Air Fried Hot Chicken Tenders
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Crispy, spicy Nashville-style hot chicken tenders made in the air fryer. These provide all the flavor and crunch of traditional deep-fried chicken without the excess grease.
- Time
- 52 minutes
- Equipment
- Stovetop, microwave, and air fryer
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Together, the ingredients weigh about 550 g before cooking, which is about 275 g per serving.
Steps
In a medium bowl, whisk together the buttermilk, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder until well combined.
Add the chicken tenders to the buttermilk marinade, ensuring they are fully submerged. Cover and let rest for at least 30 minutes, or overnight in the refrigerator for the best flavor.
In a separate shallow dish, whisk together the flour, cornstarch, 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp garlic powder, and salt to taste.
Remove a chicken tender from the marinade and place it into the flour mixture. Press the coating firmly onto the chicken to ensure it adheres. For extra crunch, you can double dip by returning the chicken to the buttermilk and then back into the flour.
Preheat your air fryer to 200°C (400 °F) (400°F (200 °C)).
Place the coated tenders in the air fryer basket in a single layer. Lightly spray the tops with oil spray; this is a critical step to prevent the flour coating from remaining powdery.
Air fry for 10–12 minutes, flipping the tenders halfway through the cooking time. Cook until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74 °C).
While the chicken is cooking, prepare the hot oil glaze. In a small saucepan or microwave-safe bowl, heat 2 tbsp of oil until just warm (do not let it smoke).
Whisk the cayenne, chili powder, 1/2 tsp paprika, brown sugar, and a pinch of salt into the warm oil until the sugar is dissolved and spices are well distributed.
Once the chicken is done, immediately brush the hot tenders with the spicy oil glaze or toss them in a bowl with the glaze until evenly coated.
Notes
For the buttermilk, if you don't have any on hand, you can make a substitute by mixing 1/2 cup of milk with 1 tsp of vinegar and letting it sit for 5 minutes. Double dipping the chicken in the flour mixture provides a much thicker, crunchier crust similar to deep-fried versions.
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