Irresistible Nashville Hot Chicken Tenders Recipe

Name: Irresistible Nashville Hot Chicken Tenders Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 1½ lbs chicken tenders; 1 cup buttermilk; 1 large egg; 1 cup all-purpose flour; 1 cup cornstarch; 1 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; Oil for frying (vegetable or peanut oil); ½ cup hot frying oil (from the chicken); 1½ tbsp cayenne pepper; 1 tbsp brown sugar; ½ tsp chili powder; ½ tsp paprika; ¼ tsp garlic powder; ¼ tsp salt

Some recipes come into your life by accident—and then never leave. I first tasted Nashville hot chicken tenders during a layover in Tennessee, and let’s just say my taste buds never recovered. There was heat, sure, but also this wild balance of sweet, spicy, crunchy, and buttery that made me order seconds before my flight even boarded. Ever since, I’ve been chasing that flavor—until I finally nailed it at home. And now, I’m sharing it with you. If you’re ready for something bold, comforting, and a little bit addictive, these Nashville hot chicken tenders are calling your name.

Recipe Overview

These Nashville hot chicken tenders are a full-on flavor adventure. Imagine biting into golden, crispy crust that crackles with every chew, giving way to juicy, perfectly seasoned chicken. Then comes the heat—fiery, smoky, and a little sweet—thanks to a cayenne-laced oil that seeps into every crevice. The burn is real, but it’s the kind that keeps you coming back. Served with pickles and white bread (because that’s tradition), this Southern classic hits every note: spicy, savory, crunchy, and completely satisfying. It’s comfort food with an attitude—and trust me, your taste buds will thank you.

Ingredients Needed for Nashville Hot Chicken Tenders

1½ lbs chicken tenders
1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 cup cornstarch
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Oil for frying (vegetable or peanut oil)

For the hot oil glaze:

½ cup hot frying oil (from the chicken)
1½ tbsp cayenne pepper
1 tbsp brown sugar
½ tsp chili powder
½ tsp paprika
¼ tsp garlic powder
¼ tsp salt

Step-by-Step Instructions for Nashville Hot Chicken Tenders

Step 1: Marinate the chicken.
In a bowl, whisk together buttermilk, egg, and hot sauce. Add chicken tenders, cover, and refrigerate for at least 1 hour (or overnight for maximum tenderness).

Step 2: Prepare the coating.
Mix flour, cornstarch, salt, pepper, paprika, and garlic powder in a shallow dish. The cornstarch helps keep the crust extra crispy.

Step 3: Dredge and rest.
Remove tenders from marinade and dredge in the flour mixture. Press gently for a thick, craggy crust. Let them rest on a rack for 10 minutes—this helps the coating stick when frying.

Step 4: Fry.
Heat oil to 350°F. Fry the chicken in batches for about 5–6 minutes until golden brown and internal temp reaches 165°F. Don’t overcrowd the pan.

Step 5: Make the hot sauce.
Carefully mix 1/2 cup of the hot frying oil with cayenne, brown sugar, and spices. Brush generously over the fried tenders. That’s where the magic happens.

Cooking Tips for a Perfect Nashville Hot Chicken Tenders

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1. Don’t skip the marinade.
The buttermilk tenderizes the chicken and infuses it with flavor. Skipping it means losing out on both texture and taste.

2. Be careful with the spicy oil.
The hot oil can splatter when mixing the spices. Stir slowly and pour it over the tenders gently. A pastry brush works best to coat evenly.

5. Skip pre-made spice blends.
For authentic flavor, mix your own spice blend. That’s where you control the heat, sweetness, and complexity. Pre-made mixes often miss the bold cayenne punch.

Why Nashville Hot Chicken Tenders Are a Must-Try

Nashville hot chicken tenders aren’t just another spicy fried chicken—they’re a full-on flavor experience. The contrast between the juicy, tender chicken and the fiery, slightly sweet coating delivers a rush that keeps you coming back for more. It’s not just the heat that makes them special—it’s the way the heat lingers and builds, balanced by hints of sweetness and umami from the spice mix.

What makes them so satisfying is the balance of textures: the crunch of the breading, the softness of the interior, and the glossy spice oil coating that clings to every ridge and crevice. Paired with classic white bread and pickles, it becomes more than comfort food—it’s a Southern ritual.

This dish brings people together. Whether you’re sharing them at a weekend gathering or making them for a cozy night in, Nashville hot chicken tenders are designed to impress and satisfy.

