AIR-FRYER NASHVILLE HOT CHICKEN RECIPE: HOW TO MAKE IT
I live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I’d try air-frying. I’m so glad I did—this Nashville hot chicken recipe is almost better than the original. —April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 413 calories, FatContent 21g fat (3g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 20g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 39g protein.
NASHVILLE-STYLE HOT CHICKEN SANDWICH RECIPE | JEFF MAURO ...
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 1 hours 40 minutes
Cook Time 40 minutes
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
- In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
- Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
- Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
- For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.
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Calories 352 calories per serving
- Preheat air fryer to 375°. In a large bowl, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate, covered, 1 hour or overnight., Drain chicken, discarding marinade. Combine remaining ingredients in a shallow dish and stir to combine. Add chicken, 1 piece at a time, and turn to coat. Place in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 170°, about 20 minutes, turning halfway through cooking. Return all chicken to air fryer and cook to heat through, 2-3 minutes longer.
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Reviews 4
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Reviews 4.2
Total Time 3 hours 45 minutes
Category nut-free, easy chicken, feed a crowd, weeknight meals, パン, dinner, fried, lunch, poultry
Cuisine Southern
- In a large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and let chill in fridge 3 hours or up to overnight. Line a large rimmed baking sheet with a metal rack. In a shallow bowl, whisk together milk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne. Pat chicken dry, then dredge in flour mixture, then milk mixture, then flour mixture again, and place on wire rack. Repeat until all chicken is breaded. In a large pot, heat oil until a candy thermometer inserted into pot reads 350°. Working in batches, fry chicken until golden, about 6 to 8 minutes. Scoop out 1/2 cup hot oil, and let remaining oil cool in pot before discarding. Make spicy oil: In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Pour in reserved hot frying oil and whisk to combine. Brush over chicken before serving.
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