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Nashville Hot Chicken Tenders

Nashville Hot Chicken Tenders

The ultimate comfort food, Nashville Hot Chicken Tenders are crispy, spicy, and utterly irresistible. These tenders are perfect for a quick weeknight dinner or a fun gathering. With their bold flavors and crunchy texture, they’ll satisfy your cravings tonight!
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Prep Time 1 hour 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Vegetable oil for frying
  • 12 pieces Chicken tenders or 2 large chicken breasts cut into 6 pieces each
  • 1 tbsp Salt
  • 1 tbsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Black pepper
  • 1/2 cup All-purpose flour
  • 1 piece Egg
  • 1/3 cup Flour
  • 4 oz Water
  • 2 cups Flour
  • 3 tbsp Poultry seasoning
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Ground black pepper
  • 1 tsp Dry mustard
  • 1/2 tsp Paprika
  • 2 tbsp Cayenne
  • 1 tbsp Brown sugar
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1/2 tsp Salt
  • 1 cup Vegetable oil saved hot from frying

Equipment

  • Frying Pan
  • Mixing Bowl
  • Skillet
  • Whisk

Method
 

  1. Start by placing the chicken tenders on a plate and generously season them with the spices listed in the seasoning rub. Make sure to cover the chicken completely and then cover the plate with plastic wrap. Refrigerate for an hour to let the flavors infuse.
  2. In a shallow dish, pour in 1/2 cup of flour. This will be the first dip for the chicken tenders, helping the other coatings stick. Set it aside.
  3. Prepare a second shallow dish by whisking together 1 egg, 1/3 cup of flour, and 4 ounces of water. This mixture will create a batter that adds additional crunch.
  4. In a third shallow dish, combine 2 cups of flour, 3 tablespoons of poultry seasoning, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons black pepper, 1 teaspoon dry mustard, and 1/2 teaspoon paprika. Mix these ingredients thoroughly.
  5. Heat the vegetable oil in a skillet over medium-high heat. You’ll want about 1 to 2 inches of oil for frying. It should be hot enough that a drop of batter sizzles when added.
  6. Remove the chicken tenders from the refrigerator. Dredge each tender in the first dish with flour, ensuring all sides are coated. Next, dip it into the egg mixture, allowing excess to drip off. Finally, coat it in the seasoned flour.
  7. Carefully place the coated tenders into the hot oil. Fry for about 5 minutes or until they turn golden brown. Flip them halfway through cooking to ensure even frying.
  8. Once all the tenders are fried, increase the oil temperature to high heat. Allow it to heat for approximately 5 minutes.
  9. Return the fried chicken to the hot oil and fry again for an additional 2 minutes. Again, flip halfway through for even cooking.
  10. In a separate bowl, mix all the spices together, and then pour one cup of the hot oil used for frying into this spice blend. This will create a spicy oil.
  11. Finally, coat each fried chicken piece in the spicy sauce, ensuring they are well-covered. Serve immediately for the best experience!

Notes

Store any leftovers in an airtight container in the refrigerator. They can last for up to 3 days, but they’re best enjoyed fresh.