HOT CHICKEN NASHVILLE RECIPE 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 the next 6 ingredients; pour over hot chicken and toss to coat. Serve with pickles.

Steps:

• In a large shallow bowl, combine the flour and seasonings. In a second shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet or Dutch oven, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer until chicken is golden brown and juices run clear, 35-40 minutes, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.