TOP 5 Nashville Hot Chicken Tenders Recipes
In this post, we have included some of the greatest Nashville Hot Chicken Tenders recipes available so you can pick the one that suits your needs, whether it be in terms of cooking time, calorie count, or aesthetic preference. This meal can be prepared in a short amount of time with minimal work, making it a crowd-pleaser and a favorite of many of my friends. Have a nice meal!
1.Nashville Hot Chicken Tenders
Nashville Hot Chicken Tenders
Ingredients
- 2 lbs. chicken tenders about 8-10
- 2-1/2 cups all-purpose flour
- 3 Tbsp. cornstarch
- 1 Tbsp. onion powder
- 1 Tbsp. coarse salt
- 1 Tbsp. smoked paprika
- 2 tsp. cayenne pepper
- 2 tsp. black pepper
- 1/2 tsp. garlic powder
- 2 cups buttermilk
- 1/3 cup hot sauce
- 4 cups vegetable canola or peanut oil, for frying
- For the Nashville Hot Coating:
- 1/3 cup cayenne pepper
- 1-1/2 Tbsp. brown sugar
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- For Serving: White bread Sliced pickles
Instructions
- Place the flour, cornstarch, salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder in a large bowl and mix all of the ingredients together.
- Combine the buttermilk and spicy sauce in a separate, larger bowl and whisk until smooth. Set aside.
- Coat each piece of chicken in the flour mixture first, then dip it in the buttermilk, and finally coat it again in the flour.
- Coat each of the pieces completely. After you have done coating the chicken, place it on a baking sheet and let it sit for 15 to 20 minutes, or until the coating has become firm.
- While the coating is setting, pour two inches of vegetable oil into a saucepan or skillet with a heavy bottom. Adjust the temperature to medium-high.
- Sprinkle a little flour into the oil and stir it around. The oil is ready when it begins to sizzle and turns a golden brown when it is fried. Place the tenders in the oven one by one with great care. Fry for about two to three minutes on each side. Be careful not to overcrowd the pan. To take the chicken from the oil, use the tongs. Position the pieces to drain on paper towels or a wire rack.
- For those interested in the Nashville Hot Coating:
- After the chicken has been cooked, take one cup of the oil used to fry it and mix in one teaspoon each of cayenne pepper, brown sugar, chili powder, garlic powder, and smoky paprika until the ingredients are thoroughly combined.
- Use a brush to apply the mixture all over the chicken tenders while they are still hot.
- To prepare the dish, lay the hot chicken on top of the white bread. Pickles speared on toothpicks should be served alongside.
- Enjoy!
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,096 | |
| % Daily Value* | ||
| Total Fat 74 g | 113 % | |
| Saturated Fat 14 g | 69 % | |
| Trans Fat 0 g | ||
| Cholesterol 65 mg | 22 % | |
| Sodium 1,187 mg | 49 % | |
| Total Carbohydrate 79 g | 26 % | |
| Dietary Fiber 6 g | 23 % | |
| Total Sugars 8 g | ||
| Includes 2 g Added Sugars | ||
| Protein 32 g | 63 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 156 mg | 16 % |
| Iron 5 mg | 29 % |
| Potassium 708 mg | 15 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 74 g | 113 % |
|---|---|---|
| Saturated | 14 g | 69 % |
| Trans | 0 g | – |
| Monounsaturated | 32 g | – |
| Polyunsaturated | 21 g | – |
| Carbs | 79 g | 26 % |
| Fiber | 6 g | 23 % |
| Total Sugars | 8 g | – |
| Added Sugars | 2 g | – |
| Protein | 32 g | 63 % |
| Cholesterol | 65 mg | 22 % |
| Sodium | 1,187 mg | 49 % |
| Calcium | 156 mg | 16 % |
| Magnesium | 71 mg | 17 % |
| Potassium | 708 mg | 15 % |
| Iron | 5 mg | 29 % |
| Zinc | 2 mg | 20 % |
| Phosphorus | 480 mg | 69 % |
| Vitamin A | 167 Вµg | 19 % |
| Vitamin C | 16 mg | 18 % |
| Thiamin (B1) | 1 mg | 66 % |
| Riboflavin (B2) | 1 mg | 47 % |
| Niacin (B3) | 12 mg | 78 % |
| Vitamin B6 | 0 mg | 25 % |
| Folate (Equivalent) | 182 Вµg | 46 % |
| Folate (Food) | 46 Вµg | – |
| Vitamin B12 | 1 Вµg | 24 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 10 mg | 66 % |
| Vitamin K | 31 Вµg | 26 % |
Source: https://www.thecomfortofcooking.com/2021/08/nashville-hot-chicken-tenders.html
Also interesting about Nashville Hot Chicken Tenders Recipe:
What is the Nashville hot chicken tenders made of?
