2teaspoonshot sauce (I prefer Frank's Red Hot or Louisiana Hot Sauce)
Spicy butter sauce
1teaspooncayenne pepper or ground red pepper
Prepare the batter and dip chicken
In a shallow bowl or dipping tray, mix flour, garlic salt, and pepper with whisk. In another shallow bowl or dipping tray, mix the buttermilk and hot sauce together with a whisk.
Dredge chicken tenders in the seasoned flour, then the buttermilk mixture, and back in the flour. Shake off excess buttermilk and flour.
Fry the chicken tenders
Add the cooking oil to a large skillet, and heat oil over medium-high heat until hot (350°F).
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. Check the internal temperature of the chicken tenderloins (at least 165°F in the center) before removing them from the skillet. Place strips on a wire rack with paper towels underneath to soak upthe excess oil.
Brush on the spicy butter sauce
In a small saucepan, melt butter over medium-low heat. Stir in paprika, salt, and red pepper with a whisk. Use a basting brush to brush the fried chicken tenders with the spicy butter sauce.
Cut chicken breasts into tenders:
Take the chicken breast and find the piece that hangs off the side and pull it from the breast. That's your first chicken tenderloin strip.
Next, slice the breast from top to bottom with a sharp knife into 2-inch strips. If the breasts are very large, slice them in half by placing your hand flat against the top of the chicken and carefully slicing horizontally through the chicken away from you.
Variations:You might notice that the ingredients do not include brown sugar. I designed this Nashville Chicken Tenders copycat recipe without sugar. However, if you prefer a sweeter spicy sauce add 2 tablespoons of brown sugar to the butter basting sauce at the end.*Nutritional facts include a small portion of the cooking oil as most of it is discarded and not consumed*