YORK, Pa. — As the summer heats up, so is the Olivia's kitchen.
The Gettysburg restaurant is getting spicy with Nashville Honey Hot Chicken.
Olivia's recommends serving their version of the popular dish on buttered bread, along with grilled corn on the cob, creamy coleslaw and pickles.
Marinade
Ingredients
2 cups, buttermilk
1 cup, pickle juice
1 tablespoon, cayenne pepper
1 tablespoon, granulated garlic
1 tablespoon, fancy paprika
1 tablespoon, granulated onion
1/2 cup, honey
1 teaspoon, sea salt
1 tbsp black pepper
1 teaspoon, white pepper
Directions
Mix all of the ingredients (except for the buttermilk). Mix in the buttermilk last. Add the chicken tenderloins.
Hot Sauce
Ingredients
1/2 pound, butter
1 teaspoon, cayenne pepper
1 teaspoon, granulated garlic
1 teaspoon, granulated onion
1/2 teaspoon, sea salt
1 cup, Texas Pete hot sauce
1 tablespoon, brown sugar
3 tablespoons, honey
1 teaspoon, fancy paprika
1 teaspoon, white pepper
1 teaspoon, Old Bay
Directions
Place all of the ingredients in a sauté pan on medium heat. Whisk everything until the butter melts, then turn the heat to low.
Dredge
Ingredients
3 cups, all-purpose flour
1 tablespoon, sea salt
1 tablespoon, black pepper
Technique
Remove one chicken tenderloin from the marinade at a time. Dredge it into the flour mix, then set it aside on a plate. Continue with the remaining tenderloins. Heat the shortening to 375 degrees Fahrenheit. Slowly lower the chicken into hot oil (don’t drop them in, causing the oil to splatter). Don’t overload the oil with too much chicken—this will cause the oil temperature to lower, resulting in greasy chicken. Rotate and cook the tenderloins until the chicken's internal temperature reaches 140 degrees Fahrenheit. Set the cooked chicken aside on a platter lined with paper towels to absorb any excess grease. Continue cooking the remaining chicken. Dunk the finished tenders into the sauce. Serve the Hot Chicken on thick-sliced homemade bread with a thick layer of butter. Serve the dish with pickles, creamy coleslaw and corn on the cob.
