You asked for them AGAIN — Nashville hot honey chicken tenders, extra crispy. A shatteringly crunchy crust, a fiery Nashville-style spice kick, and a sticky hot honey drizzle to finish. Sweet, spicy, and completely addictive — these are the tenders everyone keeps coming back for.
Ingredients
For the Tenders
- 1½ lbs chicken tenders
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Oil, for frying
For the Nashville Spice & Hot Honey
- 2 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/3 cup honey
- 1/4 cup hot frying oil (reserved from the fryer)
Instructions
- Marinate the tenders in buttermilk and hot sauce for at least 30 minutes (up to overnight for maximum juiciness).
- Mix the flour, cornstarch, garlic powder, smoked paprika, and salt. Dredge each tender firmly, pressing the coating on. Rest for 10 minutes.
- Fry at 350°F (175°C) for 5–6 minutes until deep golden and extra crispy. Drain on a wire rack and reserve 1/4 cup of the hot frying oil.
- Whisk the cayenne, brown sugar, paprika, garlic powder, and mustard powder with the reserved hot oil to make the Nashville spice paste. Brush it generously over the hot tenders.
- Warm the honey until runny and drizzle it over the spiced tenders.
- Serve hot with pickles and ranch or blue cheese dip to cool the fire.
Pro Tips
- The hot-oil spice paste is the authentic Nashville move — it blooms the spices and makes them cling to the crust.
- Cayenne controls the heat: 2 tablespoons is fiery, 1 tablespoon is friendly.
- Never skip the pickle — its tang is the classic Nashville counterpoint.