Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) chicken tenders
- 1 cup buttermilk + 1 large egg + 2 tbsp hot sauce
- Salt, black pepper, garlic powder, onion powder
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 3 tbsp neutral oil (for pan and drizzling)
- 1/3 cup neutral oil + 3 tbsp butter (for Nashville hot sauce)
- 2–3 tbsp cayenne pepper, smoked paprika, paprika, brown sugar
- 8 slices thick white bread or Texas toast + butter for toasting
- Dill pickle chips or spears, for serving
Do This
- 1. Marinate chicken 30 minutes in buttermilk, egg, hot sauce, salt, pepper, and garlic powder (or skip for faster version).
- 2. Preheat oven to 425°F (220°C). Oil a rimmed baking sheet and place a wire rack on top; lightly oil the rack.
- 3. Mix flour, panko, salt, pepper, cayenne, garlic and onion powder. Dredge marinated chicken in the mixture, pressing to coat.
- 4. Arrange on rack, drizzle or spray lightly with oil, and bake 16–18 minutes, flipping once, until crispy and 165°F (74°C) inside.
- 5. While chicken bakes, gently heat oil and butter with cayenne, paprikas, brown sugar, garlic and onion powder, and salt to form a deep red chili oil butter.
- 6. Toast thick bread slices in a skillet or oven with butter until golden.
- 7. Brush hot chicken generously with the Nashville chili oil butter, pile on toasted bread, and top with pickles. Serve immediately.
Why You’ll Love This Recipe
- All the bold, fiery flavor of classic Nashville hot chicken, but oven-baked instead of deep-fried.
- Crispy, juicy chicken tenders bathed in a rich cayenne chili oil butter that soaks into toasted bread underneath.
- Perfect for game day, cozy weekends, or whenever you crave spicy comfort food with minimal fuss.
- Easy to scale up, adjust the heat level, and customize with your favorite sides and toppings.
Grocery List
- Produce: None required (optional: coleslaw mix, fresh herbs for garnish)
- Dairy: Buttermilk, unsalted butter, large egg
- Pantry: Chicken tenders, neutral oil, hot sauce, all-purpose flour, panko bread crumbs, cayenne pepper, smoked paprika, paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, thick white bread or Texas toast, dill pickle chips or spears
Full Ingredients
For the Buttermilk Chicken Tenders
- 1 1/2 lb (680 g) chicken tenders (or chicken breasts cut into strips)
- 1 cup buttermilk
- 1 large egg
- 2 tbsp hot sauce (such as Frank’s-Style)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
For the Crispy Coating
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (add more for spicier coating, optional)
- 3 tbsp neutral oil (such as canola, grapeseed, or vegetable), divided: about 1 1/2 tbsp for the pan and 1 1/2 tbsp for drizzling or brushing
For the Nashville Hot Chili Oil Butter
- 1/3 cup neutral oil (canola, peanut, or vegetable)
- 3 tbsp unsalted butter
- 2–3 tbsp cayenne pepper (2 tbsp for hot, 3 tbsp for extra hot)
- 1 tsp smoked paprika
- 1 tsp sweet paprika (or regular paprika)
- 1 1/2 tbsp packed light brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes (optional, for extra heat and texture)
For Serving
- 8 slices thick-cut white bread or Texas toast
- 2–3 tbsp softened butter (for toasting the bread)
- 1–1 1/2 cups dill pickle chips or sliced dill pickles
- Optional: creamy coleslaw on the side or piled on top
Step-by-Step Instructions
Step 1: Marinate the chicken in buttermilk
In a medium bowl, whisk together the buttermilk, egg, hot sauce, kosher salt, black pepper, and garlic powder until well combined. Add the chicken tenders and toss to coat every piece thoroughly in the mixture.
Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours. This buttermilk bath helps season the chicken all the way through and keeps the meat tender and juicy when baked. If you are in a rush, you can shorten this step to 10–15 minutes at room temperature, but the longer marinate will give you better flavor and texture.
Step 2: Preheat the oven and prep the pan
When you are ready to cook, preheat your oven to 425°F (220°C). Place a sturdy, rimmed baking sheet on the middle rack while the oven heats; preheating the pan helps crisp the bottoms of the tenders.
Lightly brush or drizzle about 1 1/2 tbsp of neutral oil over the bottom of the baking sheet once it is hot, then carefully place a metal wire rack on top if you have one. Lightly brush or spray the rack with a bit more oil. Elevating the chicken on a rack lets hot air circulate around each piece and gives you a crispier “oven-fried” finish.
Step 3: Coat the chicken in the crispy dredge
In a shallow dish or pie plate, combine the flour, panko bread crumbs, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir well so the spices are evenly distributed.
Remove the chicken from the buttermilk, letting the excess drip off, but do not wipe it completely clean; you want a light coating to help the breading stick. Working one piece at a time, press each tender into the flour-panko mixture, turning and pressing firmly so the crumbs cling to all sides. Shake off any loose excess and set the coated chicken on a plate or tray.
