Nashville hot chicken tenders on white bread with jerk-spiced pickles
American cuisine › Nashville · Binging with Babish · ♥ 18.7K likes · 811.4K views · 37 min video
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Read about tenderloins in the BrightCulinary Book
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Ingredients
Method
Techniques
- buttermilk
- hot sauce
- pickle juice
- 1 tbsp salt
- bay leaves
Make a brine of buttermilk, hot sauce and pickle juice, unmeasured; add about a tablespoon of salt and bay leaves.
- chicken tenders
- thick sliced white bread
Brine the chicken tenders overnight; at least four hours minimum, not much longer than overnight.
- Scotch bonnets
- scallions
- 2 tsp ground allspice
- coriander seeds
- 1 tbsp black peppercorns
- mustard seeds
- 1 stick cinnamon
Add rough-chopped Scotch bonnets, scallions, ground allspice, coriander seeds, black peppercorns, mustard seeds, a cinnamon stick, juniper berries and two halved bay leaves.
- 1 tbsp juniper berries
- 2 whole bay leaves
- vinegar
- white wine vinegar
- ½ cup honey
- water
- salt
- food coloring
- sugar
- garlic
On the stove make the pickling liquid: vinegar and water about 50-50, white wine vinegar, half a cup of honey, more water, salt, green food coloring and sugar; bring to a simmer.
Peel garlic cloves by shaking them in a rigid container, lightly smash and add to the liquid; pour the hot liquid over the pickles, cover and leave.
- 2 parts flour
- 1 parts cornstarch
- 1–2 tsp baking powder
- white pepper
- ½ tsp ground ginger
- cayenne pepper
- paprika
- ground mustard
- 1 tsp garlic powder
- onion powder
- MSG
Make the dry mix: flour and cornstarch two to one, one to two teaspoons baking powder, white pepper, about half a teaspoon ground ginger, a hint of cayenne, paprika, ground mustard, a teaspoon of garlic powder, onion powder and MSG; whisk together.
- 1 brick lard
- peanut oil
Heat a brick of lard and peanut oil in the fryer to between 300 and 325F.
Take the chicken from the brine, pat completely dry and coat in plain flour so the breading has a surface to cling to.
- 2 tbsp flour
- 1 whole egg
- salt
Thicken the brine with two rounded tablespoons of flour, whisk, beat in an egg with a little salt to the consistency of thin paint or heavy cream.
- 2 tbsp wet brine mixture
Drizzle a couple tablespoons of the wet mixture into the dry mix to form clumps for extra crispness.
Dip the floured chicken in the wet mixture and toss in the dry mix; let the breading bond.
- cayenne
- ground paprika
- MSG
- garlic and onion powder
- brown sugar
- freshly ground pepper
- salt
- hot frying oil
Make the mud: lots of cayenne, paprika, MSG, garlic and onion powder, brown sugar at about two to one spices to sugar, ground pepper and salt; pour hot frying oil over to bloom and toast the spices. Taste and add more cayenne.
Fry the chicken a second time; while still hot brush with the mud and set on thick white bread.