These Nashville style hot chicken tenders are so easy to make in the air fryer! These tenders are so wonderfully crispy and juicy, they rival any you've had in a restaurant! Ready to serve in less than half an hour.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Whenever I see Nashville hot chicken on a menu I've just got to have it! Super crispy and smothered in a spicy hot sauce, I just can't get enough of them!
It's so quick and fuss free to make these tenders in an air fryer, they are quickly becoming my new favorite thing!
If you love these, be sure to check out my air fryer chicken wings!
How To Make Nashville Style Hot Chicken Tenders
Gather your ingredients
Season tenders with a little salt and pepper. Set aside.
Create a dredging station by whisking milk and hot sauce in one bowl.
In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.
Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.
Place chicken in greased air fryer basket or use a parchment sheet liner.
Cook on 375 degrees for 14-16 minutes, flipping and spraying with oil halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.
Gather your ingredients to make the Nashville hot sauce.
Add the hot sauce ingredients to a pan, whisk to combine and bring to the boil.
Once your mixture starts to bubble and simmer, remove from heat.
Once chicken tenders are done, remove from air fryer and add them to a large bowl.
Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken.
And done 🙂
Can you use chicken breast in this recipe?
I like to use tenders for this recipe, they are so...well, tender, and they cook so well in the air fryer. If you can't find tenders, you can use breasts and cut them into strips.
How hot is the chicken?
On a scale of mild to hot, these chicken tenders are very hot! There's a lot of cayenne in the sauce and they really do pack a punch. If you prefer milder chicken, you can reduce the amount of cayenne used, or even omit it completely. It will still be delicious!
What do you serve with Nashville hot chicken?
I live to serve this hot chicken as a sandwich. Piled into white bread with pickles and you are in a good place! If you like, you can add in some coleslaw that helps to balance out the heat.
You can serve this as a main and serve it alongside some other Southern favorites like mac n cheese and collard greens.
Recipe Notes and Tips
- Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
- Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
- Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.
More Air Fryer Chicken Recipes
- Sticky BBQ Chicken Legs
- Air Fryer Chicken Nuggets
- BBQ Air Fryer Chicken Breasts
- Lemon Pepper Air Fryer Chicken Thighs
Watch the Full Video
Nashville Style Hot Chicken Tenders (Air Fryer Recipe)
Ingredients
- 1 lb chicken tenders
- ¾ cup milk
- 2 Tablespoon hot sauce
- ¾ cup panko bread crumbs
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt and pepper to taste
- Oil for spraying Canola, Olive Oil, or any oil with a high smoke point
Hot Paste
- ½ cup peanut oil
- 2 Tablespoon brown sugar
- 1 ½ Tablespoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Season tenders with a little salt and pepper. Set aside. Create a dredging station by whisking milk and hot sauce in one bowl. In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.
- Preheat your air fryer to 375 degrees Fahrenheit.
- Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.
- Place chicken in greased air fryer basket or use a parchment sheet liner. Cook on 375 degrees for 14-16 minutes, flipping and spraying chicken halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.
- Meanwhile, when there are about 5 minutes left on the chicken, create the hot paste. Add peanut oil, brown sugar, cayenne pepper, paprika, dry mustard, garlic powder, and salt to a medium-sized saucepan over medium heat and whisk to combine. Once your mixture starts to bubble and simmer, remove from heat.
- Once chicken tenders are done, remove from air fryer and add them to a large bowl. Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken. Serve and enjoy.
Suggested Tools
Video
Notes
- Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
- Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
- This chicken is really really really hot. If you’d like a milder chicken, reduce the cayenne pepper.
- Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.
H says
I am by no means experienced in a kitchen. Quite the opposite in fact. But I’ve been craving a chicken sandwich with some kick to it, and McDonald’s doesn’t really cut it for me. Having an air fryer, I went and picked up these ingredients and tried this recipe on a whim.
I’ve never tried frying anything with milk instead of egg before, but that worked pretty well.
I’ve never used peanut oil before, but the sauce for this recipe turned out amazing.
Never even heard of “dry mustard” before, but it got it thrown in and, like I said, 🔥.
So thanks for putting this recipe together. Threw a few tenders on a toasted brioche bun with some pickles and it was probably the best thing I’ve ever cooked lol
Tanya says
Thanks so much H! So glad you liked the recipe 🙂
Ann Marie Chun says
I definitely will make again! We love Nashville Hot Chicken Sandwiches and this does the trick without the guilt of deep frying it. I didn't have panko so I used seasoned Italian bread crumbs and didn't add the other herbs/seasoning to it. It doesn't have the crunch of a deep fried chicken but it does have all the flavor.
