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Nashville Hot Chicken Tenders
These Nashville Hot Chicken Tenders bring serious heat with a crispy golden crust and a bold, spicy oil brushed over the top while they’re still hot. Juicy on the inside and fiery on the outside, they deliver that signature sweet-heat kick in every bite.
Ingredients
CHICKEN
- 2 lb chicken tenders
MARINADE
- 2 cups milk
- 2 eggs
BREADING
- 2 cups crispy chicken coating
- 1 tsp salt
- 1 tsp black pepper
FOR FRYING
- 4 cups vegetable oil
NASHVILLE HOT OIL
- 1 cup hot frying oil
- 4 tbsp cayenne pepper
- 1 tbsp paprika
- 2 tsp salt
- 2 tbsp brown sugar
- 1 tbsp garlic powder
Instructions
INSTRUCTIONS
- In a large bowl, whisk together the milk and eggs until smooth, then add the chicken tenders and fully submerge them. Cover and refrigerate for at least 1 hour to tenderize and build flavor.
- Preheat vegetable oil in a deep skillet or Dutch oven to 350°F, maintaining steady heat for even frying. Remove the chicken from the marinade, letting excess drip off, then coat thoroughly in the crispy chicken coating seasoned with salt and black pepper.
- Carefully lower the breaded tenders into the hot oil in batches, frying for 6–7 minutes until golden brown and crispy. Cook until the internal temperature reaches 165°F, then transfer to a wire rack to rest.
- While the chicken is frying, carefully measure 1 cup of the hot frying oil into a heat-safe bowl. Whisk in cayenne pepper, paprika, salt, brown sugar, and garlic powder until fully combined and smooth.
- Brush or dip the hot tenders into the Nashville hot oil while they are still warm, coating evenly for maximum flavor. Let the spicy glaze soak into the crust for 1–2 minutes before serving.
- Serve immediately while hot and crispy, pairing with pickles or white bread if desired. Enjoy the bold heat and signature sweet-spicy finish.
