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Nashville Chicken Tenders

Name: Nashville Chicken Tenders
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: 1.3lb / 600g Chicken Tenders (see notes); 3-4 cups / 750ml - 1litre Vegetable, Peanut or Sunflower Oil; 1 cup / 240ml Buttermilk; 1/4 cup / 60ml Pickle Juice (Gherkin juice in UK); 1/4 cup / 60ml Hot Sauce (); 1 Egg; 1 tsp Salt; 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; 1/2 cup / 120ml leftover Oil, (from deep frying); 1/2 cup / 120ml Hot Sauce (see notes); 2 tbsp Honey, (or to sweetness preference); 1 ½ tsp Smoked Paprika; 1/2 tsp Garlic Powder; Salt, (to taste)

4 servings

servings

20 minutes

active time

2 hours 35 minutes

total time

Start Cooking

Ingredients

1.3lb / 600g Chicken Tenders (see notes)

3-4 cups / 750ml - 1litre Vegetable, Peanut or Sunflower Oil

1 cup / 240ml Buttermilk

1/4 cup / 60ml Pickle Juice (Gherkin juice in UK)

1/4 cup / 60ml Hot Sauce ()

1 Egg

1 tsp Salt

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

1/2 cup / 120ml leftover Oil, (from deep frying)

1/2 cup / 120ml Hot Sauce (see notes)

2 tbsp Honey, (or to sweetness preference)

1 ½ tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt, (to taste)

Directions

In a medium sized mixing bowl whisk together buttermilk, pickle juice, hot sauce, egg and salt. Add in the chicken tenders then tightly cover and marinate in the fridge. 4+ hours best, 2 hours minimum. Get out the fridge 30mins before needed.

In a large shallow dish or curved baking tray combine dry mix. One by one take a chicken tender straight out of the bowl and place it in the dry mix. Use your hands to thoroughly coat the chicken. Really press the flour into every crack and crevice to create lots of tiny flaky bits. Give it a shake, then place to one side and repeat.

Heat up the oil in a suitable-sized pot or cast iron skillet to 350F/175C. Working in 3-4 batches, carefully place the tenders into the hot oil and leave for a few mins. The temp will drop slightly to around 320F/160C, just try and maintain it as best you can. Flip the tenders and continue frying for another few mins until deep golden and visibly crispy. Remove and place on a wire rack with a tray underneath to catch excess oil. Timings will depend on the size of tenders so just be vigilant. The chicken should be white and piping hot through the centre.

Once all the tenders have fried, allow the oil to cool slightly then scoop out 1/2cup and pour into a small bowl. Add in hot sauce, honey, smoked paprika, garlic powder & salt (if needed) and whisk into a glaze.

Brush the tenders all over with the glaze then serve up and enjoy!

Nutrition

Serving Size

Calories

186 kcal

Total Fat

14.23 g

Saturated Fat

6.438 g

Unsaturated Fat

6.986 g

Trans Fat

1.841 g

Cholesterol

6 mg

Sodium

322 mg

Total Carbohydrate

13.58 g

Dietary Fiber

0.7 g

Total Sugars

2.57 g

Protein

2.02 g