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Sara

Nashville Hot Chicken Tenders: Try This Spicy Recipe!

A spicy and crispy recipe for Nashville Hot Chicken Tenders, perfect for those who love a kick in their meal.
Print Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
  2. 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.
  3. In a separate shallow dish, place the flour.
  4. Remove the chicken from the marinade, allowing excess buttermilk to drip off, and dredge each tender in the flour, pressing lightly to adhere.
  5. In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F.
  6. 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.
  7. Once cooked, transfer the tenders to a paper towel-lined plate to drain excess oil.
  8. Drizzle hot sauce over the tenders while they are still hot.
  9. To serve, place the chicken tenders on slices of white bread, top with pickles, and enjoy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 22gCholesterol: 100mgSodium: 1000mgFiber: 1g

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.

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