Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy
Chicken Thighs with Louisiana Style Gravy
Rachael's Chicken Finger Parm with Tomato Basil Dipping Sauce
Rachael’s Bacon Saltimbocca Chicken Tenders with Balsamic, Honey…
Ryan Scott's Pretzel-Crusted Chicken Fingers with Mustard-Sour C…
Meatloaf Meatballs with Horseradish Mash and Gravy
Easy Beef and Bacon Bundles with Worcestershire Gravy
How To Make Roasted Chicken with Garlic Gravy Disco Fries & Broc…
No-Fail Gravy
Turkey & Bacon Meatballs with Maple-Dijon Gravy
Rachael's Creamy Ramp Pesto Fusilli Lunghi and Chicken Finger Pa…
Ingredients
- 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
Yield
Preparation
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.
