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Crispy Nashville Hot Chicken Tenders with Easy Homemade Pickle Ranch Dip

Crispy Nashville Hot Chicken Tenders - featured image
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These crispy Nashville hot chicken tenders feature a spicy, crunchy coating paired with a tangy, creamy pickle ranch dip. Perfect for quick weeknight dinners, game day snacks, or family gatherings.

Ingredients

Scale
  • 1 ½ pounds chicken tenders (fresh, preferably organic)
  • 1 cup buttermilk (or milk + 1 tbsp vinegar as substitute)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • Vegetable oil for frying (canola or peanut oil recommended)
  • ½ cup vegetable oil (for Nashville hot oil)
  • 3 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder (for hot oil)
  • ½ teaspoon salt (for hot oil)
  • ½ cup mayonnaise (full-fat)
  • ½ cup sour cream
  • 2 tablespoons pickle juice (from dill pickles)
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder (for dip)
  • ½ teaspoon onion powder (for dip)
  • Salt and pepper to taste (for dip)
  • Optional: chopped fresh chives or parsley for garnish

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together buttermilk, garlic powder, onion powder, salt, and pepper. Add chicken tenders and coat fully. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Prepare the Coating: In a large bowl, combine all-purpose flour and cornstarch. Season with a pinch of salt and pepper.
  3. Make the Nashville Hot Oil: In a small saucepan, gently heat vegetable oil over medium heat. Add cayenne, brown sugar, smoked paprika, chili powder, garlic powder, and salt. Stir frequently and cook for 2–3 minutes until fragrant. Remove from heat and set aside.
  4. Mix the Pickle Ranch Dip: In a small bowl, whisk together mayonnaise, sour cream, pickle juice, dried dill, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste. Chill while frying chicken.
  5. Heat the Oil for Frying: Fill a deep pan or Dutch oven with about 2 inches of vegetable oil. Heat to 350°F (175°C). Use a thermometer to maintain steady heat.
  6. Coat the Chicken: Remove tenders from marinade one at a time, letting excess drip off, then dredge thoroughly in the flour mixture. Pat coating to stick well.
  7. Fry the Chicken: Carefully place tenders into hot oil without overcrowding. Fry for about 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently.
  8. Drain & Brush with Hot Oil: Transfer fried tenders to a wire rack set over a baking sheet. While still hot, brush each tender generously with the Nashville hot oil mixture.
  9. Serve: Plate chicken tenders with Pickle Ranch dip. Garnish with fresh chives or parsley if desired. Serve immediately.

Notes

Maintain oil temperature at 350°F for best results. Double-dredge for extra crunch. Use a wire rack to drain tenders instead of paper towels to keep them crispy. Brush hot oil immediately after frying for signature flavor. Adjust cayenne pepper to control heat level. Fresh spices improve flavor. For gluten-free, substitute all-purpose flour with almond flour and cornstarch with arrowroot powder. For a lighter dip, substitute sour cream with Greek yogurt.

Nutrition

Keywords: Nashville hot chicken, chicken tenders, crispy fried chicken, pickle ranch dip, spicy chicken, homemade chicken tenders, game day snacks

Find it online: https://evabakery.com/crispy-nashville-hot-chicken-tenders-recipe-easy-homemade-pickle-ranch-dip/