If you love Nashville Hot Chicken Tenders, you’re going to want to bookmark this recipe! Easy to make and ready in 40 minutes, this is perfect for weeknight dinners and as delicious party fare.
I think that this pairs beautifully with our either our Brussels sprout slaw or our Carolina coleslaw and some yummy super-easy-to-make 3-ingredient sheet pan Italian roasted potatoes.
Nashville Hot Chicken Tenders
Prep time: 30 mins
Cook time: 10 mins
Total: 40 mins
Yield: 4 servings
Equipment
Frying Pan, Deep Dryer or Dutch Oven
Tongs
Paper Towels
Cookie Sheet and wire rack for draining
Ingredients
8 chicken tenders or 2 breasts cut into strips
1 ½ cups All-purpose flour
3-5 tbsp cayenne
2 tbsp brown sugar (light or dark)
1 tsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp salt
1 tsp paprika
1 cup buttermilk
Hot sauce (your favorite)
8-10 cups vegetable oil
Glaze/Sauce
¼ cup oil from the chicken (or 3 tbsp unsalted butter)
3 tbsp honey
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Instructions
Begin by marinating your chicken for at minimum of 30 minutes but up to 4 hours.
Add all of your seasonings to a bowl and stir.
Add ¾ of the seasoning mixture to the chicken. Rub in and coat the chicken well.
Add the remaining ¼ of the seasonings to the flour and set aside.
Pour buttermilk and hot sauce over the chicken, mix well and let marinate.
When you are ready to fry, heat your oil over medium high heat
Remove each piece from the marinade and coat with flour mixture.
Let sit for 5 minutes on a wire rack before frying
Frying until golden brown on both side (about 8 minutes total)
Remove, add to wire rack, and let the oil drain. (see notes)
Make the glaze
To a bowl mix all ingredients until combined then brush over the hot chicken!
Serve and enjoy
Notes
Using a wire rack will help the chicken maintain its crispiness
Nashville Hot Chicken Tenders
Equipment
- Frying Pan, Deep Dryer or Dutch Oven
- Tongs
- Paper Towels
- Cookie Sheet for draining
- Wire rack
Ingredients
- 8 chicken tenders or 2 breasts cut into strips
- 1 ½ cups All-purpose flour
- 3-5 tbsp cayenne
- 2 tbsp brown sugar light or dark
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 1 cup Buttermilk
- Hot sauce your favorite
- 8-10 cups vegetable oil
Glaze/Sauce
- ¼ cup oil from the chicken or 3 tbsp unsalted butter
- 3 tbsp honey
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
Instructions
- Begin by marinating your chicken for at minimum 30 mins but up to 4 hours.
- Add all of your seasonings to a bowl and stir.
- Add ¾ of the seasoning mixture to the chicken
- Rub in and coat the chicken well.
- Add the remaining ¼ of the seasonings to the flour and set aside.
- Pour buttermilk and hot sauce over the chicken, mix well and let marinate
- When you are ready to fry, heat your oil over medium high heat
- Remove each piece from the marinade and coat with flour mixture.
- Let sit for 5 mins on a wire rack before frying
- Frying until golden brown on both side (about 8 mins total)
- Remove, add to wire rack, and let the oil drain. (see notes)
Make the glaze
- To a bowl mix all ingredients until combined then brush over the hot chicken!
- Serve and enjoy
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