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Crispy Nashville Hot Chicken Tenders Recipe with Tangy Dill Pickles

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A quick and easy recipe for crispy, spicy Nashville hot chicken tenders paired with tangy dill pickles, delivering a perfect balance of heat, crunch, and tang.

Ingredients

Scale
  • 1.5 pounds fresh, skinless chicken tenders
  • 1 cup buttermilk (can substitute with 1 cup milk + 1 tbsp lemon juice)
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • Salt and black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 cup vegetable oil or peanut oil, warmed
  • 2 tbsp cayenne pepper (adjust to taste)
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 1 tbsp hot sauce (optional)
  • 1 cup dill pickles, sliced thin
  • 2 tbsp pickle juice

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken tenders and buttermilk. Add a pinch of salt and black pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Prepare the dry coating: In another bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Drain and coat the chicken: Remove tenders from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture. For extra crunch, double dredge by dipping back into buttermilk briefly and then into the flour again.
  4. Heat the oil: Pour vegetable oil into a skillet to a depth of about 2 inches. Heat to 350°F (175°C) using a thermometer.
  5. Fry the tenders: Add tenders in batches, avoiding overcrowding. Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F or 74°C). Remove and drain on a wire rack.
  6. Make the Nashville hot oil glaze: In a small saucepan, warm 0.5 cup oil over low heat. Stir in cayenne pepper, brown sugar, smoked paprika, garlic powder, salt, and hot sauce if using. Mix until fragrant and smooth, about 2 minutes. Keep warm.
  7. Coat the tenders: Brush or drizzle the hot oil glaze generously over the fried chicken tenders.
  8. Prepare the pickles: Slice dill pickles thinly and drizzle with pickle juice. Serve alongside the tenders.

Notes

Keep oil temperature steady at 350°F to ensure crispy coating without greasiness. Double dredging adds extra crunch. Use a wire rack to drain excess oil and keep tenders crispy. Brush hot oil glaze immediately after frying for best flavor absorption. For gluten-free, substitute flours accordingly. Oven-baking option available at 425°F for 20-25 minutes with flipping halfway.

Nutrition

Keywords: Nashville hot chicken, chicken tenders, crispy chicken, spicy chicken, dill pickles, fried chicken, Southern cuisine

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