Description
Crispy and spicy Nashville Chicken Tenders marinated in a flavorful buttermilk mixture, fried to golden perfection, and glazed with a smoky, sweet, and tangy hot sauce blend. Perfect as a bold appetizer or main dish packed with Southern-inspired heat and crunch.
Ingredients
Scale
For the Marinade
- 1 cup / 240ml Buttermilk
- 1/4 cup / 60ml Pickle Juice (Gherkin juice in UK)
- 1/4 cup / 60ml Hot Sauce
- 1 Egg
- 1 tsp Salt
- 1.3 lb / 600g Chicken Tenders
For the Dry Coating
- 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
For Frying
- 3-4 cups / 750ml – 1 litre Vegetable, Peanut or Sunflower Oil
For the Glaze
- 1/2 cup / 120ml Leftover Oil (from frying)
- 1/2 cup / 120ml Hot Sauce
- 2 tbsp Honey (or to sweetness preference)
- 1.5 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- Salt (to taste)
Instructions
- Prepare the marinade: In a medium mixing bowl, whisk together buttermilk, pickle juice, hot sauce, egg, and salt until well combined.
- Marinate the chicken: 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.
- Mix the dry coating: 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.
- Coat the chicken: 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.
- Heat the oil: Heat oil in a suitable-sized pot or cast iron skillet to 350°F (175°C). Maintain temperature as best as possible during frying.
- Fry the chicken tenders: 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.
- Make the glaze: 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.
- Glaze the tenders: Brush the hot chicken tenders all over with the prepared glaze for a glossy, flavorful finish.
- Serve and enjoy: Serve immediately while hot for the best crispy and spicy experience.
Notes
- The chicken tenders can be marinated longer for deeper flavor; 4+ hours is ideal.
- Using leftover oil from frying to make the glaze intensifies the flavor and adds richness.
- Adjust honey in the glaze to balance the heat to your taste.
- Ensure oil temperature is maintained for crispy, not greasy, tenders.
- This recipe yields about 4 servings.
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
