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Plate of Nashville hot chicken tenders with spicy seasoning and dipping sauce

Nashville Hot Chicken Tenders

Nashville Hot Chicken Tenders are crispy, spicy chicken pieces that are perfect for bold flavor lovers. They're easy to make and versatile for various sides.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 pieces
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 10 pieces chicken Use your preferred cut, skin-on recommended.
  • 2 cups buttermilk For marinating the chicken.
  • 1/3 cup hot sauce Adjust to taste for spiciness.
  • 1 tablespoon onion powder
Breading Mixture
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons cornstarch For extra crispiness.
  • 3 tablespoons seasoned salt
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper Adjust for spiciness.
  • 2 teaspoons black pepper
  • 1/2 teaspoon garlic powder
Hot Coating
  • 1/3 cup cayenne pepper
  • 1 1/2 tablespoons dark brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
For Serving
  • 1 loaf white bread For serving.
  • to taste pieces pickles For serving.
Cooking Oil
  • as needed cups vegetable oil For frying.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder.
  2. In another bowl, combine the buttermilk and hot sauce.
  3. Dip each chicken piece into the flour mixture, then into the buttermilk, and back into the flour. Let them sit for 15-20 minutes.
Cooking
  1. Heat vegetable oil in a skillet over medium-high heat.
  2. Fry the tenders in batches, about 2-3 minutes per side, or until golden brown.
  3. Remove the tenders and drain them on paper towels.
  4. To make the Nashville Hot Coating, mix 1 cup of the frying oil with cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika.
  5. Brush the spicy mixture over the hot chicken.
Serving
  1. Serve the tenders on white bread with pickles.

Notes

Make sure the oil is hot enough before frying to ensure a crispy coating. Do not overcrowd the skillet when frying to maintain oil temperature. Adjust cayenne pepper for desired spiciness. Let coated chicken rest before frying for better breading adhesion.