Famous in the city of Nashville, Tennessee, for its fried chicken. Traditional preparation calls for brining and marinating the chicken, followed by coating it with flour, seasoning it, then frying it in oil. The next step is to coat it in a cayenne pepper paste or sauce.
What is Nashville hot seasoning made of?
Gets you between four and six servings. We use no more than 2% tricalcium phosphate as a caking agent and use salt, sugar, paprika, spices, dried garlic and onion, mustard seed, and celery seed as flavorings.
2.Nashville Hot Chicken Tenders
Nashville Hot Chicken Tenders
Ingredients
- 1 pound skinless chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1/2 cup buttermilk
- 1 egg
- cooking oil spray I use olive oil.
- Nashville Hot Sauce Mixture
- 1/4 cup Hot Sauce
- 1/4 cup melted unsalted butter Measured solid.
- 1-2 teaspoons cayenne pepper See notes.
- 2 tablespoons brown sweetener or sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
Instructions
- In a basin that is large enough to accommodate the chicken tenders, combine the flour, smoked paprika, garlic powder, onion powder, salt, and pepper to taste. Dredge the chicken tenders in this mixture.
- The buttermilk and egg should be mixed together in a basin that is large enough to accommodate the chicken before dredging it.
- To bread the chicken tenders, first dredge them in the flour mixture, then dip them in the buttermilk and egg mixture, and finally dredge them once more in the flour mixture. Always have a damp towel close at hand. Your hands are going to become sticky.
- Instructions for an Air Fryer
- Cooking oil should be sprayed into the air fryer basket. Put the tenders that have been breaded into the basket. Cooking spray including oil should be used to coat the tenders.
- Cook in an air fryer at 400 degrees for eight minutes.
- Turn the chicken tenders over and turn on the air fryer. Take care not to misplace any of the bread crumbs, as it would defeat the purpose. Continue to air fried the chicken for a further 4–8 minutes at a temperature of 400 degrees, or until it reaches the desired crispiness.
- Check the temperature of the chicken to make sure it reaches 165 degrees inside.
- In a bowl, mix together the melted butter, Louisiana Hot Sauce, cayenne pepper, brown sugar or sweetener of your choice, smoked paprika, and chili powder. Repeatedly tasting the sauce and adjusting it as necessary are both required. The chicken tenders will take on the flavor of the sauce that is applied to them.
- Take the chicken tenders out of the air fryer and set them aside. The spicy sauce mixture should be drizzled over the tenders.
- Serve.
- Oven Baking Instructions
- Preheat oven to 425 degrees. Put a baking rack that can go in the oven on top of a baking sheet or a sheet pan. Spray a little amount of non-stick spray onto the surface. (You are not have to use the baking rack in order to get crispy tenders. If you want, you may make do with simply the sheet pan lined with parchment paper.
- Put the tenders that have been breaded on the rack or the sheet pan. Cooking spray including oil should be used to coat the tenders.
- Bake for 10 minutes.
- When you flip each chicken tender, you need to be cautious so that none of the breading falls off. Continue baking the chicken for another 10 minutes, or until the meat reaches an internal temperature of 165 degrees Fahrenheit.
- In a bowl, mix together the melted butter, Louisiana Hot Sauce, cayenne pepper, brown sugar or sweetener of your choice, smoked paprika, and chili powder. Repeatedly tasting the sauce and adjusting it as necessary are both required. The chicken tenders will take on the flavor of the sauce that is applied to them.
- Take the tenders out of the oven and set them aside. The spicy sauce mixture should be drizzled over the tenders.
