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.
Ingredients
Chicken and Oil
- 600 g Chicken Tenders or Chicken Breast cut into strips
- 750 ml Oil Vegetable, Sunflower
Chicken Marinade/Soak
- 150 ml Buttermilk
- 1 Egg
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- 2 tablespoon Hot Sauce
- 2 tablespoon Pickle Juice Or Gherkin Juice
Flour Dredge
- 60 g Plain Flour ½ Cup, All Purpose Flour
- 60 g Corn Flour ½ Cup, Cornstarch
- 70 g Rice Flour ½ Cup, or use more Plain Flour, Corn Flour
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Celery Powder Optional
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon MSG Optional
- ½ teaspoon Baking Powder or Bicarbonate of Soda/Baking Soda
Glaze
- 30 ml Butter Or Leftover Cooking Oil
- 30 ml Leftover Cooking Oil Or more Butter
- ½ tablespoon Honey
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Cayenne Pepper
Instructions
- Step 1 - Make the Buttermilk Marinade/Soak and Marinade ChickenAdd 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 DredgeIn 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 TendersAdd 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 glazeMelt 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!
Notes
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.Nutrition
Calories: 776kcalCarbohydrates: 46gProtein: 38gFat: 60gSaturated Fat: 9gPolyunsaturated Fat: 15gMonounsaturated Fat: 33gTrans Fat: 0.4gCholesterol: 157mgSodium: 1209mgPotassium: 708mgFiber: 2gSugar: 4gVitamin A: 912IUVitamin C: 9mgCalcium: 99mgIron: 2mg
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