Description YOU WILL NEED: chicken: 2–3 lbs. boneless, skinless chicken breast, tenderloins, or thighs Cooking Oil Buns or Rolls (for sandwich/sliders option) Egg & Milk (for crispier crust option) PREPARATION OPTIONS: For Strips/Tenders: Cut chicken lengthwise into 1/2-inch pieces. (tenderloins can be prepared uncut) For Sandwich/Sliders: Cut chicken into pieces the size of a bun/roll. (chicken breast,3/4 to 1-inch thick, can be cut in half for 2 thinner portions). DIRECTIONS: RINSE chicken pieces; set aside. COAT moist chicken pieces thoroughly in dry fry mix. FOR CRISPIER CRUST: (Double Coating Method) In first bowl, combine one egg and 1/3 cup milk; whisk thoroughly. In second bowl, put dry fry mix. Dip chicken pieces into egg/milk mixture. Then, coat chicken pieces in dry fry mix. AGAIN, dip coated chicken pieces into egg/milk mixture. Lastly, coat chicken pieces in dry fry mix. FRY in oil (350° F), turning once, until internal temperature reaches a minimum of 165° F. SERVING SUGGESTIONS: Use on larger pieces of chicken for sandwiches or sliders, or on strips for tenders For traditional Nashville Hot Style Chicken, pair with your favorite bun, roll, or Texas Toast and top with dill pickle slices and the sauce of your choice Try with lettuce, tomato, cheese, and bacon for a more robust sandwich Pair with waffles and maple syrup for an enticing sweet heat combination INGREDIENTS: Wheat Flour, Yellow Corn Flour, Salt, Corn Starch, Spices, Onion Powder, Contains Less Than 2% of: Natural Flavors, Celery Seed Extract, Dehydrated Garlic, Beet Powder (Color), Sugar, Citric Acid, Yeast Extract, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Extractives of Paprika and Turmeric, Wheat Gluten, Silicon Dioxide (Prevents Caking). Contains: Wheat.
