Go Back

Nashville Hot Chicken Tenders

Crispy on the outside, juicy on the inside, these Nashville hot chicken tenders bring a bold peppery heat with a buttery glaze that coats each tender. Ready in just over an hour, this version uses a buttermilk soak, a flavorful spicy dredge, and a signature hot oil glaze for that unmistakable Nashville bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 520 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken tenders
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp paprika (smoked if possible)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 tsp cayenne pepper (additional, optional)
  • 1 cup peanut oil or neutral oil for frying
  • 2 tbsp hot sauce
  • 3 tbsp butter
  • 1 tbsp light brown sugar
  • 1 tsp apple cider vinegar

Instructions
 

  • Marinate the chicken: In a large bowl, whisk the buttermilk with a pinch of salt. Add the chicken tenders, cover, and refrigerate for 30 minutes to 2 hours. This keeps them juicy and helps the coating cling.
  • Prepare the spicy dredge: In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (adjust heat to your preference). Stir to distribute spices evenly.
  • Dredge the tenders: Remove chicken from the buttermilk and let excess drip off. Dredge each piece in the seasoned flour, pressing gently so the coating adheres well. Place on a rack while you heat the oil.
  • Heat the oil: In a heavy skillet or Dutch oven, heat about 1 inch of oil to 350°F (175°C). Use a thermometer to keep track; maintaining steady heat is key for a crisp crust.
  • Fry the chicken: Working in batches, fry the tenders 3–4 minutes per side, until golden brown and crisp and an internal thermometer reads 165°F (74°C). Transfer to a rack or paper-towel-lined plate to drain.
  • Make the Nashville hot glaze: In a small saucepan, melt the butter over low heat. Stir in hot sauce, brown sugar, and apple cider vinegar until smooth and glossy. Keep warm.
  • Toss with heat: While the tenders are hot, brush or toss them with the hot glaze until well coated. For a more intense heat, drizzle more glaze and toss again.
  • Serve immediately: The crisp crust and juicy interior are best enjoyed hot. Serve with pickles, a cool side of coleslaw, or creamy dipping sauce.