Nashville Chicken Tenders Recipe
Cook Time 15 minutes (plus 1 hour marinating)
Prep Time 15–20 minutes
Servings 4
INGREDIENTS

For the marinade:

500 g chicken tenders

1 tsp salt

200 g Greek yoghurt

50 g TRUFF Black Truffle Infused Hot Sauce


For the seasoned flour:

2 cups plain flour

1 tbsp salt

1 tbsp pepper

1 tbsp smoked paprika

1 tbsp onion powder

1 tbsp garlic powder

½ tbsp cayenne pepper


To serve:

White bread slices

Pickles

Extra TRUFF Hotter Sauce for drizzling

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Crispy Baked Fish Sticks with Spicy TRUFF Tartare Sauce Recipe

Forget basic tenders — these bad boys bring the heat. Marinated in TRUFF Hotter Sauce, fried to golden glory, then served up on white bread with pickles and an unapologetic drizzle of TRUFF. Juicy. Spicy. Addictive. Don’t say we didn’t warn you.
 

Instructions: 

  1. Marinate the chicken: In a large bowl, combine chicken tenders, salt, Greek yoghurt, and TRUFF Hot Sauce. Mix well, cover, and refrigerate for at least 1 hour.

  2. Prepare the seasoned flour: In another bowl, mix flour, salt, pepper, smoked paprika, onion powder, garlic powder, and cayenne pepper.

  3. Heat the oil: Set a pot over medium heat and bring oil to about 180°C.

  4. Coat the chicken: Remove chicken from marinade, dredge in the seasoned flour, coating all sides. Shake off any excess.

  5. Fry in batches: Carefully lower chicken tenders into hot oil. Fry for 7–8 minutes or until golden and crispy.

  6. Drain: Place fried chicken on a wire rack to drain excess oil.

  7. Serve: Lay tenders on slices of white bread, top with pickles, and finish with a generous drizzle of TRUFF Hotter Sauce.

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