Description
Deliciously spicy and crispy Nashville Chicken Tenders marinated in buttermilk and pickle juice, coated in a flavorful seasoned flour mixture, deep-fried to golden perfection, and finished with a tangy, sweet, and smoky hot sauce glaze. Perfect for a bold and satisfying meal or snack.
Ingredients
Scale
Chicken and Marinade
- 1.3 lb / 600 g Chicken Tenders
- 1 cup / 240 ml Buttermilk
- 1/4 cup / 60 ml Pickle Juice (Gherkin juice in UK)
- 1/4 cup / 60 ml Hot Sauce
- 1 Egg
- 1 tsp Salt
Coating Mix
- 1 3/4 cups / 250 g 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
Frying and Glaze
- 3-4 cups / 750 ml – 1 litre Vegetable, Peanut, or Sunflower Oil (for frying)
- 1/2 cup / 120 ml Leftover Oil (from frying)
- 1/2 cup / 120 ml 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-sized mixing bowl, whisk together the buttermilk, pickle juice, hot sauce, egg, and salt until well combined. Add the chicken tenders, cover tightly, and marinate in the refrigerator for at least 2 hours, preferably 4 hours or more. Remove from the fridge 30 minutes before cooking to bring to room temperature.
- Make the Coating Mix: In a large shallow dish or curved baking tray, combine the plain flour, paprika, cayenne pepper, garlic powder, onion powder, baking powder, salt, and black pepper. Mix thoroughly.
- Coat the Chicken: One at a time, remove chicken tenders from the marinade bowl and place into the dry flour mixture. Using your hands, press the flour thoroughly onto every crack and crevice of the chicken to create a thick, flaky coating. Shake off excess flour and lay each coated tender to one side. Repeat with all tenders.
- Heat the Oil: In a suitable sized pot or cast iron skillet, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature between 320°F – 350°F (160°C – 175°C) throughout frying.
- Deep Fry the Tenders: Working in batches of 3-4, carefully place the coated chicken tenders into the hot oil. Fry for a few minutes on one side until golden and crispy, then flip and fry the other side. Cooking times vary depending on size but generally take around 6-8 minutes total. Ensure the chicken is cooked through with no pink inside and is piping hot in the center. Remove tenders and place on a wire rack set over a tray to drain excess oil.
- Prepare the Glaze: Allow the frying oil to cool slightly, then carefully scoop out 1/2 cup (120 ml) of the leftover oil into a small bowl. Add hot sauce, honey, smoked paprika, garlic powder, and salt to taste. Whisk well to create a smooth, spicy-sweet glaze.
- Coat with Glaze and Serve: Brush the glaze generously all over the fried chicken tenders until well coated. Serve immediately for the best flavor and crispiness. Enjoy your Nashville Chicken Tenders!
Notes
- These Nashville Chicken Tenders are spicy, crispy, and packed with bold flavor, perfect for those who love a bit of heat and crunch.
- Using pickle juice in the marinade helps tenderize the chicken and adds a subtle tangy flavor essential for authentic Nashville-style.
- Ensure the oil temperature is maintained carefully for best frying results; too hot will burn the coating, too low will make it soggy.
- If you prefer less heat, reduce the cayenne pepper and hot sauce quantities in the marinade and glaze.
- Leftover oil from frying adds extra flavor to the glaze; make sure it’s clean and not overly burnt.
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
