Ingredients:

  • 1.5 lb (680g) chicken tenders
  • 1 cup (240ml) buttermilk
  • 1 teaspoon hot sauce (optional, like Tabasco, for marinade)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) smoked paprika
  • 1 teaspoon (5ml) onion powder
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5ml) black pepper
  • ½ - 1 teaspoon (2.5-5ml) cayenne pepper (adjust to spice preference)
  • 4 tablespoons (57g) unsalted butter
  • 2 tablespoons (30ml) cayenne pepper (adjust to heat preference, start with less!)
  • 1 teaspoon (5ml) smoked paprika
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (4g) packed brown sugar
  • ½ teaspoon (2.5g) salt
  • 1 teaspoon (5ml) hot sauce (like Frank's RedHot)

Instructions:

  1. Combine buttermilk and hot sauce (if using) in a bowl. Add chicken tenders, toss to coat, and refrigerate for at least 15 minutes (up to 1 hour).
  2. In a shallow bowl, whisk together flour, garlic powder, smoked paprika, onion powder, salt, black pepper, and cayenne pepper.
  3. Remove chicken from buttermilk, letting excess drip off. Dredge each tender in the flour mixture, pressing firmly to coat thoroughly.
  4. Preheat air fryer to 400°F (200°C) for 5 minutes.
  5. Spray air fryer basket with cooking spray. Arrange tenders in a single layer (cook in batches if needed, don't overcrowd!). Spray the tops with cooking spray. Air fry for 6-7 minutes, flip, spray again, and cook for another 6-7 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  6. While the chicken is cooking, melt butter in a small saucepan over medium heat. Stir in cayenne pepper, smoked paprika, garlic powder, brown sugar, salt, and hot sauce. Cook for 1-2 minutes, stirring constantly, until well combined and slightly thickened.
  7. Transfer cooked tenders to a bowl and toss with the Nashville hot sauce until evenly coated.
  8. Serve the air fryer Nashville hot chicken tenders immediately with pickles and your favorite dipping sauce (ranch or blue cheese recommended).