Keto Nashville Hot Chicken Tenders

This post may contain affiliate links.

Nashville Hot Chicken is loved globally! It’s fried chicken with a major kick! The famous chicken is coated in a cayenne spice blend and drizzled with spicy oil. My low-carb version of this iconic spicy chicken is close to the real deal and doesn’t lack the flavor it’s known for.

Where did Nashville Hot Chicken come from?

Chances are you’ve seen the iconic Nashville Hot Chicken on a restaurant menu. It’s not only popular in Nashville but around the country. Its popularity has increased in recent years, and there’s a lot of chatter about where it originated.

Legend has it that Thornton Prince inspired the original Nashville Hot Chicken over 80 years ago. He was known to be handsome and quite the lady’s man. After a late night out, the frustrated woman waiting for him at home decided to make a “special” chicken for him. She doctored it up and made it EXTRA spicy. To her surprise, he loved his punishment!

He started sharing with his friends, opening up the BBQ Chicken Shack and serving his specialty, hot chicken. Along the way, the name was changed to what it’s known today, Prince’s Hot Chicken Shack and is run by Thornton’s great-niece André Prince Jefferies. Her family’s legendary signature dish is now a global sensation! They now have several locations around Nashville.

Why You’ll Love This Recipe

This great fried chicken recipe is for passionate lovers of spicy food! Nashville Hot Chicken is breaded in a spicy seasoning and drizzled with hot spicy oil. It is typically served on a piece of white bread and is topped with dill pickles.

My keto version is similar in crispy texture, but with all of the next level flavor this spicy fried chicken is known for! The low-carb breading is unique because it doesn’t have almond flour, parmesan cheese or pork rind crumbs. Instead, I use whey protein powder as the base. It’s so versatile to make. You can use your favorite keto bread to make a Nashville Hot Chicken sandwich. It makes a great appetizer or main dish!

Ingredients and Substitutions

Oil – Use high-quality oil with a high smoke point. I use avocado oil for most of my deep-frying, but you can use your favorite oil. 

Egg and heavy cream – This mixture binds the coating to the chicken.

Unflavored Whey Protein Isolate – This replaces regular flour for the breaking. I linked the brand I use in the printable recipe card. It’s zero carbs, and it’s my go-to.

Cayenne pepper, paprika and salt – This recipe has a lot of cayenne! You can cut back on it if you want less heat.

Dill pickles – They interrupt the spicy flavor of the chicken in a good way.

Spicy oil ingredients:

Hot oil – leftover oil from cooking the chicken tenders.

Brown Sugar Substitute – Brown sugar adds a nice sweet contrast to a large amount of cayenne pepper in the chicken.

Paprika, chili powder, garlic powder and salt – round out the seasoning blend.

Chicken – This recipe can be made with any chicken pieces you like. I use chicken tenders, but you can also use chicken breasts or thighs. Bone-in chicken and boneless chicken will both work.

How to make Keto Nashville Chicken Tenders

Gather your ingredients, and let’s get started!

Step 1

Attach the candy thermometer to a large dutch oven or heavy pot. Pour the oil in and set the pot on medium-high heat. Heat the oil to 350 degrees.

Step 2

While the oil is heating up, make the egg wash. Whisk egg and cream together in a shallow dish.

Step 3

Put the protein powder and seasonings in a large resealable plastic bag. Seal the bag and shake to mix up the spices. A container with a lid will also work.

Step 4

I like to use a small pair of tongs to make this step less messy! Dip both sides of a chicken tenderloin in the egg mixture allowing the excess to drip back into the bowl, then place tenders in the bag of breading mixture. Repeat with 2 or 3 more pieces. Seal the bag and gently shake to coat the chicken. Remove the coated pieces of chicken from the bag and set aside. Repeat until all of the chicken tenderloins are coated.

Step 5

Working in small batches, fry the chicken for 3-4 minutes, then use tongs to gently turn the tenders and cook for 3-4 more minutes, until the chicken is cooked through and golden brown on all sides. Transfer the chicken to a wire rack. Repeat with the remaining chicken tenderloins.  If you have a meat thermometer, insert it at the thickest part of the chicken strip and make sure the internal temperature is 165 degrees.

Step 6

To make spicy oil, carefully remove 1/2 cup of the hot cooking oil from the pot. Pour the oil into a small heatproof bowl. Add the brown sugar substitute, spices and salt and whisk until the oil and spices are well combined. Brush or drizzle the spicy oil mixture on both sides of the chicken strips.

