Ingredients
- 1½ pounds chicken tenders they’re called mini chicken fillets in the UK
- 1 cup buttermilk
- 2 tablespoon vinegar-based hot sauce
- 1½ cup Panko breadcrumbs
- 1 tablespoon salt
For The Hot Sauce/Paste
- ½ cup vegetable or canola oil
- 2 teaspoons brown sugar
- 2 teaspoons cayenne powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
For Serving
- 4 white toast slices
- bread and butter pickle chips
Instructions
- In a bowl, combine buttermilk with hot sauce and place the chicken in the marinade. Cover with plastic wrap, and place in the fridge for 1-24 hours. Alternatively, if you don’t have time to marinate the chicken, then just dip in the buttermilk mixture followed by seasoned panko.
- Preheat the Air Fryer to 390°F (200°C).
- Season the panko with salt and pepper, bread the chicken and place in the Air Fryer.
- Spray the chicken with oil, and Air Fry for 9-10 minutes if using chicken tenders, or 10-12 minutes if using chicken breasts that aren’t very thick. Flip the chicken halfway through, and check the internal temperature of the chicken to know when it’s ready. It should register at 165°F/73°C.
- As the chicken is being cooked, prepare the Nashville hot sauce. In a saucepan, heat about half a cup of oil, then add brown sugar, paprika, garlic powder, cayenne, and chili powder. Give it a quick mix, and remove it from heat. Do not allow the oil to smoke. Alternatively, you can combine all of the ingredients in a bowl, then microwave until the oil is hot but not boiling.
- Brush the Nashville sauce over the warm chicken using a pastry brush, and serve over slices of bread with bread and butter pickle chips.