Introduction
Nashville Chicken Tenders are a spicy, crispy, and flavorful Southern delicacy that packs a punch. Originating from Nashville, Tennessee, these tenders are typically fried and coated in a fiery blend of spices, often served with pickles and white bread to balance the heat. Known for their distinctive heat and crispy texture, Nashville Hot Chicken has become a sought-after dish across the United States. Whether enjoyed as an appetizer or a main dish, these tenders are perfect for those who enjoy bold, spicy food with a crispy crunch. The signature heat comes from a blend of cayenne pepper and paprika, making these tenders stand out from the typical fried chicken.
The History of Nashville Chicken Tenders
The history of Nashville Chicken Tenders dates back to the 1930s, when it was first created at Prince’s Hot Chicken Shack by the legendary Thornton Prince. The story goes that Prince’s girlfriend, seeking revenge for his infidelities, made him a spicy batch of fried chicken. He loved it so much that he made it a signature dish at his restaurant, and it soon became a local favorite. Over the decades, Nashville Hot Chicken has grown in popularity, with variations popping up across the country. While Nashville hot chicken typically involves whole pieces of chicken, the tenders version became a hit due to its easy-to-eat format, making it ideal for serving at restaurants and for home cooks alike.
Ingredients Breakdown
The ingredients for Nashville Chicken Tenders include boneless, skinless chicken tenders, which are coated in a seasoned flour mixture before being deep-fried to a golden crisp. The heat comes from a blend of spices, including cayenne pepper, paprika, garlic powder, and onion powder, mixed with hot oil for a spicy finishing sauce. To balance the heat, pickles are commonly served alongside, and white bread or a soft bun is often used as a base. The fried tenders are seasoned twice—once in the breading and again in the spicy oil mixture, making them extra flavorful. For the breading, buttermilk is often used to give the chicken a rich, moist texture before frying, ensuring that the tenders remain juicy on the inside while crispy on the outside.
Step-by-Step Recipe
- Start by preparing the chicken tenders. Pat the chicken dry with paper towels and season with salt and pepper.
- In a large bowl, combine flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
- In another bowl, pour in buttermilk. Dip each chicken tender into the buttermilk, then dredge it in the seasoned flour mixture, ensuring it’s fully coated.
- Heat oil in a deep fryer or large pot to 350°F. Fry the tenders in batches, making sure not to overcrowd the pan. Cook each batch for 4-5 minutes or until the tenders are golden brown and cooked through.
- While the tenders are frying, make the spicy oil sauce by combining cayenne pepper, paprika, garlic powder, and hot oil in a bowl. Stir to combine.
- Once the chicken tenders are done, remove them from the oil and place them on a wire rack to drain any excess oil.
- While still hot, brush the spicy oil mixture generously over the tenders.
- Serve the Nashville Chicken Tenders with pickles and white bread, and enjoy!
Tips for the Perfect Nashville Chicken Tenders
To achieve the perfect Nashville Chicken Tenders, make sure to double-dip the chicken for extra crispiness. Coat the tenders thoroughly in both the flour mixture and the buttermilk to create a thick, crunchy layer. Keep the oil temperature steady while frying to ensure that the chicken cooks evenly without burning. If you’re after the perfect level of heat, feel free to adjust the amount of cayenne pepper in the spice mixture—more for an intense kick, or less for a milder version. To maintain the tender’s crispiness, serve them immediately after applying the hot oil sauce. If you plan to reheat them later, consider reheating in the oven rather than the microwave to keep the coating crunchy.
Variations and Customizations
While the classic Nashville Chicken Tenders are fried, you can opt for a healthier alternative by baking the tenders instead. Simply bread the chicken and bake at 400°F for 20-25 minutes or until crispy. For a spicier variation, increase the amount of cayenne pepper and add a dash of hot sauce to the oil mixture. Some recipes include a touch of brown sugar in the sauce to create a sweet-heat balance, which adds another layer of flavor. For those who prefer less heat, simply reduce the cayenne pepper and use a mild hot sauce for the spicy oil. You can also make Nashville Chicken Tenders with boneless chicken thighs for a juicier and richer flavor.
