Spicy Buttermilk Chicken Tenders With Molasses Dipping Gravy

Name: Spicy Buttermilk Chicken Tenders With Molasses Dipping Gravy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 lbs chicken tenders; 3 cups buttermilk; 2 cups canola oil or 2 cups vegetable oil, as needed to shallow fry; 2 cups flour, divided; 3 tablespoons flour, divided; 2 tablespoons smoked paprika; 1 tablespoon dry mustard; 2 tablespoons chili powder; 2 tablespoons grill seasoning; 2 tablespoons poultry seasoning; 3 tablespoons butter; 2 cups chicken stock; 2 tablespoons Worcestershire sauce; 1/4 cup molasses; salt & fresh ground pepper

⏱ 40 mins 🍽 4 serving(s) 🏷 Chicken

These chicken tenders are marinated in buttermilk for tenderness, then coated in a blend of smoked paprika, chilli powder, and other spices before frying. They are served with a savoury gravy made from chicken stock, molasses, and Worcestershire sauce. The recipe yields four servings and takes about 40 minutes to prepare, including marinating time. It's a delicious and satisfying main course.

Ingredients

2 lbs chicken tenders
3 cups buttermilk
2 cups canola oil or 2 cups vegetable oil, as needed to shallow fry
2 cups flour, divided
3 tablespoons flour, divided
2 tablespoons smoked paprika
1 tablespoon dry mustard
2 tablespoons chili powder
2 tablespoons grill seasoning
2 tablespoons poultry seasoning
3 tablespoons butter
2 cups chicken stock
2 tablespoons Worcestershire sauce
1/4 cup molasses
salt & fresh ground pepper

Method

Submerge the chicken tenders in the buttermilk and allow them to marinate for a minimum of 30 minutes, or for as long as 2 hours.
Heat your oven to 250ºF.
Pour oil into a large, deep skillet, ensuring it reaches about an inch up the sides, and place it over heat.
As the oil warms, mix 2 cups of flour with all the listed spices in a large dish. Take the tenders from the buttermilk and coat them in the flour mixture, pressing gently to adhere. For a thicker crust, you can dip them back into the buttermilk and flour a second time.
Once the oil is hot, fry the coated chicken in batches for 5-6 minutes until they are a deep golden brown and fully cooked. Transfer each finished batch to a sheet pan and keep them warm in the preheated oven.
When the chicken is nearly done, melt the butter in a medium saucepan. Stir in the remaining 3 tablespoons of flour and cook for about a minute. Whisk in the chicken stock, Worcestershire sauce, and molasses. Let the mixture simmer for 2-3 minutes until it thickens, then season with salt and pepper. Keep the gravy warm.
Present the warm chicken tenders with the molasses gravy for dipping.

Nutrition (per serving)

Sodium707800 mg

Recipe details

CategoryChicken

AuthorChef Girl T