Recipe courtesy of JJ's Red Hots
Nashville Hot Chicken Tender Sandwich
- Level: Advanced
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1376
- Total Fat
- 88
- Saturated Fat
- 12
- Carbohydrates
- 117
- Dietary Fiber
- 9
- Sugar
- 52
- Protein
- 35
- Cholesterol
- 77
- Sodium
- 1543
- Total: 4 days 14 hr (includes pickling and marinating time)
- Active: 2 hr
Ingredients
Pickled Jalapeños:
3 cups sliced fresh jalapeños (from about 8)
1 cup sugar
1 cup cider vinegar, or more as needed
2 tablespoons kosher salt
3 cloves garlic, smashed with the side of a knife
1 bay leaf
Sriracha Honey:
1 cup local honey
1 cup sriracha
JJ’s Chicken Tender Marinade:
1 1/2 cups olive oil
3 teaspoons parsley flakes
3 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground black pepper
1 1/2 teaspoons paprika
5 pounds chicken tenders
Seasoned Flour:
3 cups all-purpose flour
1/2 cup chili powder
1/2 cup paprika
1/2 cup kosher salt
1/2 cup sugar
1/4 cup cayenne pepper
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup ground black pepper
Frying and Serving:
Vegetable oil, for frying
Hamburger buns, preferably Martin’s, for serving
Directions
Special equipment:
a deep-fry thermometer- For the pickled jalapeños: Pack the sliced jalapeños into a plastic container.
- Combine the sugar, vinegar, salt, garlic, bay leaf and 3/4 cup water in a saucepan and bring to a boil, stirring until the sugar and salt are completely dissolved. Pour the hot brine over the jalapeños. Shake the container to evenly disperse the peppers and eliminate air bubbles. If the brine doesn’t cover the peppers, add cider vinegar until the peppers are just covered. Weigh down with a plate to keep them completely submerged. Let cool completely, then cover and chill for 4 to 5 days before serving.
- For the sriracha honey: Simmer the honey and sriracha together in a small saucepan for 15 minutes. Let cool, then store in a squeeze bottle or jar in the refrigerator for up to 6 months.
- For the chicken marinade: Whisk together the olive oil, parsley flakes, salt, garlic powder, onion powder, pepper, paprika and 3 cups jalapeño brine in a large bowl until well combined. Add the tenders and let marinate at least 8 hours or up to 48 hours.
- For the seasoned flour: Combine the flour, chili powder, paprika, salt, sugar, cayenne, garlic powder, onion powder and black pepper in a large bowl.
- Dredge 3 marinated tenders in the seasoned flour mixture until well coated.
- Pan-fry in vegetable oil at 350 degrees F until the chicken is cooked through, about 2 minutes per side. Put on a hamburger bun and drizzle about 2 ounces sriracha honey on the tenders. Close the sandwich and insert a toothpick with 2 pickled jalapeños skewered on it to secure. Repeat with the remaining tenders.