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Hot Chicken Salad

Ingredients

5 pounds raw chicken tenders

1 quart buttermilk

½ cup jalapeño juice

3 cups flour

¾ cup cornstarch

2 tablespoons paprika

1 tablespoon cayenne pepper

2 tablespoons black pepper

3 tablespoons kosher salt, divided

Canola oil for frying

2½ cups mayonnaise

½ cup sour cream

Juice from 2 lemons

1 tablespoon white sugar

3½ tablespoons Edley's Hot Chicken Rub

1¾ cup diced celery

1 cup diced red onion

Directions

  1. Marinate chicken tenders in buttermilk, pickle juice, and jalapeño juice for 12 to 24 hours.
  2. Shake off excess buttermilk and set aside.
  3. In a large bowl, combine flour, cornstarch, paprika, cayenne, black pepper, and 2 tablespoons salt. Dredge tenders in seasoned flour, then shake off excess.
  4. In a countertop fryer or dutch oven, heat canola oil to 350 degrees. Place chicken tenders in a fry basket and carefully lower into oil. Cook for about 3 to 4 minutes, then place on a paper towel-lined plate to drain. Once cool, spread in a single layer on a sheet tray and refrigerate. Once completely cool, cut each tender in half length-wise and chop into 1-inch chunks.
  5. In a large mixing bowl, combine mayonnaise, sour cream, lemon juice, sugar, remaining salt, and hot chicken rub. Stir until it’s a smooth consistency, then add chopped celery and red onion.
  6. Using gloves or a spatula, gently fold chicken pieces into the mixture until all chicken is coated.
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