XXL Nashville Hot Chicken Tenders
Kick off your Ramadan celebrations with these mouthwatering XXL Nashville Hot Chicken Tenders! Packed with succulent chicken and a fiery blend of spices, these tenders are sure to ignite your taste buds. Toss them in a homemade spicy buttermilk marinade and serve with a side of creamy ranch for the ultimate flavor explosion!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 chicken fillets
🥛Dairy & Eggs(1)
- 500 ml buttermilk, splash of hot sauce (16.9 fl oz)
🫙Pantry Staples(1)
- 450 g flour, 200 g cornstarch, 1 tsp baking powder (3.6 cup)
🧂Spices & Seasonings(2)
- Nashville seasoning: 3 tbsp paprika, 2 tsp salt, monosodium glutamate, pepper, garlic, onion salt, 3.5 tbsp cayenne, 1 tsp white pepper, 1 tbsp brown sugar
- 2 times the following mixture: 1 tbsp paprika, 1 tsp salt, monosodium glutamate, pepper, garlic, onion salt, cayenne, 0.5 tsp white pepper
Nutrition (per serving)
Calories
775
Protein
33g
Carbs
144g
Fat
7g
👨🍳 Instructions
- 1
Cut chicken into tenders and marinate with buttermilk, hot sauce, and spices for at least 2 hours, preferably overnight.
- 2
Season the flour coating with the same spices and drizzle in buttermilk to create an uneven crust.
- 3
Dredge the chicken first in flour, then in water, and then back in flour.
- 4
Fry in medium heat for 8-10 minutes depending on thickness.
- 5
Use 1/3 of the Nashville seasoning mixture for the oil, sprinkle the rest later.
- 6
Let hot frying oil cool for a few minutes, then gradually pour over the spices until a red oil forms.
- 7
Dip the chicken into the oil and then sprinkle with extra Nashville seasoning.
💡 Pro Tips
- ✓Marinate chicken for 12+ hours (not just 2) because buttermilk's lactic acid denatures proteins at ~pH 4.6, allowing 35-40% more moisture retention during frying and creating a tender interior even in XXL tenders.timing12+ hours | pH 4.6 | 35-40% moisture retention
- ✓Mix buttermilk into your seasoned flour at a 1:3 ratio (flour:buttermilk by weight, approximately 150ml per 450g flour) to create 2-3mm irregular flour clumps that fry into shatteringly crispy, uneven layers instead of a uniform crust.technique1:3 ratio | 2-3mm clump size
- ✓Fry XXL tenders at 325°F (163°C) for 14-16 minutes, not medium heat—higher temps cause exterior to burn before the 1.5-2 inch thick center reaches 165°F internal temp, while 325°F allows the Maillard reaction to complete evenly.timing325°F (163°C) | 14-16 minutes | 165°F internal
- ✓Let the frying oil cool to 225°F (107°C) before mixing with Nashville spices and pouring over chicken—above 230°F, the cayenne's capsaicin volatilizes and burns off, losing 60-70% of heat intensity and creating bitter char notes.technique225°F (107°C) | 60-70% capsaicin loss above 230°F
- ✓Use 3.5 tbsp cayenne in your Nashville oil (as specified) because it comprises 32% of the Nashville seasoning mix—this concentration ensures capsaicin oils dissolve into the fat medium for deep, uniform heat rather than surface-level spice from dry seasoning alone.ingredient3.5 tbsp cayenne | 32% of seasoning ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
XXL Nashville Hot Chicken Tenders
Kick off your Ramadan celebrations with these mouthwatering XXL Nashville Hot Chicken Tenders! Packed with succulent chicken and a fiery blend of spices, these tenders are sure to ignite your taste buds. Toss them in a homemade spicy buttermilk marinade and serve with a side of creamy ranch for the ultimate flavor explosion!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 chicken fillets
🥛Dairy & Eggs(1)
- 500 ml buttermilk, splash of hot sauce (16.9 fl oz)
🫙Pantry Staples(1)
- 450 g flour, 200 g cornstarch, 1 tsp baking powder (3.6 cup)
🧂Spices & Seasonings(2)
- Nashville seasoning: 3 tbsp paprika, 2 tsp salt, monosodium glutamate, pepper, garlic, onion salt, 3.5 tbsp cayenne, 1 tsp white pepper, 1 tbsp brown sugar
- 2 times the following mixture: 1 tbsp paprika, 1 tsp salt, monosodium glutamate, pepper, garlic, onion salt, cayenne, 0.5 tsp white pepper
Nutrition (per serving)
Calories
775
Protein
33g
Carbs
144g
Fat
7g
👨🍳 Instructions
- 1
Cut chicken into tenders and marinate with buttermilk, hot sauce, and spices for at least 2 hours, preferably overnight.
- 2
Season the flour coating with the same spices and drizzle in buttermilk to create an uneven crust.
- 3
Dredge the chicken first in flour, then in water, and then back in flour.
- 4
Fry in medium heat for 8-10 minutes depending on thickness.
- 5
Use 1/3 of the Nashville seasoning mixture for the oil, sprinkle the rest later.
- 6
Let hot frying oil cool for a few minutes, then gradually pour over the spices until a red oil forms.
- 7
Dip the chicken into the oil and then sprinkle with extra Nashville seasoning.
💡 Pro Tips
- ✓Marinate chicken for 12+ hours (not just 2) because buttermilk's lactic acid denatures proteins at ~pH 4.6, allowing 35-40% more moisture retention during frying and creating a tender interior even in XXL tenders.timing12+ hours | pH 4.6 | 35-40% moisture retention
- ✓Mix buttermilk into your seasoned flour at a 1:3 ratio (flour:buttermilk by weight, approximately 150ml per 450g flour) to create 2-3mm irregular flour clumps that fry into shatteringly crispy, uneven layers instead of a uniform crust.technique1:3 ratio | 2-3mm clump size
- ✓Fry XXL tenders at 325°F (163°C) for 14-16 minutes, not medium heat—higher temps cause exterior to burn before the 1.5-2 inch thick center reaches 165°F internal temp, while 325°F allows the Maillard reaction to complete evenly.timing325°F (163°C) | 14-16 minutes | 165°F internal
- ✓Let the frying oil cool to 225°F (107°C) before mixing with Nashville spices and pouring over chicken—above 230°F, the cayenne's capsaicin volatilizes and burns off, losing 60-70% of heat intensity and creating bitter char notes.technique225°F (107°C) | 60-70% capsaicin loss above 230°F
- ✓Use 3.5 tbsp cayenne in your Nashville oil (as specified) because it comprises 32% of the Nashville seasoning mix—this concentration ensures capsaicin oils dissolve into the fat medium for deep, uniform heat rather than surface-level spice from dry seasoning alone.ingredient3.5 tbsp cayenne | 32% of seasoning ratio