Best 5 Spicy Buttermilk Chicken Tenders With Molasses Dipping Gravy Recipes
Buckle up and get ready to embark on a culinary adventure as we delve into the secrets of creating the ultimate spicy buttermilk chicken tenders with a tantalizing molasses dipping gravy. This tantalizing dish is a symphony of flavors, where the crispy and succulent chicken tenders coated in a fiery buttermilk marinade dance harmoniously with the rich and velvety molasses gravy. From carefully selecting the finest ingredients to mastering the art of frying, this guide will take you on a step-by-step journey to create a meal that will leave your taste buds craving for more.
Let's cook with our recipes!
SPICY BUTTERMILK CHICKEN TENDERS WITH MOLASSES DIPPING GRAVY
Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy
Provided by The Rachael Ray Staff
Number Of Ingredients 18
Steps:
- 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
SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES
Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces-a creamy ranch and a spicy romesco-that pair nicely with crudités, too.
Provided by Greg Lofts
Categories Food & Cooking Appetizers Finger Food Recipes
Time 12h40m
Number Of Ingredients 8
Steps:
- In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
- Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
- Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.
SPICY BUTTERMILK BAKED CHICKEN
This buttermilk baked chicken is not breaded - yum!
Provided by Rogerson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 12h45m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Pour chicken and marinade into the prepared baking dish.
- Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 298.2 calories, Carbohydrate 27.8 g, Cholesterol 65.7 mg, Fat 7.5 g, Fiber 0.1 g, Protein 31 g, SaturatedFat 1.3 g, Sodium 3976.8 mg, Sugar 5.9 g
SPICY BUTTERMILK CHICKEN TENDERS WITH MOLASSES DIPPING GRAVY
This recipe is amazing. Was featured on Rachael Ray's show....I love her food. Delicious and fun to make.
Provided by Chef Girl T
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.
- Pre-heat oven to 250ºF.
- 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.
Tips:
- For extra crispy chicken, double-coat the tenders in the breading mixture.
- Be sure to use fresh buttermilk for the best flavor.
- If you don't have any molasses, you can substitute honey or brown sugar.
- Serve the chicken tenders with your favorite sides, such as mashed potatoes, green beans, or coleslaw.
- Leftover chicken tenders can be stored in the refrigerator for up to 3 days.
Conclusion:
Spicy buttermilk chicken tenders with molasses dipping gravy is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy and flavorful, and the molasses dipping gravy is the perfect complement. This dish is sure to be a hit with your family and friends.
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