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Sorghum Fried Chicken Tenders

https://www.sorghumcheckoff.com/recipes/sorghum-fried-chicken-tenders/

Prep Time

1 Hours

Make Time

30 Minutes

Yield

About 24 servings

Sorghum Form

Flour, Syrup

Tips & Tricks: This is a perfect breading and frying method for chicken, fish, and any traditional Southern fried dishes. Whole-grain sorghum flour creates a light and crispy texture and nutty flavor that works perfectly for frying applications while being a great gluten-free alternative. For a milder and kid-friendly recipe, feel free to remove the hot sauce and cayenne pepper. The BBQ sauce is also a sticky sweet option that is great for kids. But you can add your favorite spices like cayenne, garlic powder, or BBQ rubs to make it your own.

Ingredients

Chicken Tender Ingredients:

  • 6 cups buttermilk
  • 2/3 cup hot sauce, optional
  • 6 pounds chicken breast tenderloins
  • 5 cups whole grain sorghum flour
  • 1 cup corn starch
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons cup paprika
  • 1 tablespoon cayenne, optional
  • 2 tablespoons kosher salt

Sorghum Syrup BBQ Sauce Ingredients:

  • 1 cup ketchup
  • ½ cup cider vinegar
  • ⅓ cup sorghum syrup
  • 1 tablespoon Worcestershire
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

Chicken Tender Instructions:

  1. Preheat a deep fryer to 350°F.
  2. Whisk together buttermilk and hot sauce, if using, in a large container. Add the chicken and let rest in buttermilk marinade for at least 1 hour.
  3. In a separate bowl, whisk together the sorghum flour, corn starch, garlic powder, onion powder, paprika, salt, and cayenne, if using.
  4. Working in batches, remove the chicken from the buttermilk marinade, toss into the flour mixture, and press the flour blend onto the chicken to evenly coat. Shake off any excess.
  5. If desired, you can double coat the tenders by repeating step 4 with breaded tenders for a crispier and crunchier exterior.
  6. Once fully coated, fry the strips in batches to avoid overcrowding the fryer. Fry the strips until they are golden brown and crispy, roughly 5 minutes or until the internal temperature reaches 165°F.

Sorghum Molasses BBQ Sauce Instructions:

  1. Combine all ingredients in a saucepan over medium heat.
  2. Bring the mixture to a simmer and stir constantly for 15 minutes.
  3. Taste and adjust the seasoning to your liking.
  4. Place the sauce into a heatproof container and use immediately or keep in the refrigerator for up to 1 week.
  5. Serve with your favorite proteins or vegetables.

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