I’ve always been a huge fan of fried chicken, and Nashville Hot Chicken is something really special. These chicken tenders are great for a fun dinner during the week, a get-together on the weekend, or even as a snack while watching the game.
What makes this recipe so good is the mix of crunchy, juicy chicken with that spicy, tasty sauce. It’s something you have to try!
Recipe Overview: Nashville Hot Chicken Tenders
These Nashville Hot Chicken Tenders are all about bringing that classic spicy taste with a super crispy outside. They’re like regular chicken tenders, but way better.
We get that awesome crunch by using a simple way to bread the chicken. It’s super easy, and it always works!
The heat comes from a mix of spices that we put on the chicken after it’s fried. You can choose how spicy you want it, so don’t worry if you don’t like things too hot.
These tenders are great by themselves, with sides like coleslaw, potato salad, or mac and cheese. You can also use them to make awesome sandwiches or wraps.
Ingredients for Nashville Hot Chicken Tenders
Here’s what you’ll need to make these yummy tenders:
For the Chicken:
- 1 ½ pounds of boneless, skinless chicken tenders (those are the strips of chicken)
- 1 cup of buttermilk
- 1 large egg
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 cups of all-purpose flour
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- ½ teaspoon of onion powder
- Vegetable oil, for frying
For the Hot Sauce:
- ½ cup of hot sauce (pick your favorite – I like one that’s not too sour)
- ¼ cup of vegetable oil
- 2 tablespoons of brown sugar
- 1 tablespoon of paprika
- 1 tablespoon of chili powder
- 1 teaspoon of garlic powder
- ½ teaspoon of cayenne pepper (you can add more or less, depending on how spicy you like it)
- ½ teaspoon of salt
Ingredient Notes & Substitutions:
- Buttermilk: If you don’t have any, you can make your own. Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes.
- Hot Sauce: Pick a hot sauce you like! The taste will really stand out.
- Cayenne Pepper: this makes the sauce spicy, add less if you dont like it hot.
Step-by-Step Instructions
- Prepare the Chicken: Get a medium bowl. Whisk together the buttermilk, egg, salt, and pepper. Add the chicken tenders, and make sure they’re all covered. Put the bowl in the fridge for at least 30 minutes, or even a few hours. This makes the chicken softer and tastier.
- Make the Breading: Get a shallow dish, like a pie plate. Mix the flour, paprika, garlic powder, onion powder, salt, and pepper. Make sure it’s all mixed up really well.
- Bread the Chicken: Take each chicken tender out of the buttermilk. Let any extra buttermilk drip off. Roll it in the flour mixture, pressing a little so the coating sticks. Put the breaded tenders on a plate. Make sure they’re not touching.
- Fry the Chicken: Heat about 1-2 inches of vegetable oil in a big, heavy pan or pot. Use medium-high heat. The oil is ready when it’s around 350°F (175°C). If you don’t have a thermometer, drop a little bit of the flour mixture into the oil. It should sizzle right away.
- Fry in Batches: Carefully put a few chicken tenders into the hot oil. Don’t put too many in at once. Fry them for about 3-4 minutes on each side. They should be golden brown and cooked all the way through.
- Drain and Cool: Take the cooked tenders out of the oil. Put them on a wire rack over a baking sheet. This keeps them crispy. If you don’t have a wire rack, you can use paper towels, but the tenders might get a little soft on the bottom.
- Make the Hot Sauce: While the chicken is frying, make the hot sauce. Get a medium bowl. Whisk together the hot sauce, vegetable oil, brown sugar, paprika, chili powder, garlic powder, cayenne pepper, and salt.
- Coat the Tenders: After all the chicken is fried, brush each tender with the hot sauce. You can use a brush or a spoon. Make sure to cover both sides!
Variations & Tips
- Spice Level: You can easily change the amount of cayenne pepper to make it more or less spicy.
- Baked Version: If you want a healthier option, you can bake the chicken tenders. Heat your oven to 400°F (200°C). Put the breaded tenders on a baking sheet with parchment paper. Bake for 20-25 minutes, flipping them halfway, until they’re cooked and golden brown. Brush them with the hot sauce after baking.
- Make-Ahead: You can bread the chicken tenders and keep them in the fridge for up to 24 hours before frying.
- Storage: Leftover chicken tenders can be kept in a container in the fridge for up to 3 days.
- Reheating: To reheat, heat your oven to 350°F (175°C). Bake the tenders for 10-15 minutes, until they’re hot and crispy again. You can also use an air fryer.
- Serving Suggestions: Eat with your favorite dipping sauces. Ranch dressing or honey mustard are good choices. Also serve with sides like coleslaw, potato salad, or french fries.
Key Details for Nashville Hot Chicken Tenders
- Prep time: 20 minutes (plus 30 minutes for the chicken to sit in the buttermilk)
- Cook time: 15-20 minutes
- Total time: 35-40 minutes (plus 30 minutes for the chicken to sit in the buttermilk)
- Servings: 4-6 people
- Equipment you’ll need: Large pan or pot, shallow dishes, whisk, tongs, wire rack (if you have one)
FAQ
How can I make these less spicy?
Use less cayenne pepper, or don’t use any at all. You can also use a milder hot sauce.
Can I use chicken breasts instead of tenders?
Yes! Just cut the chicken breasts into strips about the same size as tenders.
What if I don’t have a thermometer?
Test the oil by dropping a little bit of the flour mixture into it. It should sizzle right away. If it turns brown too fast, the oil is too hot.
Can I make these gluten-free?
Yes, just use a gluten-free flour blend instead of regular flour.
My chicken isn’t crispy enough. What went wrong?
Make sure the oil is hot enough before you put the chicken in. Also, don’t put too many tenders in the pan at once. This makes the oil temperature go down.
Can I air fry these?
Yes! Heat your air fryer to 400°F (200°C). Put the breaded tenders in the air fryer basket in a single layer. Cook for about 10-12 minutes, flipping halfway, until they are cooked and crispy. Put the hot sauce on after air frying.
Nashville Hot Chicken Tenders
Ingredients
- 1 ½ pounds boneless skinless chicken tenders
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Vegetable oil for frying
- ½ cup hot sauce
- ¼ cup vegetable oil
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
- Prepare the Chicken: In a medium bowl, whisk together the buttermilk, egg, salt, and pepper. Add the chicken tenders and ensure they are covered. Refrigerate for at least 30 minutes.
- Make the Breading: In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Bread the Chicken: Remove chicken tenders from buttermilk, let excess drip off, and roll in the flour mixture, pressing to coat. Place breaded tenders on a plate.
- Fry the Chicken: Heat 1-2 inches of vegetable oil in a large pan to 350°F (175°C). Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through.
- Drain and Cool: Place cooked tenders on a wire rack over a baking sheet to drain excess oil.
- Make the Hot Sauce: In a medium bowl, whisk together hot sauce, vegetable oil, brown sugar, paprika, chili powder, garlic powder, cayenne pepper, and salt.
- Coat the Tenders: Brush each fried chicken tender with the hot sauce on both sides.
