📝 About This Recipe
Experience the legendary heat of Music City without the heavy grease of deep-frying. These tender chicken strips are double-dredged for maximum crunch and finished with a signature cayenne-infused glaze that packs a punch. The air fryer works magic here, rendering the coating shattered-glass crisp while keeping the white meat incredibly juicy and flavorful.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Tenderloins (pat dried with paper towels)
- 1 cup Buttermilk (full fat preferred)
- 2 tablespoons Pickle Juice (from a jar of dill pickles)
- 1 tablespoon Hot Sauce (vinegar-based like Frank's or Louisiana)
- 1 Egg (large, beaten)
The Crispy Coating
- 1.5 cups All-Purpose Flour
- 1/4 cup Cornstarch (the secret for extra crunch)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly ground)
Nashville Hot Glaze
- 1/3 cup Neutral Oil (avocado or vegetable oil)
- 2 tablespoons Cayenne Pepper (reduce to 1 tbsp for medium heat)
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
👨🍳 Instructions
-
1
In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, and egg until well combined.
-
2
Add the chicken tenderloins to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize the meat.
-
3
In a separate shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper.
-
4
Preheat your air fryer to 375°F (190°C) for 5 minutes to ensure a hot start.
-
5
Dredge each chicken strip: Remove from buttermilk, let excess drip off, then coat thoroughly in the flour mixture. Press the flour into the chicken to create craggy bits.
-
6
For extra crunch, dip the floured chicken back into the buttermilk briefly, then back into the flour for a second coating.
-
7
Generously spray both sides of the coated chicken strips with an oil mister. This is crucial for achieving a golden-brown finish in the air fryer.
-
8
Place the strips in the air fryer basket in a single layer, leaving space between each piece. Do not overcrowd; cook in batches if necessary.
-
9
Air fry at 375°F for 12-15 minutes, flipping halfway through. Spray any visible dry flour spots with oil when you flip them.
-
10
While the chicken cooks, prepare the hot glaze by whisking the oil, cayenne, brown sugar, chili powder, and garlic powder in a small saucepan over low heat until the sugar dissolves and it becomes fragrant.
-
11
Check the chicken's internal temperature; it should reach 165°F (74°C) and the exterior should be golden and crispy.
-
12
Remove the chicken from the air fryer and immediately brush the hot glaze generously over both sides of each strip while they are still piping hot.
💡 Chef's Tips
For the crispiest results, use an oil sprayer rather than a commercial non-stick spray, which can damage air fryer baskets. Don't skip the cornstarch; it lowers the protein content of the flour, resulting in a lighter, crunchier crust. If the flour looks 'dusty' after 5 minutes of cooking, give those spots an extra spray of oil to help them brown. Let the chicken rest for 2 minutes after glazing; this allows the spicy oil to soak into the breading without making it soggy. Adjust the cayenne pepper to your spice tolerance; 1 tablespoon is 'Nashville Mild,' while 3 tablespoons is 'Hospital Hot.'
🍽️ Serving Suggestions
Serve traditionally over thick slices of white bread to soak up the spicy oil. Top with 3-4 chilled dill pickle chips to provide a vinegary crunch that cuts through the heat. Pair with a side of creamy coleslaw or potato salad to soothe the palate. Serve with a cold glass of sweet tea or a crisp lager to balance the spice. Drizzle with a little honey if you want a 'Sweet & Spicy' Nashville twist.