Tennessee Hot Chicken Tenders (Air Fryer)

I’m thrilled to share my easy air fryer recipe for Tennessee Hot Chicken Tenders, a spicy Nashville favorite born in the 1930s from bold Southern roots. I start by brining 1.5 pounds of chicken tenders in a mix of pickle juice, buttermilk, salt, and sugar for juicy flavor, then coat them with cayenne-spiked flour before air frying at 400°F for 10-12 minutes. You’ll get that perfect crunch and heat—I’ve got more tips and variations just ahead to spice up your cooking.

History

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Tennessee Hot Chicken originated in Nashville, Tennessee, during the 1930s, reportedly created by Thornton Prince’s girlfriend as a spicy prank, reflecting the innovative spirit of African American Southern cuisine.

This dish has evolved with regional variations across the South, such as adjustments in spice intensity or ingredients, which underscore its adaptability and cultural significance in representing local flavors and traditions.

It’s traditionally enjoyed at casual gatherings, festivals like the Nashville Hot Chicken Festival, and everyday meals, symbolizing community and bold culinary heritage.

Ingredients

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– Chicken tenders: Oh, let’s start with the star of the show here – those tender strips of chicken, fresh and ready to soak up all that zingy goodness; you ever wonder how something so simple can turn into a flavor explosion?

Grab about 1.5 pounds, making sure they’re plump and uniform for even cooking in your air fryer.

– Dill pickle juice: This stuff is like the unsung hero of the kitchen, isn’t it?

That tangy, vinegary liquid from a jar of pickles – we’re talking 1 cup to brine things up – adds a punch of sour fun that sneaks in and wakes up every bite, almost like it’s whispering secrets to your taste buds.

– Buttermilk: Imagine this: 1 cup of creamy, slightly tangy Buttermilk, the kind that makes everything tender and juicy.

It’s that smooth base for our brine, pulling double duty to keep the chicken moist while letting other flavors dance around.

Who knew a little dairy could be so forgiving?

– Kosher salt: Now, don’t skimp on this – about 2 tablespoons of those chunky crystals.

It’s the backbone of flavor, you know, balancing out the sweet and the spice without overwhelming the mix, though I always second-guess myself on measurements, like, is this enough or did I go overboard again?

– Granulated sugar: A humble 1 tablespoon of this sweet stuff might seem odd in a spicy recipe, but trust me, it tempers the heat just right, creating that perfect harmony.

It’s like the peacekeeper in the bunch, rounding out the edges with a subtle nod to Southern charm.

– Garlic powder: We’re using 1 teaspoon of this powdery magic, that aromatic punch that says, “Hey, let’s add some depth here”.

It’s not fresh garlic, sure, but in a brine, it blends in effortlessly, making you pause and think, how does something so common elevate everything so well?

– Onion powder: Just 1 teaspoon of this subtle buddy joins the party, bringing a mild, savory kick without the tears of chopping real onions.

It’s that reliable sidekick, sneaking in layers of flavor that make the chicken sing, even if I sometimes joke it’s the forgotten ingredient in my mental pantry.

– All-purpose flour: You’ll need about 1 cup for coating those tenders, that everyday flour that turns into a crispy dream in the air fryer.

It’s the blank canvas for spices, though I’ve to admit, measuring it out always feels like a little kitchen adventure waiting to happen.

– Cayenne pepper: Here’s where things get fiery – say, 2 tablespoons if you’re brave, that bright red powder packing a serious heat for that true Tennessee vibe.

It might make your eyes water just thinking about it, but isn’t that the fun part, that playful burn that keeps you coming back?

– Paprika: Add 1 tablespoon of this smoky sweetheart to the mix, giving a warm, reddish hue and a touch of sweetness to balance the spice.

It’s like the cool friend who calms the chaos, making the whole dish feel more approachable on a busy weeknight.

– Vegetable oil or cooking spray: Just a light spritz or 2 tablespoons for the air fryer basket – that neutral oil that helps achieve that golden crisp without the mess of deep-frying.

It’s the practical choice, you know, keeping things simple so you can focus on the flavor without any greasy surprises.

Cooking Steps

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Let’s kick things off with the brine, because that’s where the magic starts for your Tennessee Hot Chicken Tenders – think of it as giving those tenders a spa day they’ll never forget.

First, grab 1 cup of dill pickle juice, 1 cup of buttermilk, 2 tablespoons of kosher salt, 1 tablespoon of granulated sugar, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder; whisk them together in a large bowl until everything dissolves into a tangy bath.

Submerge about 1.5 pounds of chicken tenders in this mixture, making sure they’re fully covered, then pop the bowl in the fridge for at least 4 hours – or better yet, overnight – to let those flavors seep in and tenderize the meat.

You know, it’s funny how something as simple as a brine can turn ordinary chicken into something that teases your taste buds, always making me wonder if I’ve mixed it just right.

Once your tenders have had their soak, it’s time to get them coated and ready for the air fryer, which is where things heat up in a hurry.

Pull the tenders out of the brine and pat them dry with paper towels – this helps the coating stick without turning soggy.

In a shallow dish, mix 1 cup of all-purpose flour with 2 tablespoons of cayenne pepper for that fiery kick, tossing in a bit more salt if you’re feeling adventurous; dredge each tender in this spicy flour mixture, shaking off any excess to avoid a messy overload.

Isn’t it wild how a little cayenne can transform a basic coating into a bold statement, like it’s daring you to take the next step?

Now, for the air frying part, preheat your air fryer to 400°F and lightly spray the basket with oil to keep things from sticking – nobody wants tenders that cling for dear life.

Arrange the coated tenders in a single layer in the basket, making sure they’re not crowded so the hot air can circulate and crisp them up evenly; cook for about 10-12 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165°F.

This method keeps the outside crunchy while locking in that juicy goodness from the brine, and hey, if you’re like me, second-guessing the timer, just peek in and trust your instincts a bit.

Tips and Variations

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If you’re tweaking this Tennessee Hot Chicken Tenders recipe, start by playing with the brine – maybe swap in a splash of hot sauce for that extra zing, or dial back the cayenne in the flour coating if the heat feels a bit overwhelming, you know, because who wants to sweat through dinner.

For variations, try using panko breadcrumbs instead of flour for a crunchier texture that makes the air fryer sing, or add a teaspoon of smoked paprika to amp up the smoky flavor without going overboard; it’s like giving your tenders a secret identity, always leaving me wondering if I’ve nailed the perfect balance.

And for tips, always check the air fryer’s basket isn’t overcrowded – space them out for even browning, or brush on a little oil midway to avoid any dry spots, because let’s face it, nobody enjoys a tender that’s more chewy than crispy, especially when you’re aiming for that golden, irresistible finish.

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