Nashville hot chicken tenders are deep-fried chicken pieces finished with a fiery cayenne-based spiced oil. The double-fry method creates an exceptionally crispy exterior while the hot oil coating delivers authentic Nashville-style heat and flavor.
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In a small bowl, combine kosher salt, garlic powder, onion powder, black pepper, and optional MSG to create the chicken seasoning. Season the chicken tenders generously and let them sit for at least one hour.
Set up your breading station. In one bowl, place plain flour. In a second bowl, whisk together the egg, 1/3 cup flour, and cold water to make the batter. In a third bowl, combine all ingredients for the seasoned flour.
Take a seasoned chicken tender and coat it in the plain flour, shaking off any excess.
Dip the flour-coated tender into the batter, allowing excess to drip off.
Finally, dredge the battered tender in the seasoned flour, pressing firmly to ensure a thick, shaggy coating.
Heat frying oil to 300°F (150°C). Carefully place the breaded chicken into the oil and fry for 5 minutes.
Remove the chicken from the oil and let it rest on a wire rack. Repeat until all chicken has been fried once.
Increase the oil temperature to 350°F (175°C). Fry the chicken for a second time for 2 minutes to achieve maximum crunch.
To make the hot chicken oil, combine cayenne pepper, paprika, brown sugar, black pepper, garlic powder, and kosher salt in a large, heatproof bowl.
Carefully ladle 1 cup of the hot frying oil into the spice mixture. Whisk immediately to combine. Be careful as the oil is very hot.
Toss the double-fried chicken tenders in the hot oil sauce until they are fully coated.
Place the coated chicken back on the wire rack to allow any excess oil to drip off before serving.
Store cooled Nashville hot chicken in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10–12 minutes to restore crispiness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
The double-fry method involves frying chicken twice: once at a lower temperature to cook through, then at higher heat for crispiness. This ensures the interior is fully cooked while the exterior becomes extra crunchy without burning.
Reduce the cayenne pepper in the hot oil sauce or skip it entirely for a mild version. You can also serve the spiced oil on the side so diners control heat level.
Refrigerate cooked chicken in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to restore crispiness; avoid the microwave.
MSG enhances the savory umami flavor of the chicken seasoning, deepening the overall taste without adding saltiness.
Kosher salt has larger grains and dissolves evenly into the seasoning blend, preventing overly salty spots and providing better flavor distribution.
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