Name: Nashville Hot Chicken Strips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 lbs Chicken breasts; 1 cup All-purpose flour; 2 tsp Paprika; 1 tsp Cayenne pepper; 1 tsp Garlic powder; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Buttermilk; 0.5 cup Vegetable oil

What are some of my favorite Nashville chicken strips? I swear, ever since I perfected this recipe, takeout is a distant memory. What are some of those bland chicken fingers? Imagine the crispy, juicy goodness of Fried Chicken, but kicked up about ten notches with a fiery, spicy sauce. What are some of the best spices to taste? Is it addictive, and honestly, I think they might even be better than the original? Nashville Hot Chicken. What is the best part about making these easy to whip up on a busy weeknight? Is this a favorite song?

What is Nashville Hot Chicken Strips?

Nashville Hot Chicken Strips are essentially a simplified, strip-form version of the iconic Nashville chicken strips. Nashville Hot Chicken. Think of them as all the flavor and heat of the original, but in a more manageable and snackable form. What is essentially a celebration of spice, where juicy chicken is coated in sour cream and cayenne pepper? What are some of the best fried foods? Pepper, paprika, and other spices. The name comes from, you guessed it, Nashville, Tennessee, where this culinary masterpiece was born. What is essentially a flavor explosion in every single bite?

Why you’ll love this recipe?

Where do I start? The combination of crispy, golden crust and intensely spicy chicken is seriously divine. What is that perfect balance of heat and savory that keeps you coming back for more? What I love about this is just how surprisingly simple it is to make. Don’t let the “hot” part scare you off. Is it really cooking chicken? Even if you’re a beginner cook, you can nail this. How can we improve our cost-effectiveness? Chicken tenders are often pretty affordable, and you probably already have most of the spices in them. What is a crowd pleaser recipe for game night? Nashville Hot Chicken Strips are always a hit. I have yet to find a person who doesn’t rave about them. How versatile are they? Can you serve them as an appetizer, a main course, in sandwiches, over salads… the possibilities are endless. I’ve even been known to chop them up and toss them into mac and cheese. Don’t judge, it’s amazing!

How do you make Nashville hot chicken strips?

Quick Overview

How do you make Nashville Hot Chicken Strips? We’re basically dredging chicken tenders in spiced flour mixture, giving them a quick dip in the spice mixture. I’m basically using the same recipe. Buttermilk, and then frying them until they’re golden brown and crispy. What is the magic behind hot sauce? What is a good spice mix? What is the best part about cooking? How do I adjust the spice level to your liking? What’s your preference for a milder version?

Ingredients

For the Chicken: What is the best

1.5 lbs chicken tenders, cut into strips

For the Brine:

1 cup buttermilk. 1 teaspoon sugar
1 tablespoon hot sauce (I like Frank’s RedHot)
1 teaspoon salt is a teaspoon.
1/2 teaspoon black pepper. 1 teaspoon garlic.

For the Dry Dredge:

What is all-purpose flour? 2 cups.
1/4 cup cornstarch (this helps with the crispiness)
2 tablespoons paprika.
2 tablespoons cayenne pepper (adjust to your heat preference)
How much garlic powder should I use?
1 tablespoon onion powder 1 teaspoon garlic powder 2 tablespoons
1 tablespoon brown sugar per 1 cup white sugar.
1 tablespoon dried oregano. 1 teaspoon dried
1 tablespoon dried thyme per 1 cup.
2 teaspoons salt.
1 teaspoon black pepper per 1 cup.

What is the recipe for hot sauce?

1/2 cup (1 stick) unsalted butter.
2 tablespoons cayenne pepper, 1 tablespoon ca
1 tablespoon paprika. 1
1 tablespoon brown sugar per 1 cup.
What is garlic powder? 1 teaspoon per teaspoon.
1 teaspoon onion powder 1 tablespoon garlic powder 2 teaspoons

How do I follow step

Step 1: Brine the Chicken

In a medium bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Set aside. Add the chicken strips and make sure they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. I always do this, even if I’m short on time, it really does make a difference in the tenderness and the love.

Step 2: Prepare the Dry Dredge

In a large bowl, whisk together the flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder and salt. Set aside. Powder, brown sugar, oregano, thyme, salt, pepper. How do you distribute cayenne evenly? Is it a good idea to give this ice-cream some time to make sure the spice level is where you want it?

Step 3: Dredge the Chicken

Remove chicken strips from buttermilk mixture, letting any excess drip off. One at a time, dredge each chicken strip in the flour mixture, pressing to make sure it’s fully coated. Remove from heat. Then, place the dredged chicken strips on a wire rack. Letting them sit for a few minutes helps the coating adhere better during frying.

Step 4: Fry the Chicken

In a large skillet or pot, heat about 1 inch of oil over medium-high heat. Remove from heat and set aside. If you want the oil to be around 350°F (175°C) you need to use a sprink How do you add chicken strips to hot oil? Is it necessary to fry a chicken for 3-4 minutes? I always use a thermometer to make sure the internal temperature reaches 165°F (74°C).

