Nashville Fried Chicken Recipe

INGREDIENTS Marinade: 1 cup buttermilk 2 tbsp Louisiana hot sauce 6 boneless skinless chicken thighs Breading: 3 eggs 2 cups all-purpose flour 2 ½ cups panko breadcrumbs 1 tbsp salt

Nashville Sauce: ½ c unsalted butter, melted 1 tsp cayenne 1 tsp paprika 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder 2 tsp salt 1 tsp black pepper

Thinly slice chicken breasts. Preheat the air fryer to 385°F / 195°C. Prepare the Nashville sauce by whisking together all ingredients. Keep it warm.

– Coat the chicken slices evenly. – Spray the air fryer grates with organic vegetable oil spray. – Place the chicken in the basket, ensuring not to overlap.

– Spray the tops of the chicken with additional oil. – Air Fry at 385°F / 195°C for 12 – 14 Minutes, turning the chicken halfway and spraying with additional oil.

Basting and Final Cooking: After the initial cooking period, baste the tops of the chicken with the prepared Nashville sauce.

Return the chicken to the air fryer and cook for an additional 2-4 Minutes at 385°F / 195°C. Repeat until all chicken is air-fried.

Making Comeback Sauce: Combine all ingredients for the comeback sauce in a mixing bowl. Adjust seasoning to taste.

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