Savory-Spicy Hot Chicken Tenders with Golden French Toast Sticks

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Ingredients

For the Hot Chicken Tenders

• 1 pound boneless chicken tenders (or chicken breast cut into strips)
• 1 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (adjust for heat preference)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 large egg
• ½ cup buttermilk (or milk with 1 teaspoon vinegar)
• ½ cup hot sauce (like Frank’s RedHot)
• ½ cup vegetable oil (for frying)
• 2 tablespoons melted butter
• 1 tablespoon brown sugar
• 1 teaspoon chili powder (for the hot glaze)

For the French Toast Sticks

• 4 thick slices of brioche or Texas toast, cut into 1-inch strips
• 2 large eggs
• ½ cup whole milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2 tablespoons unsalted butter (for cooking)

For the Toppings

• ¼ cup honey, for drizzling
• ½ cup ranch dressing (or make a creamy drizzle with ¼ cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon garlic powder, and a pinch of salt)

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Equipment Needed

• Large skillet or frying pan
• Medium mixing bowls
• Whisk
• Tongs
• Baking sheet with a wire rack (for keeping chicken warm)
• Measuring cups and spoons

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Instructions

Step 1: Prepare the Hot Chicken Tenders

1. Marinate the Chicken: In a bowl, whisk together the buttermilk and ¼ cup of the hot sauce. Add the chicken tenders, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and infuse flavor.
2. Set Up the Dredging Station: In one bowl, combine the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another bowl, whisk the egg with the remaining ¼ cup hot sauce.
3. Coat the Chicken: Remove the chicken from the marinade, letting excess drip off. Dip each tender into the egg mixture, then dredge in the seasoned flour, pressing to coat evenly. Set aside on a plate.
4. Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat until shimmering (about 350°F). Fry the chicken tenders in batches, 3–4 minutes per side, until golden brown and crispy, with an internal temperature of 165°F. Transfer to a wire rack set over a baking sheet to drain excess oil.
5. Make the Hot Glaze: In a small bowl, mix the melted butter, brown sugar, chili powder, and a pinch of cayenne. Brush or drizzle this glaze over the fried chicken tenders for that signature spicy-sweet kick.

Step 2: Make the French Toast Sticks

1. Prepare the Batter: In a medium bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon until smooth.
2. Dip the Bread: Dip each bread strip into the egg mixture, coating both sides but not soaking too long to avoid sogginess.
3. Cook the Sticks: Heat a large skillet over medium heat and melt 1 tablespoon of butter. Cook the bread strips in batches, 2–3 minutes per side, until golden brown and slightly crispy. Add more butter as needed for additional batches.

Step 3: Assemble and Serve

1. Plate the Dish: Arrange the French toast sticks on a serving platter or individual plates, layering them slightly for a rustic look.
2. Add the Chicken: Place the hot chicken tenders on top of the French toast sticks, ensuring each piece is prominently displayed.
3. Drizzle and Garnish: Drizzle the entire dish with honey for a touch of sweetness, then add a generous drizzle of ranch dressing (or your homemade creamy sauce) for a cooling contrast to the spicy chicken.
4. Serve Immediately: Enjoy this dish while the chicken is crispy and the French toast is warm, letting the flavors meld with every bite.

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Tips for Success

• Adjust the Heat: If you prefer milder chicken, reduce the cayenne pepper in the dredge and glaze. For extra heat, add a pinch of red pepper flakes to the glaze.
• Bread Options: Brioche or Texas toast works best for French toast sticks due to their thickness and slight sweetness, but you can use any sturdy bread like challah or even leftover dinner rolls.
• Make Ahead: Fry the chicken tenders ahead of time and reheat in a 350°F oven for 10 minutes to maintain crispiness. French toast sticks are best made fresh but can be kept warm in a low oven (200°F).
• Alternative Cooking Method: For a lighter version, bake the chicken tenders at 400°F for 20–25 minutes on a wire rack, flipping halfway, until crispy.

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Why You’ll Love This Recipe

This dish is a delightful mashup of savory and sweet, with the fiery chicken tenders providing a bold contrast to the soft, cinnamon-kissed French toast sticks. The honey and creamy drizzle tie everything together, making each bite a perfect blend of flavors. It’s a crowd-pleaser for brunch gatherings, game-day feasts, or a fun family meal that kids and adults alike will devour.

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Serving Suggestions

• Side Dishes: Pair with a fresh fruit salad or coleslaw to balance the richness.
• Beverages: Serve with iced tea, a fruity mocktail, or a light beer to complement the spicy-sweet profile.
• Extra Toppings: Sprinkle with chopped green onions or a pinch of flaky sea salt for an extra layer of flavor.

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Nutritional Information (Per Serving, Approximate)

• Calories: 600–700 kcal
• Protein: 30g
• Fat: 35g
• Carbohydrates: 50g
• Sugar: 15g
  Note: Values vary based on portion size and specific ingredients used.

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A Fun Twist on Comfort Food

Hot chicken, a Nashville staple, meets the classic breakfast comfort of French toast in this inventive recipe. It’s a modern take on Southern flavors, blending the heat of cayenne and hot sauce with the nostalgic sweetness of French toast. Whether you’re hosting a brunch or craving something bold for dinner, this dish delivers on both flavor and presentation—perfect for sharing on your website to inspire your readers.

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