Nashville Hot Chicken Tenders
About This Nashville Hot Chicken Tenders Recipe
These Nashville Hot Chicken Tenders take classic, nostalgic fried chicken and crank up the flavor with a buttery, fiery cayenne sauce. The tenders stay incredibly juicy thanks to an overnight buttermilk marinade, the crust is light and crispy, and the Nashville glaze brings the perfect sweet-heat kick. Serve with my Homemade Herby Ranch to cool things down.
Why You’ll Love This Recipe
Ultra crispy golden crust
Juicy, flavorful chicken thanks to the buttermilk marinade
A spicy Nashville sauce that’s sweet, salty, and addictive
Uses pantry seasonings you already have
Great for parties, game day, dinner, or late-night cravings
Easily adjustable heat level
Ingredients You’ll Need
Chicken tenderloins – quick-cooking and perfectly juicy
Buttermilk + spices – the marinade that tenderizes and flavors the chicken
Flour + cornstarch – ensures a super light, crispy crust
Creole seasoning – adds savory depth to the breading
Butter + cayenne + sugar – the base of true Nashville hot sauce
Oil for frying – canola or peanut oil preferred
How to Make It
Marinate the chicken in buttermilk and spices for at least 4 hours. Coat each tender in a seasoned flour mixture, then let them rest so the breading adheres. Fry in hot oil until crispy and golden. Meanwhile, warm butter and whisk in cayenne, brown sugar, and seasonings to form a thick Nashville hot paste. Toss or brush the fried tenders with the spicy sauce and serve immediately with ranch.
Tips for Success
Marinate for at least 4 hours for maximum juiciness
Let dredged chicken rest before frying — this is KEY for a perfect crust
Maintain a steady 375°F oil temperature
If tenders brown too fast, lower the heat; if pale, raise it
Don’t cook the Nashville sauce too long or the sugar will seize
Toss the tenders in sauce right before serving for crispiness
Frequently Asked Questions
Can I use chicken breasts or thighs instead?
Yes — slice into strips for tenders or fry whole (adjust cooking time).
Is Nashville hot chicken supposed to be this spicy?
Yes — but you can reduce the cayenne to soften the heat.
Can I bake or air fry them?
Yes, but they won’t be as crispy. Frying is traditional.
Can these be made ahead?
You can marinate ahead of time, but fry + sauce right before eating.
What to Serve With Nashville Hot Chicken Tenders
Homemade Herby Ranch (must!)
Coleslaw
Pickles
Fries or potato wedges
Honey butter biscuits
Mac and cheese
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Nashville Hot Chicken Tenders
Ingredients for 10-14 tenders
Marinade
2 lbs chicken tenderloins
1 ½ cups buttermilk
1 ½ teaspoons salt
1 teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon white pepper
Flour Mix
2 cups all-purpose flour
¼ cup cornstarch
3 tablespoons Creole seasoning
1 teaspoon salt
For Frying:
Canola oil
Nashville Hot Sauce
½ cup butter (salted or clarified; unsalted also works)
3 tablespoons cayenne (use more or less to taste)
3 tablespoons brown sugar
1 teaspoon salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
Instructions
1. Marinate the Chicken
In a small bowl, mix salt, cayenne, garlic powder, paprika, and white pepper.
In a large mixing bowl, add the buttermilk and whisk in the seasoning mixture.
Add the chicken tenderloins, submerge completely, cover, and refrigerate for 4–24 hours.
2. Prepare the Flour Mixture
In a large bowl, combine the flour, cornstarch, Creole seasoning, and salt.
Stir well and set aside.
3. Dredge the Chicken
Remove chicken from the marinade.
Coat each tender thoroughly in the flour mixture.
Place the coated tenders on a wire rack.
Let them rest for 30–60 minutes—this helps the breading stick and crisp perfectly.
4. Fry the Chicken
Heat canola oil in a large deep pan to 375°F.
Fry 3 tenders at a time, being careful not to overcrowd the pan.
Cook for 3–4 minutes, flip, and cook for another 3–4 minutes, until golden brown and crispy.
Adjust heat as needed—if browning too fast, lower the heat; if too pale, raise it.
Transfer cooked tenders to a paper towel–lined plate or wire rack.
5. Make the Nashville Hot Sauce
Melt butter in a medium saucepan over low heat.
Once melted, whisk in cayenne, brown sugar, salt, garlic powder, onion powder, paprika, and chili powder until smooth.
Remove from heat immediately to prevent the sugar from caramelizing.
Tip: You can also melt the butter in the microwave, then stir in the spices to avoid overheating.
The mixture should be thick and paste-like.
6. Sauce the Tenders
Place 2–3 fried tenders in a bowl.
Spoon or brush the Nashville sauce over the chicken, coating thoroughly.
Serve immediately.
Enjoy with Homemade Herby Ranch for dipping. Herby Ranch!
