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Nashville Hot Chicken Strips Recipe

Crispy, juicy chicken tenders soaked in tangy buttermilk, double-dredged for a crackling crust, then finished with a glossy cayenne-butter glaze — this Nashville Hot Chicken Strips Recipe delivers classic Southern heat and crunch in a quick, crowd-pleasing format perfect for sandwiches, platters, or game-day snacks.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 4
Calories 1120 kcal

Ingredients
  

Chicken & Marinade

  • 1½ lb about 680 g boneless skinless chicken breasts or tenders, cut into 3–4" strips
  • 2 cups buttermilk
  • 1 tbsp hot sauce optional
  • 1 tsp kosher salt for marinade

Dry Dredge

  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tsp paprika sweet or smoked
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 –2 tsp cayenne pepper adjust for heat preference
  • Wet Batter optional, for extra craggy crust
  • 1 cup all-purpose flour
  • 1 large egg beaten
  • 1 cup very cold sparkling water or cold beer

Frying

  • Neutral oil with a high smoke point peanut, canola, sunflower — enough for 2–3" depth (approx. 4–6 cups)
  • Nashville Hot Glaze
  • ½ cup 1 stick / 113 g unsalted butter (or ⅓ cup butter + 2 tbsp neutral oil)
  • 3 –4 tbsp cayenne pepper reduce for milder
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ –½ tsp kosher salt to taste
  • 1 –2 tsp Worcestershire sauce optional
  • 1 –2 tbsp hot sauce optional, to taste

To serve

  • Dill pickle slices
  • White bread slices or brioche buns
  • Lemon wedges chopped green onion (optional)
  • Ranch or blue cheese dressing optional

Instructions
 

  • Marinate: Combine buttermilk, hot sauce (if using), and 1 tsp salt. Submerge chicken strips and refrigerate 4–12 hours (minimum 30–60 minutes if short on time). Drain and pat strips dry before dredging.
  • Mix dry dredge: Whisk together 2 cups flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a wide rimmed dish.
  • Make optional wet batter: In a second bowl, whisk 1 cup flour, beaten egg, and very cold sparkling water (or beer) until smooth. Keep cold. (If skipping wet batter, simply dredge directly in seasoned flour.)
  • Dredge: Remove chicken from marinade and let excess drip. For craggy crust: dip each strip into wet batter, then press into dry dredge. For extra texture, double-dredge (back into wet batter then back into dry). Place dredged strips on a wire rack and rest 8–10 minutes to set.
  • Heat oil & prep: Pour oil into a heavy Dutch oven or fryer to 2–3" depth. Heat to 325°F (163°C) for the first fry. Use an instant-read thermometer for accuracy.
  • First fry (cook through): Fry in small batches at 325°F for about 4–6 minutes until the strips reach 155–160°F internal. Don’t overcrowd. Transfer to wire rack to drain.
  • Second fry (crisp): Increase oil temperature to 375–390°F (190–199°C). Return strips in batches for 45–90 seconds until golden and crisp. Final internal temp should be 165°F (74°C). Drain on wire rack.
  • Make the glaze: In a small saucepan over very low heat, melt butter (or butter + oil). Off heat, whisk in cayenne, smoked paprika, brown sugar, garlic & onion powders, salt, Worcestershire, and hot sauce. Taste carefully and adjust balance — more sugar to tame heat, more cayenne for kick. Warm gently to incorporate, do not boil.
  • Finish with glaze: Using a spoon or brush, liberally coat each hot strip with the cayenne-butter glaze. For an intense coat, quickly dunk strips into a shallow bowl of glaze (do this briefly to avoid sogginess) or brush on both sides.
  • Serve immediately: Plate with white bread or buns and dill pickle slices. Offer ranch or blue cheese and lemon wedges on the side.

Notes

  • Heat control: Most heat lives in the glaze. Cut cayenne by half for milder heat or increase for fiery results. Smoked paprika adds depth without extra heat.
  • Buttermilk vs. brine: Buttermilk tenderizes and adds tang; a quick salt brine (1–2 hours) is a fine substitute.
  • Crust tips: Cornstarch and a cold wet batter create a lighter, craggier crust. Letting dredged chicken rest on a rack for 8–10 minutes helps the coating adhere.
  • Oil management: Keep batches small to maintain steady oil temperature — temperature swings cause greasy or unevenly cooked strips.
  • Make-ahead & storage: Store unglazed fried strips in an airtight container in the fridge up to 3 days. Re-crisp in a 400°F oven or air fryer for 6–8 minutes before glazing. Frozen unglazed strips (flash-frozen on a tray, then bagged) keep up to 3 months.
  • Oven / Air Fryer swaps: Oven: bake on a wire rack at 425°F for 18–22 minutes, finish under broiler briefly. Air fryer: 400°F for 10–12 minutes, flipping once; glaze after cooking.
  • Serving ideas: Traditional with white bread & pickles; in sandwiches with slaw and comeback sauce; as party bites with dipping sauces.
  • Calorie note: Calories listed below are approximate and will vary by oil absorption, portion size, and exact ingredients used.