5 from 12 votes
Air Fryer Nashville Hot Chicken
This Air Fryer Nashville Hot Chicken recipe features tender chicken tenderloins marinated briefly in pickle juice, hot sauce, and salt, then double-dredged in a seasoned flour and egg-buttermilk mixture before air frying to a golden crisp. The spicy, cayenne-forward seasoning mix is balanced with dark brown sugar and paprika, delivering the iconic fiery, sweet, and smoky Nashville hot chicken taste with less oil and fuss compared to frying. Serve with pickles and buns for a classic presentation.
Prep Time
30 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings:
6
servings
Calories:
454 kcal
Course:
Main Course, Lunch
Cuisine:
American
Ingredients
- 2 tablespoons dill pickle juice divided
- 2 tablespoons hot pepper sauce divided (Tabasco or Frank’s)
- 1 teaspoon salt divided
- 2 pounds chicken tenderloin or chicken breast strips
- 1 cup all-purpose flour
- ½ teaspoon black pepper
- 1 egg
- ½ cup buttermilk
- cooking spray or olive oil in a pump mister
- ½ cup olive oil
- 2 tablespoons cayenne pepper (or adjust to your preferred level using the guide in the recipe notes)
- 2 tablespoons dark brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- dill pickles sliced
- burger buns if desired
Instructions
- In a shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce, and 1/2 teaspoon salt.
- Add chicken and turn to coat.
- Refrigerate, covered for at least 1 hour. Drain chicken and discard the marinade.
- Preheat the air fryer to 375-380 F.
- In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper.
- In another shallow bowl, whisk together the egg, buttermilk, remaining 1 tablespoon pickle juice, and 1 tablespoon hot sauce.
- Dip chicken in flour to coat both sides; shake off any excess.
- Dip in egg mixture, then again in flour mixture.
- Working in batches, arrange the chicken in a single layer on a well-greased tray in the air fryer basket; spritz with spray/oil.
- Cook until golden brown, 5-6 minutes.
- Turn and spritz with spray/oil. Cook additional 5-6 minutes or until second side is browned. Remove from the air fryer. Continue with additional batches until all the chicken is cooked.
- In a small bowl, whisk together the oil, cayenne pepper, brown sugar, and seasonings.
- Pour over hot chicken and toss to coat.
- Serve with pickles on a bun.
Cup of Yum
Notes
- Adjust cayenne pepper to control heat: mild (2 tsp), medium (2 tbsp), hot (3 tbsp) according to your spice tolerance.
- Traditionally serve Nashville hot chicken with white bread slices or buns and dill pickles to help cut the heat.
- This recipe is quite spicy and should be served to children with caution.
- Store leftovers in the refrigerator for 2 to 3 days.
- Reheat leftovers in the air fryer at 380°F for about 5 minutes or in a low oven.
Nutrition Information
Serving
1
Calories
454kcal
(23%)
Carbohydrates
22g
(7%)
Protein
36g
(72%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
126mg
(42%)
Sodium
717mg
(30%)
Potassium
678mg
(14%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
944IU
(19%)
Vitamin C
7mg
(8%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 454
% Daily Value*
| Serving | 1 | |
| Calories | 454kcal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 717mg | 30% |
| Potassium | 678mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 944IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.