Description
This Nashville Chicken recipe features crispy, spicy chicken tenders marinated in hot sauce and pickle juice, perfectly breaded and air fried to golden perfection. A classic Southern favorite, these chicken tenders pack a punch with cayenne, dark brown sugar, and paprika seasoning, delivering a flavorful and crunchy bite without deep frying.
Ingredients
Scale
For the Chicken Marinade
- 2 pounds boneless chicken breast tenders
- 1 teaspoon salt (divided)
- 1/2 teaspoon coarsely ground black pepper (divided)
- 2 tablespoons hot sauce (divided)
- 2 tablespoons pickle juice (divided)
For the Breading
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cups buttermilk
- cooking spray (olive oil)
For the Spice Mix
- 2 tablespoons cayenne pepper
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup olive oil (for air fryer spray and cooking)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken tenders with 1 tablespoon of hot sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon pickle juice. Toss everything together until the chicken is evenly coated.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate the chicken for at least 1 hour to allow flavors to meld and tenderize the meat.
- Prepare flour mixture: In a separate bowl, whisk together the all-purpose flour with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper for seasoning the dredge.
- Prepare wet mixture: In another bowl, whisk the egg, buttermilk, remaining tablespoon of hot sauce, and remaining tablespoon of pickle juice until smooth.
- Dredge the chicken: First, coat each chicken tender in the flour mixture, shaking off excess flour.
- Dip in wet mixture: Next, dip the floured chicken pieces into the egg and buttermilk mixture, ensuring they are fully coated.
- Double dredge: Return the chicken back to the flour mixture for a second coating to create a thick, crispy crust.
- Arrange on baking sheet: Place the breaded chicken tenders in a single layer on a baking sheet.
- Dry the breading: Allow the breaded chicken to air dry for about 10 minutes, helping the coating adhere during cooking.
- Preheat air fryer: Set your air fryer to the chicken setting or 375°F (190°C) and spray the basket lightly with olive oil cooking spray to prevent sticking.
- Air fry chicken: Place chicken tenders in a single layer inside the air fryer basket in batches if necessary. Lightly coat the tops with cooking spray.
- Cook first side: Cook the chicken for 5-6 minutes or according to your air fryer’s chicken setting until the underside is golden and crispy.
- Flip and cook second side: Turn the tenders over, spray again with cooking spray, and cook for an additional 5-7 minutes until the chicken is golden brown and cooked through.
Notes
- Marinating the chicken in hot sauce and pickle juice tenderizes the meat and infuses it with classic Nashville heat and tang.
- Double dredging ensures a thick and crispy coating that holds well during air frying.
- Do not overcrowd the air fryer basket to allow even cooking and crisping of the chicken.
- Cooking times may vary depending on your air fryer model; adjust as necessary to achieve a crispy crust and internal temperature of 165°F (74°C).
- Use cooking spray liberally to get a crispy exterior without deep frying.
- Leftover tenders can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the air fryer for best texture.
