Sizzling Nashville Hot Chicken Tenders

In a large bowl, combine 1 1/2 cups all-purpose flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Pat the chicken tenders dry with paper towels.

In a separate bowl, beat 1 egg with 2 tablespoons of water.

Place the chicken tenders in a large resealable plastic bag and add the Nashville hot chicken seasoning.

Seal the bag and massage the contents until the chicken tenders are evenly coated with the seasoning mix.

Dip each chicken tender into the flour mixture, then into the egg mixture, and finally back into the flour mixture, pressing the flour onto the chicken. Set the breaded chicken aside on a cutting board or plate to rest for 5 minutes before frying.

In a 9 or 10-inch heavy skillet, heat about 2 inches of vegetable oil over medium-high heat. Use a candy thermometer to ensure the oil temperature is between 365°F and 375°F.

Heat the canola oil in a large sauté pan or walled skillet over medium-high heat.

Fry the breaded chicken tenders, 4 or 5 at a time, for 8 to 10 minutes, turning once, or until golden brown. Transfer to a paper towel-lined plate and sprinkle with additional salt if desired.

Once the oil is hot, add the chicken tenders, working in two batches if necessary to avoid overcrowding the pan.

In a small saucepan, combine 3 tablespoons cayenne pepper, 1 tablespoon brown sugar, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.

Cook the chicken tenders for 3-4 minutes on each side, or until they are cooked through and have a nice crust on the outside.

Slowly add 1/2 cup of the hot oil remaining from frying the chicken to the saucepan, stirring to combine.

Remove the cooked chicken tenders from heat and serve.

Brush or dip each fried chicken tender into the spicy sauce, coating all sides.

Serve the chicken tenders warm on white bread slices, topped with dill pickles.