Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy
Get ready to elevate your chicken game with these crispy, golden-brown Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy! Marinated in tangy buttermilk and infused with the bold heat of hot sauce, paprika, and cayenne, these tenders are perfectly seasoned with a tender interior and a crunchy, golden crust thanks to a coating of flour and cornstarch. But what truly sets this recipe apart is the rich, velvety molasses dipping gravy—a delightful balance of sweet and savory, made with chicken broth, a hint of ground mustard, and a swirl of cream. Perfect as a crowd-pleasing appetizer or indulgent dinner, these spicy fried chicken tenders with their unique gravy are sure to impress at any table.
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Recipe Information
Ingredients
- 12 pieces Chicken tenders
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Vegetable oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour (for gravy)
- 1.5 cups Chicken broth
- 2 tablespoons Molasses
- 0.25 cup Heavy cream
- 0.5 teaspoon Ground mustard
Instructions
Place the chicken tenders in a large bowl. Pour buttermilk, hot sauce, paprika, cayenne pepper, and garlic powder over the chicken. Mix to fully coat, cover, and refrigerate for at least 2 hours or up to overnight.
In a large shallow dish, whisk together flour, cornstarch, salt, and black pepper. Remove one piece of chicken at a time from the buttermilk mixture, letting excess drip off, and thoroughly coat in the flour mixture. Place onto a wire rack and repeat with the remaining chicken.
Heat vegetable oil in a large, deep skillet or Dutch oven over medium heat until the temperature reaches 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan, for 5-6 minutes on each side or until golden brown and cooked through. Place fried chicken on a clean wire rack to drain excess oil.
To make the molasses dipping gravy, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in chicken broth, ensuring no lumps form.
Stir in molasses, heavy cream, and ground mustard. Simmer for 3-4 minutes, or until the gravy thickens to your desired consistency. Taste and adjust seasoning if necessary.
Serve the chicken tenders hot with the molasses dipping gravy on the side.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.4 g | 326% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 134.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 14.1 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 219 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
