Nashville Hot Chicken Tenders
Craving something crispy and spicy? Look no further than Nashville Hot Chicken Tenders. These tenders are perfectly seasoned, easy to make, and absolutely irresistible. Whether you're serving them for dinner or at a party, they’re sure to be a hit!
Equipment
- Skillet
- Whisk
- Frying Pan
- Mixing Bowl
Ingredients
- 1 cup Vegetable oil for frying
- 12 pieces Chicken tenders or 2 large chicken breasts cut into 6 pieces a breast
- 1 tbsp Salt
- 1 tbsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Black pepper
- 1/2 cup All-purpose flour
- 1 piece Egg
- 1/3 cup Flour
- 4 oz Water
- 2 cups Flour
- 3 tbsp Poultry seasoning
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Ground black pepper
- 1 tsp Dry mustard
- 1/2 tsp Paprika
- 2 tbsp Cayenne
- 1 tbsp Brown sugar
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1 cup Vegetable oil saved hot from frying
Instructions
- Place chicken tenders onto a plate and season with spices listed in seasoning rub. Cover chicken and refrigerate for 1 hour.
- Plate 1: Place 1/2 cup of flour into a shallow dish.
- Plate 2: Place egg, 1/3 cup flour and water into a separate shallow dish and whisk well.
- Plate 3: In a third shallow dish, place 2 cups of flour, poultry seasoning, garlic powder, onion powder, black pepper, mustard and paprika and mix well.
- Heat oil vegetable over medium high heat. I had about 1-2″ in a skillet. Remove chicken from the refrigerator and dredge in flour, egg, and finally seasoned flour, coating all sides.
- Fry in oil for 5 minutes. Flip halfway if the oil does not completely cover the chicken. Drain on paper towels. Repeat if working in batches with chicken.
- Turn oil to high heat and add more if necessary. Heat for 5 minutes.
- Return chicken to oil and fry again for 2 minutes, flipping halfway if the oil doesn’t coat the chicken completely. Chicken should reach an internal temperature of 165 degrees. Drain on paper towels.
- Mix all the spices together in a bowl and pour one cup of hot oil from frying the chicken into the bowl. I’d recommend using a plastic or metal measuring cup to remove oil from the pan. If you use glass, it could break. Use caution as the oil is very hot.
- Coat each chicken piece with sauce and serve.
Notes
- Tip 1: Be sure to let air fryer preheat fully before adding your chicken, otherwise you may wind up with less-than-crunchy tenders.
- Tip 2: Only cook as many tenders in your air fryer as can fit on a single layer. You may have to do multiple batches, but I almost think it’s better that way because they are always fresh from the fryer and as crispy as possible.