Nashville Hot Chicken Tenders Recipe

So, you’ve decided you want to set your mouth on fire in the most delicious way possible, but the thought of deep-frying a whole chicken feels like a commitment you’re not ready for. Same. Enter the hero of our story: the chicken tender. It’s the perfect vehicle for delivering that iconic Nashville heat without the fuss. We’re about to make your taste buds sing, cry, and then beg for an encore. Let’s do this.

Table of Contents

Why This Recipe is Awesome

Look, we’re not all professional chefs with a deep fryer permanently stationed on our countertops. This recipe is designed for real people who may or may not own a “good” skillet. It’s shockingly simple, gloriously messy, and delivers that signature spicy, sweet, and crispy experience right in your own kitchen. The best part? The heat is totally customizable. Want a gentle glow or a five-alarm fire? You’re the boss. Plus, you get the immense satisfaction of making a restaurant-famous dish with your own two hands. Your future self, happily eating these while watching Netflix, will thank you.

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Ingredients You’ll Need

Gather your squad. This is for about 2-3 servings, because sharing is optional.

For the Chicken & Brine:

1 lb chicken tenders (or chicken breasts cut into strips) – the main event.
1 cup buttermilk – for tenderizing and tang.
1 tbsp hot sauce (like Frank’s) – a little pre-game warm-up.
1 tsp salt – because seasoning is not a suggestion.

For the Spice Mix & Dredge:

1 cup all-purpose flour – the crispy coating foundation.
1 tsp salt – again, for science.
1 tsp garlic powder – for the flavor fairy.
1 tsp paprika – for color and a smidge of smoke.
(Optional) 1/2 tsp cayenne pepper – if you’re feeling brave for the dredge.

For the Nashville Hot Glaze (The Magic Potion):

1/4 cup hot oil from frying – don’t you dare throw it out.
2 tbsp brown sugar – the sweet to balance the heat.
1 tbsp paprika – for that iconic red hue.
1 tsp garlic powder – because more garlic is always the answer.
1 tsp cayenne pepper – This is the heat dial. Start here, add more later if you’re a maniac.
1/2 tsp chili powder – for depth.
Salt to taste – probably just a pinch.

For Frying:

1 to 1 ½ cups neutral oil (like vegetable or canola) – for the fry party.

Step-by-Step Instructions

Pamper Your Chicken. In a bowl, combine the buttermilk, 1 tbsp hot sauce, and 1 tsp salt. Plunk your chicken tenders in there, make sure they’re covered, and let them soak up the goodness for at least 30 minutes. (Overnight in the fridge is even better, you overachiever, you).
Get Your Dredge On. In another shallow bowl, mix the flour, salt, garlic powder, paprika, and that optional cayenne. This is your crispy suit for the chicken.
Dredge Like a Pro. Take each tender from the buttermilk bath, let the excess drip off, and then dunk it thoroughly in the flour mixture. Press it in to make sure every nook and cranny is covered. Place them on a plate as you go.
Heat the Oil. Pour your oil into a heavy-duty skillet (cast iron is king here) until it’s about ½ inch deep. Heat it over medium-high heat until it shimmers. To test, flick a tiny bit of flour into the oil; if it sizzles immediately, you’re in business.
Fry to Golden Perfection. Carefully place a few tenders in the hot oil. Don’t crowd the pan! Fry for about 3-4 minutes per side, until they’re deeply golden brown and cooked through. Transfer them to a wire rack set over a baking sheet.
Whisk the Magic Potion. Right after you take the last tender out, carefully measure out ¼ cup of that hot frying oil. In a medium bowl, whisk the hot oil with the brown sugar, paprika, garlic powder, cayenne, and chili powder. It will foam and smell incredible. This is the liquid gold.
Make It HOT. Brush the spicy glaze all over your freshly fried tenders. Be generous! This is where the flavor lives. Serve immediately on white bread with pickle chips for the full Nashville experience.

Common Mistakes to Avoid

Crowding the Pan: This is the number one way to get steamed, soggy chicken. Give those tenders some personal space to get crispy.
Using Old Spices: That jar of cayenne pepper from 2017 has lost its mojo. Fresh spices = vibrant flavor and heat.
Skipping the Brine: The buttermilk brine is non-negotiable. It’s the secret to incredibly juicy, flavorful chicken. Don’t even think about skipping it.
Not Heating the Oil Enough: If the oil isn’t hot enough, your chicken will absorb it and become greasy. Wait for the sizzle!

Alternatives & Substitutions

No Buttermilk? Make your own! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes until it curdles. Good to go.
Gluten-Free? Swap the all-purpose flour for your favorite GF all-purpose blend. It works like a charm.
Heat Level: Control the Scoville scale with the cayenne. The recipe as written gives a solid medium heat. For mild, cut it to 1/2 tsp. For “call the fire department,” go up to 2 tbsp. I believe in you.
Baking Option: Want to bake? You can! Arrange the dredged tenders on a parchment-lined baking sheet, spray generously with cooking spray, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. Then brush with the glaze (you’ll need to gently heat the glaze ingredients in a pan first since you won’t have hot oil).

FAQ

Can I use chicken breasts instead?

Absolutely! Just slice them into 1-inch thick strips so they cook evenly and resemble tenders. The cooking time might be a tiny bit longer.

What can I use instead of cayenne?

You can use another ground chili pepper, like ancho (for a smokier, milder heat) or gochugaru (Korean chili flakes). The flavor will change slightly, but it will still be deliciously spicy.

Help, it’s too spicy! How do I cool my mouth down?

First, drink milk or eat some yogurt. Dairy is your best friend here. Water just spreads the capsaicin oil around. Bread and rice are also great for soaking up the heat.

How do I store leftovers?

Store them in an airtight container in the fridge for up to 3 days. They will lose some crispiness, but reheating them in an air fryer or toaster oven is your best bet to bring back some of that magic.

Can I make the glaze with butter instead of oil?

Technically, yes, and it’s delicious (melt the butter instead of using oil). But using the hot oil from the fryer is traditional and gives it that authentic, gritty, fry-shack flavor. I highly recommend trying it the original way first.

Is this real Nashville Hot Chicken

Is it from Prince’s Hot Chicken Shack in Nashville? No. Is it a fantastically delicious and accessible version you can make at home that captures the spirit of the dish? 100% yes. The purists can fight me (from the comfort of their own homes, where they are not eating these amazing tenders).

Related Recipes:

🔥 Final Thoughts:

Nashville Hot Chicken Tenders are bold, fiery, and absolutely addictive. With their perfect crunch and signature cayenne kick, these tenders deliver a punch of Southern heat balanced by a hint of sweetness and tang.

They’re perfect for game day, weekend treats, or any time you’re craving something spicy and satisfying. Serve them with pickles, white bread, and maybe a cooling side of ranch or coleslaw to tame the flame.

Verdict: If you’re into spicy, crispy chicken, these tenders are a must-try. Easy to make, impossible to forget—Nashville heat never tasted so good.