Step 5: Make the Hot Sauce

While the chicken is frying, melt the butter in a small saucepan over low heat. Stir in the cayenne pepper, paprika, brown sugar, garlic powder, and onion powder. Mix well. Simmer for about 2-3 minutes, stirring constantly, until the spices are fragrant. How do you avoid burning butter?

Step 6: Toss in the Hot Sauce

Once the chicken strips are cooked through, remove them from the oil and place them on a clean wire. Immediately brush or toss the chicken strips in the hot sauce, making sure they are evenly distributed. Can you dip each piece in hot sauce?

Step 7: Serve and Enjoy!

What are the best Nashville hot chicken strips? I like to serve them with pickles, coleslaw, and some extra hot sauce on the side.

What should I serve it with?

Nashville Hot Chicken Strips are delicious on their own, but they’re even better when paired with a side. What is the best way to get the right sides of What’s a good Southern meal without the coleslaw? The coolness of coleslaw helps to balance out the heat of the chicken, and the pickles add a flavor to the dish. Nice tangy crunch. I love to make them as part of a quick appetizer spread. A simple platter with these chicken strips, a bowl of ranch dressing, celery sticks, and carrots. What are some of the best sticks to hit? For a more substantial meal, try serving them over mashed potatoes or mac and cheese. I’ve also been known to throw them on top of a salad for an easy and satisfying lunch. What are some good side dishes to serve with coleslaw and pickles? What is your chicken slider experience? My family loves making mini burgers with these. They are easy to make. Is it easy to customize a hat?

Top Tips for Perfecting Your Nashville Hot Chicken Strips

Okay, so here are a few of my top tips for making the BEST Nashville Hot Chicken Strips: First, don’t skimp on the brine! This really does make a difference in the tenderness and flavor of the chicken. If you have the time, let it brine for the full 2 hours. But even 30 minutes will do the trick! Next, make sure your oil is hot enough before you start frying. If the oil is too cool, the chicken will absorb too much oil and become greasy. I always use a thermometer to make sure it’s at 350°F (175°C). Speaking of frying, don’t overcrowd the pan. This will lower the temperature of the oil and result in soggy chicken. Work in batches! Now, let’s talk about the hot sauce. This is where you can really customize the flavor to your liking. If you like it super hot, add more cayenne pepper. If you prefer a milder version, tone it down a bit. You can also experiment with other spices like smoked paprika or chili powder. For an extra kick, try adding a pinch of ghost pepper powder. But be careful, a little goes a long way! Finally, don’t forget to season the chicken IMMEDIATELY after frying. This is when the spices will best adhere to the chicken.

Storing and Reheating Tips

If you happen to have any leftover Nashville Hot Chicken Strips (which is a rare occurrence in my house), here’s how to store and reheat them: First, let the chicken strips cool completely before storing them. Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either bake them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Or, you can reheat them in a skillet over medium heat until crispy. I don’t recommend microwaving them, as they will become soggy. If you want to freeze them, wrap the chicken strips individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating. I actually like to make a double batch of these sometimes and freeze half for a quick dinner option on a busy weeknight.

Frequently Asked Questions

Can I bake these instead of frying?

While frying gives you the best crispy texture, you can bake these. Preheat your oven to 400°F (200°C). Place the dredged chicken strips on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through, or until cooked through. They won’t be as crispy, but it’s still a tasty and healthier option. I recommend spraying them with cooking oil before baking to help them crisp up a bit.

Can I use chicken breasts instead of tenders?

Yes, you can! Just cut the chicken breasts into strips, about 1 inch wide. Keep in mind that chicken breasts might take a bit longer to cook than tenders. Make sure they reach an internal temperature of 165°F (74°C). I actually prefer tenders because they cook more quickly and evenly.

How can I make these gluten-free?

Simply substitute the all-purpose flour in the dry dredge with a gluten-free flour blend. I recommend using a blend that’s specifically designed for frying, as it will give you the best results. Also, make sure that your hot sauce is gluten-free.

Can I use a different kind of hot sauce in the brine?

Absolutely! Feel free to experiment with different types of hot sauce in the brine. I personally love using Frank’s RedHot, but you can use whatever you have on hand. Just keep in mind that the flavor of the hot sauce will impact the overall flavor of the chicken.

Can I make these ahead of time?

Yes, you can prepare the chicken strips ahead of time and store them in the refrigerator until you’re ready to fry them. Just make sure to keep them in an airtight container. You can also make the hot sauce ahead of time and store it in the refrigerator. Reheat it before tossing the chicken in it.

Final Thoughts

So, there you have it – my recipe for the most incredible Nashville Hot Chicken Strips you’ll ever taste! Seriously, these are a game-changer. They’re packed with flavor, easy to make, and always a crowd-pleaser. If you’re looking for a spicy and satisfying meal that will impress your friends and family, then look no further. If you loved these, you might also enjoy my recipe for spicy garlic shrimp! Happy cooking, and I can’t wait to hear how yours turn out! Don’t forget to leave a comment below and let me know what you think. Also, if you have any tips or variations of your own, please share them! I’m always looking for new ways to spice things up (pun intended!). And don’t forget to rate this recipe so others can easily find it and enjoy.