Notes
Cayenne pepper should be added to The Original Brand Louisiana Hot Sauce in amounts ranging from one to two tablespoons for a heat level that is considered medium.
I suggest that you use Louisiana's Hotter than Hot Sauce in conjunction with one to two tablespoons of cayenne pepper in order to get the desired level of heat.
| Amount Per Serving | ||
|---|---|---|
| Calories | 580 | |
| % Daily Value* | ||
| Total Fat 34 g | 53 % | |
| Saturated Fat 12 g | 59 % | |
| Trans Fat 0 g | ||
| Cholesterol 118 mg | 39 % | |
| Sodium 971 mg | 40 % | |
| Total Carbohydrate 45 g | 15 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 23 g | 46 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 82 mg | 8 % |
| Iron 3 mg | 19 % |
| Potassium 425 mg | 9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 34 g | 53 % |
|---|---|---|
| Saturated | 12 g | 59 % |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 6 g | – |
| Carbs | 45 g | 15 % |
| Fiber | 3 g | 12 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 23 g | 46 % |
| Cholesterol | 118 mg | 39 % |
| Sodium | 971 mg | 40 % |
| Calcium | 82 mg | 8 % |
| Magnesium | 44 mg | 10 % |
| Potassium | 425 mg | 9 % |
| Iron | 3 mg | 19 % |
| Zinc | 2 mg | 14 % |
| Phosphorus | 338 mg | 48 % |
| Vitamin A | 160 Вµg | 18 % |
| Vitamin C | 12 mg | 14 % |
| Thiamin (B1) | 1 mg | 43 % |
| Riboflavin (B2) | 0 mg | 30 % |
| Niacin (B3) | 9 mg | 54 % |
| Vitamin B6 | 0 mg | 13 % |
| Folate (Equivalent) | 114 Вµg | 29 % |
| Folate (Food) | 33 Вµg | – |
| Vitamin B12 | 0 Вµg | 21 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 2 mg | 12 % |
| Vitamin K | 23 Вµg | 19 % |
Source: https://www.staysnatched.com/nashville-hot-chicken-tenders/
Also interesting about Nashville Hot Chicken Tenders Recipe:
Are the Nashville hot tenders from KFC hot?
To be sure, KFC’s Nashville Hot Chicken is spicy, but it’s hardly the spiciest option out there. But the subtle heat is more than balanced by the dish’s nuanced taste.
How spicy is Nashville Hot?
Due to the prevalence of cayenne pepper in its preparation, the increasingly famous Nashville Hot Chicken falls within the range of 10,000 to 100,000 SHUs. Brought to you by Tyson Foods, Inc.
3.Nashville Style Hot Chicken Tenders (Air Fryer Recipe)
Nashville Style Hot Chicken Tenders (Air Fryer Recipe)
Equipment
- Large Air Fryer
- Spray Bottle
Ingredients
- 1 lb chicken tenders
- ¾ cup milk
- 2 Tablespoon hot sauce
- ¾ cup panko bread crumbs
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt and pepper to taste
- Oil for spraying Canola Olive Oil, or any oil with a high smoke point
- Hot Paste
- ½ cup peanut oil
- 2 Tablespoon brown sugar
- 1 ½ Tablespoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Season tenders with a little salt and pepper. Set aside. Make a dredging station by combining milk and hot sauce in a bowl and mixing them together. In a separate bowl, combine panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.
- Preheat your air fryer to 375 degrees Fahrenheit.
- After you have covered the chicken tenders in the milk mixture and drained off any excess milk, proceed to coat the chicken in the mixture of panko bread crumbs, making sure that every piece of chicken is coated.
- Place chicken in oiled air fryer basket or use a parchment sheet liner. Cook the chicken at a temperature of 375 degrees for 14 to 16 minutes, turning it over and spraying it with cooking spray halfway through the cooking process, until the internal temperature of the chicken reaches at least 165 degrees Fahrenheit.
- In the meantime, start preparing the hot paste when there are around five minutes remaining on the chicken. In a saucepan of medium size, add the peanut oil, brown sugar, cayenne pepper, paprika, dry mustard, garlic powder, and salt, and stir to blend the ingredients. Heat the saucepan over medium heat. Take the mixture off the fire as soon as it begins to bubbling and simmering.
