Tennessee Hot Chicken Tenders
Hello! Today I was in the mood for a good chicken dinner. I wanted fried chicken, corn on the cob and some buttermilk biscuits. My mom made the best fried chicken. I’m really missing her right now because in a few days it is the anniversary of the day she passed away. I didn’t feel up to frying chicken today, so I decided to make a sheet pan chicken dinner instead. I think mom would have been impressed.
I decided to make Tennessee hot chicken. My Man can’t handle anything overly spicy, so I dialed down the heat. He said it was just the right amount of heat. The Girl Child loves things as spicy as possible and she liked these too. Feel free to adjust the spices to your liking.
I made ours with frozen corn that was in a butter sauce, frozen broccoli florets that were in a garlic butter sauce and frozen pearl onions. You can change up the vegetables for whatever your family enjoys. You could also make these tenders by themselves in the oven. I think mashed potatoes and green beans would go really well with this.
Don’t forget to make some of my southern-buttermilk-biscuits to complete your meal!
Here’s what you’ll need:
1 package chicken tenders
2 cups panko bread crumbs
1 1/2 cups buttermilk
6 TBSP hot sauce (I use Frank’s Red Hot)
1 tsp salt
1 tsp pepper
1 tsp cayenne
1/2 tsp garlic powder
3 TBSP paprika
1 stick butter
1 bag frozen corn in butter sauce
1 bag frozen broccoli florets in garlic butter sauce
1/2 bag frozen pearl onions
Ok. Let’s do this!
In a large bowl, combine buttermilk, hot sauce, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cayenne and garlic powder.
Place chicken tenders in buttermilk mixture and toss to coat. Cover and refrigerate for 1 hour.
In a 10 inch skillet, melt 2 TBSP butter over medium high heat.
Add panko breadcrumbs to skillet and cook for 4-5 minutes, stirring frequently, until crumbs are golden brown.
Transfer toasted breadcrumbs to a shallow bowl and whisk in paprika, 1/2 tsp salt and 1/2 tsp pepper.
Preheat oven to 375°
Dredge chicken tenders in breadcrumb mixture and coat completely. Place on a baking sheet lined with parchment paper.
Pour vegetables around chicken on baking sheet.
Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°.
In a small microwaveable bowl, melt 6 TBSP butter. Stir 1/2 tsp cayenne into melted butter.
Drizzle melted butter over chicken and vegetables when you remove them from the oven.
You can follow me on Facebook @This Country Girl’s Life and on Instagram @thiscountrygrl. I’m also on Pinterest @This Country Girl’s Life.
Thanks for stopping by!
Tennessee Hot Chicken Tenders
Ingredients
- 1 package chicken tenders
- 2 cups panko bread crumbs
- 1 1/2 cups buttermilk
- 6 TBSP hot sauce I use Frank’s Red Hot
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cayenne
- 1/2 tsp garlic powder
- 3 TBSP paprika
- 1 stick butter
- 1 bag frozen corn in butter sauce
- 1 bag frozen broccoli florets in garlic butter sauce
- 1/2 bag frozen pearl onions
Instructions
- In a large bowl, combine buttermilk, hot sauce, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cayenne and garlic powder.
- Place chicken tenders in buttermilk mixture and toss to coat. Cover and refrigerate for 1 hour.
- In a 10 inch skillet, melt 2 TBSP butter over medium high heat.
- Add panko breadcrumbs to skillet and cook for 4-5 minutes, stirring frequently, until crumbs are golden brown.
- Transfer toasted breadcrumbs to a shallow bowl and whisk in paprika, 1/2 tsp salt and 1/2 tsp pepper.
- Preheat oven to 375°
- Dredge chicken tenders in breadcrumb mixture and coat completely. Place on a baking sheet lined with parchment paper.
- Pour vegetables around chicken on baking sheet.
- Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°.
- In a small microwaveable bowl, melt 6 TBSP butter. Stir 1/2 tsp cayenne into melted butter.
- Drizzle melted butter over chicken and vegetables when you remove them from the oven