Variations and Customizations

Heat level control: If you’re not a fan of extreme heat, reduce the cayenne pepper in the spice oil by half or more. For the bold, add a few dashes of ghost pepper powder or extra hot sauce to the marinade.

Air fryer option: To make a slightly lighter version, spray the breaded tenders with oil and cook in an air fryer at 400°F for 10–12 minutes, flipping halfway. You won’t get the exact same crust, but the flavor holds up beautifully.

Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend and cornstarch mix. Make sure your hot sauce is gluten-free too.

Add a twist: Try drizzling with honey for a sweet-hot combo, or add pickled jalapeños for an extra zing. You can also toss the cooked tenders in a garlic butter–hot oil hybrid for a more indulgent variation.

Nutritional Information

These values are estimated per serving (1/4 of the recipe, approx. 2–3 tenders):

Calories: ~450
Protein: 28g
Fat: 25g
Saturated Fat: 4g
Carbohydrates: 30g
Sugar : 3g
Sodium : 850mg

The dish is high in protein and satisfying, but it’s also rich in fat and sodium—typical of fried foods. For a lighter version, try the air fryer method and serve with a fresh salad or slaw to balance things out.

Tips for Perfect Nashville Hot Chicken Tenders

Use fresh chicken tenders: Fresh, high-quality chicken will always give you the best texture and flavor. Avoid frozen tenders if possible or thaw them fully before starting.
Don’t skip the brine: Brining the chicken helps keep it juicy and tender, even after frying. If you’re short on time, at least soak the tenders in buttermilk for 30 minutes.
Maintain oil temperature: Keep the frying oil between 350°F and 375°F. Too hot, and the coating burns before the chicken cooks through; too cool, and the tenders soak up oil and become greasy.

Serving Suggestions

Serve your Nashville hot chicken tenders with:

Classic white bread slices to mellow the heat.
Dill pickle chips or spears for a crisp, tangy contrast.
Coleslaw or potato salad for a cool, creamy side.
Serve Nashville hot chicken tenders with classic Southern sides like coleslaw, pickles, and baked beans.
Pair with ranch or blue cheese dressing to balance the heat.
Use tenders as a sandwich filling with lettuce, tomato, and a drizzle of spicy mayo on a soft bun.
Sweet tea

For a creative touch, try serving tenders in slider buns with ranch dressing or spicy mayo for a flavorful sandwich.

Storage and Reheating

Keep any leftover tenders in a sealed container in the fridge, where they will stay fresh for up to three days. To reheat and maintain crispiness:

Preheat your oven to 375°F (190°C).
Place tenders on a baking sheet lined with foil or parchment.
Bake for 8–10 minutes until heated through and crispy.
Avoid microwaving, which will make the coating soggy.

Variations on Nashville Hot Chicken Tenders

Spicy Honey Glaze: After frying, toss the tenders in a mixture of honey and hot sauce for a sweet-spicy kick.
Smoky Chipotle: Add chipotle powder or smoked paprika to the seasoning mix for a smoky flavor profile.
Garlic Parmesan: Skip the hot oil coating and instead toss the crispy tenders with garlic butter and grated Parmesan for a milder, savory option.

Storage and Reheating Tips

Store leftover tenders in an airtight container in the refrigerator for up to 3 days.
Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to restore crispiness.
Avoid microwaving, as it tends to make the coating soggy.

Tips for Making It Healthier

Use skinless chicken breast tenders to reduce fat content.
Opt for baking instead of frying—coat tenders with a light spray of oil and bake at 425°F (220°C) until crispy.
Reduce the amount of cayenne pepper or hot sauce if you prefer milder heat.

Troubleshooting Common Issues

Chicken not crispy: Make sure the oil is hot enough (around 350°F/175°C) before frying. Frying in batches helps maintain oil temperature.
Breading falling off: Pat chicken dry before dredging and press the coating firmly onto the chicken to help it stick better.

Too spicy: Adjust the cayenne pepper and hot sauce amounts to your heat preference or serve with cooling sides like ranch or yogurt dip.

Common Mistakes to Avoid

Skipping the oil temperature check: Frying at the wrong temperature can result in greasy or undercooked chicken.
Overcrowding the pan: Adding too many tenders at once lowers the oil temperature, causing soggy crusts.
Not letting the coating rest: Let the breaded tenders sit for a few minutes before frying to help the coating adhere better and crisp up nicely.