AIR FRYER ESSENTIALS: HOT CHICKEN POPPERS

Air Fryer Essentials: Hot Chicken Poppers image

This recipe has similarities to the Nashville version of "Hot Chicken." In the Nashville version the chicken is deep fried, and then brushed with cooking oil laced with spices. This version cooks the chicken in the air fryer and uses an absolute minimum amount of oil. In addition, I changed up the spices to make it more...

Provided by Andy Anderson !

Categories Chicken

Time 1h50m

Number Of Ingredients 25

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Ingredients

PLAN/PURCHASE
2 chicken breasts, cut into strips, or an equal amount of chicken tenders, about 1 pound (454g)
THE BRINE
1 c buttermilk
1/4 c hot sauce, i prefer frank's
THE BREADING
1 c flour, all-purpose variety
1 Tbsp arrowroot powder, or cornstarch
1 Tbsp lemon-pepper spice
1 Tbsp dehydrated onions, ground to a powder
2 tsp paprika, hot or sweet, your choice
1 tsp white pepper, freshly ground
1/2 tsp cayenne pepper, or to taste
1/4 tsp garlic powder
oil for spraying or brushing
THE SAUCE
4 Tbsp grapeseed oil, or other non-flavored oil
2 tsp coconut or palm sugar
1 Tbsp chili powder
1/2 tsp cayenne pepper
1/2 tsp paprika, sweet or hot, your choice
1/4 tsp garlic powder
ADDITIONAL ITEMS
soft white bread, for serving
sliced pickles, for serving

Steps:

1. PREP/PREPARE
2. Although I am using an air fryer, you could make these in three ways: 1. In the air fryer, using the times and temps outlined in the recipe. 2. In a convection oven, using the same times and temperatures. 3. In a regular oven by increasing the temp about 25f (15c), or keeping the temperature the same, and increasing the time by about 25 percent.
3. If you do not have any buttermilk; but you do have some regular milk, no worries, just pour a cup of milk, and add a tablespoon of white vinegar. While the results will not taste the same as regular buttermilk, it will serve the purpose in almost any cooking situation.
4. Gather your ingredients (mise en place).
5. Cut up the chicken breasts into strips, or bite-sized pieces.
6. I tried it both ways, and for baking (as opposed to deep fat frying), I like the bite-sized pieces, because they have more surface area to hold the yummy batter and sauce.
7. Whisk together the brine ingredients into a non-reactive bowl, then toss in the chicken, cover, and stick in the fridge for 1 1/2 - 2 hours.
8. While the chicken is getting to know the brine, mix all the breading ingredients together in a large bowl.
9. Then, mix the sauce ingredients together in a small saucepan, and keep warm.
10. Remove the chicken from the brine, shake off the excess and toss with the breading.
11. Allow them to rest for 1 - 2 minutes, then return to the brine, and recoat with the breading.
12. Let them rest 1 - 2 minutes.
13. While they are resting, preheat your air fryer to 375f (190c).
14. Add the chicken to the basket (you may need to do this in two batches), spray or brush with a bit of oil, and allow to bake, without disturbing for 5 minutes.
15. Open the air fryer, and give a gentle shake, then resume baking.
16. After 5 minutes, open give it a shake, and continue baking.
17. Open and shake every minute or so, until the chicken is cooked through, and the breading is golden brown, about an additional 5 - 7 minutes.
18. PLATE/PRESENT
19. Remove from the air fryer, brush with the sauce mixture, and serve "traditionally" with soft white bread and pickles. Enjoy.
20. Keep the faith, and keep cooking.