Nashville Hot Chicken Recipe

Mix marinade

In a bowl, whisk together 2 cups buttermilk, 2 tablespoons hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Marinate chicken

Place 1.5 lbs chicken tenders in a resealable bag or shallow dish. Pour marinade over the tenders, ensuring they are fully coated. Seal or cover and refrigerate for at least 2 hours or up to overnight for best flavor and tenderness.

Prepare dredge

In a shallow bowl or wide dish, combine 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1.5 teaspoons kosher salt and 1 teaspoon black pepper. Whisk to evenly distribute spices.

Set up egg wash

In a separate bowl, beat 2 eggs with a tablespoon of water until uniform.

Coat the tenders

Remove chicken from the marinade, letting excess drip off. Dredge each tender in the flour mixture, press firmly to adhere, then dip in the egg wash, and dredge again in the flour mixture for a double crisp coating. Place breaded tenders on a wire rack while you heat the oil.

Heat oil

In a heavy, deep skillet or Dutch oven, add about 4 cups neutral oil and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns slowly you are near proper temperature.

Fry chicken

Fry the tenders in batches so they don't overcrowd the pan — 3 to 4 minutes per side or until golden-brown and internal temperature reaches 165°F (74°C). Use tongs to flip carefully. Transfer cooked tenders to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed. Reserve 1/4 cup of the frying oil (strain if necessary) for the spice oil.

Make the hot spice oil

In a heatproof bowl combine 3 tablespoons melted butter, 1 tablespoon chili crisp or extra cayenne (adjust to desired heat), 1 teaspoon smoked paprika, 1.5 teaspoons cayenne pepper, 1/2 teaspoon brown sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 cup reserved frying oil. Stir to combine. Taste carefully and adjust cayenne or brown sugar to balance heat and sweetness.

Brush the chicken

Using a pastry brush, generously brush or spoon the hot spice oil over the fried tenders so they are well coated. For more heat, spoon additional oil over the top while still hot so it absorbs into the crust. Place coated tenders back on the rack for 2 minutes to set the glaze.

Assemble

Place 2 slices of soft white bread on each serving plate. Arrange 3–4 hot chicken tenders on top of the bread. Add a few dill pickle slices alongside or on top of the tenders.

Finish & serve

Serve immediately with 1/4 cup house-made ranch per plate for dipping and the remaining ranch for sharing. Optionally squeeze a little lemon over the tenders for brightness. Enjoy while hot.