I find the most memorable food is often the food made to be shared, and Hot Chicken Tenders with Blue Cheese Dip fits that spirit beautifully. I like to let a main dish take center stage and keep everything around it relaxed. This is one to make, share, and tuck safely into the recipe box for another day.
Ingredients
- 25 lb. Chicken tenderloins (8 pieces)
- 1/4 c. Pickle juice (marinade)
- Vegetable oil for frying
Dry mix
- 1 3/4 c. All purpose flour
- 2 tsp. Paprika
- 2 tsp. Chili powder
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Salt
- 1/2 tsp. Black powder
Wet mix
- 1 c. Butter milk
- 1/4 c. Hot sauce
Glaze
- 1/2 c. Frying Oil
- 1/2 c. Hot sauce
- 2 tbs. Honey or sweetener of your choice
- 5 tsp. Smoked paprika
- 1/2 tsp. Garlic powder
- Salt to taste
Mouth licking Blue cheese dip
- 3/4 c. Blue cheese (Stilton)
- 1/2 c. Sour cream
- 1/4 c. Mayonnaise
- 1 tbs. Pickle water
- 1 tbs. Butter milk
- 1 tbs. Lemon juice
- Black pepper and salt to taste
Instructions
- Wash the chicken tenders and pat dry. Remove the tendon, place in a ziplock bag pour 1/4 c. Pickle juice to marinate, place in the fridge for 1-2 hours.
- Make the blue cheese dip by mixing the ingredients 2 hours before frying the chicken tenders. Place in the fridge to set.
- Remove the chicken from the marinade, place in the dry mix make sure the pack well shake the excess flour, then place in the wet mix place one more time in the dry mix and this time pack it reel well and shake off any excess flour. Repeat with all the tenders.
- Heat the oil to 350F / 175C place the chicken and drop the temperature slightly. Fry until golden brown, place on a wire rack to drain from the oil.
- Prepare the glaze pour all over the tenders.
- Serve immediately with the blue cheese dip, celery and pickles. Enjoy.