Scale

For the Chicken Tenders:

1 lb (450 g) chicken tenders

1 cup buttermilk

1 tsp hot sauce

Salt and pepper, to taste

For the Coating:

1 cup all-purpose flour

1 tsp paprika

1 tsp cayenne pepper (adjust to taste)

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp black pepper

For Frying:

1–2 cups vegetable oil (for frying)

For the Nashville Hot Spice Mix:

3 tbsp melted butter

1 tsp cayenne pepper (adjust to taste)

1 tsp smoked paprika

½ tsp garlic powder

¼ tsp salt

For Serving:

2 tbsp honey for drizzle

Pickles (optional)

Marinate the Chicken:
- In a bowl, mix chicken tenders with buttermilk, hot sauce, salt, and pepper.
- Let marinate 10–15 minutes.
Prepare the Coating:
- In a shallow dish, combine flour, paprika, cayenne, garlic powder, onion powder, salt, and black pepper.
Fry the Chicken:
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
- Dredge chicken tenders in the flour mixture, shaking off excess.
- Fry 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
Make the Nashville Hot Sauce:
- Mix melted butter, cayenne, paprika, garlic powder, and salt in a small bowl.
- Brush or drizzle over the fried chicken tenders.
Serve:
- Drizzle honey over the top and serve with pickles or your favorite sides.

Adjust cayenne pepper to your preferred spice level.

For extra crispiness, double dredge the tenders (dip in buttermilk again, then in flour).

Serve on buns for Nashville hot chicken sandwiches or with fries for a full meal.