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Nashville hot chicken tenders recipe featured
Avatar photoJohnson Maya

Nashville Hot Chicken Tenders Recipe (Crispy & Spicy)

Crispy, fiery, and perfectly balanced, this Nashville hot chicken tenders recipe delivers an authentic Southern experience with juicy tenders coated in a cayenne-laced butter glaze. Easy to make and always a hit.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 lb (450g) chicken tenders
  • 1 cup (240ml) buttermilk
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne pepper (adjust to taste)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 cup vegetable oil, for frying
  • 4 tablespoons (1/2 stick) unsalted butter
  • FOR THE HOT SAUCE:
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2–4 tablespoons cayenne pepper (to taste)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper

Equipment

  • Mixing bowls
  • Whisk
  • Tongs
  • Cast iron skillet or deep fry pan
  • Meat thermometer
  • Wire rack
  • Pastry brush

Method
 

  1. Nashville hot chicken tenders recipe recipeCard1
  2. Place chicken tenders in a resealable bag or bowl and cover with buttermilk. Refrigerate for at least 1 hour or overnight for maximum tenderness. The acid in the buttermilk breaks down proteins, resulting in juicier, more flavorful meat.
  3. In a wide bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, and baking powder. Pour buttermilk into a separate bowl for dredging.
  4. Heat vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C). Remove tenders from buttermilk, let excess drip off, then dredge in flour mixture, pressing to adhere. Fry in batches for 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
  5. While the oil heats, melt butter in a small saucepan. Stir in cayenne pepper, garlic powder, and white pepper. Simmer for 1–2 minutes until fragrant.
  6. As soon as the tenders come out of the fryer, brush or dip them generously in the hot sauce while still hot. The oil-based glaze should adhere smoothly, creating a slightly sticky, fiery crust.
  7. Serve immediately over white bread with dill pickle chips. For a modern twist, pair with coleslaw or creamy mac and cheese.

Nutrition

Calories: 345 | Carbohydrates: 22 | Protein: 28 | Fat: 20 | Fiber: 1 | Sugar: 1

Notes

STORAGE: Store fried tenders (unsauced) in an airtight container in the refrigerator for up to 2 days. Reheat in oven or air fryer. Sauce can be refrigerated for up to 1 week; reheat before use.
MAKE AHEAD: Marinate chicken in buttermilk overnight. Prepare spice dredge and sauce components in advance, but fry fresh for best results.
SUBSTITUTIONS: For buttermilk, mix 1 cup milk with 1 tbsp vinegar. Use whole wheat flour for a heartier crust. Air-fry at 400°F for 12 minutes instead of deep-frying.
PRO TIPS: Maintain oil temperature at 350°F. Double-dredge for extra crunch. Apply sauce immediately post-fry. Serve on white bread with pickles.
SERVING SUGGESTIONS: Serve with dill pickle chips, creamy coleslaw, or buttermilk mashed potatoes. A cold beer or sweet tea completes the experience.
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