Get the iconic heat of Music City in a refreshing, crisp salad. Golden fried tenders tossed in spicy cayenne oil, balanced with cool greens, creamy ranch, and tangy pickles.
High Heat
30 Minutes
Hearty Meal
Why You’ll Love This Mashup
- The Heat: Authentic Nashville-style glaze that hits all the right notes.
- The Crunch: Double-breaded tenders that stay crispy even under the dressing.
- Perfect Balance: The vinegar from the pickles and the dairy from the ranch are essential for taming the spice.
What You’ll Need
The Spicy Tenders
- 1 lb Chicken Tenders
- 1 cup Buttermilk
- 2 tbsp Cayenne Pepper (adjust to taste)
- 1 tbsp Brown Sugar & 1 tsp Smoked Paprika
- 1/2 cup Frying Oil
The Salad Base
- 4 cups Chopped Romaine or Mixed Greens
- 1/2 cup Dill Pickle Slices
- 1/4 cup Red Onion (thinly sliced)
- 1/2 cup Cherry Tomatoes
- Creamy Buttermilk Ranch Dressing
Step-by-Step Instructions
- Brine & Bread: Soak chicken in buttermilk for 15 minutes. Dredge in seasoned flour (salt, pepper, garlic powder).
- Fry: Fry chicken in hot oil until golden brown and cooked through (165°F internal).
- The Hot Oil Glaze: Carefully whisk 1/2 cup of the hot frying oil with cayenne, brown sugar, and paprika. Brush this spicy mixture generously over the hot chicken.
- Assemble: Place the greens in a large bowl. Top with cherry tomatoes, red onions, and those essential dill pickles.
- Final Touch: Slice the hot chicken tenders and place them atop the salad. Drizzle with plenty of cold ranch dressing.
Chef’s Tip: For the most authentic flavor, serve with a side of white bread slices to soak up any extra spicy oil!
