Nashville Hot Tenders (with copycat wing stop ranch)

Wing Stop but better

(Makes 6 tenders & 1 1/2 cups ranch)

Ingredients:

For the tenders:

• 6 chicken tenders (1 pack)

• 3 cups flour

• 2 tablespoons corn starch

• 1 tablespoon baking powder

• Onion powder

• Garlic powder

• Paprika

• Chili powder

• Cayenne powder

• Brown sugar

• Sparkling water

• Vegetable oil (or whatever frying oil you like)

For the ranch:

• 1/2 cup butter milk

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• Squeeze of lemon juice

• 1 teaspoon freshly minced dill

• 1 teaspoon freshly minced parsley

• 1 teaspoon freshly minced chives

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What to do:

1. Make the ranch by combining all the ingredients and whisking together, it’s that easy!

2. Place chicken tenders in a bowl, sprinkle on a tablespoon of flour and 1/2 teaspoon of all the seasonings. Mix together and set aside.

3. In a large bowl, dump your 3 cups of flour, corn starch, baking powder & 2 teaspoons of each seasoning (this is your dry batter).

4. In another medium sized bowl, pour in 2/3 cup of the flour mixture & add sparkling water until it’s a nice smooth bubbly mixture (this is your wet batter).

5. 1 at a time, add your tenders to your wet batter and fully coat, then to the dry batter, then back to the wet, and back to the dry to finish.

6. Heat 3-4 inches of vegetable oil in a deep dutch oven/frying pot to 350ºf

7. Place a few tenders at a time into hot oil (be careful & don’t overcrowd)

8. Let these fry to 5-6 minutes, until internal temp reaches 165ºf

9. Remove from oil and let rest on a wire rack

10. In a bowl, dump 1 teaspoon of all the seasonings from earlier and use a ladle to pour in some of the hot oil that the tenders fried in. (I used about 2 ladle fulls)

11. Place your tenders one at a time into the seasoned oil and coat.

12. Plate with your ranch to dip and enjoy!