Nashville Hot Chicken Tenders
Crispy, spicy, and deeply flavorful, these Nashville Hot Chicken Tenders bring the iconic Southern staple to a friendly, everyday kitchen. Juicy chicken coated in a seasoned crust, fried to a gold, then brushed with a garlicky cayenne glaze. A practical, approachable rendition that works for weeknights and weekend gatherings alike.
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 2 tbsp hot sauce (cholula or your favorite)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust to heat tolerance)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable oil (for frying)
- 2 tbsp butter, melted (for glaze)
- 1 tbsp cayenne pepper (for glaze)
- 1 tbsp brown sugar (optional, for glaze balance)
- 1 tsp rice vinegar or apple cider vinegar (optional, for glaze tang)
- Optional: pinch of garlic powder for glaze
Instructions
- In a bowl, whisk together buttermilk and hot sauce. Add the chicken tenders, making sure they’re well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours. This step helps the coating cling and keeps the meat juicy.
- In a separate bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This will be your crisp coating.
- Remove the tenders from the buttermilk bath, letting excess drip off. Dredge them in the seasoned flour mixture, pressing gently so the crust adheres well. Place the coated tenders on a rack or plate as you finish each one.
- Heat the oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil for a shallow fry, about 1 inch deep. If you don’t have a thermometer, drop in a small crumb—if it sizzles, you’re ready.
- Fry the tenders in batches, without crowding, for 3–5 minutes per side, until golden brown and an internal thermometer reads 165°F (74°C). Maintain the oil temperature as you go. Transfer cooked tenders to a rack set over a sheet pan to drain briefly.
- Make the Nashville-style glaze: in a small saucepan, melt butter over low heat, then whisk in cayenne, brown sugar (if using), and a splash of vinegar for brightness. Simmer for 1–2 minutes until glossy. Remove from heat.
- Brush the hot glaze over the freshly fried tenders or toss them gently to coat. If you prefer a lighter heat, brush the shot of glaze on the surface rather than bathe them.
- Serve immediately. Classic accompaniments include white bread, dill pickles on the side, and a cooling slaw or a simple green salad to balance the heat.