(Preparation Time: 30 minutes | Cooking Time: 10 minutes | Servings: 6-7)

Ingredients :

2 tbsp hot pepper sauce, divided
2 tbsp dill pickle juice, divided
907 g chicken tenderloins
2 tbsp dark brown sugar
240 g all-purpose flour
2 tbsp cayenne pepper
½ tsp garlic powder
1 tsp chili powder
1 tsp salt, divided
Dill pickle slices
1 tsp paprika
½ tsp pepper
120 g olive oil
1 large egg
Cooking spray
120 g buttermilk

Directions :

1. Mix 1 tbsp of hot sauce, ½ tsp of salt, and ½ tbsp of pickle juice in a bowl.
2. Place in chicken and flip to coat. Chill while covered for at least one hour. Drain and discard the marinade.
3. Preheat the air fryer to 190 °C.
4. Combine flour, pepper, and remaining ½ tsp of salt in a shallow bowl. Whisk buttermilk, egg, and the remaining 1 tbsp of hot sauce and 1 tbsp of pickle juice.
5. Dunk the chicken in flour and coat both sides. Shake to remove excess. Dunk in the egg mixture and then dip
again in the flour mixture.
6. Working in batches, spread the chicken on a well-greased tray in the fryer basket in a single layer. Spray cooking spray on top.
7. Cook for 5 to 6 minutes until golden brown. Flip and drizzle with cooking spray. Continue to cook for 5 to 6
minutes until golden brown.
8. Whisk together seasonings, brown sugar, cayenne pepper, and oil. Add on top of hot chicken and then toss to
coat. Serve along with pickles.
Nutritional values:
Calories: 413
Carbohydrates: 20g
Cholesterol: 96mg
Fat: 21g
Saturated Fat: 3g
Sodium: 170mg
Fiber: 1g
Protein: 39gSugars: 5g