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The Ultimate Nashville Hot Chicken Tenders: Your Best-Ever Recipe!

Craving that iconic Southern crunch and fiery flavor? Look no further – this is the BEST-EVER Nashville Hot Chicken recipe you’ll find! Imagine perfectly crispy, golden-brown fried chicken tenders, each piece generously coated in an irresistibly sweet ‘n spicy brown sugar glaze. Every bite delivers melt-in-your-mouth juicy goodness, an experience that transports you straight to the heart of Nashville.

This legendary dish is more than just fried chicken; it’s a culinary journey. Serve these incredible tenders alongside a fresh green salad, a hearty bowl of creamy macaroni and cheese, or a classic Southern potato salad for a truly authentic comfort meal that will have everyone asking for more.

Experience the Irresistible Charm of Southern Fried Chicken

If there’s one culinary delight that truly captures the spirit of the South, it’s undeniably the perfect fried chicken! That satisfying sizzle as it cooks, the intoxicating aroma, and the promise of a golden, crispy coating encasing incredibly juicy meat – it’s an experience that’s simply irresistible, especially on a warm summer day. Picture this: a plate piled high with golden tenders, a side of soft white bread, tangy pickles to cut through the richness, and a cold beer. That, my friends, defines the perfect lazy summer day picnic or a laid-back family dinner.

While sipping sweet tea on a charming porch swing in Nashville has long been on many people’s bucket lists, for food lovers, the true allure lies in exploring the local flavors. And at the top of that list is the world-famous Nashville Hot Fried Chicken. This isn’t just any fried chicken; it’s a dish with a rich history and a bold flavor profile that has captivated palates far beyond Tennessee.

What Makes Nashville Hot Chicken So Special?

The distinctive character of this style of fried chicken comes from its signature spicy coating. Unlike other fried chicken variations, Nashville Hot Chicken is renowned for a glaze that perfectly marries heat with a touch of sweetness. This unforgettable coating is typically a vibrant blend of fiery cayenne pepper, rich dark brown sugar, and a hint of other warm spices, all mixed into the hot oil used for frying. The result is a stunning crimson hue and a taste that ranges from mildly warm to intensely fiery, depending on your preference and the chef’s touch.

To help balance out the exhilarating heat of the chicken, it’s traditionally served up in true Southern style: nestled on slices of soft white bread and accompanied by crunchy dill pickles. The bread soaks up the flavorful oils, while the pickles provide a refreshing tang that beautifully complements the spice. This combination isn’t just a tradition; it’s a perfectly engineered culinary harmony. And with this comprehensive recipe, we promise you’ll achieve that authentic balance right in your own kitchen.

So, come on in, grab your apron, and let’s dive into cooking a batch of the most super crispy, crunchy, and irresistibly flavorful Nashville Hot Chicken Tenders you’ve ever tasted!

Ready to transform simple chicken tenders into an iconic Nashville masterpiece? Let’s get cooking!

Mastering the Art of Nashville Hot Chicken: A Step-by-Step Guide

Part 1: Preparing Your Perfectly Crispy Chicken Tenders

The foundation of exceptional Nashville Hot Chicken lies in perfectly fried, crispy tenders. Here’s how to achieve that coveted golden crunch and juicy interior:

