Copycat Nashville Hot Chicken Tenders Recipe

The Spice Ensemble

• Cayenne Pepper: The heartbeat of Nashville hot chicken, this red-hot spice brings a fiery presence and a world of flavor.
• Brown Sugar: A dash of sweetness to contrast the heat, brown sugar adds a molasses-like depth, crucial for achieving that iconic glaze.
• Garlic Powder: Pungent and aromatic, garlic powder rounds out the flavor profile and infuses the chicken with its unmistakable warmth.
• Chili Powder: A blend in itself, chili powder contributes a different kind of heat and complexity, complementing the cayenne.
• Black Pepper: It’s not just about heat; black pepper adds a sharp, earthy kick that is essential in balancing the spices.

The Marinade

The marinade isn’t just about infusing the chicken with flavor; it’s also crucial for achieving the perfect texture.

• Buttermilk: This is the backbone of your marinade. The lactic acid in buttermilk tenderizes the chicken, ensuring it’s juicy and succulent on the inside, while the fat content helps to round out and mellow the heat of the spices. It creates a protective layer that results in a moist bite even after frying.
• Hot Sauce: In lieu of pickle juice, this recipe calls for hot sauce to be mixed with the buttermilk. This gives the marinade a double duty — the vinegar base provides the tangy acidity that would come from pickle juice, and the chili peppers in the sauce elevate the heat, creating a more profound depth of spice that permeates the chicken.

By marrying buttermilk with your favorite hot sauce, the marinade brings a kick that is distinctly Nashville and primes the chicken for that signature crust we’re after. Remember to let the chicken sit in this liquid magic for at least 30 minutes, or even better, up to 4 hours if time allows, before breading and frying to crispy perfection.

Here’s how to marinade your chicken:

• Choose Your Cut: Whether you opt for chicken tenders or decide to cut chicken breasts into strips, ensure they are uniform in size for even cooking.
• Trim and Tidy: Remove any excess fat or tendon from your chicken pieces. This makes for a cleaner eat and ensures the spices and marinade can fully penetrate the meat.
• Season: Take three-quarters of your spice mixture and rub it thoroughly into the chicken pieces. Don’t be shy; ensure every nook and cranny is seasoned.
• Buttermilk Bath: Place your seasoned chicken in the buttermilk mixture. Make sure each piece is well-coated with the marinade.
• Chill: Cover the bowl and refrigerate. Let the chicken marinate for at least 30 minutes, though a few hours is ideal for maximum flavor infusion.

By now, your chicken will have started to soak up all the wonderful flavors, setting you up for a final product that’s packed with taste and has a tender, succulent texture. This step is crucial, so give your chicken the time it needs to become something truly special.

Coating the Chicken

A Nashville hot chicken’s signature crunch comes from its coating. The process of dredging and resting before frying is not just tradition; it’s a science that ensures your chicken tenders are perfectly crispy. Here’s how to coat your chicken like a pro:

Set Up Your Coating Station

• Flour Mixture: Place your all-purpose flour in a shallow bowl or dish. Mix in the remaining one-quarter of your spice blend until it’s fully integrated. This spiced flour is the key to a flavorful crust.
• Dredging: Take a marinated chicken piece and let any excess liquid drip off. Dredge it in the flour mixture, coating it thoroughly. Shake off any excess flour for an even layer.
• Resting: Once coated, place your chicken on a wire rack set over a baking sheet. Let the chicken rest for 5 minutes. This crucial step helps the coating to adhere to the chicken, ensuring it won’t flake off during frying.

Frying Fundamentals

High-Quality Oil: For frying, the choice of oil can make or break your Nashville hot chicken. Oils with high smoke points, like refined peanut oil or vegetable oil, are ideal for achieving that crispy exterior without any burnt flavors. Not only do these oils allow you to cook at the optimal temperature of 350°F to 375°F, but they also contribute to the overall mouthfeel and crunch of the chicken.

