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Air Fryer Nashville Hot Chicken - Crispy, Spicy, and Fast

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs or breast cutlets (thighs are juicier)
  • Buttermilk: 1 cup (or milk plus 1 tablespoon lemon juice as a swap)
  • Hot sauce: 2 tablespoons (classic choices like Frank’s or Crystal)
  • Flour: 1 cup all-purpose
  • Cornstarch: 2 tablespoons (for extra crispness)
  • Seasonings for dredge: 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika
  • Oil: Neutral spray oil (avocado or canola) for air fryer
  • Spicy oil glaze: 1/3 cup melted butter or neutral oil, 1–2 tablespoons cayenne pepper, 1 tablespoon brown sugar, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt
  • To serve: Sliced white bread, pickle chips, and extra hot sauce (optional)

Method
 

  1. Prep the chicken. Pat chicken dry and cut breasts into even cutlets if using. Aim for 1/2–3/4-inch thickness for fast, even cooking.
  2. Make the marinade. Whisk buttermilk and hot sauce in a bowl. Add chicken, toss to coat, and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
  3. Mix the dredge. In a shallow dish, combine flour, cornstarch, salt, pepper, garlic powder, onion powder, and smoked paprika.
  4. Preheat the air fryer. Set to 390°F (200°C) for 5 minutes. A hot basket helps build a crisp crust.
  5. Coat the chicken. Lift a piece from the marinade, let excess drip, then press into the flour mixture. Dip back into the buttermilk briefly, then dredge again in the flour. Press firmly so the coating adheres.
  6. Spray for crispness. Lightly spray both sides of the coated chicken with oil. Don’t drench—just a thin, even mist to help browning.
  7. Air fry. Arrange chicken in a single layer in the basket. Cook at 390°F (200°C) for 10–14 minutes, flipping halfway, until the coating is golden and the internal temperature hits 165°F (74°C).
  8. Make the spicy oil. In a small bowl, stir melted butter or oil with cayenne, brown sugar, smoked paprika, garlic powder, and salt. Adjust cayenne to taste. It should be bold and fiery.
  9. Glaze and serve. Brush the hot chicken generously with the spicy oil. Serve over sliced white bread with pickle chips. Add extra hot sauce if you like it wild.