- Once chicken tenders are done, remove from air fryer and put them to a big bowl. After pouring the hot sauce over the chicken and tossing it to incorporate the ingredients, check to make sure that the hot sauce has coated all of the chicken. Serve and enjoy.
Notes
Put the tenders in the air fryer basket so that they are arranged in a single layer. If necessary, you can cook them in two separate batches.
This chicken is extremely extremely extremely extremely spicy. Reduce the amount of cayenne pepper in the chicken recipe if you like a less spicy dish.
The leftovers should be stored in the refrigerator in an airtight container. Reheat them in the air fryer for three to four minutes at a temperature of 400 degrees Fahrenheit.
| Amount Per Serving | ||
|---|---|---|
| Calories | 668 | |
| % Daily Value* | ||
| Total Fat 50 g | 78 % | |
| Saturated Fat 9 g | 47 % | |
| Trans Fat 0 g | ||
| Cholesterol 51 mg | 17 % | |
| Sodium 737 mg | 31 % | |
| Total Carbohydrate 35 g | 12 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 8 g | ||
| Includes 4 g Added Sugars | ||
| Protein 20 g | 40 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 114 mg | 11 % |
| Iron 2 mg | 12 % |
| Potassium 418 mg | 9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 50 g | 78 % |
|---|---|---|
| Saturated | 9 g | 47 % |
| Trans | 0 g | – |
| Monounsaturated | 22 g | – |
| Polyunsaturated | 14 g | – |
| Carbs | 35 g | 12 % |
| Fiber | 3 g | 12 % |
| Total Sugars | 8 g | – |
| Added Sugars | 4 g | – |
| Protein | 20 g | 40 % |
| Cholesterol | 51 mg | 17 % |
| Sodium | 737 mg | 31 % |
| Calcium | 114 mg | 11 % |
| Magnesium | 41 mg | 10 % |
| Potassium | 418 mg | 9 % |
| Iron | 2 mg | 12 % |
| Zinc | 1 mg | 11 % |
| Phosphorus | 300 mg | 43 % |
| Vitamin A | 92 Вµg | 10 % |
| Vitamin C | 8 mg | 9 % |
| Thiamin (B1) | 0 mg | 24 % |
| Riboflavin (B2) | 0 mg | 17 % |
| Niacin (B3) | 7 mg | 43 % |
| Vitamin B6 | 0 mg | 13 % |
| Folate (Equivalent) | 21 Вµg | 5 % |
| Folate (Food) | 21 Вµg | – |
| Vitamin B12 | 1 Вµg | 21 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 6 mg | 39 % |
| Vitamin K | 25 Вµg | 21 % |
Source: https://www.myforkinglife.com/nashville-style-hot-chicken-tenders-air-fryer-recipe/
Also interesting about Nashville Hot Chicken Tenders Recipe:
What is KFC Nashville hot sauce made of?
For those who are unfamiliar, what exactly is Nashville Hot Sauce? Locals use cayenne pepper, additional spices, and brown sugar to create Nashville Hot Sauce. Used as a topping on fried chicken to produce Nashville Hot Chicken.
Is Nashville hot chicken spicy?
Nashville hot chicken, as the name implies, is spicy fried chicken. The chicken is quite spicy due to the hot sauce and cayenne in the coating and the spicy sauce sprinkled on top. White bread and pickles are included in the side dish for this spicy fried chicken dish.
4.These Nashville Hot Chicken Tenders
These Nashville Hot Chicken Tenders
Ingredients
- Chicken
- 2 pounds boneless chicken breast tenders
- 2 teaspoons salt
- 2 teaspoons coarsely ground black pepper
- 2 tablespoons hot sauce
- 3 cups all purpose flour
- 3 large eggs
- 1 1/2 cups buttermilk
- Vegetable or canola oil for frying
- Sauce
- 6 tablespoons cayenne pepper
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- white bread slices and pickles for serving
Instructions
- In a large bowl, add the chicken, salt, black pepper, and one tablespoon of spicy sauce. Toss the mixture until everything is well distributed. Refrigerate for at least three hours, or overnight, if possible, and cover with plastic wrap before doing so.
