AIR FRIED NASHVILLE HOT CHICKEN RECIPES

Steps:

• 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 chicken, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the 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.

Steps:

• In a shallow dish whisk together egg, buttermilk, salt, and black pepper. Place flour in another shallow dish. Dip chicken into flour, then into buttermilk mixture and again into flour, turning to coat. Place on a parchment paper-lined tray; let stand 10 minutes.
• Meanwhile, coat air-fryer basket with cooking spray. Preheat air fryer at 400°F. For sauce, in a small saucepan whisk together next six ingredients (through garlic powder). Heat over medium-low until warm. Drizzle chicken with 3 Tbsp. of the sauce, stirring sauce to keep it well mixed. Working in batches, arrange coated chicken in prepared basket. Cook 6 minutes or until chicken is done (165°F), turning once. Transfer chicken to a plate; keep warm.
• Pour remaining warm sauce over chicken, stirring sauce to keep it well mixed. If desired, serve with bread and pickles.