NASHVILLE CHICKEN IN THE AIR FRYER

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INGREDIENTS

2 pounds boneless chicken breast tenders
2 tsp. salt
2 tsp. coarsely ground black pepper
2 tbsp. hot sauce
2 tbsp. pickle juice
3 cups all purpose flour
3 large egg
1½ cups buttermilk
1/2 cup olive oil
Olive cooking spray

SAUCE:

6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup olive oil

INSTRUCTIONS

In a large bowl, toss together the chicken, salt, black pepper and 1 tablespoon hot sauce, 1 tablespoon of pickle juice until well combined.
Cover with plastic wrap and refrigerate for at least 3 hours.
Pour the flour into a bowl.
Whisk the eggs, buttermilk, and tablespoon of hot sauce in a separate bowl.
To dredge the chicken, first place it in the flour toss each piece to evenly coat.
Then place it into the buttermilk mixture, and then back into the flour.
Place the breaded chicken on a baking sheet in a single layer.
Continue to finish the other tenders.
Let air dry for 10 minutes.
Set your Air Fryer to the chicken setting or 380 degrees
Place your tenders in the Air Fryer dish in a single layer.
Cook for 10-12 minutes or as your Air Fryer sets on its chicken settings.
Continue to cook all of the tenders.

SAUCE:

To make the hot spicy sauce, whisk together the spices, brown sugar, and 1 cup of olive oil until evenly combined.
Immediately pour it over the fried chicken tenders.
Serve with pickles.

This article and recipe adapted from this site