Description
A delicious and fiery take on classic fried chicken, these Nashville hot chicken tenders are marinated for flavor and coated for crunch, then brushed with a spicy oil for an unforgettable taste.
Ingredients
Scale
- 2 lbs chicken tenderloins (or 4 large chicken breasts cut into strips)
- 2 cups buttermilk
- 2 tablespoons hot sauce (like Frank’s RedHot)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup vegetable oil or lard
- 3 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- White bread slices
- Dill pickle chips
- Coleslaw (optional)
- Nashville hot honey (optional)
Instructions
- Marinate the Chicken: Combine the chicken, buttermilk, hot sauce, salt, pepper, garlic powder, and onion powder in a bowl. Cover and refrigerate for at least 2 hours or overnight.
- Prepare the Seasoned Flour: Mix flour, cornstarch, paprika, garlic powder, onion powder, brown sugar, cayenne, salt, black pepper, thyme, and oregano in a dish.
- Set Up Your Breading Station: Bring the marinated chicken to room temperature. Organize your breading station with seasoned flour and a clean plate.
- Heat the Oil: Fill a deep fryer or pot with oil and heat to 350°F (175°C).
- Bread the Chicken: Dredge each piece of chicken in the seasoned flour, ensuring even coverage, then place on a plate.
- Fry the Chicken Tenders: Fry the chicken in batches for 4-5 minutes until golden brown and cooked through. Transfer to a wire rack to drain.
- Prepare the Nashville Hot Oil: Heat vegetable oil in a saucepan and whisk in cayenne, paprika, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Apply the Hot Oil: Generously coat the fried chicken tenders with the hot oil mixture while still warm.
- Rest and Serve: Let the tenders rest for a few minutes before serving on white bread with dill pickles.
Notes
For extra crispy chicken, consider double-dredging the tenders. Adjust the spice levels by modifying cayenne pepper amounts.
Nutrition
- Serving Size: 2 tenders
- Calories: 485
- Sugar: 5g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg