About this recipe
You know those intense cravings for something deeply crunchy and unapologetically spicy? These Crispy Nashville Hot Chicken Tenders hit that exact spot[cite: 3]. This whole setup takes about 40 minutes from start to finish[cite: 3]. It is honestly the perfect excuse to skip takeout when game day rolls around[cite: 3]. The secret is a heavy hit of cornstarch in the breading—it creates a craggy, shatter-glass crust[cite: 3]. We drench that golden crust in a sweet-heat spiced oil and pile it high with tart pickles to cut the richness[cite: 3]. Grab a napkin, because things are going to get wonderfully messy.
Ingredients
Chicken[cite: 3]
- 1 1/2 lb chicken tenders[cite: 3]
- 1 cup buttermilk[cite: 3]
- 1 tbsp hot sauce[cite: 3]
- 1 1/2 cups all-purpose flour[cite: 3]
- 1/2 cup cornstarch[cite: 3]
- 1 tsp paprika[cite: 3]
- 1 tsp garlic powder[cite: 3]
- 1 tsp kosher salt[cite: 3]
- 1/2 tsp black pepper[cite: 3]
- oil for frying[cite: 3]
Nashville hot oil[cite: 3]
- 1/4 cup hot frying oil[cite: 3] (carefully reserved[cite: 3])
- 2 tbsp cayenne pepper[cite: 3] (use less for mild[cite: 3])
- 1 tbsp brown sugar[cite: 3]
- 1 tsp paprika[cite: 3]
- 1/2 tsp garlic powder[cite: 3]
- 1/2 tsp kosher salt[cite: 3]
For serving[cite: 3]
- pickle slices[cite: 3]
- white bread[cite: 3] (optional[cite: 3])
Equipment
large skillet[cite: 3]
mixing bowls[cite: 3]
tongs[cite: 3]
wire rack[cite: 3]
thermometer[cite: 3]
Instructions
Marinate chicken[cite: 3]
Whisk the buttermilk and hot sauce together in a bowl, then drop in your chicken to marinate for at least 20 minutes[cite: 3]. Don't rush this step—the acid in the buttermilk tenderizes the meat so it practically melts in your mouth.
Coat[cite: 3]
Whisk the flour, cornstarch, paprika, garlic powder, salt, and pepper together in a wide dish[cite: 3]. Dredge each piece of chicken firmly into the dry mix, pressing down hard to build up those thick, craggy edges[cite: 3].
Fry[cite: 3]
Carefully drop the coated tenders into hot oil and fry until they are deeply golden and aggressively crisp[cite: 3]. Make sure the thickest part of the chicken reaches a safe 165°F (74°C) before you pull them out[cite: 3].
Make hot oil[cite: 3]
Ladle out that carefully reserved hot oil and stir it into a heatproof bowl with the cayenne, brown sugar, paprika, garlic powder, and salt[cite: 3]. It will bubble up wildly for a second—just keep stirring until the sugar dissolves completely into a dark, gritty paste.
Finish[cite: 3]
Take a pastry brush and heavily slather that fiery hot oil all over the fried chicken tenders[cite: 3]. Serve them immediately over a slice of white bread with plenty of tart pickles to balance the burn[cite: 3].
Tips
- Keep a thermometer in your skillet to maintain the oil right around 350°F (175°C)—this stops the chicken from getting greasy and guarantees a crisp coating[cite: 3].
- Really press that flour mixture onto the chicken with firm pressure to create that heavy, craggy crust[cite: 3].
- If you are feeding people who cannot handle intense heat, just use a little less cayenne in the hot oil mixture[cite: 3].
Substitutions
- If you can't find pre-cut tenders, just grab some boneless skinless chicken breasts and slice them into strips yourself[cite: 3].
- You can absolutely use an air fryer, though the outside won't get quite as shatteringly crunchy as deep-frying[cite: 3].
