Crispy Nashville Hot Chicken Tenders with Buttermilk Waffles Step-by-step instructions

Before you start

Before you start, set up your workstation: have the marinated chicken, dredge, and a wire rack ready. Pour the oil into a deep skillet or Dutch oven and attach a deep-fry thermometer.

Warm the waffles according to package directions or keep them warm in a low oven. Have the glaze ingredients measured and ready, because the glaze comes together quickly with the hot oil.

Instructions

Marinate and Dredge

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, smoked paprika, and kosher salt. Add the chicken tenders and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The chicken is fully submerged in the seasoned buttermilk.
   Tip For deeper flavor, marinate overnight.
2. 2Prepare the Dredge
   In a shallow dish, whisk together the flour, cornstarch, smoked paprika, cayenne pepper, kosher salt, and black pepper. Set the dredge next to the marinated chicken.
   Look for The dredge is well combined and seasoned.
   Tip The cornstarch helps create an extra crispy crust.

The chicken is soaking in a seasoned buttermilk bath, and the dredge is a fragrant blend of flour, cornstarch, and spices.

The chicken should be well coated when you lift it out, with the buttermilk clinging and the dredge creating a craggy, textured surface.

Fry and Glaze

3. 3Heat the Frying Oil
   Pour the neutral oil into a deep skillet or Dutch oven, leaving at least 2 inches of space from the top. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C).
   Look for The oil shimmers and a small piece of bread sizzles immediately when added.
   Tip Maintain the oil temperature between 325°F and 350°F while frying.
4. 4Dredge the Chicken
   Working with one piece at a time, remove a tender from the buttermilk, letting the excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere. Shake off any excess and place on a wire rack.
   Look for The chicken is fully coated with no dry spots.
   Tip For a thicker crust, dip back into buttermilk and dredge again.
5. 5Fry the Tenders
   Carefully lower a few tenders into the hot oil, without crowding. Fry for 5 to 6 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a wire rack.
   Look for The crust is deep golden and the chicken is no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in batches to keep the oil temperature steady.
6. 6Make the Hot Glaze
   In a heatproof bowl, whisk together the cayenne pepper, brown sugar, smoked paprika, and garlic powder. Carefully measure 1/2 cup of the hot frying oil and whisk it into the spice mixture until smooth and pourable.
   Look for The glaze is a deep crimson, thick but brushable.
   Tip Use the hot oil right after frying for the best sizzle.

The oil is at 350°F, and the tenders are frying until golden and crisp. The kitchen smells of fried chicken and warm spices. The glaze is a deep crimson paste that sizzles when whisked with the hot oil, and the fried tenders get a generous, shiny coating.

Assemble and Serve

7. 7Glaze the Chicken
   Brush the hot glaze generously over all sides of the fried tenders while they are still warm. The glaze will cling to the crispy crust.
   Look for Each tender is coated with a fiery red glaze.
   Tip Brush lightly for less heat, or more for extra kick.
8. 8Assemble and Serve
   Place a warm waffle on each plate. Top with a generous pile of glazed chicken tenders, scatter with pickle chips, and drizzle with honey. Serve immediately.
   Look for The waffles are warm, the chicken is glazed, and the honey is drizzled.
   Tip For extra crunch, add a few extra pickles on the side.

Warm waffles are topped with glazed chicken, scattered with pickles, and drizzled with honey. The chicken is fiery red, the waffles are golden, and the honey adds a glossy finish. Each bite is crunchy, spicy, tangy, and sweet.

Common mistakes

One common mistake is overcrowding the pan, which drops the oil temperature and leads to soggy crust. Fry in small batches, giving each piece room to float.

Another is not letting the excess buttermilk drip off before dredging, which creates a gummy coating. Also, don't skip the wire rack after frying; placing the chicken directly on paper towels steams the crust and makes it soft.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The crust should be deep golden brown and very crisp, and the chicken should be juicy and opaque throughout.

If you don't have a thermometer, cut into the thickest tender; the juices should run clear with no pink.

• Poultry: 165°F (74°C) in the thickest part