Nashville Chicken Tenders

Nashville Chicken Tenders - How to make hot, golden, crispy and spicy Southern Nashville Chicken Tenders at home. These Tenders are packed full of flavour and are tender and deliciously juicy on the inside. My favourite way to serve these is along side French Fries and Macaroni.

What is a Chicken Tenderloin?

Tenderloins are smaller and thinner then Chicken Breast. They are a tapered strip of muscle laying along the inner breast of the Chicken. Each Chicken has 2. They will have a white line running down them, which should be removed before cooking. 

Tenderloins are more tender than Chicken breast. Hence the name. They are also not as dry and take on flavour more readily.
Both can be used interchangeably but tenderloin cooks quicker.

If you wish to use breast instead, flatten it slightly using a mallet/rolling pin and placing between 2 sheets of baking paper/cling film.

Nashville Chicken Marinade

Chicken Tenders

Or Chicken Breast.

Chicken Marinade Ingredients

Buttermilk - This helps to tenderise the chicken and it also helps the seasoned flour to adhere to the chicken.

Egg – This thickens the marinade and it also helps the flour to stick to the Chicken.

Pickle Juice – This adds flavour and tenderises the Chicken too.

Hot Sauce – Adding this into the marinade, adds another layer of flavour.

Salt – This seasons the Chicken.

Garlic Powder - Adds flavour.

Dry Flour Dredge

Plain Flour - Aka All Purpose Flour.

Corn Flour and Rice Flour - These make the Tenders Crispy. If you don’t have any, you can simply use more Plain Flour.

Ground Spices and Seasonings - Cayenne Pepper, Salt, Celery Powder (Optional), Paprika, Garlic Powder, Onion Powder, Black Pepper, Baking Powder, MSG - optional.

Hot Sauce Glaze

Butter - Melted on the stove or in the microwave.

Leftover Cooking Oil – This is full of flavour from the Chicken that has just been fried in it but you can omit this and use more Butter instead. Make sure it has cooled down before you use it.

Hot Sauce – Use your favourite brand. Some are more vinegary than others. I like Frank’s but some find it too vinegary. I find that the smell is stronger then the flavour but you can use any hot sauce!

Honey – We add a touch of Honey for some sweetness.

Ground Spices - Smoked Paprika, Garlic Powder and a touch of Cayenne Pepper. Cayenne Pepper is traditionally used in the glaze but I only add a bit because I use Hot Sauce. The original recipe does not contain Hot Sauce.

How to make Nashville Hot Chicken Tenders

Step 1 - Make the Buttermilk Marinade/Soak and Marinade Chicken

Add the Buttermilk, Egg, Salt, Garlic Powder, Pickle Juice, and Hot Sauce to a large bowl. Whisk until the ingredients are combined. Pat the chicken tenders dry with paper towels, then add them into the bowl with the Buttermilk mixture. Mix to coat.

Cover the bowl with cling film/plastic wrap and place in the fridge for for 2-4 hours (or overnight).

When the chicken has completed marinading, remove it from the Buttermilk and let aside for a few minutes.

Step 2 - Make the Flour Dredge

In a separate shallow bowl, add the Plain Flour, Rice Flour and Corn Flour.

Stir in Garlic Powder, Cayenne Pepper, Salt, Celery Powder if using, Paprika, Onion Powder, Black Pepper, Baking Powder and MSG if using. Whisk to combine.

Note - MSG is a great flavour enhancer but many of us have been led to believe that is is dangerous. Here is an important article about MSG and why that is not true.

Dredge the Chicken Tenders in the Flour mixture, and shake off excess Flour.

Dip the floured tenders back into the Buttermilk and let the excess Buttermilk drip off.

Dredge back into the Flour mixture for the second coating of Flour ensuring the tenders are fully coated and there are some flaky bits. Continue the process until all the Chicken is coated. Set aside for 15 minutes.

Add cooking oil to a deep pot, wok or Dutch oven over high heat. Heat the oil until it has reached 180 C/350 F.

Step 3 - Fry the Chicken Tenders

Add the Chicken Tenders to the hot Oil (Check if it is hot by flicking some Flour into the Oil, it should sizzle), and fry the chicken for 5-6 minutes (roughly 3 minutes per side) until golden brown and crispy or until the internal temperature is at least 74 F/165 F.

Top Tip - Ensure to cook in batches as the Oil temperature will drop. If this happens, the Chicken will not become crispy on the outside. It will be soggy instead and the Chicken will absorb all the Oil. Not great!

Remove the cooked chicken tenders from the pot and place them onto a wire rack to drain.

Step 4 - Make the Glaze and toss the Chicken in the glaze

Melt the Butter in a small pan. Then add the Cooking Oil if using. Stir in Cayenne Pepper, Paprika and Garlic Powder. Whisk to combine and remove from the heat. Stir in Hot Sauce and Honey and whisk till smooth.

Or Melt the Butter in the Microwave and whisk in the remaining ingredients.

Toss the fried Chicken Tenders in the Nashville Hot Sauce and serve!

Tips and Tricks

Fry in batches and let it come back to temperature between batches

Cooking in batches to avoid overcrowding ensures that the OIl temperature does not drop. If it does drop, you will end up with soggy chicken.

Don’t skip the buttermilk

The acids in buttermilk tenderise the Chicken so you get super juicy Chicken!

If you can't find any, add 1 tablespoon Lemon Juice to Milk and set aside for 10 minutes.

Test how hot the Oil is

Add some of the dredged Flour to the Oil. If it is ready, it will sizzle. Or check the temperature. It should be 74 C/165 f.

Use Chicken Tenders

For best results, use Tenders. If you can’t find them, use Chicken Breast instead.

Double Coat the Chicken Tenders

This makes the Chicken extra crunchy.

Add Pickle Juice

Please don’t skip this. I feel like it is such a crucial part of the flavour. It also helps tenderise the Chicken. In the UK, you can use Gherkin Jar Juice or Jalapeño Jar Juice.

About that Glaze

Traditionally Cayenne Pepper is used in the glaze and Hot Sauce isn’t. I just love the flavour that Hot Sauce gives. If you want to add Cayenne instead, replace the same quantity of Butter for Hot Sauce and add 1 tablespoon Cayenne Pepper. Leftover fried Chicken Oil is also one if the main ingredients in this recipe and I would highly recommend it!

A note on Nutrition Info

It is difficult to work out the exact Calories/Fat etc in this recipe because the Chicken won’t be absorbing all of the Oil so the info given below is approximate.

How to serve

I love this Chicken with:

Mac and Cheese and we use it in this Chicken and Mac and Cheese recipe.

Best Garlic Mashed Potatoes

Peri Peri Rice

French Fries/Chips

Pickles

In a Bun as a Burger.

Storage

Store any leftover Hot Nashville Chicken tenders in an airtight container, in the fridge for 2-3 days. I would not recommend freezing them with the Sauce but you can freeze the tenders for up to 3 months.

FAQS

How long should I marinate for?

I would recommend at least 4 hours but overnight is best.

How long do i cook Chicken Tenders?

If you are deep frying with, they will take around 6 minutes.

If you want to make them in the oven, bake the tenderloins in the oven at 200 C degrees for 20 to 30 minutes. If not cooked through, check and return to the oven for 3 - 4 minute intervals until no pink remains.

More Fried Chicken Recipes

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How to make Easy Crispy Indian Chicken Pakora

The BEST Dynamite Chicken

Buttermilk Chicken Burger

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