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Nashville Hot Chicken Tenders

Nashville Hot Chicken Tenders
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Nashville Hot Chicken Tenders are crispy, spicy fried chicken strips coated in a bold blend of cayenne, smoked paprika, and other spices, delivering the perfect combination of heat and crunch. Marinated in buttermilk for tenderness and coated with a fiery buttery sauce, this Southern-inspired appetizer is easy to make, customizable in spice level, and perfect for sharing at any occasion.

Ingredients

Scale

Chicken and Marinade

  • 1 lb chicken tenders
  • 1 1/2 cups buttermilk
  • 1 tsp salt (for marinade)
  • 1/2 tsp black pepper (for marinade)
  • 1 tsp garlic powder (for marinade)

Coating

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend/cornflakes for gluten-free)
  • 1 tbsp cayenne pepper (adjust for spice preference)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

For Frying

  • Vegetable oil (enough for deep frying, about 4 cups)

Hot Oil Sauce

  • 4 tbsp butter
  • 1 tbsp cayenne pepper (or less, to taste)
  • 1 tbsp smoked paprika
  • Pinch of salt

Instructions

  1. Marinate the chicken: Soak the chicken tenders in buttermilk seasoned with salt, black pepper, and garlic powder. Let it sit for at least 1 hour to tenderize the meat and enhance the flavor.
  2. Prepare the spicy coating: In a shallow bowl, combine the flour, cayenne pepper, smoked paprika, garlic powder, salt, and black pepper. Mix well to create an even, flavorful coating.
  3. Coat the chicken: Remove the chicken tenders from the marinade, allowing excess buttermilk to drip off, then dredge each tender thoroughly in the seasoned flour mixture, covering every inch for maximum crunch.
  4. Deep fry the tenders: Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Fry the tenders in batches, avoiding overcrowding, for about 3–4 minutes or until golden brown and crispy. Remove and drain on a wire rack.
  5. Make the hot oil sauce: In a small saucepan, melt the butter over low heat. Stir in cayenne pepper, smoked paprika, and a pinch of salt to create a spicy buttery sauce that defines the Nashville flavor.
  6. Coat the fried tenders: While the tenders are still hot, brush or toss them gently in the hot oil sauce to ensure every piece is coated with the vibrant, spicy glaze.

Notes

  • Use fresh spices for the boldest flavor; freshly ground cayenne and smoked paprika are best.
  • Marinate the chicken for at least 1 hour or overnight for juicier tenders.
  • Maintain oil temperature steadily at 350°F to achieve perfect crispiness without sogginess.
  • Drain fried tenders on a wire rack instead of paper towels to keep them crisp.
  • Fry in small batches to avoid lowering the oil temperature and ensure even cooking.
  • Adjust cayenne pepper amount to control spice level, doubling or tripling for extra heat.
  • For gluten-free options, substitute flour with gluten-free blends or crushed cornflakes for coating.
  • For a healthier alternative, bake coated tenders at 400°F until crispy instead of frying.
  • Add a drizzle of honey over tenders for a sweet and spicy contrast.
  • Mix dried herbs like thyme or oregano into the flour for an herbal twist.

Nutrition

Keywords: Nashville hot chicken, spicy chicken tenders, fried chicken, Southern recipe, hot chicken, appetizer, gluten free option

Find it online: https://mealsbysarah.com/nashville-hot-chicken-tenders/