NASHVILLE CHICKEN IN THE AIR FRYER

• 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

• 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

1. In a large bowl, toss together the chicken, salt, black
   pepper and 1 tablespoon hot sauce, 1 tablespoon of pickle juice until well
   combined.


2. Cover with plastic wrap and refrigerate for at least 3
   hours.


3. Pour the flour into a bowl.


4. Whisk the eggs, buttermilk, and tablespoon of hot sauce in a
   separate bowl.


5. To dredge the chicken, first place it in the flour toss each
   piece to evenly coat.


6. Then place it into the buttermilk mixture, and then back
   into the flour.


7. Place the breaded chicken on a baking sheet in a single
   layer.


8. Continue to finish the other tenders.


9. Let air dry for 10 minutes.


10. Set your Air Fryer to the chicken setting or 380 degrees


11. Place your tenders in the Air Fryer dish in a single layer.


12. Cook for 10-12 minutes or as your Air Fryer sets on its
    chicken settings.


13. Continue to cook all of the tenders.

1. To make the hot spicy sauce, whisk together the spices,
   brown sugar, and 1 cup of olive oil until evenly combined.


2. Immediately pour it over the fried chicken tenders.


3. Serve with pickles.

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