Nashville Hot Chicken Tenders

If you love the fiery crunch of Dave’s Hot Chicken and the bold flavors of classic Nashville hot chicken, these Nashville Hot Chicken Tenders are about to be your new obsession. Juicy buttermilk-brined chicken is double-dredged for an ultra-crispy crust, then brushed with a signature spicy oil for that deep red, smoky heat. Piled onto soft potato rolls with tangy slaw, pickles, and a creamy burger sauce, they’re perfect for sliders, sandwiches, or straight-up tenders. This copycat-style recipe brings the heat, crunch, and flavor right to your kitchen.

Components

Chicken & Wet Batter

Chicken tenders – The star of the recipe; tender cuts cook quickly and stay juicy inside while getting ultra crispy outside.
Buttermilk – Tenderizes the chicken and adds tangy flavor while helping the coating cling.
Eggs – Adds richness and structure to the wet batter for better adhesion.
Frank’s Red Hot – Brings subtle heat and classic tang to season the chicken from the inside out.
Salt – Enhances flavor and helps the marinade penetrate the meat.
White pepper – Adds a gentle, earthy heat that blends smoothly into the batter.

Dry Dredge

Flour – Forms the base of the crispy coating.
Cornstarch – Lightens the crust and creates that signature crunch.
Baking powder – Helps create tiny air bubbles for a lighter, craggly texture.
Smoked paprika – Adds smoky depth and rich color to the crust.
Vegeta seasoning – Brings layered savory flavor and boosts overall seasoning.
Garlic powder – Adds warm, aromatic depth.
Onion powder – Balances the garlic with subtle sweetness.
Black pepper – Provides sharp, peppery bite.
Buttermilk (from wet batter) – Drizzled into the flour to create clumps that fry up into extra crispy bits.

Nashville Hot Spicy Oil

Hot frying oil – Blooms the spices and creates the signature glossy, fiery coating.
Cayenne – The main heat source that gives Nashville hot chicken its kick.
Smoked paprika – Adds smoky warmth and deep red color.
Garlic powder – Enhances savoriness in the spicy oil.
Brown sugar – Balances the heat with a touch of sweetness.

Dry Spice Mix

Smoked paprika – Reinforces color and smoky flavor.
Cayenne – Adds an extra layer of heat.
Brown sugar – Softens the spice and rounds out the flavor.

Burger Sauce

Mayonnaise – Creamy base that cools and balances the heat.
Chipotle hot sauce – Adds smoky spice and depth.
Smoked paprika – Enhances warmth and color.
Garlic powder – Boosts savory notes.
Apple cider vinegar – Brightens the sauce with acidity.
Salt – Sharpens and balances all the flavors.

Slaw

Slaw mix – Adds crunch and freshness to contrast the fried chicken.
Kale – Brings texture and a slightly earthy bite.
Mayonnaise – Creates a creamy dressing base.
Apple cider vinegar – Adds brightness and cuts richness.
Sugar – Balances acidity and heat.
Kosher salt – Enhances flavor and draws out moisture slightly.

For Serving

Crinkle-cut bread and butter pickles – Provide sweet, tangy crunch to balance the spice.
Potato rolls or buns – Soft, slightly sweet buns that complement the heat and crispy texture.

Serving Suggestions

These Nashville Hot Chicken Tenders are incredibly versatile and can be served in multiple ways.

• As sliders with slaw, pickles, and sauce
• As a sandwich using full-size brioche or potato buns
• As tenders with extra burger sauce or ranch for dipping
• Over waffles for a spicy-sweet brunch twist
• In wraps with shredded lettuce and extra pickles

Pair them with classic comfort sides like seasoned fries, mac and cheese, potato salad, baked beans, or even a simple cucumber salad to cool things down. And don’t forget extra napkins — this is gloriously messy food in the best way.

Pro Tips for Extra Crispy Fried Chicken

Getting that shatteringly crisp crust is easier than you think — it just takes a few key techniques.

1. Marinate long enough – Let the chicken sit in the buttermilk mixture for at least an hour. This tenderizes the meat and helps the coating stick.

2. Double dredge for texture – After coating the chicken in the dry mixture, dip it back into the wet batter and dredge again. Press the flour mixture firmly onto the chicken to create those craggy, crispy bits.

3. Add buttermilk to the flour – Mixing a few tablespoons of buttermilk into the dry dredge creates little clumps — and those clumps fry up into extra crunchy ridges.

4. Maintain oil temperature – Keep your oil around 350°F (175°C). Too hot and the outside burns before the inside cooks; too cool and the chicken absorbs excess oil. Fry in batches to avoid overcrowding.

5. Brush with spicy oil while hot – As soon as the chicken comes out of the fryer, brush it with the cayenne-spiked oil. The heat helps it absorb flavor and gives that iconic red finish.

Storage & Reheating

If you have leftovers (which is rare!), let the chicken cool completely before storing. Place tenders in an airtight container lined with paper towels and refrigerate for up to 3 days. Store slaw and sauce separately to keep everything fresh.

