Nashville Hot Chicken Recipe
Chicken Tenders (2)
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Ingredients
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Marinade & Prep
Dredge
Fry
Finish: Nashville Hot Oil
Method
Marinade & Prep
Prepare marinade
In a medium bowl, whisk together buttermilk, hot sauce, kosher salt, black pepper, smoked paprika, and garlic powder.
Marinate chicken
Submerge the two chicken tenders in the marinade, ensuring full coverage. Cover and refrigerate for 30 minutes to 2 hours to flavor and tenderize.
Dry and rest
Remove the chicken from the marinade and pat dry with paper towels. Place on a rack while you prepare the dredge.
Dredge
Make dredge
In a shallow dish, whisk together all-purpose flour, paprika, cayenne pepper, garlic powder, and salt.
Dredge chicken
Coat each marinated chicken tender in the seasoned flour, pressing to adhere. Shake off excess and set on a rack for 5–10 minutes to help crust set.
Fry
Heat oil
In a heavy skillet or Dutch oven, heat peanut oil to 350°F (175°C). Maintain temperature for frying.
Fry chicken
Carefully lower the dredged tenders into the hot oil in batches. Fry 4–6 minutes, turning once, until crust is deep golden and internal temperature reaches 165°F (74°C).
Drain
Transfer fried chicken to a rack set over a baking sheet to drain excess oil.
Finish
Bloom the hot oil
In a small saucepan, combine cayenne pepper, light brown sugar, paprika, garlic powder, salt with neutral oil. Warm over low heat just until fragrant and sugar dissolves; do not boil.
Apply Nashville heat
Brush or drizzle the hot oil mixture over the fried chicken, flipping to coat evenly. Let rest 1–2 minutes to set the crust and flavors.