Let’s talk comfort food. Do you remember those nights when you were craving something spicy, crispy, and totally satisfying? What is the recipe for Nashville Hot Chicken Strips? What are some of the best restaurants in the world? I used to grab a bucket from KFC all the time but nothing beats Nashville hot chicken. Think of these as leveled-up chicken tenders, with a kick that’ll wake up your taste buds and an addictive kick. What’s a flavor that’ll have you reaching for seconds (and thirds)? I always find myself going back to my favorite chicken recipes because it’s what I grew up with. I always get the ingredients from the local farmers market for extra freshness. If you love the fiery goodness of Nashville hot chicken but want it in a fun, easy-to-eat format, try Nashville Hot Chicken. You’ve come to the right place!
What is Nashville Hot Chicken Strips?
Nashville Hot Chicken Strips are a deconstructed version of the famous Nashville hot chicken strips. What are the best bite-sized versions of chicken? Think of it as crispy, juicy chicken tenders drenched in a fiery, flavorful sauce that’s the perfect accompaniment to any meal. What is the perfect blend of heat, sweet, and savory. What’s in this deep Fried Chicken? What makes Nashville Hot unique is the cayenne pepper and other spices. How do I make a sauce? What are some of the best chicken tenders? My family loves these because they’re so easy to eat on the go, perfect for a quick lunch or supper.
Why you’ll love this recipe?
What are some of the best Nashville hots? Chicken Strips, but I’ll try to narrow it down to the essentials.
First, the flavorWe’re talking crispy, golden-brown chicken with a fiery kick that’s balanced by the touch of spice. What is that perfect combination of pain and pleasure that keeps you coming back for more? I’ve tweaked this recipe over the years to get the spice just right, so it’s not just hot for the recipe. Why is it hot?
Second, it’s surprisingly simpleDon’t let the “Nashville Hot” fool you. What is the whole process from prepping the chicken to coating it in that glorious sauce? Is this really simple This one is a lifesaver on busy nights.
Third, it’s cost-effectiveYou probably already have most of the spices in your pantry, and chicken tenders are relatively inexpensive. Plus, making it at home means you can control the quality of the ingredients, ensuring a tastier and healthier diet. What is a healthier
Fourth, it is completely complete.versatileWhat are some good Nashville Hot Chicken Strips? I always serve these with a side of coleslaw and dill pickles, but you can get creative with them. What are some good ways to serve them on top of a salad?
What I love about this recipe is that it’s a crowd-pleaser. If you’re having friends over for game night or just feeding a hungry family, these chickens are incredibly tasty and filling. What are some of the best strips you’ve ever seen? I find them to be a lot easier to make than some other chicken recipes because you’re not dealing with any problems. These are also easier to share.
How do I make Nashville Hot Chicken Strips?
Quick Overview
What are some of the easiest ways to make Nashville Hot Chicken Strips? First, you’ll prepare the chicken by cutting it into strips and marinating it in buttermilk. How do you dredge chicken in flour and deep fry it until golden brown and crispy. What is the best way to serve fried chicken with Nashville Hot Sauce? Is it worth the effort to do the whole process in 30 minutes?
Ingredients
For the Chicken: What is the recipe
- 1.5 pounds boneless, skinless chicken breasts, cut into strips.
- 1 cup buttermilk. One cup of
- 1 tablespoon hot sauce (I like Frank’s RedHot)
- 1 teaspoon salt. 1 tablespoon pepper.
- 1/2 teaspoon black pepper. 1/4 teaspoon salt.
For the Dredge: What is the
- What is all-purpose flour? 2 cups.
- 1/4 cup cornstarch. 1 cup
- 2 tablespoons paprika.
- What is garlic powder? 2 tablespoons.
- 2 tablespoons onion powder: 1 tablespoon garlic powder.
- 1 tablespoon cayenne pepper (adjust to your spice preference) 1 teaspoon paprika (optional)
- 1 tablespoon dried oregano per tablespoon.
