If you love crispy, bold, and flavorful chicken, you are going to absolutely fall head over heels for this Nashville Chicken Tenders with Spicy Hot Sauce Recipe. These tenders pack a fiery punch balanced perfectly by a hint of tangy pickle juice and a touch of sweetness from brown sugar, creating a taste sensation that will make your taste buds dance. They are super crispy on the outside, juicy on the inside, and ridiculously easy to make, especially using the air fryer for that perfect golden finish.
Ingredients You’ll Need
Don’t let the list intimidate you! These ingredients are simple staples that combine beautifully to bring that iconic Nashville heat and crunch to your chicken tenders. Each component plays its part, from seasoning to the spicy coating, creating a symphony of flavor and texture.
- 2 pounds boneless chicken breast tenders: The star of the dish, tender and perfect for quick cooking.
- 1 teaspoon salt: Enhances the natural flavors of the chicken.
- 1/2 teaspoon coarsely ground black pepper: Adds a subtle spicy kick and depth.
- 2 tablespoons hot sauce: Brings the essential Nashville heat and flavor.
- 2 tablespoons pickle juice: Adds tangy brightness and tenderizes the meat.
- 1 cup all-purpose flour: Creates the crunchy outer layer when breaded and cooked.
- 1 large egg: Helps bind the coating to the chicken.
- 1/2 cup buttermilk: Infuses moisture and tenderizes chicken for juicy bites.
- Cooking spray (olive oil): For a perfect crispy finish in the air fryer without the extra oiliness.
- 2 tablespoons cayenne pepper: The signature spice that provides bold heat.
- 2 tablespoons dark brown sugar: Balances heat with a touch of sweetness.
- 1 teaspoon chili powder: Adds smoky nuance to the spice mix.
- 1/2 teaspoon garlic powder: Brings a fragrant hint for added complexity.
- 1 teaspoon paprika: Offers color and a mild pepper flavor.
- 1/2 cup olive oil: Used in the spicy hot sauce to coat the tenders for that unforgettable flavor punch.
How to Make Nashville Chicken Tenders with Spicy Hot Sauce Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken tenders in a bowl with half the hot sauce, salt, pepper, and a splash of pickle juice. This not only infuses the meat with excellent flavor but also tenderizes it for juicy, succulent bites. Cover and let it chill in the fridge for at least one hour – this step is crucial for depth of flavor!
Step 2: Prepare the Breading Stations
While your chicken is marinating, mix the flour with the remaining salt and pepper in one bowl. In another, whisk together the eggs, buttermilk, and remaining hot sauce and pickle juice. This two-step dredging process ensures your chicken gets that signature Nashville crispy coating with a slight tang.
Step 3: Bread the Chicken
Dredge each tender first in the flour mixture, coating evenly, then dip into the buttermilk mix before returning to the flour once more. This double coating technique is the secret to maximum crunch and flavor-packed crust. Lay them out on a baking sheet in a single layer and let them air dry for around 10 minutes to set the coating.
Step 4: Make the Spicy Hot Sauce
In a small bowl, stir together cayenne pepper, dark brown sugar, chili powder, garlic powder, and paprika with olive oil. This spicy hot sauce is the heart and soul of the dish, delivering that legendary Nashville heat with a perfect balance of sweet and smoky notes.
Step 5: Air Fry the Tenders
Preheat your air fryer to 375 degrees or use the chicken setting if available. Spray the basket with olive oil cooking spray, place the tenders in a single layer, and lightly coat the tops with cooking spray. Cook for 5-6 minutes, flip, spray again, and cook an additional 5-7 minutes until golden and crispy.
Step 6: Toss in the Hot Sauce
Once cooked, immediately toss the tenders in your flavorful spicy hot sauce until they’re fully coated and ready to serve. This step transforms simple chicken tenders into the fiery Nashville classic everyone raves about!
How to Serve Nashville Chicken Tenders with Spicy Hot Sauce Recipe
Garnishes
A few simple garnishes can elevate your Nashville Chicken Tenders with Spicy Hot Sauce Recipe to the next level. Think crisp celery sticks, pickles, or a sprinkling of fresh chopped parsley to cut through the heat and add some refreshing contrast.
Side Dishes
For sides, traditional southern favorites like creamy coleslaw, baked macaroni and cheese, or buttery cornbread work beautifully to balance the spice with their comforting textures and flavors. Crisp French fries or seasoned waffle fries also make an unbeatable pairing.
Creative Ways to Present
Feeling adventurous? Serve these tenders nestled in soft slider buns with cool ranch or blue cheese dressing for a fun twist. You can also dice leftovers over a salad for a spicy protein boost or chop them into spicy tacos with slaw and a drizzle of lime crema for an exciting meal upgrade.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Nashville Chicken Tenders with Spicy Hot Sauce Recipe in an airtight container in the refrigerator. They will keep well for 3 to 4 days, making them perfect for easy lunches or quick dinners during the week.