Storage Instructions

Because of the whey protein powder breading, these chicken tenders are best served fresh and hot. Store the chicken tenders in an airtight container in the refrigerator for 3-4 days. You can reheat the tenders in the oven at 400 degrees for 10-15 minutes. I don’t recommend freezing them.

Pro Tips

Tips for Deep Frying

Use a dutch oven or heavy-bottomed pot to help maintain the temperature of the oil. It’s essential to maintain a consistent temperature when deep-frying. If the oil temperature is too low, the food will absorb the oil and become soggy instead of crispy. I use a candy thermometer to monitor and maintain a consistent temperature. Adding too much food to the oil at one time will lower the temperature too quickly. That’s why it’s important to fry food in batches so as not to overcrowd the pot. When you are frying in batches, ensure the oil has returned to the ideal temperature before adding the next batch of food.

Tips for Reusing Oil

You could use a fresh batch of oil every time, but high-quality oils are expensive. The oil used for frying can be reused as long as it’s stored properly. Allow the oil to cool completely. Then, use a fine-mesh strainer to strain the oil into a container with a lid; a glass jar works well. Store oil in a cool, dry place. It does not have to be refrigerated. If the oil looks cloudy or smells bad, it’s time to discard it.

Do not use an air fryer for this recipe!  The whey protein powder requires oil for the right results.

My Low Carb Crispy Onion Rings would go great with these Keto Nashville Hot Chicken Tenders!

Nashville hot chicken tenders in a round metal serving container. It's sitting on a blue and white stripped hand towel. The chicken tenders have dill pickle slices on top of them.

Keto Nashville Hot Chicken Tenders

Nashville Hot Chicken is loved globally! It's fried chicken with a major kick! The famous chicken is coated in a cayenne spice blend and drizzled with spicy oil. My low-carb version of this iconic spicy chicken is close to the real deal and doesn't lack the flavor it's known for.
5 from 2 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 287kcal

Ingredients

  • High-quality oil for frying
  • 1 large egg
  • 1/2 cup heavy cream
  • 1 cup whey protein powder unflavored and unsweetened
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 pounds chicken tenderloins
  • 1 cup sliced dill pickles for serving

Spicy Oil

  • 1/2 cup hot cooking oil leftover from cooking chicken tenders
  • 1 tablespoon brown sugar substitute
  • 1 tablespoon cayenne pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  • Attach a candy thermometer to a 6-quart dutch oven or heavy pot. Pour in 3 inches of oil and set the pot over medium-high heat. Heat the oil to 350 degrees.
  • While the oil is heating, whisk together the egg and cream in a shallow dish.
  • Put the protein powder and seasonings in a gallon-size resealable plastic bag. Seal and gently shake.
  • Dip both sides of a chicken tenderloin in the egg mixture allowing the excess to drip back into the bowl, then place it in the bag with the spice mixture. Repeat with 2 or 3 more pieces. Seal the bag and gently shake to coat the chicken. Remove the coated chicken from the bag and set aside. Repeat until all of the chicken tenderloins are coated.
  • Working in small batches, fry the chicken for 3-4 minutes, then use tongs to gently turn the tenders and cook for 3-4 more minutes, until the chicken is cooked through and golden brown on all sides. Transfer the chicken to a wire rack. Repeat with the remaining chicken tenderloins.
  • To make spicy oil, carefully remove 1/2 cup of the hot cooking oil from the pot and pour it into a small heatproof bowl. Add the brown sugar substitute, spices and salt and whisk until the oil and spices are well combined. Brush the spicy oil mixture over both sides the chicken tenders and serve with the dill pickle chips.

Notes

Net Carbs 0.6g
*Do not use an air fryer for this recipe!  The whey protein powder requires oil for the right results.
The oil used for frying is not included in macros.  This is because the amount of oil absorbed cannot be calculated accurately.  The spicy oil for brushing on the chicken is included in the macros.
Macros are included as a courtesy.  However, I recommend you calculate them with the brands you use.   
A container with a lid can be used in place of a resealable plastic bag.
Use tongs to bread the chicken; it’s less messy.
 
Tried this recipe?Mention @ketoislife or tag #natashassouthernflavor!

Nutrition

Calories: 287kcal | Carbohydrates: 1g | Protein: 14.9g | Fat: 25.7g | Fiber: 0.4g

Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.

Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.

10 Comments

  1. How many tenders per serving to get those macros? I don’t know if the macros are for 1 tender or not. Please let me know! Thank you!

    1. I calculated the macros based on the weight because chicken tenders always vary in size depending on where you get them. So divide your tenders into 6 portions, and there you have the serving size. For me, the recipe made around 10 tenders.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating