These Nashville Hot Chicken Tenders are brined in buttermilk and breaded with the best seasoning. From there the chicken strips are baked or fried to get them extra crispy and tender. Drizzle the chicken fingers in a hot and spicy butter sauce for amazing flavor.
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Why You Will Love This Recipe
- Flavor Explosion: The seasoning, typically a cayenne-based paste or sauce, delivers a powerful punch of spicy, savory, and sometimes sweet flavors that coat the crispy chicken tenders, creating an addictive taste sensation.
- Texture Contrast: The tenders are made with a crispy exterior that contrasts beautifully with the tender and juicy chicken inside.
- Customizable Heat: The heat level can be adjusted to suit individual preferences, allowing you to enjoy the dish whether you prefer mild spice or a fiery kick.
Why is it Called Nashville Hot Chicken
It's a type of fried chicken that is well known in Nashville, Tennessee. It's typically prepared using a breast, thigh, or wing that has been brined and marinated and then floured, seasoned, and deep-fried. From there, you cover it in a paste or sauce that has been spiced with cayenne pepper.
The originator of hot chicken is the family of Andre Prince Jeffries, owner of Prince's Hot Chicken Shack. She has operated the restaurant since 1980. Previously, it was owned by her great-uncle, Thornton Prince III.
Jeffries has mentioned the development of hot chicken was by accident. Her great-uncle Thornton was known as a womanizer, and after a late night, out his girlfriend at the time, cooked him fried chicken with extra pepper as revenge. Thornton actually liked the hot chicken. Later, he and his brothers created their own recipe and opened the BBQ Chicken Shack café.
Since the dish is traditionally fried with oil or grease, a portion of that grease is then used to make the spicy paste the chicken is coated in. This recipe is a lightened-up version that you will bake or air fry. Instead of using pan grease (because we won't have any), we will use butter along with Louisiana Hot Sauce.
What Type of Chicken to Use
I like to use actual chicken tenderloins. Tenderloins are far smaller than a chicken breast, and much thinner too. Tenderloins are half the size of a chicken breast. The chicken tenderloin is a strip of muscle distinct from but lying alongside the inner breast of the chicken closest to the bone.
Many people like tenderloins as they’re more tender than any other part of the chicken. This is because it’s a muscle that the chicken doesn’t use very often in comparison to its breast muscle.
You can also use chicken breasts and slice them into strips. Breasts are considered a lot healthier than tenderloins as chicken breasts are packed full of vitamins.
How to Make it Spicy/What Sauce to Use
The traditional dish is very spicy and made with a good amount of cayenne pepper. The great thing about making this at home and for yourself is you are in direct control of the heat!
Choose a hot sauce that's primarily cayenne-based for an authentic Nashville hot chicken flavor. Brands like Louisiana Hot Sauce or Frank's RedHot Original Cayenne Pepper Sauce can work well.
How to Make Nashville Hot Chicken Tenders
- Bread the chicken using flour seasoned with smoked paprika, garlic powder, onion powder, salt, and pepper to taste.
- Dredge the chicken in a mixture of an egg and buttermilk, and then again in the seasoned flour.
- Bake or air fry the tenders.
- Combine Louisiana Hot Sauce, melted butter, cayenne pepper, smoked paprika, chili powder, and brown sweetener.
- Drizzle the tenders in the hot sauce mixture.
- Serve.
Double Breading
Dredging or adding breading to foods can be intimidating for some. If you don't mind getting your hands a little sticky, you will do just fine! This recipe is double breaded, which means you will dredge the chicken tenders in seasoned flour first, then buttermilk, and again in the flour.
This will produce thick breading perfect for drizzling in the Nashville Hot Sauce. And who doesn't like a thick breading on chicken?
Why Buttermilk is Used
Buttermilk is slightly acidic. It's great for tenderizing chicken and it won't toughen up the meat. It will help break down the protein of the chicken which will help produce chicken that is tender and loaded with flavor.
How to Substitute Buttermilk
You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here. You can also omit if you wish. The chicken won't be as tender and the breading won't turn out as thick.
What to Pair With the Tenders
Traditionally, Nashville Hot Chicken is served with white bread and pickles. I live in Kansas City, so I'm no stranger to that! We pair that with our BBQ. White bread and pickles help assist with the heat of the chicken. You can also pair it with these side dishes.
Air Fryer French Fries
Air Fryer Onion Rings
Bacon Ranch Pasta Salad
Roasted Ranch Potatoes
Creamy Ranch Mashed Potatoes
Mashed Sweet Potatoes
Buffalo Chicken Tenders
How to Store/How Long Will it Last in the Fridge
Leftover chicken tenders can be stored tightly covered for 3-4 days.