- Put approximately 4 inches of oil into a dutch oven and heat it to around 360 degrees using a thermometer designed for deep-frying.
- Put the flour in a dish that is not too deep. In a separate, shallow dish, whisk the eggs with the remaining tablespoon of spicy sauce, followed by adding the buttermilk. To dredge the chicken, first throw each piece in the flour, then dip it into the buttermilk mixture, and finally toss it once more in the flour. If you want chicken that is very crunchy and crispy, you may dredge it in buttermilk and flour a second time before cooking it. Place the chicken that has been breaded in a single layer on a baking sheet, and then set it aside to air dry for about ten minutes.
- Fry the chicken tenders in batches, a few at a time, after the oil is heated enough, until they are crispy and golden brown, which should take around 6 minutes in total. Using a slotted spoon, remove the chicken from the pan, and place it on a wire rack that is positioned over a baking sheet. Continue to cook the remaining chicken while keeping the chicken that has previously been fried warm in an oven set to 250 degrees.
- To prepare the hot and spicy sauce, mix the spices, brown sugar, and one cup of the heated frying oil together with a whisk until the sugar is dissolved and the ingredients are uniformly blended. Immediately pour it over the chicken tenders that have been cooked, and serve with white bread pieces and pickles on the side. Enjoy!
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,643 | |
| % Daily Value* | ||
| Total Fat 110 g | 170 % | |
| Saturated Fat 14 g | 72 % | |
| Trans Fat 0 g | ||
| Cholesterol 236 mg | 79 % | |
| Sodium 1,439 mg | 60 % | |
| Total Carbohydrate 111 g | 37 % | |
| Dietary Fiber 5 g | 21 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 51 g | 102 % | |
| Vitamin D 1 Вµg | 8 % |
|---|---|
| Calcium 190 mg | 19 % |
| Iron 8 mg | 43 % |
| Potassium 802 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 110 g | 170 % |
|---|---|---|
| Saturated | 14 g | 72 % |
| Trans | 0 g | – |
| Monounsaturated | 60 g | – |
| Polyunsaturated | 28 g | – |
| Carbs | 111 g | 37 % |
| Fiber | 5 g | 21 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 51 g | 102 % |
| Cholesterol | 236 mg | 79 % |
| Sodium | 1,439 mg | 60 % |
| Calcium | 190 mg | 19 % |
| Magnesium | 90 mg | 21 % |
| Potassium | 802 mg | 17 % |
| Iron | 8 mg | 43 % |
| Zinc | 3 mg | 30 % |
| Phosphorus | 738 mg | 105 % |
| Vitamin A | 74 Вµg | 8 % |
| Vitamin C | 8 mg | 9 % |
| Thiamin (B1) | 1 mg | 105 % |
| Riboflavin (B2) | 1 mg | 76 % |
| Niacin (B3) | 19 mg | 116 % |
| Vitamin B6 | 0 mg | 19 % |
| Folate (Equivalent) | 323 Вµg | 81 % |
| Folate (Food) | 77 Вµg | – |
| Vitamin B12 | 1 Вµg | 48 % |
| Vitamin D | 1 Вµg | 8 % |
| Vitamin E | 13 mg | 86 % |
| Vitamin K | 85 Вµg | 71 % |
Source: https://www.thecandidappetite.com/nashville-hot-chicken-tenders/
Also interesting about Nashville Hot Chicken Tenders Recipe:
What is Nashville Spice Aldi?
Mix for Nashville Style Hot Chicken
This spice is expected to be a huge success for Aldi when it hits stores in April 2021, much like its Nashville Hot Chicken Potato Chips were when they were first introduced the year before. Cumin, oregano, brown sugar, and vinegar are listed as ingredients by Aldi.
Are KFC Nashville tenders good?
The chicken was moist and delicious, but lacked any discernible seasoning. However, the sauce is always there for dipping. The Nashville Hot Chicken from KFC was not only delicious, but also a welcome departure from the chain’s usual fare. Even while fried chicken often includes spices like cayenne pepper and paprika, this one had that extra something special.