Prepare the Dry Dredge: In a large, shallow bowl, thoroughly whisk together your all-purpose flour, cornstarch (key for extra crispiness!), seasoned salt, paprika, cayenne pepper (a touch for the base, more for the glaze), black pepper, garlic powder, and onion powder. Ensure all ingredients are well combined for an even coating.
Create the Wet Batter: In a separate large bowl, whisk together the buttermilk and your favorite hot sauce. The buttermilk not only adds flavor but also tenderizes the chicken, while the hot sauce infuses a preliminary layer of heat. Set both bowls aside.
Double-Dredge for Maximum Crisp: Take each chicken tender and first dip it into the flour mixture, ensuring it’s completely coated. Shake off any excess. Next, dip it into the buttermilk mixture, letting any excess drip off. Finally, return the chicken piece to the flour mixture for a second, thorough coating. This double-dredging technique is crucial for developing that thick, extra-crispy crust that defines great fried chicken.
Let the Coating Set: Once all chicken pieces are coated, arrange them in a single layer on a baking sheet. Allow them to rest for 15-20 minutes. This resting period is vital; it gives the coating time to adhere firmly to the chicken, preventing it from falling off during frying.
Heat the Frying Oil: While your chicken coating sets, add about 2 inches of vegetable oil (or another neutral oil like canola or peanut oil) to a heavy-bottomed skillet or a Dutch oven. Place it over medium-high heat. The ideal frying temperature is around 350-375°F (175-190°C).
Test the Oil Temperature: A simple trick to check if your oil is ready is to flick a small pinch of flour into it. If the flour immediately shimmers, sizzles, and turns golden brown, your oil is at the perfect temperature for frying.
Fry in Batches: Carefully lower about 4 tenders into the hot oil at a time, ensuring not to overcrowd the pan. Overcrowding will drop the oil temperature, leading to greasy, less crispy chicken. Fry for approximately 2-3 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C).
Drain Excess Oil: Use tongs to carefully remove the cooked chicken from the oil. Place the fried tenders on a wire rack set over paper towels or a baking sheet to allow any excess oil to drain. This helps maintain their crispiness.

Part 2: Crafting the Signature Nashville Hot Coating

Now for the star of the show – the fiery, flavorful Nashville Hot glaze that gives this chicken its legendary status:

Prepare the Hot Glaze: Once all your chicken is fried, carefully pour 1 cup of the hot frying oil (from your skillet) into a heatproof bowl. To this, add a generous amount of cayenne pepper, dark brown sugar, chili powder, garlic powder, and smoked paprika. Whisk these ingredients together until they are completely blended and form a vibrant, fragrant paste.
Brush the Hot Tenders: Immediately after mixing, liberally brush this spicy oil mixture all over your hot, freshly fried chicken tenders. The heat of the chicken helps the glaze adhere and infuse deep into the crispy crust.
Serve Immediately: For the most authentic experience, arrange your Nashville Hot Chicken tenders over slices of soft white bread. Serve with plenty of tangy dill pickles on toothpicks, which are essential for cutting through the heat and enriching the overall flavor profile.
Enjoy! Prepare for an explosion of flavor and texture that will have you hooked from the first bite.

Keep reading for the full ingredient list and detailed recipe card below!

Looking for more irresistibly tender and crunchy chicken recipes to add to your repertoire? Try these fantastic options!

Crispy Fried Chicken Tenders
Sweet ‘n Spicy Firecracker Chicken
Crispy Buttermilk Popcorn Chicken
Spicy Southern Fried Chicken
Crispy Baked Chicken Nuggets
Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad
Crispy Baked Honey Garlic Chicken
Crispy Honey-Dijon Baked Chicken Tenders

Foolproof Frying: Expert Tips for the Crispiest Nashville Hot Chicken

Ready for some old-school, foolproof fried chicken tips that guarantee perfect results every time?