How to Reheat
I recommend reheating them in the oven or in the air fryer. You can reheat them in both the oven or air fryer at 350 degrees until warm. If you use the microwave if will soften the texture of the chicken.
Freezer Tips
Leftovers can be frozen tightly sealed and covered. Defrost the chicken overnight in the fridge. Follow the steps above for reheating.
More Chicken Recipes
Air Fryer Spatchcock Chicken
Southern Chicken Spaghetti
Southern Smothered Chicken
Crispy Ranch Chicken Wings
How to Grill Chicken Wings
Air Fryer Parmesan Crusted Chicken
Jerk Chicken Thighs
Ninja Foodi Grill Chicken Breasts
Mozzarella Stuffed Chicken Breast
Nashville Hot Chicken Tenders
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 pound skinless chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- ½ cup buttermilk
- 1 egg
- cooking oil spray I use olive oil.
Nashville Hot Sauce Mixture
- ¼ cup Hot Sauce
- ¼ cup melted unsalted butter Measured solid.
- 1-2 teaspoons cayenne pepper See notes.
- 2 tablespoons brown sweetener or sugar
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
Instructions
- Combine the flour, smoked paprika, garlic powder, onion powder, salt, and pepper to taste in a bowl large enough to dredge the chicken tenders.
- In a separate bowl, whisk together the buttermilk and egg in a bowl large enough to dredge the chicken.
- Dredge the chicken tenders in the flour mixture, then the buttermilk and egg mixture, and again in the flour mixture. Keep a moist towel nearby. Your hands will get sticky.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil. Add the breaded tenders to the basket. Spritz the tenders with cooking oil spray.
- Air fry for 8 minutes at 400 degrees.
- Open the air fryer and flip the tenders. Be careful so that you do not lose any of the breading. Air fry for an additional 4-8 minutes at 400 degrees or until the chicken is crisp.
- Ensure the chicken reaches an internal temperature of 165 degrees.
- Combine the melted butter, Louisiana Hot Sauce, cayenne pepper, brown sweetener or sugar, smoked paprika, and chili powder in a bowl. Taste the sauce repeatedly and make adjustments as needed. The sauce will provide the flavor for the chicken tenders.
- Remove the tenders from the air fryer. Drizzle the tenders in the hot sauce mixture.
- Serve.
Oven Baking Instructions
- Preheat oven to 425 degrees. Place an oven-safe baking rack on a baking sheet or a sheet pan. Lightly spray with non-stick spray. (The baking rack will produce crispy tenders and is optional. You can use just the sheet pan with parchment paper if you wish).
- Place the breaded tenders on the rack or sheet pan. Spritz the tenders with cooking oil spray.
- Bake for 10 minutes.
- Flip each chicken tender, be careful so that you do not lose any of the breading. Bake for another 10 minutes or until the chicken reaches an internal temperature of 165 degrees.
- Combine the melted butter, Louisiana Hot Sauce, cayenne pepper, brown sweetener or sugar, smoked paprika, and chili powder in a bowl. Taste the sauce repeatedly and make adjustments as needed. The sauce will provide the flavor for the chicken tenders.
- Remove the tenders from the oven. Drizzle the tenders in the hot sauce mixture.
- Serve.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Ashley F says
I knew Brandi's recipe wouldn't disappoint! These chicken tenders are so good! They're so tender from the buttermilk and the double breading produces the perfect crispy breading outside.
staysnatched says
Wonderful! I'm so glad you enjoyed these.
Mallory K says
I love Nashville hot chicken and regularly wish I lived closer to satisfy a craving! So I’m very glad Brandi came up with a recipe for them! And these are delectable. The sauce provides a great smokiness and the heat slowly creeps up on you as you continue to eat them (I did 1 tsp of cayenne).
staysnatched says
I'm glad to hear you enjoyed them!
Felicia says
These are so good! The chicken is crispy and juicy. I tripled this recipe because well I know my family 😂. The best part is that you can adjust the sauce to your liking. Be sure to taste it just as Brandi says. The chicken is also tasty without the hot sauce. Perfect for my 4 year old. She also helped me make it so that was a win-win!
Now I guess we’ll be having these again for NYE!
Thanks for the great recipe!
Also first time trying the Louisiana hot sauce. I would’ve never tried it if Brandi didn’t post it. Thanks for sharing it!
staysnatched says
I’m so glad you tried the sauce!