Health Considerations and Nutritional Value
Nashville Chicken Tenders, while delicious, can be high in calories and fat due to the deep-frying process. If you’re looking to reduce the fat content, consider baking the tenders or air-frying them instead. Opt for a healthier oil such as avocado oil, which has a higher smoke point and provides more health benefits. For a lighter version, skip the breading and fry the chicken tenders without it for a lower-calorie alternative. While the tenders themselves can be high in sodium, serving them with pickles and bread helps balance the heat while adding a dose of carbohydrates. A typical serving of Nashville Chicken Tenders provides roughly 350-400 calories per 3-tender serving, but this can vary depending on portion sizes and preparation methods.
FAQ
- Can I make Nashville Chicken Tenders ahead of time?
Yes, you can prepare the chicken tenders in advance by frying them and storing them in the refrigerator. When ready to serve, simply reheat in the oven to preserve the crispy texture. - How spicy are Nashville Chicken Tenders?
The spiciness of Nashville Chicken Tenders can vary depending on how much cayenne pepper is used in the seasoning and the hot oil sauce. You can adjust the heat by using more or less cayenne, depending on your preference. - Can I use other cuts of chicken?
While Nashville Chicken Tenders are traditionally made with chicken tenders, you can also use boneless chicken breasts or thighs, cut into strips, for a different texture and flavor. - How do I store leftover Nashville Chicken Tenders?
Store leftover tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for 10-12 minutes to maintain the crispiness.
NASHVILLE CHICKEN TENDERS
Ingredients
Chicken
- ▢ 1.3 lb / 600g chicken tenders see notes
- ▢ 3-4 cups / 750ml – 1 liter vegetable peanut, or sunflower oil
Marinade
- ▢ 1 cup / 240ml buttermilk
- ▢ 1/4 cup / 60ml pickle juice or gherkin juice in the UK
- ▢ 1/4 cup / 60ml hot sauce
- ▢ 1 egg
- ▢ 1 tsp salt
Dry Mix
- ▢ 1 3/4 cups / 250g plain/all-purpose flour
- ▢ 2 tsp each: paprika cayenne pepper
- ▢ 1 tsp each: garlic powder onion powder, baking powder, salt
- ▢ 1/2 tsp black pepper
Glaze (see notes)
- ▢ 1/2 cup / 120ml leftover oil from deep frying
- ▢ 1/2 cup / 120ml hot sauce see notes
- ▢ 2 tbsp honey adjust to sweetness preference
- ▢ 1.5 tsp smoked paprika
- ▢ 1/2 tsp garlic powder
- ▢ Salt to taste
Instructions
- In a medium-sized mixing bowl, whisk together the buttermilk, pickle juice, hot sauce, egg, and salt. Add the chicken tenders to the bowl, ensuring they’re fully coated. Tightly cover and refrigerate for 4 hours or more, with 2 hours being the minimum. Take the chicken out of the fridge 30 minutes before you’re ready to cook.
- In a large shallow dish or curved baking tray, combine the dry mix ingredients. One by one, take the chicken tenders directly from the marinade and place them into the dry mix. Use your hands to thoroughly coat the chicken, pressing the flour into every nook and cranny to create plenty of small, flaky bits. Shake off any excess flour, then set the tender aside and repeat the process.
- Heat the oil in a suitable pot or cast-iron skillet to 350°F/175°C. Working in 3-4 batches, carefully place the tenders into the hot oil and let them cook for a few minutes. The temperature may drop slightly to around 320°F/160°C, but try to maintain it as best as you can. Flip the tenders and continue frying for another few minutes until they are deep golden and crispy. Remove them and place them on a wire rack with a tray underneath to catch any excess oil. Cooking times will vary depending on the size of the tenders, so be vigilant and ensure the chicken is white and piping hot in the center.
- Once all the tenders are fried, allow the oil to cool slightly, then scoop out 1/2 cup and pour it into a small bowl. Add hot sauce, honey, smoked paprika, garlic powder, and salt (if needed) and whisk until smooth to create the glaze.
- Brush the glaze generously over the tenders, then serve and enjoy