Nashville Hot Chicken
If you love spicy fried chicken that packs a punch and leaves you craving more, these Nashville Hot Chicken Tenders are about to be your new obsession. Juicy inside, crispy outside, and brushed with that signature fiery chili oil — they’re bold, flavorful, and seriously addictive. Bring a little Southern attitude to your kitchen and make your taste buds sweat (in the best way).
Servings: 4 people
Equipment
- Large Mixing Bowls
- Shallow Dish for dredging
- Deep Fryer or Heavy Pot
- Wire Rack
- Heat-Safe Bowl for Hot Oil
Ingredients
For the Chicken & Marinade
- 2 lbs chicken tenders or sliced chicken breast
- 1 cup buttermilk
- 1 tablespoon hot sauce Crystal, Frank’s, or your favorite
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Dredge
- 1½ cups all-purpose flour
- ½ cup cornstarch extra crunch!
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne optional, for more fire
For the Nashville Hot Oil
- ½ cup hot frying oil from your fryer
- 1 tablespoon cayenne pepper adjust to taste
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Pinch of salt
- For Frying
- Neutral oil vegetable, peanut, or canola
Instructions
Step 1 — Marinate the Chicken
- Start by whisking together the buttermilk, hot sauce, garlic powder, paprika, cayenne, salt, and black pepper in a large bowl.
- Add your chicken tenders and make sure they’re fully submerged.
- Let them soak for at least 2 hours, or overnight if you really want juicy, flavorful chicken.
Step 2 — Prepare the Dredge
- When you’re ready to fry, mix the flour, cornstarch, paprika, salt, black pepper, and optional cayenne in a shallow dish.
- For extra crunch and those crave-worthy craggy bits, drizzle a couple tablespoons of the marinade into the flour and rub it in with your fingers.
Step 3 — Dredge the Chicken
- Take the chicken out of the marinade and let the excess drip off.
- Dredge each piece in the flour mixture, pressing firmly so it sticks well.
- Set the dredged tenders on a wire rack and let them rest for 10 minutes — this helps the crust stay on during frying.
Step 4 — Fry the Tenders
- Heat your neutral oil to 350°F in a deep fryer or heavy pot.
- Fry the tenders in batches for about 6–8 minutes, or until they’re golden brown, crispy, and hit 165°F internal temp.
- Transfer to a wire rack or paper towels to drain.
Step 5 — Make the Nashville Hot Oil
- While the chicken drains, scoop about ½ cup of the hot frying oil into a heat-safe bowl.
- Quickly whisk in the cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and a pinch of salt.
- This spicy paste is the soul of Nashville hot chicken — heat with a touch of sweet!
Step 6 — Coat & Serve
- Brush or spoon the spicy oil over the hot tenders until they’re glistening and fiery red.
- Serve immediately on soft white sandwich bread with classic dill pickles to soak up the heat — that’s the Nashville way!
Nutrition
Calories: 558kcal | Carbohydrates: 59g | Protein: 56g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 1090mg | Potassium: 1092mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1718IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 4mg
