Enoki Mushroom Nashville Hot Chicken Tenders
These crispy Nashville hot enoki mushrooms are spicy, crunchy, and dripping in classic hot oil, just like Nashville hot chicken. The delicate clusters of enoki mushrooms fry up into juicy, pull-apart tenders that soak up the fiery glaze perfectly. Delish!
Servings: 6 chicken tenders
Calories: 354kcal
Ingredients
For Tenders:
- 2 bunches enoki mushrooms
- 3 cups frying oil
For Dredge:
Wet:
- 1 cup all purpose flour
- ¾ cup water
Dry:
- 1½ cups flour
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon turmeric powder
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- ¼ teaspoon pepper
For Nashville Hot Seasoning:
- ⅓ cup frying oil taken from pan after frying
- 1-2 tablespoons cayenne pepper adjust to heat preference
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon salt
Instructions
- Trim the root ends off the 2 bunches of enoki mushrooms so the stems separate slightly but still stay clustered together. Gently divide them into about 6 bundles to resemble chicken tenders.
- In a bowl, whisk together the water and flour. Mix until smooth and slightly thick, similar to pancake batter. Set aside.
- In another bowl combine flour, paprika, salt, onion powder, turmeric powder, garlic powder, thyme, pepper. Mix well so the spices are evenly distributed.
- Dip each bundle of enoki mushrooms into the wet batter, making sure it is fully coated. Transfer it into the seasoned flour mixture and press the dredge onto the mushrooms so the coating sticks well and creates a craggy texture. Place the coated tenders on a plate while finishing the rest.
- Add frying oil to a deep pan or pot and heat over medium heat until it reaches about 350°F.
- Carefully place the coated enoki tenders into the hot oil and fry in batches for about 3-5 minutes until golden brown and crispy, turning occasionally so they cook evenly. Remove from the oil and place on a wire rack or paper towels to drain.
- In a heatproof bowl combine hot frying oil from the pan, cayenne pepper, brown sugar, smoked paprika, garlic powder, chili powder, salt. Whisk together until the spices dissolve and the oil turns deep red.
- Dip the tenders in or spoon the Nashville hot oil over the fried enoki tenders until fully coated.
Notes
- Storing Tips: Place any leftover fried enoki mushrooms in an airtight container in the refrigerator for about 3–4 days. For the best texture, reheat them in the oven, toaster oven, or air fryer to help bring back their crispy coating. Freezing isn’t recommended because the mushrooms can turn soft and soggy after thawing.
Nutrition
Calories: 354kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 589mg | Potassium: 118mg | Fiber: 2g | Sugar: 2g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 3mg