5.Boneless Nashville Hot Chicken Tenders (with Nashville Hot Chicken Sauce Recipe)
Boneless Nashville Hot Chicken Tenders (with Nashville Hot Chicken Sauce Recipe)
Ingredients
- 3 lbs. boneless skinless chicken breasts
- 3 cups oil
- Marinade
- 1 cup buttermilk
- 1/4 cup pickle juice
- 2 teaspoons salt
- 2 eggs
- Batter
- 2 cups flour
- 2 teaspoons salt
- 1/2 teaspoon garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne
- Nashville Hot Sauce
- 1/2 cup butter
- 1/2 teaspoon - 2 T. cayenne
- 2 teaspoons brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic
Instructions
- Each chicken breast should be cut into three to four strips.
- After beating the eggs into the other marinade ingredients, place the chicken in the mixture and allow it to marinate for at least half an hour.
- Mix the ingredients for the batter in a shallow bowl.
- In a large saucepan, bring the oil to a temperature of 350 degrees or until a very little drop of water causes a sputtering sound.
- Extricate two to three pieces of chicken from the marinade, and then completely cover each piece with the ingredients for the batter.
- Carefully place in the oil, and cook for about two to three minutes on each side, or until golden brown.
- Drain, then allow to cool on a wire rack set over a layer of paper towels.
- Melt the butter in a small saucepan along with the other ingredients for the sauce by heating the pan until the butter is completely melted.
- Apply some of the spicy sauce to the chicken tenders, and then dig in!
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,175 | |
| % Daily Value* | ||
| Total Fat 99 g | 153 % | |
| Saturated Fat 15 g | 74 % | |
| Trans Fat 1 g | ||
| Cholesterol 196 mg | 65 % | |
| Sodium 791 mg | 33 % | |
| Total Carbohydrate 27 g | 9 % | |
| Dietary Fiber 1 g | 4 % | |
| Total Sugars 2 g | ||
| Includes 1 g Added Sugars | ||
| Protein 44 g | 88 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 61 mg | 6 % |
| Iron 1 mg | 7 % |
| Potassium 679 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 99 g | 153 % |
|---|---|---|
| Saturated | 15 g | 74 % |
| Trans | 1 g | – |
| Monounsaturated | 56 g | – |
| Polyunsaturated | 25 g | – |
| Carbs | 27 g | 9 % |
| Fiber | 1 g | 4 % |
| Total Sugars | 2 g | – |
| Added Sugars | 1 g | – |
| Protein | 44 g | 88 % |
| Cholesterol | 196 mg | 65 % |
| Sodium | 791 mg | 33 % |
| Calcium | 61 mg | 6 % |
| Magnesium | 60 mg | 14 % |
| Potassium | 679 mg | 14 % |
| Iron | 1 mg | 7 % |
| Zinc | 2 mg | 15 % |
| Phosphorus | 450 mg | 64 % |
| Vitamin A | 140 Вµg | 16 % |
| Vitamin C | 1 mg | 1 % |
| Thiamin (B1) | 0 mg | 18 % |
| Riboflavin (B2) | 0 mg | 32 % |
| Niacin (B3) | 17 mg | 105 % |
| Vitamin B6 | 1 mg | 111 % |
| Folate (Equivalent) | 31 Вµg | 8 % |
| Folate (Food) | 31 Вµg | – |
| Vitamin B12 | 1 Вµg | 23 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 16 mg | 106 % |
| Vitamin K | 60 Вµg | 50 % |
Source: https://thewelcomingtable.com/fried-chicken-tenders-with-nashville-hot-chicken-sauce/
Also interesting about Nashville Hot Chicken Tenders Recipe:
Why do people put bread under fried chicken?
Serve with pieces of soft white bread to soak up the chicken fat and fiery spice, and some sweet cucumber pickles on the side.
Why do they call it Nashville hot chicken?
History. There is anecdotal evidence to show that the African-American neighborhoods of Nashville have been serving spicy fried chicken for years. While the dish’s inception in the 1930s is possible, the use of the present-day spice paste probably doesn’t emerge until the 1970s at the earliest.
