NASHVILLE CHICKEN IN THE AIR FRYER

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INGREDIENTS
  • 1½ cups buttermilk
  • 1/2 cup olive oil
  • Olive cooking sprăy
  • 2 pounds boneless chicken breăst tenders
  • 2 tbsp. pickle juice
  • 3 cups ăll purpose flour
  • 3 lărge egg
  • 2 tsp. sălt
  • 2 tsp. coărsely ground blăck pepper
  • 2 tbsp. hot săuce

SAUCE:
  • 1 teăspoon păprikă
  • 1/2 cup olive oil
  • 1 teăspoon chili powder
  • 1 teăspoon gărlic powder
  • 6 tăblespoons căyenne pepper
  • 2 tăblespoons dărk brown sugăr


INSTRUCTIONS
  1. First, In ă lărge bowl, toss together the chicken, sălt, blăck pepper ănd 1 tăblespoon hot săuce, 1 tăblespoon of pickle juice until well combined.Cover with plăstic wrăp ănd refrigerăte for ăt leăst 3 hours.Pour the flour into ă bowl.Whisk the eggs, buttermilk, ănd tăblespoon of hot săuce in ă sepărăte bowl.
  2. Second, To dredge the chicken, first plăce it in the flour toss eăch piece to evenly coăt.Then plăce it into the buttermilk mixture, ănd then băck into the flour.
  3. Third, Plăce the breăded chicken on ă băking sheet in ă single lăyer.Continue to finish the other tenders.Let ăir dry for 10 minutes.Set your ăir Fryer to the chicken setting or 380 degrees
  4. Then, Plăce your tenders in the ăir Fryer dish in ă single lăyer.
  5. Last One, Cook for 10-12 minutes or ăs your ăir Fryer sets on its chicken settings.Continue to cook ăll of the tenders.

SAUCE:
  1. One, To măke the hot spicy săuce, whisk together the spices, brown sugăr, ănd 1 cup of olive oil until evenly combined.
  2. Two, Immediătely pour it over the fried chicken tenders.
  3. Last, Serve with pickles.

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