Nashville Hot Chicken Tenders – Spicy, Crunchy & Buttery

Let’s talk about spicy fried chicken. Not just any spicy fried chicken—Nashville Hot Chicken.

The kind that’s crispy, golden, and slathered in a fiery, buttery glaze that makes you sweat a little—but in a good way.

If you’ve never had Nashville Hot Chicken, let me sum it up for you:
🔥 Crispy, deep-fried chicken tenders
🔥 A spicy oil-based sauce that makes your lips tingle
🔥 Served with pickles and white bread (because tradition, duh)

So, if you love heat, crunch, and buttery spice, buckle up. We’re making Nashville Hot Chicken Tenders.

What Makes This Recipe So Good?

✅ CRUNCH. Double-dredging = extra crispy tenders.
✅ FLAVOR. The spicy oil sauce isn’t just hot—it’s deep, smoky, and buttery.
✅ HEAT CONTROL. You pick the spice level, so no tears (unless you want them).
✅ PERFECT FOR ANY OCCASION. Game day, dinner, midnight snack—you name it.

Ingredients

🐔 For the Chicken:

• 1 ½ lbs chicken tenders (or slice chicken breasts into strips)
• 2 cups buttermilk (tender, juicy chicken starts here)
• 1 tablespoon hot sauce (optional, but adds flavor)
• 2 cups all-purpose flour
• ½ cup cornstarch (extra crispiness!)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (we’re just getting started with the heat)
• 1 teaspoon baking powder (fluffier breading = better crunch)
• 2 eggs
• Oil for frying (vegetable or peanut oil work best)

🔥 For the Nashville Hot Sauce:

• ½ cup frying oil (from the pan) (yes, we’re using spicy chicken-infused oil)
• 2 tablespoons butter, melted
• 2 tablespoons cayenne pepper (adjust to your heat tolerance)
• 1 tablespoon brown sugar (balances the heat)
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt

🍞 For Serving (The Classic Way):

• Slices of white bread
• Pickles (trust me, you need them)

How to Make Nashville Hot Chicken Tenders

1. Brine the Chicken (Don’t Skip This!)

• In a large bowl, mix buttermilk and hot sauce.
• Add the chicken tenders, making sure they’re fully submerged.
• Cover and let them soak for at least 1 hour (or overnight for the best results).

2. Set Up Your Breading Station

• In one shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, cayenne, and baking powder.
• In a separate bowl, beat the eggs with a splash of buttermilk.

3. Dredge the Chicken Like a Pro

• Take a chicken tender from the buttermilk, shake off the excess, and coat it in the flour mixture.
• Dip it in the egg wash, making sure it’s fully covered.
• Coat it in the flour mixture again. Press the breading in—crunch doesn’t happen by accident.

4. Fry Like You Mean It

• Heat oil in a deep skillet to 350°F (175°C).
• Fry the chicken in batches, cooking for 5-7 minutes, flipping halfway, until golden brown and crispy.
• Remove and let them rest on a wire rack (not paper towels—moisture = sogginess).

5. Make That Spicy, Buttery Nashville Sauce

• In a heatproof bowl, whisk together cayenne, brown sugar, paprika, garlic powder, onion powder, black pepper, and salt.
• Ladle in ½ cup of the hot frying oil and stir until everything is dissolved.
• Add melted butter and mix until smooth.

6. Coat the Chicken & Serve Like a Pro

• Brush (or dunk) the hot chicken tenders in the Nashville hot sauce.
• Serve over slices of white bread with pickles on top.

How to Control the Heat Level

🔥 Mild: Use only 1 teaspoon cayenne pepper.
🔥🔥 Medium: Stick with 2 tablespoons cayenne (the classic heat level).
🔥🔥🔥 Spicy: Add an extra tablespoon of cayenne and a pinch of chili flakes.
🔥🔥🔥🔥 Inferno: Why are you like this? Add ghost pepper powder. Don’t say I didn’t warn you.

Common Mistakes & How to Avoid Them

🔥 Skipping the buttermilk soak.

• Dry chicken isn’t fun. Let it marinate for at least an hour.

🔥 Frying at the wrong temp.

• Use a thermometer. Too hot? Breading burns before the inside cooks. Too low? Greasy, sad chicken.

🔥 Not double-dredging.

• If you’re only coating the chicken once, you’re just making basic fried chicken. This is Nashville Hot Chicken. Step it up.

🔥 Not using the right breading mix.

• Cornstarch + flour = next-level crispiness. Don’t skip it.

FAQs – Because You’re Probably Wondering…

1. Can I air-fry these?

Yep! Spray them with oil and air-fry at 375°F for 15-18 minutes, flipping halfway. They won’t be as crispy, but they’ll still be good.

2. Can I bake them?

Yes! Bake at 400°F for 20-25 minutes, flipping halfway. Spray with cooking oil for a crispier texture.

3. How do I make them extra crispy?

• Double-dredge.
• Let them rest on a wire rack for 10 minutes before frying.
• Don’t overcrowd the pan.

4. How do I store & reheat leftovers?

• Store in the fridge for up to 3 days.
• Reheat in the oven at 375°F for 10-12 minutes or air-fry at 350°F for 5 minutes.

Final Thoughts – Are You Ready for the Heat?

Nashville Hot Chicken Tenders aren’t just spicy fried chicken—they’re an experience. That fiery, buttery sauce coats the crispy tenders just right, the pickles cut through the heat, and the white bread? Essential.

So, are you ready? Make them, eat them, cry a little (from the spice), and then make them again.

🔥 Drop a comment if you try them! 👇🔥