Nashville Hot Chicken Tenders

Nashville Hot Chicken Tenders

 

I don’t think my husband Erik has ever found a food that was too spicy for him. “The spicier the better” has always been his motto. (The way he makes this recipe certainly proves that!) He adds hot sauce to just about everything. That’s probably why Nashville Hot Chicken is one of his favorite foods! In order to make this recipe faster and easier, I use chicken tenders. It’s a lot easier than cutting up a whole chicken and makes this a recipe that you can have any night of the week! So here is my take on Nashville Hot Chicken!

 

Nashville Hot Chicken

 

Turn Up the Heat!

Nashville Hot Chicken is known for being just that…hot! And I mean really hot! In order to achieve this level of heat, you need to spice the chicken several times. The first time, you make a blend of spices and coat each chicken tender thoroughly on all sides. Then it needs to be chilled at least 4 hours. You can also do this the night before and save some time the next day. Letting the spices sit on the chicken as it chills makes it really absorb the flavor. You’ll get a more spicy and flavorful chicken this way!




Nashville Hot Chicken

 

Left Hand Flour, Right Hand Buttermilk!

Once your chicken is chilled and ready, it’s time to dredge it. I use unseasoned flour to dredge my chicken in. If you’re really daring, you can season your flour with an extra tsp. of cayenne pepper. I feel like we go through way too many bottles of cayenne pepper for a family of two (soon to be three!) So I do not add anything to the flour. The chicken still ends up plenty hot! The next spicy stop for your chicken is the buttermilk mixture. I add 1 tbsp. hot sauce here (I use Tabasco). If you want more or less, feel free to tweak the recipe to your own taste. That’s the nice thing about spicy food, it can be adjusted to anyone’s taste preference.

I suggest using two hands when dredging your chicken. Place the chicken into the flour with one hand. Then with your other hand, dredge the chicken through the buttermilk mixture. That way, you can use your dry hand to dredge the chicken through the flour the second time. This will keep your fingers from getting caked with flour as you go back and forth between the two bowls.

 

Nashville Hot Chicken

 

Fry it up!

Next up is the fry! I like to use a cast iron skillet when frying chicken. It distributes the heat really well and gives you juicy and flavorful chicken. You can use a food thermometer to keep the temperature at 350 °F. If you don’t have a food thermometer, keep the heat set to medium-low so that the oil does not get too hot. If the oil is too hot when you put the chicken in, you’ll end up with chicken that is crispy on the outside, raw on the inside. Yuck! You can also test the internal temperature of the chicken when it’s done cooking using a meat thermometer.

To be safe for consumption, your chicken should have an internal temperature of 165 °F.



Nashville Hot Chicken

 

Once your chicken is done frying, place it onto a wire rack. This will help the air to circulate around the chicken allowing it to cool more evenly. Also, when you brush the sauce onto the chicken, it won’t pool around the bottom and make it soggy. Just make sure to set the cooling rack over a baking sheet to catch the drips!

Making The Sauce…The most Important part!

The sauce is what really makes the chicken spicy. It is the final finishing touch that determines how spicy your chicken will be. Again, feel free to add more or less cayenne pepper to adjust to your taste preference. The recipe as I have it, will give you a really good spicy chicken but one that does not burn you from the inside out! Use a basting brush to really get the chicken coated well and don’t forget to get both sides!

 

Nashville Hot Chicken

 

Last of all, serve up your Nashville Hot Chicken on a slice of white bread with sliced pickle chips. You’ll feel like you’ve taken a trip to Nashville without ever leaving your own home!



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Nashville Hot Chicken
Nashville Hot Chicken
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Nashville Hot Chicken
Nashville Hot Chicken
Rating
Votes: 0
Rating: 0
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Servings 4Servings
Prep Time 20Minutes
Cook Time 8Minutes
Passive Time 4Hours
Ingredients
  • Chicken Tenders
  • 2 lbs. Chicken Tenders
  • 2 tsp. salt
  • 2 tsp. Pepper
  • 1/2 tsp. Cayenne Pepper
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 Cup Buttermilk
  • 2 Whole Eggs
  • 1 tbsp. Tabasco Sauce
  • 1 1/2 cups flour
  • Vegetable Oil For Frying
  • Nashville Hot Sauce
  • 2 tsp Cayenne Pepper
  • 2 tsp. Paprika
  • 1 tsp. Light Brown Sugar
  • 1 tsp Chili Powder
  • 1/2 tsp. Garlic Powder
  • 1/2 cup Hot Fry Oil
  • Garnishments
  • Pickles
  • White Bread
Servings: Servings
Units:
Ingredients
  • Chicken Tenders
  • 2 lbs. Chicken Tenders
  • 2 tsp. salt
  • 2 tsp. Pepper
  • 1/2 tsp. Cayenne Pepper
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 Cup Buttermilk
  • 2 Whole Eggs
  • 1 tbsp. Tabasco Sauce
  • 1 1/2 cups flour
  • Vegetable Oil For Frying
  • Nashville Hot Sauce
  • 2 tsp Cayenne Pepper
  • 2 tsp. Paprika
  • 1 tsp. Light Brown Sugar
  • 1 tsp Chili Powder
  • 1/2 tsp. Garlic Powder
  • 1/2 cup Hot Fry Oil
  • Garnishments
  • Pickles
  • White Bread
Servings: Servings
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 4Servings
Prep Time 20Minutes
Cook Time 8Minutes
Passive Time 4Hours
Instructions
    Chicken Tenders
    1. In a mixing bowl, combine salt, pepper, cayenne pepper, paprika, and garlic powder. Stir well. Toss chicken in the spices to coat. Wrap chicken in plastic wrap. Chill for 4 hours to overnight.
    2. In another mixing bowl, whisk together the eggs, buttermilk, and Tabasco. In a separate bowl, add the flour.
    3. Dredge each piece of chicken through the flour, then through the buttermilk mixture, then back through the flour. Set for 15 minutes to let mixture dry a bit.
    4. Fill a cast iron skillet about 1/3 of the way with oil. Heat until it reaches 350°F.
    5. Fry the chicken for 8 minutes, or until the internal temperature has reached 165°F.
    6. Once chicken is finished frying, carefully transfer to a wire rack.
    Nashville Hot Sauce
    1. Combine the cayenne pepper, light brown sugar, chili powder and garlic powder in a bowl. Carefully ladle in the hot fry oil. Stir well to combine.
    2. Brush the sauce onto the fried chicken, making sure to coat all of the sides.
    3. Place finished chicken on a piece of white bread. Serve with sliced pickles on top of chicken.
    Recipe Notes


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