Crispy Nashville Hot Chicken Tenders with Buttermilk Waffles Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, let the dredged chicken rest on a wire rack for 10 minutes before frying. This allows the coating to set and adhere better, preventing it from falling off in the oil.

Also, make sure the oil is fully heated before you start; a few drops of batter should sizzle immediately.

When making the glaze, be careful with the hot oil—it will splatter. Whisk it into the spice mixture slowly and steadily.

If the glaze seems too thick, add a tiny bit more hot oil; if too thin, add a pinch more cayenne. Taste it before brushing to adjust the heat level.

Variations

• Milder Heat: Reduce the cayenne in the glaze to 2 tablespoons and add an extra teaspoon of smoked paprika. This keeps the smoky flavor while dialing back the heat, making it family-friendly.
• Honey-Sriracha Glaze: Replace half of the cayenne with 2 tablespoons of sriracha and increase the brown sugar to 3 tablespoons. This creates a sweeter, more tangy glaze with a different kind of heat.
• Buttermilk-Brined Thighs: Use boneless, skinless chicken thighs instead of tenders. They stay juicier and have a richer flavor. Adjust frying time to 7-8 minutes, ensuring the internal temperature reaches 165°F (74°C).
• Pickle-Juice Marinade: Add 1/4 cup of pickle juice to the buttermilk marinade for extra tang. This infuses the chicken with a subtle dill flavor that pairs perfectly with the pickles on top.

Storage and make-ahead

Fridge

Store leftover chicken and waffles separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze fried, unglazed chicken tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftover glazed chicken in a 350°F oven for 10 minutes, or in an air fryer at 350°F for 5 minutes.

Leftover glazed chicken can be stored in an airtight container in the refrigerator for up to 3 days. The waffles are best stored separately.

To reheat, place the chicken on a wire rack over a baking sheet and warm in a 350°F oven for 10 minutes to restore crispness. The waffles can be toasted.

The buttermilk marinade can be prepared up to 24 hours in advance, and the chicken can marinate overnight for deeper flavor.

The dry dredge can be mixed and stored in an airtight container for up to a week. The glaze can be made ahead and kept in the refrigerator, but reheat it gently before brushing.

Serving ideas

Serve the chicken and waffles immediately, while the chicken is hot and crispy and the waffles are warm. The honey should be drizzled just before eating so it doesn't make the crust soggy. Pickle chips add a bright, tangy contrast to the heat.

For a complete brunch, add a side of coleslaw or a simple green salad. Iced tea or a cold beer pairs well with the spicy chicken. If you like extra heat, serve with additional hot sauce on the side.

Frequently asked questions

Recipe card

Crispy Nashville Hot Chicken Tenders with Buttermilk Waffles

Prep 30 minCook 30 minTotal 1 hServes 4

Ingredients

• 1 1/2 lb chicken breast tenders
• 2 cups buttermilk
• 2 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 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
• 4 cups neutral oil (such as canola or peanut), for frying
• 1/4 cup cayenne pepper
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/4 cup honey, for drizzling
• 1 cup dill pickle chips
• 4 warm buttermilk waffles (store-bought or homemade)

Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk, eggs, peanuts

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

65 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.