separate batches if necessary. Cook for about 7 minutes on each side or until golden. For even browning, turn the tenders as necessary. Move to a paper towel to soak up the oil. Put some spicy oil on a tray and dip each tender in it. Accompany bread and pickles. Keyword KFC Nashville Hot Chicken.
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Step 1: Make the marinade: In a large bowl combine buttermilk, pickle brine, hot sauce, paprika, cayenne pepper, garlic powder, black pepper, salt. Add in the chicken tenders, cover, and marinate for at least 2 hours. Step 2: Prepare the coating: In a shallow bowl combine flour, corn starch, paprika, cayenne pepper, onion powder, garlic powder.
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Steps Shown 7-10: Plate 1: Place 1/2 cup of flour into a shallow dish. Plate 2: Place egg, 1/3 cup flour, and water into a separate shallow dish and whisk well. Plate 3: In a third shallow dish, place 2 cups of flour, poultry seasoning, garlic powder, onion powder, black pepper, mustard, and paprika, and mix well.
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How to Make Nashville Hot Chicken. Make the spice rub: Combine all spices. Make the Marinade: Combine buttermilk, bay leaves, and some of the spice mixture. Coat chicken and soak for at least 3 hours. Set up a breading station: Lay out buttermilk mixture, and flour mixture in separate shallow dishes.
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Why This Recipe Works. Ingredients. How To Make KFC Nashville Hot Chicken Tenders. Step 1: Preparing The Chicken. Step 2: Preparing The Breading Mixtures. Step 3: Breading The Chicken. Step 4: Frying The Chicken. Step 5: Serving. How To Store Fried Chicken Tenders.
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How to make Nashville Hot Chicken Tenders. Add the buttermilk, egg, pickle juice, and hot sauce to a shallow bowl. Whisk the ingredients until fully combined. Pat dry the chicken tenders with paper towels, then place them into the bowl with the buttermilk mixture. Mix to coat, then cover the bowl with plastic wrap and refrigerate for 2-4 hours.
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1. First cut the chicken vertically and place them in a bowl and then add all the seasoning into the bowl. 2. Next, rub the seasoning into the chicken well. Then pour buttermilk into the bowl. 3. Then, pour in hot sauce and mix the buttermilk and hot sauce with the chicken until well combined.
