Description
A spicy and crispy recipe for Nashville Hot Chicken Tenders, perfect for those who love a kick in their meal.
Ingredients
Scale
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup vegetable oil (for frying)
- 2 tablespoons hot sauce (for serving)
- Pickles (for garnish)
- White bread (for serving)
Instructions
- In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Add the chicken tenders to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- In a separate shallow dish, place the flour.
- Remove the chicken from the marinade, allowing excess buttermilk to drip off, and dredge each tender in the flour, pressing lightly to adhere.
- In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F.
- Carefully add the chicken tenders in batches, frying for about 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Once cooked, transfer the tenders to a paper towel-lined plate to drain excess oil.
- Drizzle hot sauce over the tenders while they are still hot.
- To serve, place the chicken tenders on slices of white bread, top with pickles, and enjoy.
Notes
- For extra crunch, double-dip the chicken by returning it to the buttermilk after the first flour coating, then dredging it in flour again.
- For a milder version, reduce the cayenne pepper to ½ teaspoon or omit it entirely and serve with a side of ranch dressing for dipping.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg