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Nashville-Style Hot Chicken

If you love Nashville-Style hot chicken, this recipe exploding with flavor and spice is worth every minute of effort! You can turn them into sliders or just serve as tenders to dip in some sauce.

We love going to Dave’s Hot Chicken but it is an hour drive away from us so making it at home is the next best option and honestly was just as good! Just like hot chicken spots, butter and toast some white bread, add some pickles, and pop the tenders in. We also added American cheese and then dip in comeback sauce and honey with some fries on the side.

The best part about this recipe is you can tweak the spice level to whatever you like. I usually order mild which is not spicy at all. If you like medium or hot, be generous with the cayenne pepper and hot sauce.

To make the comeback sauce, whisk these ingredients together:

  • 1 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons ketchup
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon honey, more to taste
  • hot sauce to taste

Ingredients

2 lbs chicken tenders (about 16 tenders)
pickle juice to brine
2 to 6 tablespoons cayenne powder, to your spice level
1 tablespoon dark brown sugar
1/2 teaspoon salt
2 teaspoons paprika
2 1/2 tablespoons chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup buttermilk
hot sauce to taste
sprinkle of salt
2 cups all purpose flour
4 tablespoons cornstarch
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
vegetable oil for frying
optional: toast, pickles, American cheese

Instructions

1
BRINE CHICKEN: Let chicken tenders brine in pickle juice for an hour. You can also use a mix of pickle juice and buttermilk to brine.
2
PREPARE SPICE MIXTURE: In a small bowl, mix together cayenne powder, dark brown sugar, salt, paprika, chili powder, garlic powder, and onion powder. Set this aside.
3
PREPARE WET MIXTURE: Whisk together buttermilk, hot sauce, and salt in another bowl. Set aside.
4
PREPARE FLOUR MIXTURE: Whisk together flour, cornstarch, chili powder, salt, garlic powder, and black pepper in a bowl. Set aside.
5
DREDGE CHICKEN: Once chicken is done brining, pat dry to help the breading adhere better. Using one hand for dry and one hand for the wet, dip the chicken tender in the flour and coat evenly all around, making sure to shake off any excess. Then dip in the buttermilk mixture, letting any excess drip off. Then dip back in the dry flour mixture and coat evenly. Set on a plate. Repeat with the rest of the tenders. Let the breaded tenders rest for 15 minutes before frying.
6
FRY THE CHICKEN: Heat oil to 350°F. Drop the chicken tenders in and fry until they have a deep golden brown color on both sides. Once the tenders are done, remove from the oil and set on a paper towel.
7
SPICE THE TENDERS: Take out 1 1/2 cup of the frying oil and add it to the spice mixture. Mix together really well. Dip the chicken tender in one at a time and make sure it's evenly coated and spiced well. Serve while still warm as you like!

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