Description
Nashville Chicken Tenders offer a spicy, crispy, and flavorful twist on classic fried chicken. Marinated in a tangy blend of buttermilk, pickle juice, and hot sauce, then coated with a well-seasoned flour mixture, these tenders are deep-fried to golden perfection and finished with a smoky, sweet-hot glaze. Perfect for a snack or a meal, they deliver authentic Nashville heat and crunch.
Ingredients
Scale
Chicken and Marinade
- 1.3 lb / 600 g Chicken Tenders
- 1 cup / 240 ml Buttermilk
- 1/4 cup / 60 ml Pickle Juice (Gherkin juice in UK)
- 1/4 cup / 60 ml Hot Sauce
- 1 Egg
- 1 tsp Salt
Dredging Mixture
- 1 3/4 cups / 250 g Plain/All Purpose Flour
- 2 tsp Paprika
- 2 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
Cooking Oil
- 3-4 cups / 750 ml – 1 litre Vegetable, Peanut or Sunflower Oil (for frying)
Glaze
- 1/2 cup / 120 ml Leftover Oil (from deep frying)
- 1/2 cup / 120 ml Hot Sauce
- 2 tbsp Honey (or to sweetness preference)
- 1.5 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- Salt (to taste)
Instructions
- Marinate the Chicken: In a medium-sized mixing bowl, whisk together buttermilk, pickle juice, hot sauce, egg, and salt until fully combined. Add the chicken tenders into the marinade, making sure they are fully submerged. Cover tightly and refrigerate for at least 2 hours, preferably 4 hours, to allow the flavors to infuse. Take the tenders out 30 minutes before cooking to bring them to room temperature.
- Prepare the Dredging Mixture: In a large shallow dish or curved baking tray, combine the flour, paprika, cayenne pepper, garlic powder, onion powder, baking powder, salt, and black pepper. Mix well to evenly distribute the spices.
- Coat the Chicken: Remove one chicken tender from the marinade and immediately place it into the dry flour mixture. Using your hands, thoroughly press the flour into all surfaces and crevices to create a thick, even coating. Shake off excess flour and set aside. Repeat with all tenders.
- Heat the Oil: In a suitably sized pot or cast iron skillet, heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature closely, as it will slightly drop once tenders are added.
- Deep Fry the Tenders: Working in batches of 3-4, carefully add the coated tenders to the hot oil. The temperature might drop to about 320°F (160°C), so try to maintain the heat. Fry for several minutes on one side until golden and crispy, then flip and fry the other side until fully cooked, white inside, and piping hot. Remove and drain on a wire rack placed over a tray to catch excess oil.
- Prepare the Glaze: After frying all tenders, allow the oil to cool slightly. Scoop out 1/2 cup of the used frying oil into a small bowl. Add hot sauce, honey, smoked paprika, garlic powder, and salt to taste. Whisk vigorously to create a smooth, flavorful glaze.
- Glaze and Serve: Using a brush, coat all fried chicken tenders evenly with the glaze. Serve immediately and enjoy the combination of spicy, sweet, and smoky flavors with a perfect crunch.
Notes
- These Nashville Chicken Tenders are spicy and crispy with a bold flavor profile characteristic of Nashville hot chicken.
- Use fresh chicken tenders for best texture and consistency.
- The marinating time can be a minimum of 2 hours but allowing 4 hours or overnight enhances flavor and tenderness.
- Pressing the flour coating firmly onto the chicken helps develop the classic flaky, crispy crust.
- Maintain proper oil temperature to ensure the chicken cooks evenly without becoming greasy.
- The glaze ingredients can be adjusted to taste, especially sweetness from honey and heat from hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 186 kcal
- Sugar: 2.57 g
- Sodium: 322 mg
- Fat: 14.23 g
- Saturated Fat: 6.438 g
- Unsaturated Fat: 6.986 g
- Trans Fat: 1.841 g
- Carbohydrates: 13.58 g
- Fiber: 0.7 g
- Protein: 2.02 g
- Cholesterol: 6 mg
