Spicy Buttermilk Chicken Tenders With Molasses Dipping Gravy Recipes

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SPICY BUTTERMILK CHICKEN TENDERS WITH MOLASSES DIPPING GRAVY



Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy image

Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy

Provided by The Rachael Ray Staff

Number Of Ingredients 18

2 pounds chicken tenders
3 cups buttermilk
2 cups olive
canola or peanut oil
as needed to shallow fry
2 cups plus 3 tablespoons flour
divided
2 tablespoons smoked paprika
1 tablespoon dry mustard
2 tablespoons chili powder
2 tablespoons grill seasoning
2 tablespoons poultry seasoning or dried ground thyme
3 tablespoons butter
2 cups chicken stock
2 tablespoons Worcestershire sauce
1/4 cup molasses
Salt and ground black pepper
2 tablespoons poultry seasoning or dried ground thyme

Steps:

  • Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours
  • Preheat oven to 250F
  • Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan)
  • While the oil heats up, combine 2 cups flour and spices in a large dish
  • Working in batches, coat the chicken tenders in the spiced flour mixture, pressing on them lightly to make the flour stick (for a really good breading, double dip the tenders by running them through the buttermilk and flour a second time)
  • Once the oil has heated up, fry the chicken in batches until deep golden brown and cooked through, 5-6 minutes
  • (As you finish each batch, transfer them to a sheet pan and keep them warm in the low oven)
  • When the chicken tenders are almost ready, place a medium saucepot over medium heat and melt the butter
  • Sprinkle remaining 3 tablespoons flour over the butter and cook for about a minute
  • Whisk the chicken stock, Worcestershire and molasses into the butter-flour mixture and simmer until thickened, 2-3 minutes
  • Season with salt and pepper, and reserve warm
  • Serve the chicken tenders with the molasses dipping gravy and some Sweet Potato Oven Fries alongside

SPICY BUTTERMILK CHICKEN TENDERS WITH MOLASSES DIPPING GRAVY



Spicy Buttermilk Chicken Tenders With Molasses Dipping Gravy image

This recipe is amazing. Was featured on Rachael Ray's show....I love her food. Delicious and fun to make.

Provided by Chef Girl T

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.
  • Pre-heat oven to 250ºF.
  • Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan).
  • While the oil heats up, combine 2 cups flour and spices in a large dish. Working in batches, coat the chicken tenders in the spiced flour mixture, pressing on them lightly to make the flour stick (for a really good breading, double dip the tenders by running them through the buttermilk and flour a second time).
  • Once the oil has heated up, fry the chicken in batches until deep golden brown and cooked through, 5-6 minutes. (As you finish each batch, transfer them to a sheet pan and keep them warm in the low oven).
  • When the chicken tenders are almost ready, place a medium saucepot over medium heat and melt the butter. Sprinkle remaining 3 tablespoons flour over the butter and cook for about a minute. Whisk the chicken stock, Worcestershire and molasses into the butter-flour mixture and simmer until thickened, 2-3 minutes. Season with salt and pepper, and reserve warm.
  • Serve the chicken tenders with the molasses dipping gravy and some Sweet Potato Oven Fries alongside.

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