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Dinner · Part 1 of 3: Ingredients

Crispy Nashville Hot Chicken Tenders with Buttermilk Waffles

By Clara Weller ·

Crispy Nashville hot chicken tenders stacked on waffles with pickles and honey
Prep
Cook
Total
Serves
4

Crispy, fiery Nashville hot chicken tenders piled high over golden buttermilk waffles, with tangy pickles and sweet honey drizzled on top.

This is the ultimate Southern brunch indulgence, with a shatteringly crisp crust and a spicy-sweet glaze that will have everyone reaching for more.

Nashville hot chicken is all about that addictive combination of crunchy fried chicken and a fiery, buttery-hot glaze. Here, chicken tenders are soaked in seasoned buttermilk, dredged in a flour-cornstarch mixture, and fried until deeply golden.

Then they're brushed with a spicy paste made from hot frying oil and cayenne, creating that signature crimson crust. Served over warm buttermilk waffles with pickles and honey, every bite is a balance of heat, tang, and sweetness.

Ingredients

Makes 4 servings · serves 4
  • 1 1/2 lb chicken breast tenders

Marinade

  • 2 cups buttermilk
  • 2 tbsp hot sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt

Dredge

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1 tsp black pepper

Frying

  • 4 cups neutral oil (such as canola or peanut), for frying

Nashville Hot Glaze

  • 1/4 cup cayenne pepper
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder

For Serving

  • 1/4 cup honey, for drizzling
  • 1 cup dill pickle chips
  • 4 warm buttermilk waffles (store-bought or homemade)
Contains: gluten, milk, eggs, peanuts

Why this recipe works

The buttermilk marinade does double duty: it tenderizes the chicken and helps the seasoned flour cling, creating a craggy, extra-crispy crust. The cornstarch in the dredge adds even more crunch, giving each bite a satisfying shatter.

Ready to start cooking right away??? Jump to Part 2 ? Step-by-Step Method ?

The hot glaze is made by whisking the still-hot frying oil into a spice paste. The heat blooms the spices and helps them adhere to the chicken, delivering that intense, lingering heat that defines Nashville hot chicken.

The brown sugar balances the cayenne, while the honey adds a final touch of sweetness.

Notes and substitutions

Use chicken breast tenders for quick, even cooking. If you prefer dark meat, boneless, skinless thighs cut into strips work beautifully. For the buttermilk, use real buttermilk; it's thicker and more tangy than a milk-and-acid substitute.

A deep-fry thermometer is essential for maintaining the oil at 350°F (175°C).

If the oil is too cool, the crust absorbs oil and becomes greasy; too hot, and the outside burns before the inside cooks. Use a neutral oil with a high smoke point, like canola or peanut.

  • chicken breast tenders: boneless, skinless chicken thighs, cut into strips
  • buttermilk: 1 cup milk mixed with 1 tablespoon lemon juice, let stand 5 minutes
  • neutral oil: vegetable oil or canola oil
  • cayenne pepper: reduce to 2 tablespoons for milder heat, or use hot paprika

Equipment

  • Large bowl
  • Whisk
  • Deep skillet or Dutch oven
  • Deep-fry thermometer
  • Wire rack set over baking sheet
  • Tongs
  • Pastry brush
  • Measuring cups and spoons

Coming up in Part 2: the method

  1. Marinate and Dredge · 2 stepsMarinate the Chicken · Prepare the Dredge
  2. Fry and Glaze · 4 stepsHeat the Frying Oil · Dredge the Chicken · Fry the Tenders · Make the Hot Glaze
  3. Assemble and Serve · 2 stepsGlaze the Chicken · Assemble and Serve

Up next · Part 2 of 3

8 steps · 30 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)