Nashville Hot Chicken Tenders
User Reviews
5
Nashville Hot Chicken Tenders
Description
This recipe uses chicken tenders or chicken breasts cut into strips, which are first dusted with a seasoned flour and cornstarch mix, then dipped into egg, and coated with panko breadcrumbs blended with spices including salt, pepper, paprika, onion, and garlic powder. This triple coating creates a crunchy crust once cooked.
The tenders can be baked at 425°F or air fried at 380°F until golden brown and crispy with an internal temperature of 165°F for safe serving. While still hot, they are coated or brushed with a Nashville-style hot sauce made from melted butter, hot sauce, honey, smoked paprika, cayenne, and garlic powder, delivering a combination of heat, sweet, and smoky flavors.
These tenders provide a hands-on, flavorful snack or meal component that balances spicy heat with crunchy texture and moist chicken inside. They can be served as is, with sides, or in sandwiches. The recipe’s suggested spice level and honey amount can be adjusted to balance the heat to taste.
Ingredients
Chicken Tenders:
- 1.5 pounds chicken tenders or 3 chicken breasts cut into tenders
- ⅓ cup all-purpose flour gluten-free if needed
- 3 tablespoon cornstarch (substitute with arrowroot starch or tapioca flour)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 large egg
- 1 ⅓ cup panko breadcrumbs whole wheat or gluten-free if needed
Nashville Hot Sauce:
- ¼ - ⅓ cup hot sauce I love Frank's Red Hot Sauce
- 1 tablespoon unsalted butter melted
- 2 - 3 tablespoon honey
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper ground
- ½ teaspoon garlic powder
- salt to taste
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Or preheat your air fryer to 380°F.
- In a small shallow bowl, add the flour and cornstarch. In a second shallow bowl, whisk the eggs. In a third shallow bowl, add the panko, salt, pepper, paprika, onion powder, and garlic powder.
- Trim off all fat and tendons from chicken tenders. Or, if using boneless, skinless chicken breasts, cut them into 1-inch thick strips.
- Working one at a time, dip a chicken tender into flour, make sure to coat it, and then shake off excess flour. Then, dip it into the eggs, and then finally into panko breadcrumbs. Use your hands to coat the chicken with the panko so it is fully covered.
- Repeat step 4 with the rest of the tenders.
- Oven: Place the breaded chicken tenders onto the parchment-lined baking sheet and lightly spray with cooking spray. Bake for 10 - 14 minutes, until golden, crispy, and the internal temperature of the chicken is 165°F.
- Air Fryer: Place the breaded chicken tenders into the preheated air fryer basket and lightly spray with cooking spray. Air fry at 380°F for 8 - 11 minutes, until golden, crispy, and the internal temperature of the chicken is 165°F.
- Meanwhile, add all the hot glaze sauce ingredients to a microwave-safe dish and heat for 20 - 30 seconds. When the chicken is done cooking, drizzle and coat the tenders in the warmed hot honey and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 147mg | 49% |
| Sodium | 984mg | 41% |
| Potassium | 331mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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