KFC Nashville Hot Chicken Tenders (Copycat) Recipe

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Jones Modified: July 8, 2022
KFC Nashville Hot Chicken Tenders (Copycat) Recipe

 

How To Make KFC Nashville Hot Chicken Tenders (Copycat)

Can you take the heat of this KFC Nashville hot chicken tenders recipe? Savory and moist fried chicken tenders dunked in sweet and spicy hot oil that will blow you away.

Prep: 45 mins
Cook: 15 mins
Total: 1 hr
Serves:

Ingredients

For Chicken:

  • 2 large chicken breasts, about 1½ pounds
  • salt, to taste
  • peanut oil(or vegetable oil), for frying

For Dry:

  • 1 cup all purpose flour
  • 3 tbsp cornstarch
  • 2 tsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp salt
  • 2 tsp dry mustard powder
  • 1 tsp black pepper
  • 1 tsp baking powder

For Wet:

  • ¾ cup buttermilk
  • 1 large egg
  • 2 tbsp vinegar-based hot sauce
  • ¼ cup pickle juice
  • 1 tsp baking powder

For Spicy Oil:

  • 1 tbsp light brown sugar
  • tbsp cayenne powder, add more to taste
  • 2 tbsp chili powder
  • 1 tsp dry mustard powder
  • 1 tsp garlic powder
  • 1 tsp salt, more to taste
  • ¾ cu frying oil

Instructions

Chicken:

  1. Slice chicken breasts into thin long strips. Two large breasts make about 10 to 12 strips. Transfer to a wire rack and season with salt on both sides. chill in the fridge for 30 minutes to 1 hour to reduce moisture on skin and breading sticks.

Dry:

  1. In a large bowl, add flour, cornstarch, garlic powder, chili powder, salt, mustard powder, black pepper, and baking powder. Whisk together. Set aside.

Wet:

  1. In a deep bowl, add buttermilk, egg, hot sauce, pickle juice, and baking powder. Whisk to incorporate ingredients.
  2. Add 3 tablespoons of the buttermilk mixture into the flour mixture and stir around to create a flaky texture just like KFC. Set aside.

Breading & Frying:

  1. Heat 1½ to 2 inches of oil in a frying pan to 365 degrees F.
  2. Dip each chicken strip in the dry mixture first, making sure to shake any excess. Next in the wet batter and let the excess drip. Then back into the dry mixture. Once all tenders are breaded, rest for 10 minutes.
  3. Drop tenders in the hot pan, fry a few pieces at a time so as not to overcrowd the pan. Fry for 7 to 8 minutes or until golden brown all around. Make sure to rotate tenders for even browning. Transfer to a paper towel on a plate or wire rack to drain any excess oil.

Spicy Oil:

  1. In a large heat resistant bowl, add brown sugar, chili powder, cayenne, dry mustard, garlic powder, and salt. After frying the chicken, take ¾ cup of hot oil and pour into the spice mixture. Mix and set aside.

To Serve:

  1. Dunk each tender in the spicy oil and transfer to a plate.
  2. Serve with pickles and toast!

Nutrition

  • Sugar: 13g
  • :
  • Calcium: 458mg
  • Calories: 751kcal
  • Carbohydrates: 89g
  • Cholesterol: 236mg
  • Fat: 16g
  • Fiber: 10g
  • Iron: 9mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 4g
  • Potassium: 1611mg
  • Protein: 65g
  • Saturated Fat: 4g
  • Sodium: 5359mg
  • Trans Fat: 1g
  • Vitamin A: 7707IU
  • Vitamin C: 18mg
Nutrition Disclaimer
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