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Crispy Nashville Hot Chicken Tenders

Crispy Nashville Hot Chicken Tenders to Spice Up Dinner

These Crispy Nashville Hot Chicken Tenders combine irresistible crunch with fiery flavor, making them a perfect Southern comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Marination Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 tenders
Course: Dinner
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Tenders
  • 1 pound Chicken Tenders Ensure tenders are evenly cut for uniform cooking.
  • 2 cups Buttermilk Can substitute with plain yogurt or milk mixed with vinegar.
For the Coating
  • 1 teaspoon Salt Use kosher or sea salt for the best texture.
  • 1 teaspoon Black Pepper Freshly ground is best for optimal taste.
  • 1 teaspoon Paprika Smoked paprika adds delightful depth of flavor.
  • 1 teaspoon Garlic Powder Switch to fresh garlic if desired.
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour if necessary.
  • 1/2 cup Cornstarch Substitute with more flour if gluten is a concern.
  • 1 teaspoon Cayenne Pepper Adjust based on your spice preference.
  • 1 teaspoon Onion Powder Can be omitted if unavailable.
For the Glaze
  • 1 cup Hot Frying Oil Use vegetable or peanut oil for higher heat tolerance.
  • 1/4 cup Brown Sugar White sugar can replace it for neutrality.
  • 1 teaspoon Smoked Paprika Replace with regular paprika if necessary.
  • 1 teaspoon Chili Powder Choose a brand that suits your taste preference.

Equipment

  • large bowl
  • Deep frying pan
  • slotted spoon
  • Kitchen Thermometer
  • Wire rack

Method
 

Step‑By‑Step Instructions
  1. Marinate Chicken: Place chicken tenders in a large bowl with buttermilk, salt, black pepper, paprika, and garlic powder. Stir until well-coated, cover, and refrigerate for at least 1 hour.
  2. Prepare Coating: In another bowl, mix all-purpose flour, cornstarch, salt, black pepper, paprika, cayenne, garlic powder, and onion powder. Whisk thoroughly for even distribution.
  3. Heat Oil: Pour enough vegetable oil into a deep frying pan to cover the bottom and heat to 175°C (350°F).
  4. Coat Chicken: Remove chicken from refrigerator, shake off excess buttermilk, then dredge in seasoned flour mixture, pressing firmly.
  5. Fry Chicken: Carefully place coated tenders into hot oil. Fry for about 5–7 minutes until golden brown. Use a slotted spoon to remove and drain on a wire rack.
  6. Make Glaze: Combine hot frying oil with cayenne, brown sugar, smoked paprika, garlic powder, chili powder, and salt in a heat-safe bowl.
  7. Coat with Glaze: Brush or dip each tender into the glaze, ensuring they are well-coated for that Nashville heat.
  8. Serve: Serve hot tenders immediately while warm, paired with pickles and bread or on buns.

Nutrition

Serving: 1tenderCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

For best results, double dip in buttermilk and flour for extra crunch. Store leftovers in an airtight container for up to 3 days.

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