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Nashville Hot Chicken Tenders Recipe

American · Main course · 45 min total

Crispy, spicy, and utterly addictive, these Nashville hot chicken tenders are brined, double-dredged, and drenched in a fiery cayenne oil for that authentic Music City heat.

Ingredients

• 1 lb chicken breast tenders
• 1 cup buttermilk
• 1 large egg
• 2 tbsp hot sauce (e.g., Tabasco)
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for extra heat in breading)
• Vegetable oil, for frying
• For the hot oil glaze: 1/4 cup frying oil (reserved from frying)
• 2 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Pickle slices and white bread, for serving

Instructions

1. In a bowl, whisk together buttermilk, egg, and hot sauce. Add chicken tenders, cover, and refrigerate for at least 1 hour (or up to 4 hours).
2. In a shallow dish, combine flour, cornstarch, salt, pepper, paprika, and optional cayenne. Remove chicken from buttermilk mixture, letting excess drip off, and dredge in flour mixture, pressing to adhere. Place on a wire rack.
3. Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches (do not overcrowd) for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack set over a baking sheet.
4. After frying, carefully ladle 1/4 cup of the hot frying oil into a heatproof bowl. Whisk in cayenne, brown sugar, paprika, garlic powder, and salt until smooth. Brush or spoon the spicy oil mixture over the fried tenders.
5. Serve immediately on white bread with pickle slices.

Tips

• For less heat, reduce cayenne in the glaze to 1 tablespoon.
• Leftover tenders can be reheated in an air fryer at 350°F for 3-4 minutes.
• The glaze is best used immediately; if it solidifies, gently reheat it.

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