If you breaded more chicken than you plan to fry, place the fully dredged uncooked tenders on a parchment-lined baking sheet and freeze for about 1 hour until solid, then transfer to a freezer-safe bag for up to 2 months. Fry straight from frozen, adding an extra 1–2 minutes to the cook time, until golden brown and cooked through.

To reheat and keep them crispy:

• Air fryer: 360–375°F for 3–4 minutes
• Oven: 400°F for 8–10 minutes on a wire rack

Avoid the microwave if possible, as it softens the crust.

Nashville Hot Chicken Tenders

Crispy, craggly fried chicken tenders marinated in tangy buttermilk, double-dredged for maximum crunch, and brushed with a fiery Nashville hot oil. Served on soft potato buns with creamy slaw, pickles, and smoky chipotle mayo, these Nashville Hot Chicken Tenders deliver the perfect balance of heat, sweetness, and crunch in every bite.

Recipe Keys: C Chicken

Print Recipe

Prep Time 2 hrs Cook Time 10 mins Total Time 2 hrs 10 mins

Ingredients

Wet batter

• 2 lbs. Chicken tenders
• 2 cups Buttermilk
• 2 Eggs (large)
• 2 tbsp Franks red hot sauce
• 1 tbsp Salt
• 2 tsp White pepper

Dry dredge

• 3 cups Flour
• 1 cup Cornstarch
• 2 tsp Baking powder
• 1 tbsp Smoked paprika
• 1 tbsp Vegeta seasoning
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 2 tsp Black pepper
• 4-6 tbsp Buttermilk (from the wet batter)

Spicy oil coating

• ½ cup Frying oil (Vegetable oil/Peanut oil) (hot)
• 2 tbsp Cayenne (medium spice level)
• 1 tbsp Smoked paprika
• ¹⁄₂ tsp Garlic powder
• 1 tbsp Brown sugar

Dry spice mix

• 1 tbsp Smoked paprika
• 1 tbsp Cayenne
• 1 tsp Brown sugar

Chipotle Mayo

• 1 cup Mayonnaise

• 3-5 tbsp Chipotle hot sauce
• ¹⁄₂ tsp Smoked paprika
• ¹⁄₂ tsp Garlic powder
• 1 tsp Apple cider vinegar
• Pinch of salt

Slaw

• 2 cups Coleslaw mix (heaping)

• 1 cup chopped kale (heaping)

• ¹⁄₃ cup Mayonnaise
• 1 tbsp Apple cider vinegar
• 1 tsp Sugar
• ¹⁄₄ tsp salt

Other Items

• Bread and butter pickles (Crinkle cut)
• Potato rolls/ buns ((Martins Famous Rolls))

Instructions

1. Marinate chicken tenders in a mixture of buttermilk, eggs, Frank’s Red Hot sauce, salt, and white pepper for 1–4 hours in the refrigerator, making sure they are mostly submerged. The longer they marinate, the more tender they’ll be.
2. In a medium heatproof bowl or large mug, combine the cayenne, smoked paprika, garlic powder, and brown sugar for the spicy oil coating and set aside. In a separate smaller bowl, mix together smoked paprika, cayenne, and brown sugar for the dry spice mix and set aside.
3. Prepare the chipotle mayo by whisking together mayonnaise, chipotle hot sauce, smoked paprika, garlic powder, apple cider vinegar and a pinch of salt until smooth. Refrigerate until ready to use.
4. For the slaw, whisk together mayonnaise, apple cider vinegar, sugar, and salt until smooth and slightly loosened, then add the slaw mix and chopped kale and toss to coat. Optionally keep in the fridge unmixed and toss together closer to meal time.
5. Remove the chicken from the buttermilk marinade and transfer the tenders to a sieve set over a plate, reserving the wet batter. Let them drain for about 5 minutes to remove excess liquid.
6. In a large bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, Vegeta seasoning, garlic powder, onion powder, and black pepper. Add a couple tablespoons of the reserved wet batter into the dry mixture and mix well.
7. One tender at a time, dredge in the flour mixture, dip into the wet batter, return to the flour, back into the wet batter once more, and finish with a final coat of flour. Press firmly to adhere the coating and shake off excess flour to create craggly, crispy edges, then place on a wire rack and refrigerate for 15–20 minutes to set.
8. Heat a deep pot of frying oil to 345–350°F and fry the tenders in batches for 4–6 minutes until golden brown and cooked through. Transfer to a clean wire rack and lightly sprinkle with salt while hot.
9. Carefully scoop about ½ cup of the hot frying oil and slowly pour it into the bowl with the spicy oil mixture, making sure the bowl is set down before adding the oil as it will heat quickly. Whisk well, then brush or spoon the hot spicy oil generously over the fried chicken and finish with a light sprinkle of the dry spice mix if desired.
10. Lightly butter and toast the potato buns, then assemble with coleslaw on the bottom bun, followed by pickles, a Nashville hot chicken tender, burger sauce, and the top bun. Serve immediately while hot and crispy.