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Crispy Nashville chicken tenders served with pickles, crumbled feta, and creamy ranch.
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3.50 from 2 votes

Nashville Hot Chicken Tenders

Homemade Nashville Hot Chicken Tenders turn classic fried chicken tenders into a fiery Southern favorite with a crunchy crust, juicy center, and fiery cayenne coating.
Prep Time10 minutes
Cook Time20 minutes
Marinating Time2 hours
Total Time2 hours 30 minutes
Course: Chicken
Cuisine: American
Servings: 6 tenders
Author: Mariam Ezzeddine

Ingredients

To Marinate the Chicken

  • 1 lb chicken tenders
  • 1 cup buttermilk
  • ½ cup pickle brine
  • 2 tablespoons hot sauce
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper

To Make the Coating

  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

To Make the Nashville Sauce

  • ½ cup hot oil reserved from frying the chicken
  • 2 tablespoons brown sugar
  • 2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder

For Frying and Serving

  • vegetable oil for deep-frying
  • crumbled feta cheese for serving (optional)
US Customary - Metric

Instructions

  • In a large bowl, whisk the buttermilk, pickle brine, hot sauce, paprika, cayenne pepper, garlic powder, and black pepper to make the marinade. Add the chicken tenders, cover the bowl, and marinate for at least 2 hours.
  • In a shallow bowl, mix the flour, cornstarch, paprika, cayenne pepper, onion powder, garlic powder, salt, and black pepper.
  • Remove the chicken tenders from the marinade. Dredge each tender in the flour mixture until evenly coated, then set aside. Repeat with the remaining chicken tenders.
  • Heat the oil in a large, deep pot over medium heat until it reaches 350°F. Carefully add the chicken tenders and fry for 5 to 6 minutes, until the chicken is cooked through and the coating is crisp and golden.
  • Add ½ cup of the hot oil reserved from frying the chicken, brown sugar, cayenne pepper, paprika, and garlic powder to a small bowl. Whisk until well combined to make the Nashville hot sauce.
  • Brush the Nashville hot sauce over the fried chicken tenders. Alternatively, pour the sauce over the tenders and toss until evenly coated.
  • Serve the Nashville hot chicken tenders topped with crumbled feta cheese, if desired, and ranch for dipping.

Notes

  • A cast iron Dutch oven is a good choice because it holds heat well during frying, and the high sides help contain oil splatter.
  • If you’re frying the chicken in several batches, place the cooked tenders in a 250°F oven to keep them warm and crispy until the remaining batches are ready.

Nutrition

Calories: 464kcal | Carbohydrates: 44g | Protein: 21g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 835mg | Potassium: 448mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1076IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 2mg