Freezing
You can freeze the cooked tenders by arranging them in a single layer on a baking sheet to freeze initially. Once firm, transfer to a freezer-safe bag or container. They will keep their best quality for up to 2 months, so you can enjoy Nashville heat anytime you want.
Reheating
To reheat, avoid the microwave if you want to keep that amazing crispiness. Instead, pop them back in the air fryer for 3-5 minutes or bake them in a 375-degree oven until warmed through and crispy again. This little trick brings back the fresh-from-the-fryer feel.
FAQs
Can I use chicken thighs instead of tenders?
Absolutely! Boneless, skinless chicken thighs will work well and bring a little extra juiciness. Just be sure to adjust cooking time to ensure they’re cooked through.
Is there a way to make this recipe less spicy?
Yes! You can reduce the cayenne pepper and hot sauce quantities to tame the heat or swap in a milder hot sauce to suit your preference.
Can I bake these instead of using an air fryer?
Definitely. Bake at 400 degrees Fahrenheit on a greased baking sheet for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy but still delicious!
What type of hot sauce should I use?
A classic cayenne pepper-based hot sauce like Frank’s RedHot works perfectly here, giving authentic Nashville heat and flavor.
Why is pickle juice used in the marinade?
Pickle juice adds a bright, tangy element that tenderizes the chicken and balances all the spicy goodness with just a hint of acidity.
Final Thoughts
Cooking up this Nashville Chicken Tenders with Spicy Hot Sauce Recipe is truly one of those kitchen wins that make your taste buds sing with joy. It’s bold, it’s crispy, and it’s packed with unforgettable flavor that’s perfect for game day, dinner parties, or any day you want a little extra spice in life. Give it a try – I promise it’s a recipe that will become a fast favorite in your home!
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Nashville Chicken Tenders with Spicy Hot Sauce Recipe
- Prep Time: 200 minutes
- Cook Time: 10 minutes
- Total Time: 210 minutes
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Description
This Nashville Chicken recipe delivers spicy, crispy, and flavorful chicken tenders with a perfect balance of heat and sweetness. Marinated in hot sauce and pickle juice, then coated in a seasoned flour batter and air fried for a healthier twist, this dish is ideal for a quick and delicious meal that packs a punch.
Ingredients
Chicken and Marinade
- 2 pounds boneless chicken breast tenders
- 1 teaspoon salt (divided)
- 1/2 teaspoon coarsely ground black pepper (divided)
- 2 tablespoons hot sauce (divided)
- 2 tablespoons pickle juice (divided)
Breading
- 1 cup all purpose flour
- 1 large egg
- 1/2 cup buttermilk
- Cooking spray (olive oil)
Spice Mix
- 2 tablespoons cayenne pepper
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup olive oil
Instructions
- Marinate the Chicken: In a large bowl, toss together the chicken tenders with 1 tablespoon hot sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon of pickle juice until well combined. Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to infuse.
- Prepare Flour Mixture: Pour the flour into a separate bowl and mix in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to evenly season the coating.
- Prepare Wet Mixture: In another bowl, whisk together the egg, buttermilk, and remaining 1 tablespoon each of hot sauce and pickle juice to create the dipping batter.
- Dredge the Chicken: First, toss each marinated chicken tender in the seasoned flour until fully coated. Next, dip them into the buttermilk mixture to moisten, then return them to the flour for a second coating to ensure a crispy crust.
- Rest the Breaded Chicken: Arrange the breaded chicken tenders on a baking sheet in a single layer and allow them to air dry for 10 minutes, helping the coating to set properly.
- Preheat the Air Fryer: Set your air fryer to the chicken setting or 375°F (190°C). Lightly spray the air fryer basket with olive oil cooking spray to prevent sticking.
- Air Fry the Chicken: Place the tenders in the air fryer basket in a single layer, making sure not to overcrowd. Lightly spray the top of the tenders with cooking spray. Cook for 5-6 minutes, then flip each tender, spray again, and continue cooking for another 5-7 minutes or until golden brown and cooked through. Repeat in batches if necessary.
Notes
- Marinating the chicken in pickle juice and hot sauce tenderizes the meat and adds signature Nashville heat.
- Double dredging the chicken in flour and wet batter ensures a crispy, flavorful crust.
- Allowing the breaded chicken to air dry before cooking helps the coating adhere better and crisp up in the air fryer.
- If you don’t have an air fryer, you can bake in a 400°F oven for 20-25 minutes, flipping halfway through, but the crispiness may vary.
- Adjust cayenne pepper to your preferred spice level for milder or hotter chicken.
