Marinate the chicken: In a bowl combine buttermilk and 2 tbs hot sauce. Add chicken tenders, cover, and refrigerate 1 to 4 hours (minimum 30 minutes if short on time).

Prepare dredge: In a shallow bowl or dish whisk together flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.

Set up egg wash: In a separate shallow bowl beat the egg with 1 tbs water until combined.

Heat oil or preheat grill: For frying, pour oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C). For grilling, preheat grill to medium-high and oil the grates lightly.

Dredge and cook: Remove a tender from the buttermilk, let excess drip, dip in egg wash, then coat thoroughly in flour mixture, pressing to adhere. For frying: fry 3–4 tenders at a time until golden and internal temperature reaches 165°F (74°C), about 4–5 minutes per side depending on thickness. Transfer to a wire rack. For grilling: brush lightly with oil and grill 3–4 minutes per side until charred spots appear and internal temp 165°F.

Nashville Hot Sauce

Make the hot sauce: In a small saucepan over low heat melt the butter. Whisk in brown sugar until dissolved, then stir in cayenne pepper, smoked paprika, hot sauce, apple cider vinegar, garlic powder, and salt. Cook on low 2–3 minutes to marry flavors, whisking occasionally. Remove from heat.

Toss chicken in sauce: Place cooked tenders in a large bowl. Pour about 3/4 of the warm Nashville sauce over the tenders and gently toss to coat. Reserve remaining sauce for serving.

Sriracha Aioli

Whisk aioli: In a small bowl combine mayonnaise, sriracha, lemon juice, minced garlic, and salt. Taste and adjust heat or acidity as needed. Chill until assembly.

Coleslaw

Combine vegetables: In a medium bowl toss together green cabbage, red cabbage, and shredded carrot.

Dress coleslaw: In a small bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour over cabbage mixture and toss to coat. Let sit 10–15 minutes for flavors to meld.

Assembly & Sides

Toast Texas toast: Butter both sides of each slice and toast in a skillet over medium heat or on a griddle until golden brown, about 2–3 minutes per side. Alternatively broil 1–2 minutes per side.

Assemble plates: Place a slice of Texas toast on each plate. Lay two Nashville-coated tenders on top. Add 2 pickle slices and a generous spoonful of coleslaw beside or atop the chicken. Drizzle or dollop sriracha aioli over the chicken or serve on the side. Sprinkle chopped chives or green onions if using.

Serve: Serve immediately with remaining Nashville sauce on the side for extra heat.