INSTRUCTIONS

• In a large bowl, whisk together the milk and eggs until smooth, then add the chicken tenders and fully submerge them. Cover and refrigerate for at least 1 hour to tenderize and build flavor.
• Preheat vegetable oil in a deep skillet or Dutch oven to 350°F, maintaining steady heat for even frying. Remove the chicken from the marinade, letting excess drip off, then coat thoroughly in the crispy chicken coating seasoned with salt and black pepper.
• Carefully lower the breaded tenders into the hot oil in batches, frying for 6–7 minutes until golden brown and crispy. Cook until the internal temperature reaches 165°F, then transfer to a wire rack to rest.
• While the chicken is frying, carefully measure 1 cup of the hot frying oil into a heat-safe bowl. Whisk in cayenne pepper, paprika, salt, brown sugar, and garlic powder until fully combined and smooth.
• Brush or dip the hot tenders into the Nashville hot oil while they are still warm, coating evenly for maximum flavor. Let the spicy glaze soak into the crust for 1–2 minutes before serving.
• Serve immediately while hot and crispy, pairing with pickles or white bread if desired. Enjoy the bold heat and signature sweet-spicy finish.