Nashville Hot Chicken Tenders

Oh my goodness, let me tell you about my love affair with Nashville Hot Chicken Tenders! It all started when I visited a little diner in Tennessee years ago – that first bite of crispy, spicy perfection changed me forever. The way the heat builds slowly, that satisfying crunch giving way to juicy chicken… I must’ve spent two solid years trying to recreate that magic at home. After burning through more cayenne pepper than I’d care to admit (and a few failed batches that could’ve doubled as fire starters), I finally nailed it.

This recipe gives you that signature Nashville kick without setting your mouth on fire – unless you want it to! The secret’s in the buttermilk marinade that tenderizes the chicken, followed by that double-dredge in seasoned flour for maximum crisp. And oh, that spicy-sweet glaze? You’ll want to put it on everything. Trust me, once you taste these tenders, you’ll understand why I make them at least twice a month now!

Why You’ll Love These Nashville Hot Chicken Tenders

Let me count the ways these tenders will steal your heart (and maybe clear your sinuses while they’re at it!):

• That unbeatable crunch – The double-dredge method gives you shatteringly crisp coating with every single bite
• Heat you can control – Want mild or melt-your-face-off? Just tweak the cayenne to your comfort zone
• Weeknight easy – From marinade to plate in about an hour, most of it hands-off time
• Total crowd pleaser – I’ve served these to everyone from spice wimps to heat seekers – everyone licks their fingers clean

Seriously folks, these disappear faster than I can fry them up – and the happy dance people do when they take that first bite? Priceless.

Ingredients for Nashville Hot Chicken Tenders

Gathering the right ingredients is half the battle for perfect hot chicken tenders – and trust me, I’ve learned the hard way that substitutions can make or break this recipe! Here’s exactly what you’ll need (plus my tried-and-true alternatives when life happens):

• 1 lb chicken tenders – Look for plump, even-sized ones so they cook uniformly (or slice chicken breasts into strips if that’s what you’ve got)
• 1 cup buttermilk – The acid works magic on tenderizing! No buttermilk? Mix 1 tbsp vinegar or lemon juice into 1 cup milk and let it sit 5 minutes
• 1 cup all-purpose flour – I’ve tested every flour under the sun, and good old AP gives the ideal crisp-to-tenderness ratio
• 1 tsp salt – Kosher salt’s my go-to for even seasoning
• 1 tsp black pepper – Freshly ground packs more punch than pre-ground
• 1 tsp paprika – Smoked paprika adds incredible depth if you have it
• 1 tsp garlic powder – Not garlic salt! We’re controlling salt separately
• 1/2 tsp cayenne pepper – This is where you adjust the heat – start with 1/4 tsp if you’re nervous!
• 1/4 cup hot sauce – My family swears by Frank’s RedHot, but use your favorite (just check it’s vinegar-based)
• 2 tbsp honey – That touch of sweetness balances the heat beautifully
• 1/4 cup vegetable oil – For frying – peanut oil works great too if you’ve got it

A quick pro tip from my many kitchen experiments: measure your spices into small bowls before starting – once those chicken hands get going, you don’t want to be fumbling with spice jars!

Equipment You’ll Need

Don’t worry—you don’t need fancy gadgets for these tenders! Just grab:

• A trusty 10-inch skillet (cast iron is my favorite for even heat)
• Two mixing bowls (one for buttermilk, one for flour)
• Tongs—because nobody wants to flip hot chicken with a fork
• A meat thermometer (because guessing leads to dry chicken heartbreak)

That’s it! Now let’s get cooking.

How to Make Nashville Hot Chicken Tenders

Alright, let’s dive into the good stuff! Making these tenders is easier than you might think, but there are a few key steps that make all the difference between “meh” and “OMG I need another batch!” Here’s exactly how I do it:

Marinating the Chicken

First things first – that buttermilk bath! Pour your buttermilk into a bowl and plop those chicken tenders right in. Make sure each piece gets fully submerged – I like to give them a little massage to really work that buttermilk in. The acid in the buttermilk breaks down proteins, making the chicken incredibly tender while helping the coating stick better later.

Now comes the hardest part – waiting! At minimum, let them soak for 1 hour, but if you’ve got time, 4 hours is even better. I often prep this in the morning and let it hang out in the fridge until dinner. Just cover the bowl with plastic wrap so your fridge doesn’t smell like buttermilk chicken (learned that one the hard way!).

Coating the Tenders

Time for the crispy magic! In another bowl, whisk together your flour, salt, black pepper, paprika, garlic powder, and cayenne. I use a fork to really blend those spices evenly through the flour – no one wants a bite that’s all cayenne and nothing else!

Here’s my secret for extra crispiness: double-dredging. Take each tender from the buttermilk, let excess drip off, then coat thoroughly in the flour mixture. Press the flour onto the chicken firmly – we want good coverage! Then dip it back in the buttermilk for a quick second bath, and back into the flour for another coating. This double layer gives you that perfect shatter-crisp texture that makes Nashville hot chicken so irresistible.

Pro tip: Use one hand for wet ingredients and one for dry to avoid “club hand” (that dreaded flour-and-buttermilk cement that forms on your fingers).

Frying to Perfection

Heat your oil in the skillet over medium heat – you’ll know it’s ready when a pinch of flour sizzles immediately. About 350°F if you’re using a thermometer. Don’t crowd the pan! I cook 3-4 tenders at a time max, otherwise the oil temperature drops and you get greasy chicken instead of crispy.

