Go Back
Cookjngmama - Nashville hot chicken tenders
Kendyll Niquole

Nashville Hot Chicken Tenders

Crispy Nashville hot chicken tenders marinated in buttermilk, double-dredged, fried until golden, then dipped in a fiery spice oil made from reserved frying oil. Served with creamy ranch and a smoky-sweet secret sauce for the ultimate spicy, crunchy bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Chicken Marinade
  • 12 chicken tenderloins
  • 1/2 cups buttermilk
  • 1/4 cup mustard
  • 1/4 cup hot sauce
  • 4 tbsp flour
  • 1 tbsp paprika
  • 1 tbsp all purpose seasoning
  • 1 tsp baking powder
Dry Mix
  • 4 cups flour
  • 1 cup corn starch
  • 4 tbsp paprika
  • 3 tbsp all purpose seasoning
  • 1 tbsp baking powder
Nashville Hot Chicken Seasoning
  • 1 1/2 tbsp habanero powder optional
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp salt
Secret Sauce
  • 1 cup mayo
  • 3 tbsp chipotle adobo sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1/2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
Ranch
  • 1 cup mayo
  • 1 cup sour cream
  • 1 cup buttermilk
  • 1/2 cup water
  • 1/2 tbsp fresh dill chopped
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp lemon juice
Extra Ingredients
  • 1 cup reserved frying oil for Nashville hot oil

Method
 

Marinate the chicken
  1. In a large bowl, whisk together buttermilk, mustard, hot sauce, flour, baking powder, paprika, and all-purpose seasoning.
  2. Add chicken tenderloins and toss to coat.
  3. Cover and marinate at least 1 hour (overnight is even better).
Make the dry mix
  1. In a large bowl, combine flour, cornstarch, baking powder, paprika, and all-purpose seasoning.
  2. Mix well.
Bread the chicken
  1. Remove chicken from marinade, letting excess drip off.
  2. Dredge each tender in the dry mix, pressing firmly for a thick, craggy coating.
  3. Set on a rack and rest 10–15 minutes for better adhesion.
Heat the oil
  1. Heat frying oil in a deep pot or fryer to 350–365°F.
Fry the chicken
  1. Fry tenders in batches 5–7 minutes, turning once, until deep golden brown and cooked through.
  2. Remove and drain on a wire rack.
Make the Nashville hot oil
  1. In a heat-safe bowl, mix:
  2. Habanero powder (optional), chili powder, paprika, cayenne, onion powder, garlic powder, and salt.
  3. Carefully pour 1 cup of hot reserved frying oil over the seasoning mix.
  4. Stir until fully combined and glossy.
  5. ⚠️ Be careful—this mixture is HOT.
Coat the chicken
  1. Brush or dip the chicken in the hot oil mixture generously over the fried chicken tenders while still hot.
Make the secret sauce
  1. In a bowl, whisk mayo, chipotle adobo sauce, apple cider vinegar, honey, brown sugar, salt, garlic powder, and black pepper until smooth.
  2. Refrigerate until ready to use.
Make the ranch
  1. Whisk together mayo, sour cream, buttermilk, water, fresh dill, garlic powder, onion powder, salt, black pepper, MSG, and lemon juice.
  2. Chill to thicken.
Serve
  1. Serve Nashville hot chicken tenders hot with ranch or secret sauce on the side (or drizzle both if you’re bold).