Copycat KFC Nashville Hot Chicken Tenders Recipe
Description
These crispy, spicy chicken tenders are a perfect recreation of the famous Nashville hot style. Marinated in a flavorful buttermilk blend and double-coated for extra crunch, they deliver a serious kick of heat. Finished with a signature spicy chili oil, these tenders are perfect for a bold dinner or game-day snack.
Ingredients
For the marinade
- 0.5 kg chicken breasts sliced into strips
- 1 cup buttermilk or 1 cup milk + 2 tbsp lemon juice
- ⅓ cup hot sauce
- 0.5 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tbsp paprika
- 1 tsp chilli powder
- 1 egg added later
- ⅓ cup plain flour added later
Flour mixture
- 1.5 cup plain flour
- ¼ cup cornstarch
- 1 tsp baking powder
- 2 tsp salt
- 0.5 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp chilli powder
- 3 tbsp paprika or hot paprika
- 2 tsp oregano
- 2 tsp cajun seasoning
- 2 tsp cayenne pepper
Hot chilli oil
- ¾ cup frying oil or melted butter
- 2 tbsp hot sauce
- 1 tbsp brown sugar
- 1.5 tbsp chilli powder or cayenne pepper
- 1 tsp hot paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
Instructions
Preparation and Frying
- In a large bowl, whisk marinade ingredients (excluding egg and flour). Add chicken strips and marinate for at least 2 hours.
- Combine all flour mixture ingredients in a separate bowl.
- Pour most of the marinade into a new bowl, add egg and flour to create a thick batter.
- Remove chicken from buttermilk, coat in the dry flour mixture, shake off excess.
- Dip into the batter, then back into the flour. Repeat for extra crispiness, ending with flour.
- Rest tenders on a wire rack for 10 minutes while heating vegetable oil to 165°C.
- Fry 3 tenders at a time for 5-7 minutes until golden brown; drain on paper towels.
- Carefully mix the hot chilli oil ingredients with 3/4 cup of the hot frying oil.
- Brush the tenders with the spicy oil and serve the remainder as a dipping sauce.
Notes
- For extra crispy results, ensure the chicken is thoroughly pressed into the flour mixture.
- Be very careful when handling the hot frying oil for the chili sauce.