- Throw these crispy strips onto a soft brioche bun with pickles and slaw to make killer chicken sandwiches[cite: 3].
Storage
Refrigerator
Store your leftover tenders in an airtight container in the fridge for up to 3 days[cite: 3].
Reheating
Gently warm them up on a wire rack in the oven—never the microwave—to keep the breading from turning into mush[cite: 3].
Best texture
Always reheat crispy or crunchy recipes in an oven or air fryer if you want to save that gorgeous crust[cite: 3].
Nutrition
- Calories
- 590
- Protein
- 42g
- Carbohydrates
- 39g
- Fat
- 31g
- Fiber
- 2g
- Sugar
- 6g
- Sodium
- 1150mg
FAQ
Can I make these less spicy?[cite: 3]
Oh, totally. The heat is completely controlled by the cayenne in that hot oil finishing sauce, so just dial it back to a teaspoon or two[cite: 3].
How do I know chicken tenders are cooked?[cite: 3]
Always rely on a meat thermometer. You want the thickest part of the tender to hit exactly 165°F (74°C)[cite: 3].
Can I bake them?[cite: 3]
You can, but honestly, fried tenders are always going to give you that iconic, heavy crunch you want here[cite: 3].
Recipe Card
Crispy Nashville Hot Chicken Tenders
Spicy crispy chicken tenders brushed with Nashville-style hot seasoned oil and served with pickles.[cite: 3]
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Category
- Dinner Recipes
- Cuisine
- American
- Difficulty
- Medium
- Cost
- Budget-friendly
Ingredients
Chicken[cite: 3]
- 1 1/2 lb chicken tenders[cite: 3]
- 1 cup buttermilk[cite: 3]
- 1 tbsp hot sauce[cite: 3]
- 1 1/2 cups all-purpose flour[cite: 3]
- 1/2 cup cornstarch[cite: 3]
- 1 tsp paprika[cite: 3]
- 1 tsp garlic powder[cite: 3]
- 1 tsp kosher salt[cite: 3]
- 1/2 tsp black pepper[cite: 3]
- oil for frying[cite: 3]
Nashville hot oil[cite: 3]
- 1/4 cup hot frying oil[cite: 3] (carefully reserved[cite: 3])
- 2 tbsp cayenne pepper[cite: 3] (use less for mild[cite: 3])
- 1 tbsp brown sugar[cite: 3]
- 1 tsp paprika[cite: 3]
- 1/2 tsp garlic powder[cite: 3]
- 1/2 tsp kosher salt[cite: 3]
For serving[cite: 3]
- pickle slices[cite: 3]
- white bread[cite: 3] (optional[cite: 3])
Instructions
- Marinate chicken[cite: 3]: Whisk the buttermilk and hot sauce together in a bowl, then drop in your chicken to marinate for at least 20 minutes[cite: 3]. Don't rush this step—the acid in the buttermilk tenderizes the meat so it practically melts in your mouth.
- Coat[cite: 3]: Whisk the flour, cornstarch, paprika, garlic powder, salt, and pepper together in a wide dish[cite: 3]. Dredge each piece of chicken firmly into the dry mix, pressing down hard to build up those thick, craggy edges[cite: 3].
- Fry[cite: 3]: Carefully drop the coated tenders into hot oil and fry until they are deeply golden and aggressively crisp[cite: 3]. Make sure the thickest part of the chicken reaches a safe 165°F (74°C) before you pull them out[cite: 3].
- Make hot oil[cite: 3]: Ladle out that carefully reserved hot oil and stir it into a heatproof bowl with the cayenne, brown sugar, paprika, garlic powder, and salt[cite: 3]. It will bubble up wildly for a second—just keep stirring until the sugar dissolves completely into a dark, gritty paste.
- Finish[cite: 3]: Take a pastry brush and heavily slather that fiery hot oil all over the fried chicken tenders[cite: 3]. Serve them immediately over a slice of white bread with plenty of tart pickles to balance the burn[cite: 3].
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