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Crispy Nashville Hot Chicken Tenders Recipe Easy Homemade with Creamy Ranch Dip

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These Crispy Nashville Hot Chicken Tenders are spicy, smoky, and ultra-crispy, paired perfectly with a fresh, creamy ranch dip. A quick and easy recipe perfect for weeknights, gatherings, or game day.

Ingredients

Scale
  • 1 ½ pounds chicken tenders (fresh or thawed, boneless and skinless)
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 2 cups all-purpose flour (or almond flour for gluten-free)
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp black pepper
  • Vegetable oil, for frying (about 2 inches deep in pan)
  • ½ cup melted unsalted butter
  • 2 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup mayonnaise
  • ½ cup sour cream (or Greek yogurt)
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried dill
  • 1–2 tbsp buttermilk (to thin ranch dip)
  • Salt and pepper to taste

Instructions

  1. In a large bowl, whisk together 2 cups buttermilk and 1 tablespoon hot sauce. Add chicken tenders, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. In another large bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
  3. Pour vegetable oil into a deep fryer or skillet to about 2 inches deep. Heat to 350°F (175°C).
  4. Remove tenders from marinade one at a time, letting excess drip off. Dip each tender back into marinade briefly, then dredge thoroughly in flour mixture, pressing lightly to coat. Repeat dipping and dredging once more for extra crispiness.
  5. Carefully place tenders into hot oil in batches. Fry 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Flip gently with tongs.
  6. Transfer fried tenders to a wire rack over a baking sheet to drain excess oil and keep crispy. Keep warm in a 200°F (95°C) oven if needed.
  7. Whisk together melted butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, and salt in a small bowl. Adjust seasoning to taste.
  8. Place fried tenders in a large bowl and toss with the hot sauce until evenly coated.
  9. In a small bowl, combine mayonnaise, sour cream, fresh herbs, garlic powder, onion powder, dried dill, and buttermilk. Whisk until smooth and season with salt and pepper. Chill until serving.
  10. Serve hot chicken tenders with creamy ranch dip on the side. Garnish with extra chopped chives or parsley if desired.

Notes

Maintain oil temperature at 350°F for crispy, non-greasy chicken. Double-dip chicken in marinade and flour for extra crunch. Use a wire rack to drain fried tenders to avoid sogginess. Fry in batches to prevent oil temperature drop. Fresh herbs in ranch dip enhance flavor. For gluten-free, substitute flour with almond flour. Baking option available at 425°F for 20-25 minutes with flipping halfway.

Nutrition

Keywords: Nashville hot chicken, crispy chicken tenders, spicy chicken, homemade ranch dip, fried chicken, game day recipe, easy chicken recipe

Find it online: https://tastypierecipes.com/crispy-nashville-hot-chicken-tenders-recipe-easy-homemade-with-creamy-ranch-dip/