Nashville Hot Chicken Tenders Recipes

NASHVILLE HOT CHICKEN

Steps:

• For the chicken: Pour the buttermilk and hot sauce over the chicken in a shallow dish. Let sit for 15 minutes.
• Preheat a deep-fryer or a large Dutch oven filled with 3 inches oil to 325 degrees F. Line a sheet tray with a wire rack.
• For the chile oil: Add the oil, chiles, chili powder, smoked paprika, cayenne and crushed red pepper to a medium saucepan and place over medium heat. Allow the oil to come to a simmer, then turn off the heat and let the chiles steep in the oil for 5 minutes. Strain and let cool.
• For the shake: Add the brown sugar, cayenne pepper, cinnamon, chili powder, smoked paprika, white pepper and salt to a bowl. Stir to combine and set aside until later.
• For the dredge: Add the flour, pepper, smoked paprika, celery salt, kosher salt, garlic powder, onion powder and thyme to a very large bowl or shallow dish. Add the marinated chicken pieces, one by one, and pat the dredge onto the chicken, creating little crackles in the chicken piece.
• Shake off any excess dredge and add the chicken to the fryer. Fry in batches, turning occasionally, until just slightly golden and it has an internal temperature of 165 degrees F, 3 to 5 minutes. Remove from the oil and let rest on the wire rack until just cool to touch. Add back to the fryer and double-fry until super golden brown, about 3 minutes. Drain again on the wire rack.
• Dip the fried chicken in the chile oil and add to a shallow dish. Dust each piece with the shake thoroughly until no oil is apparent on both sides.
• To serve: Split the Hawaiian rolls in half. Put a tender between each roll, then top with the sliced onion and a pickle chip or two.

AIR-FRYER NASHVILLE HOT CHICKEN

Steps:

• In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer., Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.

TIKTOK NASHVILLE HOT CHICKEN TENDERS

Steps:

• Place chicken tenders onto a plate and season with spices listed in seasoning rub. Cover chicken and refrigerate for 1 hour.
• Plate 1: Place 1/2 cup of flour into a shallow dish.
• Plate 2: Place egg, 1/3 cup flour and water into a separate shallow dish and whisk well.
• Plate 3: In a third shallow dish, place 2 cups of flour, poultry seasoning, garlic powder, onion powder, black pepper, mustard and paprika and mix well.
• Heat oil vegetable over medium high heat. I had about 1-2″ in a skillet. Remove chicken from the refrigerator and dredge in flour, egg and finally seasoned flour, coating all sides.
• Fry in oil for 5 minutes. Flip half way if the oil does not completely cover the chicken. Drain on paper towels. Repeat if working in batches with chicken.
• Turn oil to high heat and add more if necessary. Heat for 5 minutes.
• Return chicken to oil and fry again for 2 minutes, flipping halfway if the oil doesn't coat the chicken completely. Chicken should reach an internal temperature of 165 degrees. Drain on paper towels.
• Mix all the spices together in a bowl and pour one cup of hot oil from frying the chicken into the bowl. I'd recommend using a plastic or metal measuring cup to remove oil from the pan. If you use glass, it could break. Use caution as the oil is very hot.
• Coat each chicken piece with sauce and serve.

HOT CHICKEN TENDERS

Steps:

• In a medium bowl, whisk together flour and salt. In a separate bowl, whisk together eggs, buttermilk and hot sauce. Working in batches, dredge chicken tenders in the flour mixture then dip in buttermilk mixture. Dredge for a second time in flour mixture, shake off excess flour and place on a baking sheet while you dredge the rest of the tenders.
• Meanwhile, pour about 1 1Ž2-in vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmer. (If a splash of water sizzles when you flick it into the pan, it's ready.) Working in batches, add 3-4 chicken tenders to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 3-4 minutes, then flip and cook until the second side is golden and the chicken is cooked through, 3-4 more minutes. Place the fried chicken tenders on a cooling rack lined with paper towels.
• In a medium bowl, whisk together the spices and brown sugar. While it's still hot, toss the fried chicken in the spice mix until it's evenly coated. This makes it spicy! Serve hot with biscuits and pickles.

NASHVILLE HOT CHICKEN TENDERS

Steps:

• In a large bowl, whisk flour, cornstarch, salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder.
• In a separate large bowl, whisk buttermilk and hot sauce. Set aside.
• Dip each chicken piece into flour mixture, then into buttermilk, then back into flour. Thoroughly coat each piece. Once finished coating chicken, and let it sit on a baking sheet for 15-20 minutes, until coating has set.
• While coating sets, add 2 inches vegetable oil to a heavy bottom skillet or pot. Set to medium-high heat.
• Flick a bit of flour into the oil. If it begins to sizzle and fry golden brown, the oil is ready.
• Carefully drop in 4 tenders at a time. Fry about 2-3 minutes on each side. Do not overcrowd the pan.
• Use tongs to remove chicken from oil. Place on paper towels or a wire rack to drain.
• Once chicken is fried, whisk 1 cup of the frying oil you used to fry the chicken, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika until well blended.
• Brush the mixture all over the hot chicken tenders.
• To serve, place hot chicken over white bread. Serve with pickles on toothpicks.
• Enjoy!