Nashville Hot Chicken Tenders

Ingredients

• 500 gchicken fillets
• 2 tspcayenne pepper
• 1 tsppaprika
• 1 tspCajun powder
• 1/2 tspgarlic powder
• 1/2 tsponion powder
• 1/4 tspblack pepper
• 1.25 tsp or to tastesalt
• 240 ml (1 cup)buttermilk
• 120 ml (1/2 cup)Nashville hot sauce
• 250 g (2 cups)plain flour
• 1/2 tsppaprika
• 1/2 tspcayenne pepper
• 1/4 tspgarlic powder
• 1 tsp or to tastesalt

Instructions

1. 1

   Season the chicken

   Cut the chicken fillets lengthways in half and put them in a bowl. Add the cayenne, paprika, Cajun powder, garlic powder, onion powder, black pepper and salt, then rub the seasonings over the chicken.

2. 2

   Marinate the chicken

   Pour the buttermilk and Nashville hot sauce into the bowl and mix until the chicken is coated. Leave to marinate for 1–4 hours.

3. 3

   Mix the flour

   Put the flour, paprika, cayenne, garlic powder and salt in a bowl and mix well.

4. 4

   Coat and fry

   When the chicken has finished marinating, coat it in the flour mixture. Heat oil in a deep fryer or pan and fry the tenders on both sides for 6–8 minutes. Transfer them to kitchen paper to absorb excess oil, then serve as desired.

What are Nashville hot chicken tenders?

Nashville hot chicken is a spicy fried-chicken style associated with Nashville, Tennessee. This version uses chicken fillets cut into tenders, with a buttermilk and hot-sauce marinade followed by a seasoned flour coating.

The marinade brings heat and seasoning into the chicken, while the flour creates a crisp outer layer. The result is an easy-to-serve take on the dish, whether you plate it with sides or tuck it into a burger.

Nutrition and macros by portion

The nutrition label shows one serving as written: 549 calories, 47g protein, 74g carbs, 7g fat.

The chicken supplies most of the protein, while the flour coating and buttermilk contribute carbohydrates; frying oil and the marinade account for much of the fat. Pair a serving with salad or vegetables for a plate with a fresh, lighter side.

The marinade

Buttermilk: it coats the chicken and gives the spices a liquid base to cling to. Mix the hot sauce through it before adding the chicken so the heat is spread around.

Chill time: leave the chicken in the marinade for 1–4 hours, as directed. Keep it covered and refrigerated while it marinates.

Seasoning the coating

Flour: plain flour forms the dry coating and helps the outside turn crisp as it fries. Mix it thoroughly with the listed spices and salt so each tender gets an even coating.

Heat: cayenne and Nashville hot sauce provide the main chilli kick, with paprika and Cajun powder adding more seasoning. Adjust the salt to taste, but remember the marinade and coating are seasoned separately.

Coating the tenders

Drain off excess marinade before coating each piece, so the flour mixture can adhere without becoming overly wet. Press the flour onto the chicken, then shake off loose excess before frying.

Work in batches if needed, leaving room around each tender in the pan. Crowding can lower the oil temperature and make the coating less crisp.

Frying and doneness

Cook the tenders on both sides for the stated 6–8 minutes, keeping an eye on how quickly the coating browns. The exact time can vary with the thickness of the chicken pieces and the heat of the oil.

Check the thickest part of a tender is fully cooked before serving; a food thermometer should read 74°C. Let excess oil drain on kitchen paper after frying.

What to serve alongside

Chips or sweet potato fries make a hearty match for the spicy coating. For a fresher plate, serve the tenders with salad or crunchy vegetables.

You can also use the tenders in a burger, adding your preferred toppings. Keep any extra sauce on the side so everyone can choose their own level of heat.

Recipe notes & tips

• Cut the fillets into pieces of similar thickness so they cook at a similar pace.
• Mix the flour and seasonings well before coating the chicken.
• Let excess marinade drip off before dipping each piece into the flour.
• Fry in batches if the pan is small, rather than packing the tenders tightly together.
• Drain the cooked chicken on kitchen paper to remove excess oil.
• Check the thickest tender for doneness before serving.

Variations

• Milder heat: reduce the cayenne to suit your preference.
• Extra heat: serve additional Nashville hot sauce alongside the tenders.
• Burger filling: place a cooked tender in a bun with your chosen toppings.
• Sweet potato side: serve with sweet potato fries for a sweet-and-spicy contrast.
• Salad plate: pair the tenders with salad for a fresher meal.

Common mistakes to avoid

• Uneven pieces: cut the chicken to a similar thickness so it cooks more evenly.
• Wet coating: let excess marinade drip away before flouring the chicken.
• Patchy flour layer: press the coating onto each tender and turn it to cover all sides.
• Crowded pan: fry in batches so the tenders have room and the coating can crisp.
• Guessing doneness: check the thickest piece reaches 74°C in the centre.
• Skipping the drain: rest the cooked tenders briefly on kitchen paper to absorb excess oil.

How to store

Refrigerate leftover tenders in an airtight container for up to 3 days. Reheat in an oven or air fryer until piping hot; the coating may soften if reheated in a microwave.

Frequently asked questions