Air-Fryer Nashville Hot Chicken

  Dinner

I live in Tennessee and absolutely love our famous Nashville hot chicken. To make cooking it easier, I thought I’d try air-frying. I’m so glad I did—this is almost better than the original.

Air-Fryer Nashville Hot Chicken

Average Rating: 4

TOTAL TIME: Prep: 30 min. Cook: 10 min./batch
YIELD: 6 servings

Ingredients

  • 2 tablespoons dill pickle juice, divided
  • 2 tablespoons hot pepper sauce, divided
  • 1 teaspoon salt, divided
  • 2 pounds chicken tenderloins
  • 1 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1 large egg
  • 1/2 cup buttermilk
  • Cooking spray
  • 1/2 cup olive oil
  • 2 tablespoons cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Dill pickle slices

Instructions

  • 1. In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade.
  • 2. Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and pepper. In another shallow bowl, whisk egg, buttermilk, remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture.
  • 3. In batches, arrange chicken in a single layer on well greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer.
  • 4. Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.

Nutrition Facts

5 ounces cooked chicken: 413 calories, 21g fat (3g saturated fat), 96mg cholesterol, 170mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 39g protein.

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