Carefully place each coated tender in the hot oil (tongs are your best friend here) and fry for 4-5 minutes per side. They should turn a gorgeous golden brown. The real test? When they float to the surface – that’s when you know they’re done! But I always double-check with a meat thermometer – 165°F in the thickest part means they’re perfectly cooked but still juicy.

Transfer to a wire rack to drain (paper towels can make the bottom soggy – another lesson from my early failures!).

Tossing in the Spicy Sauce

While the last batch fries, mix your hot sauce and honey in a big bowl. The honey helps balance the heat and gives that signature Nashville sticky-sweet heat. I like to warm the mixture slightly so it’s easier to coat evenly.

As soon as the tenders come out of the oil, toss them in the sauce while they’re still piping hot. I use tongs to really coat every nook and cranny of that crispy coating. The heat helps the sauce cling perfectly. And don’t be shy – Nashville hot chicken should be saucy!

Serve immediately while that coating is still crisp and the chicken is juicy. Warning: These disappear fast, so make extra if you want leftovers (which, let’s be honest, you won’t have!).

Tips for the Best Nashville Hot Chicken Tenders

After burning more batches than I care to admit, here are my hard-earned secrets for tender success:

• Control the heat – Start with 1/4 tsp cayenne if you’re nervous, then taste the flour mix before dredging (it should tingle but not burn!)
• Thermometer is key – That 165°F internal temp means juicy chicken every time
• Rest on a rack – Paper towels steam the bottom crispy – wire racks keep everything crunchier
• Fry in batches – Overcrowding = soggy chicken sadness
• Make extra sauce – Trust me, you’ll want to drizzle more on everything

Oh! And wear an apron – that spicy oil splatters like crazy when you’re tossing!

Serving Suggestions

Oh honey, these tenders deserve the perfect supporting cast! I always serve mine with cool, creamy coleslaw to tame the heat – that crunch and creaminess is magic. A handful of dill pickle chips cuts through the richness perfectly. And if you’re feeling extra? Pile them on a soft potato bun with a drizzle of extra sauce. Pure Nashville bliss!

Storing and Reheating

Okay, let’s be real – these Nashville hot chicken tenders rarely last long enough to store! But on the off chance you’ve got leftovers (or you’re smart like me and made a double batch), here’s how to keep that crispy-spicy magic alive:

First, let those beauties cool completely before storing – trapping heat creates steam, and steam equals soggy sadness. I transfer mine to an airtight container with parchment paper between layers to prevent sticking. They’ll keep in the fridge for up to 3 days this way.

Now, reheating is where most folks go wrong – microwaving turns them into rubber! Instead, use your oven or air fryer at 375°F for about 5-7 minutes. This brings back that gorgeous crispness while warming the chicken through. If they seem dry, a quick spritz of oil before reheating works wonders.

Pro tip from my many experiments: Don’t sauce all your tenders at once if you know you’ll have leftovers. Store some plain fried tenders separately, then toss them in fresh warm sauce when reheating. This keeps the coating extra crisp!

And if you’re really planning ahead? These freeze beautifully! Lay the cooled, unsauced tenders on a baking sheet to freeze solid first, then transfer to freezer bags. When cravings hit, reheat straight from frozen in a 400°F oven for 12-15 minutes – just like having fresh Nashville hot chicken whenever you want!

Nashville Hot Chicken Tenders FAQs

Over the years, I’ve gotten so many questions about these tenders – here are the ones that come up most often with my tried-and-true answers:

Can I bake these instead of frying?
Absolutely! For baked Nashville hot chicken tenders, arrange them on a wire rack over a baking sheet. Spritz lightly with oil and bake at 400°F for 15-18 minutes until crispy. The sauce won’t cling quite as well, so I like to brush it on during the last 5 minutes.

How can I tone down the heat?
Start by cutting the cayenne to 1/4 tsp – you can always add more spice later! The honey helps balance, and serving with cooling sides like coleslaw or ranch dressing helps too. My niece likes when I mix half hot sauce with half melted butter for her “baby spice” version.

What’s the best buttermilk substitute?
No buttermilk? No problem! Mix 1 tablespoon white vinegar or lemon juice into 1 cup milk and let it sit for 5 minutes. Plain yogurt thinned with a little water works great too – I’ve used both in a pinch with excellent results.

Can I make these ahead of time?
You sure can! Marinate the chicken overnight for extra tenderness, and mix your dry ingredients ahead too. Just wait to coat and fry until you’re ready to serve – that crispy texture is best fresh. Leftovers reheat beautifully in the oven or air fryer though!

Why does my coating fall off?
Ah, the heartbreak of naked chicken! This usually happens if the oil isn’t hot enough (test with a flour pinch – it should sizzle immediately) or if you didn’t press the flour on firmly enough during dredging. That buttermilk soak helps glue everything together too!

Nutritional Information

Now, I’m no nutritionist, but after years of making these Nashville hot chicken tenders (and eating way too many test batches!), here’s what you can expect per serving. Keep in mind – these numbers can vary based on your specific ingredients and how much sauce you use (I always go heavy because YOLO!).

• Calories: About 280 per generous tender
• Protein: A solid 22g – great for post-workout cravings!
• Carbs: Around 20g (mostly from that delicious crispy coating)
• Sugar: 5g (the honey adds just the right touch of sweetness)
• Sodium: 450mg (the hot sauce and spices bring the flavor)

A little note from my kitchen to yours: These numbers are estimates based on standard ingredients. If you’re using different brands or adjusting the recipe (like swapping turkey bacon or low-sodium hot sauce), your mileage may vary. But hey – when something tastes this good, who’s counting?! Just enjoy every spicy, crispy bite.

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