Embrace Buttermilk: This isn’t just an ingredient; it’s a secret weapon! The natural acids in buttermilk work wonders by gently breaking down the proteins in the chicken. The result? Incredibly tender, moist meat that’s infused with a subtle tang, making every bite extra delicious. Don’t skip this step for truly succulent chicken.
Choose the Right Oil: For optimal frying results and consistent temperature, always opt for a neutral oil with a high smoke point. Canola oil, vegetable oil, or peanut oil are excellent choices as they can handle the heat without imparting unwanted flavors or breaking down too quickly. It’s also crucial not to overcrowd your pan, as this will drastically drop the oil temperature and lead to soggy, greasy chicken. Fry in batches for best results.
Always Test Your Oil Temperature: Precision is key when frying. Before adding your chicken, flick a small pinch of flour into the hot oil. If it immediately begins to sizzle vigorously and fries to a golden brown, your oil is perfectly heated and ready for action. This simple test prevents uneven cooking and ensures a uniformly crispy crust.
Master the Double-Dredge: This technique is what sets truly crispy chicken apart. Dipping your chicken first in flour, then buttermilk, then back into flour creates a super thick, craggy, and extra-crispy coating that adheres perfectly to the meat. This robust crust locks in juices and provides that satisfying crunch with every mouthful.
Ditch the Deep Fryer (Sometimes): While dedicated deep fryers are convenient, a heavy-bottomed cast iron Dutch oven is often the best vessel for frying chicken. Its superior heat retention capabilities ensure a stable oil temperature, which is critical for evenly cooked and consistently crispy fried chicken without the need for fancy equipment.
Keep It Warm and Crispy: As you fry your chicken in batches, you’ll want to keep the finished pieces warm and maintain their crispiness. The trick is to place your cooked chicken on a wire rack set inside a baking sheet. Pop this into a preheated oven at a low temperature, around 250°F (120°C). This gentle warmth prevents the chicken from cooling down and becoming soft while you finish frying the remaining pieces.

With these foolproof hot chicken tips in your arsenal, you’ll be cooking the most delicious, perfectly crispy fried chicken tenders in no time. What could be better than savoring the incredible crunch and fiery flavor of homemade hot chicken right in the comfort of your own kitchen?

Let’s get cooking!

Nashville Hot Chicken Tenders Recipe

Yield:
6 servings

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients

For the Fried Chicken

10 pieces chicken tenders (or chicken breasts cut into strips)
2 cups buttermilk
⅓ cup hot sauce (e.g., Frank’s RedHot)
1 tablespoon onion powder
2 ½ cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons black pepper
½ teaspoon garlic powder
Vegetable oil for frying (approximately 2 inches deep in your pan)

For the Nashville Hot Coating:

⅓ cup cayenne pepper (adjust to your heat preference)
1 ½ tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup hot frying oil (reserved from frying the chicken)
White bread and dill pickles, for serving

Instructions

In a large bowl, whisk together the flour, cornstarch, seasoned salt, paprika, 2 teaspoons cayenne pepper, black pepper, garlic powder, and onion powder. This is your dry dredge.
In a separate large bowl, whisk together the buttermilk and ⅓ cup hot sauce. This is your wet batter. Set both bowls aside.
Dip each chicken tender piece into the dry flour mixture, ensuring it’s fully coated. Shake off any excess flour.
Next, dip the floured chicken into the buttermilk mixture, allowing any excess to drip off.
Finally, return the chicken piece to the flour mixture for a second, thorough coating. Ensure each piece is completely covered.
Once all chicken pieces are coated, place them on a baking sheet and let them sit for 15-20 minutes. This allows the coating to set firmly, which helps prevent it from falling off during frying.
While the coating sets, add approximately 2 inches of vegetable oil to a heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
To test if the oil is ready, flick a small bit of flour into it. If it immediately shimmers, sizzles, and fries golden brown, the oil is at the correct temperature.
Carefully drop in about 4 chicken tenders at a time, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and cooked through (internal temperature 165°F/74°C).
Using tongs, remove the fried chicken from the oil. Place it on paper towels or a wire rack to drain excess oil. If frying in batches, keep finished chicken warm in a 250°F (120°C) oven while you fry the rest.

For the Nashville Hot Coating:

Once all the chicken is fried, carefully measure out 1 cup of the hot frying oil into a heatproof bowl.
To this hot oil, whisk in ⅓ cup cayenne pepper, 1 ½ tablespoons dark brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika until well blended and forming a smooth, vibrant glaze.
Liberally brush this hot coating mixture all over the still-warm fried chicken tenders.
To serve in true Nashville fashion, place the hot chicken tenders over slices of soft white bread. Serve immediately with plenty of tangy dill pickles on toothpicks.
Enjoy your homemade, best-ever Nashville Hot Chicken Tenders!

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