Introduction

Nashville Hot Chicken Fries combine crispy waffle fries and spicy chicken tenders smothered in a rich, cheesy sauce with a tangy coleslaw topping. This dish is perfect for sharing or enjoying as a hearty snack with bold flavors that bring a Southern twist to your table.

Nashville Hot Chicken Fries Recipe - Recipe Image

Ingredients

1/4 cup mayonnaise
2 tsp apple cider vinegar
2 tsp dill pickle brine
Kosher salt
Freshly ground black pepper
3 cups chopped green cabbage (about 8 oz; from about 1/4 small head)
2 scallions, thinly sliced
1 (22-oz) bag frozen waffle fries
12 oz frozen chicken tenders, from 1 (29-oz) bag
1 Tbsp vegetable oil
4 tsp cayenne pepper
1 Tbsp packed light brown sugar
1 tsp garlic powder
1 tsp paprika
7 Tbsp unsalted butter, divided
2 tsp all-purpose flour
1/4 tsp dry mustard
3/4 cup milk
1 oz cream cheese
4 oz sharp orange cheddar, shredded on the large holes of a box grater
Dill pickle chips, for topping

Instructions

Step 1: Prepare the coleslaw by whisking together mayonnaise, apple cider vinegar, and dill pickle brine in a medium bowl. Season with kosher salt and freshly ground black pepper. Add chopped cabbage and sliced scallions, then toss to combine. Refrigerate for at least 20 minutes or up to 2 hours until ready to serve.
Step 2: Preheat the oven to 425°F with racks in the center and lower third positions. Spread the waffle fries in a single layer on a large baking sheet. Arrange the frozen chicken tenders on a separate baking sheet. Bake both until very crispy according to package instructions, turning and rotating the sheets as needed. Let cool slightly.
Step 3: In a small saucepan over medium-low heat, combine vegetable oil, cayenne pepper, brown sugar, garlic powder, paprika, and 6 tablespoons of butter. Season with salt and black pepper. Cook, stirring frequently, until the butter melts, about 2 minutes. Remove from heat. The sauce may separate as it cools; whisk it back together before using.
Step 4: In a medium pot over medium heat, melt the remaining 1 tablespoon of butter. Sprinkle in the flour and dry mustard, cooking and whisking frequently until smooth. Lower the heat to medium-low and slowly add the milk while whisking steadily. Continue cooking until the sauce is smooth, steaming, and slightly thickened. Stir in cream cheese until melted, then gradually add shredded cheddar, whisking until smooth. Season with salt and black pepper, then remove from heat.
Step 5: Place the fries in the center of a baking sheet. Chop the cooked chicken tenders and place them in a medium bowl. Toss the chicken with about half of the spicy butter sauce to coat evenly. Drizzle some of the remaining spicy butter over the fries, then pour about half of the cheese sauce on top. Scatter the coated chicken over the cheese sauce, then drizzle with the remaining spicy butter sauce and cheese sauce. Top everything with the prepared coleslaw and garnish with dill pickle chips.

Tips & Variations

For extra heat, add more cayenne pepper to the spicy butter sauce according to your spice preference.
Swap out green cabbage for red cabbage or add shredded carrots to the coleslaw for color and crunch.
If you prefer, bake the chicken tenders and fries on the same sheet but keep them separated for even cooking.

Storage

Store leftover Nashville Hot Chicken Fries in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F until warmed through to preserve crispiness and prevent the cheese sauce from breaking. Avoid microwaving if possible, as it can make the fries soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen tenders?

Yes, you can use fresh chicken tenders or cut boneless chicken breasts into strips. Just season and cook them thoroughly before proceeding with the recipe.

What can I substitute for dill pickle brine in the coleslaw?

If you don’t have dill pickle brine, you can use a teaspoon of pickle juice or a little extra apple cider vinegar to add tangy flavor.