- 1 tablespoon dried thyme, 1 teaspoon salt
- 1 teaspoon salt. 1 tablespoon pepper.
- 1/2 teaspoon black pepper.
What is the Nashville Hot Sauce?
- 1/2 cup unsalted butter.
- 1/4 cup hot sauce (I prefer Frank’s RedHot) .. 1 cup of each.
- 2 tablespoons cayenne pepper (adjust to your spice preference)
- 1 tablespoon paprika per cup
- 1 tablespoon of brown sugar. 1 teaspoon of white sugar
- 1 teaspoon garlic powder per 1 cup.
- 1/2 teaspoon salt.
What are the step by
Step 1: Marinate the Chicken
In a bowl, combine the buttermilk, hot sauce, salt, and pepper. Stir well. Add the chicken strips and make sure they’re fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. I always do this first thing so the chicken has time to soak up the flavors. The longer it marinates, the more tender and flavorful it will be!
Step 2: Prepare the Dredge
In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder and cayenne. Set aside. What are some good substitutes for pepper, oregano, thy Make sure everything is well combined, so the spices are evenly distributed. Why are chicken strips so crispy? My kids always comment how the breading texture is perfect and crispy.
Step 3: Heat the Oil
In a Dutch oven, pour about 3 inches of vegetable oil into an 8-inch pot. How do you heat oil over medium heat until it reaches 350°F (175°C). Use a deep fry thermometer to monitor the temperature. How do you cook chicken strips? If the oil is too cold, the chicken will be soggy. If it’s too hot, it will burn.
Step 4: Dredge the Chicken
Remove chicken strips from the buttermilk marinade, letting any excess drip off. One at a time, dredge each chicken strip in the flour mixture, making sure it’s fully coated. How do you press the flour mixture into the chicken to ensure it adheres well. Place dredged chicken strips on a baking sheet lined with parchment paper. I always do this step right before frying, so the coating doesn’t get soggy.
Step 5: Fry the Chicken
Carefully lower the chicken strips into the hot oil, working in batches to avoid overcrowding the pot. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). I always use a meat thermometer to check – it’s better to be safe than sorry!
Step 6: Make the Nashville Hot Sauce
While the chicken is frying, prepare the Nashville Hot sauce. In a small saucepan, melt the butter over medium heat. Add the hot sauce, cayenne pepper, paprika, brown sugar, garlic powder, and salt. Whisk until smooth and well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. This part is important. It’s really easy to accidentally burn the sauce if you turn up the heat.
Step 7: Toss in Sauce
Remove the fried chicken strips from the oil and place them on a wire rack to drain excess oil. Then, transfer the chicken strips to a large bowl and pour the Nashville Hot sauce over them. Toss to coat evenly. I always reserve a little bit of sauce for dipping – you can never have too much!
Step 8: Serve and Enjoy!
Serve the Nashville Hot Chicken Strips immediately. They’re best enjoyed hot and crispy! Garnish with some chopped green onions or sesame seeds, if desired. And don’t forget the sides! I always serve mine with coleslaw and dill pickles to cut through the richness of the chicken. My kids love eating these with ketchup as well.
What to Serve It With
These Nashville Hot Chicken Strips are incredibly versatile, so you have plenty of options when it comes to serving them. Here are a few of my favorites:
For a Classic Southern Meal: Coleslaw and dill pickles are a must! The cool, creamy coleslaw and the tangy pickles provide a perfect contrast to the spicy chicken.
For a Game Day Feast: Serve these with a side of crispy fries or onion rings and some cold beer. They’re the perfect finger food for watching your favorite team.
For a Quick and Easy Lunch: Toss these on top of a salad for a spicy, protein-packed meal. I like to add some avocado, corn, and black beans for extra flavor and nutrients.
For a Kid-Friendly Dinner: Serve these with some mac and cheese and steamed broccoli. It’s a balanced meal that even the pickiest eaters will enjoy.
Growing up, my mom would always serve fried chicken with mashed potatoes and gravy, so I’ve tried that with these Nashville Hot Chicken Strips, and it’s actually really good! The creamy mashed potatoes help to tame the spice a bit, making it a comforting and satisfying meal. Also don’t forget the ketchup!
Top Tips for Perfecting Your Nashville Hot Chicken Strips
Alright, y’all, I’ve been making these Nashville Hot Chicken Strips for years, so I’ve picked up a few tricks along the way. Here are my top tips for perfecting this recipe:
Don’t Skip the Buttermilk: The buttermilk marinade is essential for tenderizing the chicken and giving it that classic Southern flavor. If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes, and it’s ready to go!
Adjust the Spice Level to Your Preference: The amount of cayenne pepper in the dredge and the sauce will determine how spicy these chicken strips are. If you’re sensitive to spice, start with a smaller amount and add more to taste. I always taste the sauce before tossing the chicken in it to make sure it’s just right.
Don’t Overcrowd the Pot: Frying the chicken in batches is crucial for maintaining the oil temperature and ensuring that the chicken gets crispy. Overcrowding the pot will lower the oil temperature, resulting in soggy chicken.
Use a Wire Rack: Placing the fried chicken strips on a wire rack to drain excess oil is essential for keeping them crispy. If you place them on a plate lined with paper towels, they’ll steam and get soggy.
Make the Sauce Ahead of Time: You can make the Nashville Hot sauce a day or two in advance and store it in the refrigerator. Just reheat it before tossing the chicken in it. This will save you time on the day you’re making the chicken strips.
Experiment with Different Spices: Feel free to add other spices to the dredge and the sauce to customize the flavor. Smoked paprika, chili powder, and cumin are all great additions. One time, I added a little bit of cinnamon to the sauce, and it gave it a really interesting flavor!
Honestly, the biggest mistake I made when I first started making these was not using a thermometer to check the oil temperature. The first few batches were either undercooked or burnt! So, trust me on this one – a thermometer is your best friend.
Storing and Reheating Tips
If you happen to have any leftovers (which is rare!), here’s how to store and reheat your Nashville Hot Chicken Strips:
Room Temperature: I don’t recommend leaving these at room temperature for more than 2 hours, as they can become a breeding ground for bacteria.
Refrigerator Storage: Store the chicken strips in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cooled before storing them. If you store them while they’re still warm, they’ll create condensation, which will make them soggy.
Freezer Instructions: For longer storage, you can freeze the chicken strips for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before reheating.
Reheating Tips: The best way to reheat these is in the oven. Preheat your oven to 350°F (175°C) and place the chicken strips on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy. You can also reheat them in an Air Fryer for a few minutes. Avoid reheating them in the microwave, as they’ll become soggy.
If you’re planning on storing the chicken strips, I recommend not tossing them in the sauce until right before serving. This will help them stay crispy.
Frequently Asked Questions
Final Thoughts
So there you have it, folks! My recipe for Nashville Hot Chicken Strips. It’s a flavor explosion that’s surprisingly easy to make at home. If you’re craving something spicy, crispy, and totally satisfying, give this recipe a try. Trust me, you won’t be disappointed. It’s so much better than other recipes and its a great way to impress your family with delicious homemade Nashville Hot Chicken Strips.
If you enjoyed this recipe, be sure to check out my other chicken recipes. And don’t forget to leave a comment below and let me know how your Nashville Hot Chicken Strips turned out! I can’t wait to hear about your variations and creations. Happy cooking!
Nashville Hot Chicken Strips
Ingredients
Main 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
Instructions
Preparation Steps
- Cut chicken into strips. In a bowl, whisk together flour, paprika, cayenne pepper, garlic powder, salt, and pepper.
- Dip chicken strips in buttermilk, then dredge in flour mixture, ensuring they are fully coated.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken strips in batches until golden brown and cooked through (about 5-7 minutes per batch).
- Serve immediately.