Andrea Magee says
This was my first time using the air fryer for chicken tenders beyond just heating up frozen ones (using your cookbook chart, Brandi, of course!) and for my sauce I used the Louisiana Hot Sauce with honey subbed for brown sugar with the spice mix. Tasted great, thank you!
staysnatched says
You’re welcome! I’m glad you enjoyed them!
Shunta Grant says
Delicious and hot! And really easy both ways. I tried both the oven and air fryer and both were delicious!
staysnatched says
I’m glad you enjoyed them!
Kasey says
These are the perfect air fryer chicken tenders! Their texture and flavor is great. Even if you don’t use the sauce, they’re perfect for a quick and easy dinner or to add to a salad. I had some issues with the sauce tasting a bit too smoky for my liking, so I’m going to try it again with regular paprika. Overall, it’s a great recipe that you should definitely try! Thanks for sharing it, Brandi!
staysnatched says
Thanks for sharing! Yup I love smoky flavor. Smoked paprika is the only one I use.
Sabrina B says
These were amazing! The sauce legit tasted like something you would get at a wing spot. Can't wait to have them again.
staysnatched says
I'm so glad you enjoyed them!
Simonè Dumas says
Had to make these tonight! I’ve never known how to bread chicken without the breading falling off so I was happy to get this meal right!
All of the tips and suggestions are worth the while to read through. I did decide to fry mine in the pain because the first batch I made in the air fryer didn’t give me the breading texture I wanted. I think that has more to do with my type of airfryer. So buying the one Brandi has is next on my list.
Pair this with some pickles and mustard! So good!
staysnatched says
That sounds like a good combo.
Jerretta says
This recipe is SLAPS!!!! Perfect Super Bowl dish and was so easy tp make
staysnatched says
Glad to hear it slaps!
Rachel says
Made these for the Super Bowl and they were 🔥🔥🔥 This recipe is incredibly easy to follow and hits all of your spicy chicken pleasure points! Will definitely make again soon 💖
staysnatched says
I'm glad to hear you will make it again!
Mikayla says
I had these in several restaurants in Nashville recently and have been craving them ever since. This recipe didn’t disappoint and the notes for how to adjust spice level were very helpful.
staysnatched says
I'm glad you enjoyed the tips!
Heather says
No surprise here - another amazing recipe. Super simple to make and oh so tasty! The sauce has amazing flavor and heat without being so spicy that you can't actually taste the flavors anymore. The tenders came out of the air fryer super juicy and crispy! I had to use Frank's Red Hot because the Louisiana Hot Sauce was not available to me here - looking forward to trying that version one day, but in the meantime, I'll be keeping this recipe in regular rotation!
staysnatched says
I'm glad to hear it will be in the rotation!
Alden G says
So good!!! The double breading made a big difference! I used the oven method on a baking rack above the sheet and they turned out great. A big hit all around!
staysnatched says
I'm glad to hear it was a hit!
Taraleigh says
The breading in this recipe worked great and air fryer cooked then perfectly! All of your recipes are fantastic
staysnatched says
Thank you so much!
Marissa says
The chicken turned out okay but the flour didn’t really cook in the oven. I don’t know what I did wrong but I ended up having to fry them in oil to cook those bits of flour. I also added seasoning to the buttermilk mixture, made all the difference!
staysnatched says
If you have little bits of flour you should spritz them with oil. I use olive oil or sometimes avocado oil.
Kwyonnica says
This recipe was absolutely amazing omg the flavor with the heat! The recipe was very easy to follow they cooked very well in the air fryer. These will be in rotation I look forward to cooking again soon. I love stay snatched and all your recipes been a follower for years and everything keeps getting better.
staysnatched says
Wonderful! I'm glad you enjoyed the recipe!
Jennifer H. says
So yummy! I put them on a sandwich! The instructions are clear and easy! My husband said I made this perfectly the first time!
staysnatched says
I'm glad to hear the instructions were clear.
Julia says
Anxious to try this recipe, Brandi and appreciate your ability to deal with degrees of heat. Tell me please, what is the dipping sauce used for the finished chicken?
staysnatched says
Ranch.
Lauren says
The flavor was really good, but I could not get the super crunchy texture in the air fryer.
staysnatched says
Interesting. I recommend upgrading to a high powered air fryer that produces crunch.
Alicia Kwietniewski says
Definitely do NOT bake on a sheet tray with a rack. The coating stuck to the pan and the chicken was ruined!
staysnatched says
Did you spray it? If it got stuck to the pan how did you use a rack?
Emily says
These were absolutely amazing!
staysnatched says
So glad to hear it!