Nashville Hot Chicken Tenders

5 from 5 votes

These crispy Nashville hot chicken tenders are spicy, juicy, and pan-fried to perfection. Try this easy cast iron chicken recipe at home!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Southern

Servings: servings

Calories: 395kcal

1 ½ pounds raw chicken tenderloins frozen and thawed; to use chicken breasts, see notes below
2½ cups canola oil or vegetable cooking oil

In a shallow bowl or dipping tray, mix flour, garlic salt, and pepper with whisk. In another shallow bowl or dipping tray, mix the buttermilk and hot sauce together with a whisk.
Dredge chicken tenders in the seasoned flour, then the buttermilk mixture, and back in the flour. Shake off excess buttermilk and flour.

Add the cooking oil to a large skillet, and heat oil over medium-high heat until hot (350°F).
Fry the tenders in hot oil in batches of 4 - 5 tenders for about 6 minutes on each side. The chicken should be a deep golden brown before turning. Check the internal temperature of the chicken tenderloins (at least 165°F in the center) before removing them from the skillet. Place strips on a wire rack with paper towels underneath to soak upthe excess oil.

In a small saucepan, melt butter over medium-low heat. Stir in paprika, salt, and red pepper with a whisk. Use a basting brush to brush the fried chicken tenders with the spicy butter sauce.

Cut chicken breasts into tenders:

Take the chicken breast and find the piece that hangs off the side and pull it from the breast. That's your first chicken tenderloin strip.
Next, slice the breast from top to bottom with a sharp knife into 2-inch strips. If the breasts are very large, slice them in half by placing your hand flat against the top of the chicken and carefully slicing horizontally through the chicken away from you.

Recipe Variations:

You might notice that the ingredients do not include brown sugar. I designed this Nashville Chicken Tenders copycat recipe without sugar. However, if you prefer a sweeter spicy sauce, add 2 tablespoons of brown sugar to the butter basting sauce at the end.
If you want a spicy and no-breading option, you can try our Cajun chicken tenderloins.
If you’re busy and looking for a quick chicken tender recipe, then chicken tenders in Instant Pot are for you.
You can also enjoy this recipe with our fresh kale salad and dressing and Tex Mex salad bowl recipe for sides.
To make extra crispy chicken, you can double-dip it in the flour and buttermilk mixture.
Add more spices like garlic powder, black pepper, or chili powder.

TFN Pro Tip:

For the crispiest coating, let your breaded chicken rest for 10–15 minutes before frying. This helps the coating stick better and results in crispy chicken tenders that stay crunchy even after cooking. Also, make sure your oil is hot enough (about 350°F) before adding the chicken—this seals in moisture and gives that golden-brown crust.

Storing Instructions

Store any leftover Nashville hot chicken tenders in an airtight container in the refrigerator for up to 3–4 days.
To keep them crispy, reheat in the oven at 375°F for about 10–12 minutes, or in an air fryer for 5–6 minutes until heated through and crispy again. Avoid microwaving if you want to maintain that crunchy coating.
If freezing, wrap each tender individually and store in a freezer-safe bag for up to 2 months—just reheat from frozen in the oven or air fryer for best results.

*Nutritional facts include a small portion of the cooking oil as most of it is discarded and not consumed*