Extreme Nashville Hot Chicken Tenders
sweet and spicy af chicken.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Lb boneless chicken breasts (sliced into tenders)
- 1 1/2 C buttermilk
- 1/4 C bread 'n butter pickle juice
- 2 C all-purpose flour
- 1 C cornstarch
- 1 Tsp seasoned salt
- 3 Tbsps unsalted butter
- 1 1/2 Tbsp dark brown sugar (packed)
- 1 Tbsp seasoned salt
- 2 Tbsps cayenne pepper
- 1/2 Tsp Carolina Reaper powder
- 1 Tbsp paprika
- 1 Tsp onion powder
- 1 Tsp garlic powder
- 1/2 Tsp ground white pepper
Instructions
- 1
Grab a bowl and mix up all your spices for the perfect blend. Set aside one tablespoon of this mix to season your chicken and save the rest for later.
- 2
Toss your chicken tenders in the reserved spice mix, making sure they’re all well-coated. In another bowl, whisk together the buttermilk and pickle juice, then pour this over the chicken. Give it a good toss to make sure everything is evenly coated, then cover and let it chill in the fridge for about 2 hours. This is where the magic happens.
- 3
About 30 minutes before you're ready to cook, pull the chicken out of the fridge and let it come to room temperature. Meanwhile, mix together the flour, cornstarch, and another 2 tablespoons of the spice mix in a large bowl. This is your crispy coating.
- 4
Toss each chicken tender in the flour mixture, making sure every piece is thoroughly coated. For that extra crunchy goodness, you can double dredge: dip the chicken back into the buttermilk marinade and then coat it in flour again.
- 5
Heat up some oil in a cast-iron skillet over medium-high heat until it hits about 350°F. Gently place the chicken in the hot oil, frying each side until it’s golden brown and crispy—about 4 minutes per side. If you're unsure, check the internal temp; it should be 165°F.
- 6
In a heat-safe bowl, mix together some of the hot frying oil with the remaining spice mix, brown sugar, and butter. Stir until everything melts together into a rich, spicy sauce.
- 7
Drain your fried chicken on a wire rack set over a baking sheet to keep it crispy. Then, brush on the spicy sauce or dip each piece directly into it. Serve hot with some bread and butter pickles if you’re feeling traditional. Dassit!