Crispy Air Fryer Nashville Hot Chicken Tenders

Why You’ll Love This Recipe

I love this recipe because it packs a flavorful punch and delivers super crispy tenders with minimal oil. The buttermilk marinade keeps the chicken juicy and tender, while the spice blend creates a perfect crust in the air fryer. The hot butter glaze is the fiery cherry on top—it’s spicy, sweet, and irresistible. And best of all, it comes together fast for a satisfying dinner or game day snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 pounds fresh chicken tenders, trimmed

• 1 cup buttermilk

• 2 tablespoons hot sauce (Frank’s RedHot recommended)

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon cayenne pepper

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Cooking spray

For Nashville Hot Sauce:

• 1/4 cup melted unsalted butter

• 2 tablespoons cayenne pepper

• 1 tablespoon brown sugar

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt

Directions

1. I start by whisking together the buttermilk and hot sauce in a medium bowl. Then I add the chicken tenders, making sure they’re fully submerged. I cover the bowl and refrigerate for at least 30 minutes (up to 4 hours) to let the flavors soak in.

2. While the chicken marinates, I mix up the coating in another bowl by combining flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

3. I preheat my air fryer to 400°F (200°C).

4. When the chicken is ready, I remove each tender from the marinade and let the excess drip off. I coat each one thoroughly in the flour-spice mix, pressing gently to help the coating stick. I set them aside on a plate.

5. I spray the air fryer basket with cooking spray and arrange the tenders in a single layer, making sure not to overcrowd them. I spray the tops lightly with more cooking spray, then cook for 10–12 minutes, flipping halfway through, until they’re golden and cooked through (internal temp 165°F).

6. While the tenders cook, I whisk together the melted butter, cayenne, brown sugar, smoked paprika, chili powder, garlic powder, and salt to create the Nashville hot sauce.

7. As soon as the tenders come out of the air fryer, I toss them in the hot sauce until they’re fully coated.

8. I serve them hot with classic sides—white bread and pickles—for the full Nashville experience.

Servings and timing

This recipe makes 4 servings and takes just 22 minutes of active time (not counting the marinade). It’s a quick and fiery option for lunch, dinner, or a fun party plate.

Variations

Sometimes I tone down the heat by using less cayenne in the sauce or adding a little honey for sweetness. If I’m going gluten-free, I swap in a gluten-free flour blend. For extra crunch, I’ve also added crushed cornflakes or panko to the flour mix. And for a smoky twist, I double up on smoked paprika or add a splash of liquid smoke to the marinade.

Storage/Reheating

Leftovers stay good in the fridge for up to 3 days. I reheat them in the air fryer at 350°F for about 4–5 minutes to bring back the crisp. They can also be frozen after cooking; I just let them cool, wrap them individually, and reheat straight from frozen when needed.

FAQs

Can I use chicken breasts instead of tenders?

Yes, I slice chicken breasts into strips to make my own tenders if that’s what I have on hand. They work just as well.

Is the hot sauce coating really spicy?

It definitely brings heat. I adjust the cayenne based on how much spice I want. For a milder version, I cut it in half and add a bit more brown sugar.

Can I make this dairy-free?

Yes, I use a plant-based milk with lemon juice as a buttermilk substitute, and swap in vegan butter for the sauce.

Why use cornstarch in the coating?

Cornstarch helps create a lighter, crispier texture when air frying. I always include it for that perfect crunch.

Can I prep these ahead of time?

Yes, I dredge the tenders and refrigerate them for up to a few hours before air frying. The sauce can also be made ahead and warmed just before tossing.

Conclusion

These Air Fryer Nashville Hot Chicken Tenders are bold, crispy, and packed with flavor—everything I want in a spicy snack or dinner. With minimal oil and fast cook time, I get all the crunch and heat of traditional hot chicken in a lighter, easier way. Whether I’m serving a crowd or just treating myself, they always satisfy.