The symphony of these ingredients creates not just a dish, but an experience — one that’s as much about the preparation and cooking as it is about the final, delectable taste. Remember, great dishes are built on great ingredients, so choose wisely, and you’ll be well on your way to Nashville hot chicken perfection.

The cooking method you choose can influence the texture and taste of your Nashville hot chicken. Whether you prefer the classic deep fryer, a Dutch oven, or an air fryer, the goal is a golden brown and crispy finish.

Deep Frying

• Oil Temperature: Heat your vegetable oil to 350°F – 375°F in a deep fryer or a large, heavy-duty Dutch oven. Use a thermometer to monitor the temperature, as consistent heat is essential for even cooking.
• Frying: Use tongs to carefully lower the chicken into the hot oil. Don’t overcrowd the pan. Cook for about 8 minutes, turning once until each piece is golden brown and reaches an internal temperature of 165°F.
• Drainage: Once cooked, transfer the chicken back onto the wire rack to drain any excess oil. This will keep the tenders crispy and not soggy.

Air Frying

• Preparation: If you’re using an air fryer, spray the basket with cooking spray to prevent sticking. Preheat the air fryer to 375°F.
• Cooking: Place the chicken in a single layer in the air fryer basket, ensuring they are not touching for proper air circulation. Cook for about 10 minutes, turning halfway through the cooking time.

Safety Tips

• High Smoke Point Oil: Whether you’re deep frying or using an air fryer, it’s important to choose an oil with a high smoke point to withstand the temperature needed for frying without burning.
• Safety and Doneness: Always keep a watchful eye on the temperature of the oil. For food safety, the chicken should reach an internal temperature of 165°F, measured with a meat thermometer.

Finishing Touches

• Resting Again: After cooking, let your chicken rest once more on the wire rack. This isn’t just about draining oil; it’s about letting the chicken’s fibers relax for the perfect bite.

Glazing

While it would be just fine to leave the chicken as is – crispy, sweet and spicy – we like to amp it up to the next level by creating a delicious glaze that will really strengthen the flavors.

Create the glaze by combining your honey, spices, some oil (or butter) and optionally, some more hot sauce. Whisk it together, and pour over your chicken tenders.

Serving and Storage

Once you’ve achieved that perfect golden brown crisp, it’s time to serve your Nashville hot chicken tenders in true Southern style or store them for future indulgence.

Serving Suggestions

• Classic Presentation: Place your hot chicken tenders on a piece of plain white bread. The bread acts like a sponge to absorb all the flavorful oils and juices, making sure none of the goodness goes to waste.
• The Pickle Finish: Top your tenders with a few dill pickles. Not only do they add a crunchy, tangy contrast to the heat, but they also help cut through the richness of the fried chicken.
• Side Pairings: Serve your Nashville hot chicken tenders with sides that complement their fiery nature. A scoop of creamy potato salad or a helping of coleslaw can offer a cooling contrast to the spicy chicken.

Storage Tips

• Cooling Down: Let the chicken tenders cool to room temperature before storing to prevent condensation that can make them soggy.
• Airtight Container: Place your tenders in an airtight container to keep them fresh. Separate layers with parchment paper to maintain crispiness.
• Refrigeration: Stored in the fridge, your Nashville hot chicken tenders will stay good for 3-4 days.
• Reheating: To recapture the crispiness, reheat the tenders in the oven or air fryer rather than the microwave.

Additional Tips and Tricks

Even the smallest details can impact the final product of your Nashville hot chicken tenders. Here are additional tips to ensure your dish turns out just right.

Excess Oil Management

• Paper Towels: After frying, briefly let your tenders rest on paper towels. This helps to blot away any excess oil, ensuring they’re not greasy.

Non-Stick Success

• Cooking Spray: When using an air fryer, choose a high-smoke-point cooking spray. It will keep your chicken from sticking and help achieve that enviable crispy exterior.

For Extra Crunch

• Cornstarch Magic: Consider adding a tablespoon or two of cornstarch to your flour mixture. This little trick changes the game, creating an even crunchier coating that’s hard to resist.