Nashville
Hot Chicken Recipe
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
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.
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.
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.
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.