For extra crunch, you can gently press a few more panko crumbs onto any bare spots. Repeat with all the chicken pieces.
Step 4: Bake until crisp and cooked through
Arrange the coated chicken tenders in a single layer on the prepared wire rack, leaving a bit of space between each piece so the hot air can circulate. Drizzle or lightly brush the tops of the tenders with the remaining neutral oil (about 1 1/2 tbsp), or mist them lightly with cooking spray if you prefer.
Bake at 425°F (220°C) for 16–18 minutes, flipping the tenders once halfway through cooking. The coating should turn a deep golden brown and feel crisp to the touch. The internal temperature of the thickest piece should read at least 165°F (74°C) on an instant-read thermometer. If needed, bake for an additional 2–3 minutes until fully cooked.
Step 5: Make the Nashville hot chili oil butter
While the chicken bakes, prepare the sauce. In a small saucepan over low heat, combine the neutral oil and butter. Allow the butter to melt gently; you want the mixture warm and fluid, not sizzling.
Once melted, whisk in the cayenne pepper, smoked paprika, sweet paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes (if using). Stir until everything is smooth and the sugar has dissolved. The sauce should be a deep brick-red color with a slightly thick, glossy appearance.
Keep the chili oil butter over the lowest heat or remove it from the heat and cover to keep warm. If it thickens too much as it sits, you can gently rewarm and whisk it just before brushing the chicken.
Step 6: Toast the bread
For an authentic Nashville-style base, lightly butter both sides of each slice of thick white bread or Texas toast.
Option 1: Toast in a skillet. Heat a large skillet or griddle over medium heat. Add the bread slices in a single layer and cook for 2–3 minutes per side, until golden brown and crisp at the edges.
Option 2: Toast in the oven. Place the buttered slices on a baking sheet and toast in the oven (at 425°F / 220°C or a bit lower if your oven runs hot) for 4–6 minutes total, flipping halfway through, until golden.
Arrange 1–2 slices of toasted bread on each serving plate. This bread will catch all the spicy, buttery drippings from the chicken.
Step 7: Brush, assemble, and serve
When the chicken tenders are done, remove them from the oven and immediately transfer them to a large bowl or tray. Whisk the warm Nashville hot chili oil butter and generously brush or spoon it over all sides of the hot chicken, turning to coat. You can also drizzle some of the extra sauce over the serving bread so it soaks in.
To serve, pile several sauced chicken tenders on top of each bed of toasted bread. Spoon any remaining chili oil butter over the top for extra heat and shine. Finish with plenty of dill pickle chips or sliced pickles on top or on the side. Serve right away while everything is hot, crisp, and spicy.
Pro Tips
- Control the heat level: Use 2 tbsp cayenne for a solid, assertive heat; go up to 3 tbsp for classic, fiery Nashville hot. For a milder version, start with 1 tbsp and balance with extra smoked paprika.
- Keep the chicken juicy: Do not overbake. Start checking at 14–15 minutes, especially for smaller tenders, and pull them as soon as they hit 165°F (74°C).
- Use a wire rack: Elevating the chicken allows hot air to circulate for better browning on all sides and helps prevent soggy bottoms.
- Stir the sauce before brushing: The spices will settle to the bottom as the chili oil sits. Give it a good whisk right before you brush to make sure every bite gets plenty of flavor.
- Work quickly when saucing: Brushing the chicken while it is piping hot helps the spicy butter soak into the crust without making it soggy.
Variations
- Spicy chicken sandwiches: Instead of serving over toast, tuck 2–3 sauced tenders into a toasted brioche or potato bun with pickles and creamy coleslaw.
- Extra-crunch version: Double-dip the chicken by dredging in flour-panko, dipping quickly back into the buttermilk, then into the flour-panko again before baking.
- Smoky-honey Nashville hot: Add 1–2 tbsp honey and an extra pinch of smoked paprika to the chili oil butter for a sweet-smoky heat that plays beautifully with the salty pickles.
Storage & Make-Ahead
Leftover tenders keep well, though they are best fresh. Store cooled, unsauced baked chicken in an airtight container in the refrigerator for up to 3 days. Store any leftover Nashville hot chili oil butter separately in a covered jar in the fridge for up to 1 week; rewarm gently to liquefy before using.
To reheat the chicken, place tenders on a wire rack set over a baking sheet and warm in a 375°F (190°C) oven for 8–12 minutes, until heated through and crisp again. Then brush with fresh or reheated chili oil butter just before serving. Toast the bread fresh so it stays crisp and sturdy.
You can also marinate the chicken up to 4 hours in advance, or coat the tenders and refrigerate them on a rack for up to 2 hours before baking; this air-drying time can even improve the crust.
Nutrition (per serving)
Approximate values for 1 serving (about 1/4 of the recipe, including bread, sauce, and pickles): about 750 calories; 52 g protein; 33 g fat; 58 g carbohydrates; 3 g fiber; 9 g sugar; 1,600 mg sodium. Exact values will vary based on the bread you use, how much sauce you brush on, and any additional sides or toppings.
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