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Crispy Nashville Chicken Tenders

Crispy Nashville Chicken Tenders with 10 Bold Flavors

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  • Author: Roxana
  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings 1x
  • Diet: None

Description

Crispy Nashville Chicken Tenders marinated in a flavorful buttermilk mixture, fried to golden perfection, and glazed with a smoky, sweet, and tangy hot sauce blend.

Ingredients

Scale
  • 1 cup / 240ml Buttermilk
  • 1/4 cup / 60ml Pickle Juice
  • 1/4 cup / 60ml Hot Sauce
  • 1 Egg
  • 1 tsp Salt
  • 1.3 lb / 600g Chicken Tenders
  • 1 3/4 cups / 250g 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
  • 3–4 cups / 750ml – 1 litre Vegetable, Peanut or Sunflower Oil
  • 1/2 cup / 120ml Leftover Oil (from frying)
  • 1/2 cup / 120ml Hot Sauce
  • 2 tbsp Honey
  • 1.5 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt (to taste)

Instructions

  1. In a medium mixing bowl, whisk together buttermilk, pickle juice, hot sauce, egg, and salt until well combined.
  2. Add chicken tenders to the marinade and tightly cover. Refrigerate for at least 2 hours, preferably 4 or more. Remove from fridge 30 minutes before cooking to come to room temperature.
  3. In a large shallow dish or curved baking tray, mix together flour, paprika, cayenne pepper, garlic powder, onion powder, baking powder, salt, and black pepper thoroughly.
  4. Remove each tender from the marinade, allowing excess to drip off, then thoroughly press into the dry coating, ensuring all crevices are covered. Shake off excess and set aside. Repeat for all tenders.
  5. Heat oil in a suitable-sized pot or cast iron skillet to 350°F (175°C). Maintain temperature as best as possible during frying.
  6. Working in 3-4 batches, carefully place tenders into hot oil. Fry until golden and crispy, flipping halfway through. The temperature may drop to around 320°F (160°C). Chicken should be cooked through and piping hot inside. Drain on a wire rack over a tray to catch excess oil.
  7. Once all tenders are fried and oil has cooled slightly, scoop out 1/2 cup oil into a small bowl. Whisk in hot sauce, honey, smoked paprika, garlic powder, and salt to taste until combined.
  8. Brush the hot chicken tenders all over with the prepared glaze for a glossy, flavorful finish.
  9. Serve immediately while hot for the best crispy and spicy experience.

Notes

  • Marinating longer enhances flavor.
  • Adjust hot sauce for desired spice level.
  • Prep Time: 2 hours
  • Cook Time: 35 minutes
  • Category: Appetizer/Main Dish
  • Method: Frying
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 tender
  • Calories: 186
  • Sugar: 1 g
  • Sodium: 600 mg
  • Fat: 14.23 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 13.58 g
  • Fiber: 1 g
  • Protein: 2.02 g
  • Cholesterol: 70 mg

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Find it online: https://blogginghall.com/crispy-nashville-chicken-tenders/