Nashville Hot Chicken Tenders
Nashville Hot Chicken Tenders features buttermilk-soaked tenders, cayenne, and brown sugar; air fry at 400°F for 15 minutes until golden with a fiery butter glaze.
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Method
- 1
Soak tenders in buttermilk for at least 30 minutes (overnight is best).
- 2
Mix flour with garlic powder, onion powder, 1 tbsp cayenne, paprika, salt, pepper. Dredge heavily.
- 3
Spray with oil. Air fry at 400°F for 7-8 minutes per side until golden and 165°F internal.
- 4
Mix melted butter with 2 tbsp cayenne, brown sugar, and hot sauce. Brush over hot tenders.
- 5
Serve on white bread with dill pickles.
Pro tip. 3 tbsp cayenne is authentic Nashville hot. Scale down to 1 tbsp for mild. The brown sugar is essential for sweet-heat balance.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 27 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 350 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 370°F for 3-5 minutes. Don't overlap. Flip once at the halfway point. Full reheat guide for chicken tenders.
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