Cooking Lesson #905: AIR FRYER Nashville Hots (chicken tenders)

…from the Perspectives’ Kitchen

How you doin’? I love the hot chicken that you used to only be able to find on some of the back road stands on weekends run by African Americans. There was particular place to which I was willing to drive 20 miles. I have never had bad hot chicken… some is just better than others. Today you can find Nashville Hot Chicken in chains and independents alike. And now, thanks to this blog, you can find it in your own kitchen, too.
 
Like the old 1959 crime comedy movie directed by Billy Wilder--Some Like It Hot! If you’re one of them, you’ll go crazy for my air fryer version of classic Nashville hot chicken. The tenders come out of the air fryer crispy and irresistible, and you can customize the heat level to your own taste. I like to serve my Nashville Hots with my own secret recipe homemade sweet and spicy pickles with some Texas toast for the full Nashville experience (yes, I know Texas toast isn’t Nashvillian… but whoever heard of Tennessee Toast unless it’s to celebrate a Jack Daniels cocktail?).
 
Prep time:  15 minutes
Marinade time:  3 hours or overnight
Cook time:  20 to 30 minutes
Yield:  4 servings
 
Ingredients 
1 cup buttermilk
2 tablespoons hot sauce (must be Crystal brand hot sauce)
1/4 cup dill pickle brine
1 large egg
2 pounds chicken tenders
3 teaspoons kosher salt, divided
1-1/2 teaspoons freshly ground black pepper, divided
1 cup all-purpose flour
Cooking spray (I prefer Pam)
 
for the sauce
1/4 cup unsalted butter
1/4 cup lard (can’t get any more southern than this)
1 tablespoon cayenne pepper
1-1/2 teaspoons dark brown sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
for the garnish
parsley, chopped, for garnish
sliced white bread, for serving
 
Directions

1. In a medium bowl, whisk together the buttermilk, hot sauce, dill pickle brine, and egg until fully combined.
2. In a separate medium bowl, sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper over the chicken tenders and stir to coat evenly.
3. Pour the marinade over chicken and mix until the chicken is fully coated. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours or, better yet overnight.
4. Take the tenders out of the refrigerator about 30 minutes before you want to cook them, to remove some of the chill.
5. Preheat the air fryer to 400⁰ F.
6. In a large bowl, whisk together all-purpose flour and the remaining 2 teaspoons of salt and 1/2 teaspoon of pepper.
7. Remove the chicken from the marinade, reserving marinade, and place the tenders on a paper-towel lined baking sheet.
8. Pat the chicken dry with paper towels.
9. Dredge the chicken in the seasoned flour, then dip it into the reserved marinade, and dredge it in the flour once more.
10. Place the breaded chicken on a baking sheet lined with a wire rack.

Note: Work in batches, coating only as many tenders as you can air fry at one time. Coated tenders that aren’t cooked right away won’t be as crispy.

1. Place the chicken in the air fryer basket and spray with cooking spray.
2. Cook for 10 minutes, flip, and cook for another 10 minutes, until golden brown and the internal temperature reaches 165⁰ F.
3. Transfer the cooked chicken to a large bowl. Repeat with the remaining chicken.
4. In a small saucepan over medium heat, combine the butter, lard, cayenne powder, dark brown sugar, chili powder, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.
5. Over medium heat, cook until the sauce begins to bubble and is very fragrant, whisking constantly to prevent burning, about 5 to 7 minutes.
6. Pour the sauce over the cooked chicken and gently toss to coat completely .
7. Using the tongs, place the chicken on a large serving tray and garnish with fresh parsley.
8. Serve hot with sliced Texas toast.

ChefSecret:  You can substitute leftover bacon fat for the lard—it’s kind of the same thing, just a little smokier. For the full Nashville Hots experience, serve with a ramekin of blue cheese and honey for an extra delicious meal. You can also cut the pieces up, drizzle ‘em with the hot sauce and serve a top air fries.

Quip of the Day:  What do you call a country song about Nashville’s famous hot chicken? A cluckin’ good tune!”
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Appetizer #Lunch #Dinner #NashvilleHots #ChickenTenders #SomeLikeItHot #CrystalHotSauce #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

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