Nashville Hot Fried Chicken Tenders

Author: Christopher Dorion
Total Time: 45 mins
Yield: 4-6 servings

Ingredients

Nashville Hot seasoning

• 4 Tbsp. Nashville Hot Spice Mix
• 2 Lbs. (8-10) Chicken Tenders
• 2 1/2 cups flour
• 3 Tbsp. cornstarch
• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 1 Tbsp. smoked paprika
• 2 tsp cayenne pepper
• 1 Tbsp. salt
• 2 tsp black pepper
• 2 cups buttermilk
• 1/3 cup hot sauce
• 4 cups vegetable oil, or other neutral oil
• Sliced white bread
• Sliced pickles (optional; for serving)

Directions

1. In a large bowl, mix together flour, cornstarch, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
2. In a separate large bowl, mix together buttermilk and hotsauce. Set aside.
3. Rinse and pat dry chicken tenders.
4. Dip each chicken tender into flour mixture, then into buttermilk, then back into flour. The thicker the coating on the chicken, the better.
5. Once finished, lay chicken tenders on a baking sheet for 15-20 minutes, so coating has a chance to set.
6. In the meantime, add around 2 inches worth of oil to a deep walled frying skillet or Dutch oven, and set to medium-high heat
7. heat oil to around 400 degrees F, if you have a thermometer. Otherwise, test by flicking a tiny amount of flour into the oil. If it sizzles, the oil is ready.
8. Add 4 tenders at a time, slowly and carefully, so you do not overboil or splatter yourself. Fry for about 2-3 minutes on each side.
9. Remove chicken from oil with tongs. Place on a wire rack to drain.
10. After frying chicken, whisk together 1 cup of the remaining fry oil, and the Nashville Hot Spice Mix until well blended.
11. Use a basting brush to brush the mixture over the hot chicken tenders.
12. Serve on top of sliced white bread, with sliced pickles, use to make a chicken sandwich, or serve as a Nashville hot chicken and waffles dish!

Notes

We use our own Nashville Hot Spice Mix in here. It’s easy to mix, and perfect for this recipe. You can however use a premade mix.

On double-dipping the tenders (step 4) this is essential, as it builds up a much thicker breading which retains more of the spice and gives you a more crispy breading. Allowing the chicken tenders to set (step 5) instead of immediately dropping into the fry oil ensures more of the breading sticks to the chicken, and doesn’t just fall off into the oil.

You can optionally bring your chicken tenderness and flavor to the next level by brining them the night before in a shallow bowl with either pickle juice, or salt water.