Eddie says
Hi!
Loved the recipe! One question, I found that my paste wasn’t mixing very well while heating, and was separating when pouring on chicken. It was still delicious! But do you have any recommendations on preparing the paste for future tries? Thank you!
Best,
Eddie
Tanya says
Hi Eddie, Did you use peanut oil? I had a friend use coconut oil and had that issue. Also, if the heat is too high when making the paste it'll also have trouble mixing together.
Heather says
Thoughts on doing this without the panko bread crumbs?
Tanya says
Hi Heather, that would work fine. I've had some followers on Instagram omit the panko and it worked out just great. It just won't be as crispy but the flavor is still on point.
Amber says
This was some of the best Nashville hot chicken I’ve ever had. I used 2 tsp of cayenne instead of the recipes but it was still amazing. Will definitely be making again.
Tanya says
Thanks so much Amber 🙂 So glad you enjoyed them.
Shoushana says
These are amazing!
Tanya says
Thank you 🙂 So glad you like them.
Jacque says
I just found this recipe and can not wait to make it! Thank you for sharing.
Annette says
I tried this recipe tonight and my husband and I loved this recipe. He really does not like chicken. He asked me to make this again. This is my first time to your site and the first time I am using my air fryer. I’m going to subscribe to your site.I’m making your sweet potatoes tonight with the hot honey butter. Thanks so much!!!
Tanya says
Thank you Annette! So glad you liked the chicken and oh yes, that sweet potato is pretty delicious too. Now I'm going to make it again tonight lol. Thank you 🙂
Tony says
Hi Tanya, this recipe looks amazing! Can you recommend an air fryer to purchase? Very excited to try this out. Thanks!!
Tanya says
Hi Tony, thanks! The air fryer I used in the blog post is the Bella Pro 5.3qt and the one used in the video is the Phillips Avance xxl. Both are great options.
Yvonne says
Hi, this looks great! We love chicken tenders but unfortunately don't have an air fryer (kitchen too small for many gadgets). Could we make this in the oven?
Tanya says
Baking would be fine. It'll take a few more minutes and the tenders may not be as crispy but they'll be delicious.
JR says
I made these and they were a hit!
Tanya says
Thank you JR! So glad you liked the recipe 🙂
Chad Marten says
Tanya would a different oil work besides peanut oil? Olive or corn oil?
Tanya says
Hi Chad, yes. Any high heat neutral tasting oil would work fine. Either of those oils is fine, as long as the olive oil isn't extra virgin.
Josh says
Great Recipe!!! I followed the steps to a tee and it came out great.
Matt says
I loved this!!! I miss KFC's version so much so when I saw this today I ran to the store and made it. I am going to use the paste on plenty of things too. HOT! THANKS
Tanya says
Hi Matt! So glad you liked the recipe. I agree, it's super hot and tasty.
Charlie says
Mam, I'm sorry but...
The paste never became a paste as too much oil. I'd recommend to slowly infuse the dry ingredients with the oil in a skillet. You know, kinda like a roux? Sugar first till melted then turn off the heat adding the rest to prevent burning. It would take abit longer but the result is better. I also tried margarine instead of oil. I also used Phase. Both quite nice as they added a richer flavor.
Now for the coating;
Well, the seasoning quickly separated from the panko. So I tried adding some flour to hold the seasonings in stasis with the panko. Better, but the color changed and was not quite right in texture that I think you are trying for. So next I ground the Italian seasoning then mixed with the others in a salt shaker. Coated chicken with the milk mixture then sprinkled the chicken with the seasoning then coated with panko. Better as all tenders were seasoned equally.
Just my changes. Other than that quite a nice bite.
Tanya says
Hi Charlie, Thanks for the feedback. I actually had the opposite results when it came to making the paste and the chicken. Too little oil and the sauce can't be poured over the chicken. That's why it's a whole half a cup of oil. Once you pour it over the chicken, it becomes more paste like and not saucy or greasy. It shouldn't be a paste in the saucepan. As far as the chicken, I had no issues with the seasonings separating from the panko. The seasoning should me mixed into the panko but if you prefer to season the chicken instead, that works too. Glad it worked out for you though 🙂