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Nashville Hot Chicken Tenders

This super delicious Nashville Hot Chicken Tenders Recipe are the perfect combo of crispy, juicy and flavorfully spicy!
Prep Time30 minutes
Cook Time25 minutes
Refrigeration Time1 hour
Servings: 4 Servings

Ingredients

Wet Batter

  • 2 pounds chicken tenders
  • 2 cups buttermilk
  • 2 large eggs, whisked
  • 2 tablespoons hot sauce
  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt, adjust to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Dredging Mixture 

  • 2 cups all purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt, adjust to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

For Frying

  • 2-3 cups vegetable oil

Nashville Hot Oil Sauce

  • 1 cup reserved frying oil
  • 2 to 3 tablespoons cayenne pepper, adjust to taste
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, adjust to taste

Serving

  • dill pickles, optional

Instructions

Chicken Tenders

  • Add the tenders, buttermilk, eggs, hot sauce, and seasonings in a large bowl. Mix to combine. Marinade tenders for 1-2 hours in the fridge or overnight.
  • In a separate large bowl, whisk together the flour, cornstarch, baking powder and seasonings. Drizzle some of the wet batter into the flour mixture to form a crumbly texture (optional).
  • Double coat the tenders by first dredging in the flour mixture, then dip back into the wet batter and lastly back into the flour mixture. Transfer the tenders to a parchment lined baking sheet and rest for 10 minutes before frying.
  • Heat up oil in a heavy-bottom pan or skillet to 350F. In batches, fry the tenders for 3 to 4 minutes per side or until golden brown and cooked through.
  • Transfer cooked tenders to a wire rack set over a paper towel lined baking sheet to catch excess oil. Reserve 1 cup of the frying oil.

Nashville Hot Sauce

  • In a shallow bowl, pour in reserved oil, add the seasonings and sugar and whisk to combine.

Serving

  • Individually coat each of the tenders in the spicy oil sauce. For an extra spicy kick, use a pastry brush to brush the spices in the oil onto the chicken.
  • Serve immediately with pickles (optional) and your favorite sauce! Enjoy!

Notes

  • I served Nashville Hot Chicken Tenders with my Homemade Ranch Sauce. 
  • If the spices in the sauce settles to the bottom of the bowl/container as you coat the chicken tenders, use a whisk to redistribute the spices in oil. 
  • Leftover Nashville hot sauce stored in an airtight container will last up to 1-2 weeks in the fridge.