Maple Hot Chicken Tenders ❤️ these will be on your dinner rotation weekly! Recipe below & on website! #maplehot #chickentenders #cookingformydaughter #favoriterecipe #friedchicken Ingredients Oil to fry Buttermilk marinade 1 lb chicken breasts (butterfly in half and cut into 1 in strips) 1 cup buttermilk (sub 1 cup milk with 1 tbsp lemon juice Splash Frank’s red hot Breading 1 1/2 cup flour 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp salt 1/4 tsp pepper Sauce 4 tbsp butter 1/4 cup Frank’s Red Hot 2-3 tbsp maple syrup (can sub honey) 1 packet true lime (can sub 1 tsp lime juice) 1. Place chicken breast in buttermilk with splash of Frank’s red Hot. Let sit in fridge for 4-12 hours. 2. Butterfly chicken breast in half then into 1 in strips. 3. Place in breading, then back into buttermilk. 4. Place back into breading, shake off and let rest on wire rack. 5. Rest for 15-30 mins. 30 mins is ideal. 6. Heat oil to 350. I use a popcorn kernal, when it pops my oil is ready. 7. Fry 4 strips at a time, dont over crowd for 5 minutes till golden. Remove and rest. Fry up the rest. 8. Turn up heat 1-2 notches on oven, so it can get to 375. Drop chicken back in for 1 min. Keeps it crispy after you sauce them. 9. To make sauce, microwave 4 tbsp butter, add in Frank’s Red Hot & lime. Use a coffee whisker to emulsify it, or you can blend it if you don’t have a coffee whisk. 10. Coat chicken with sauce and toss. Serve with ranch or blue cheese.