Description
Get the ultimate fiery crunch! These tenders are marinated for supreme juiciness before receiving a deep, craggy dredge of flour, cayenne, and paprika.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken tenders
- 1 cup buttermilk
- 2 cups all-purpose flour
- 4 tablespoons cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon packed light brown sugar
- 1/2 cup olive oil or vegetable shortening
- 4 cups peanut or canola oil (for frying)
Instructions
- Step 1: Place the chicken tenders in a bowl with the buttermilk; cover and refrigerate for at least 3 hours, or preferably overnight, allowing the buttermilk to tenderize the meat.
- Step 2: In a shallow dish, combine the flour, 1 tablespoon of cayenne pepper, and the paprika. Remove the marinated chicken one piece at a time, allowing excess buttermilk to drip off, then dredge thoroughly in the flour mixture, pressing firmly to ensure a thick, craggy coating.
- Step 3: Heat the frying oil in a large heavy pot or Dutch oven to 325°F (160°C). Carefully place the dredged chicken strips in the hot oil (do not overcrowd the pot) and fry for 5–7 minutes, turning once, until the coating is golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack set over a baking sheet.
- Step 4: Prepare the Nashville Hot Glaze: In a small saucepan, melt the coconut oil or vegetable shortening over medium heat. Once fully liquid, remove from the stove and immediately whisk in the remaining 3 tablespoons of cayenne pepper, brown sugar, and a pinch of salt until the mixture is completely uniform and bright red.
- Step 5: Immediately brush or toss the freshly fried chicken strips liberally with the hot glaze mixture until they are completely coated. The heat of the chicken will help the glaze penetrate the coating. Serve immediately.
Notes
- If you anticipate leftovers, store the fried strips *un-glazed* in an airtight container in the refrigerator for up to 3 days, applying the glaze immediately before serving to maximize crispness.
- To restore the crispy texture and avoid sogginess, reheat the strips in an oven or air fryer at 350°F (175°C) for 5 to 8 minutes rather than using the microwave.
- For that signature craggy coating, ensure you press the buttermilk-soaked chicken very firmly into the flour mixture, creating heavy, textured layers before frying.
- Balance the intense, fiery heat of the cayenne glaze by serving the chicken with creamy coleslaw and plenty of tart dill pickle chips on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 large chicken strips (approx. 180g)
- Calories: 610
- Sodium: 1500mg
- Fat: 40g
- Saturated Fat: 8g
- Trans Fat: 0.1g
- Protein: 5g