Nashville Hot Chicken Tenders
Spicy and crispy chicken tenders marinated in Greek yogurt and hot sauce, breaded with cornflakes, air-fried, and brushed with a fiery Nashville hot oil.
Ingredients
- boneless, skinless chicken tenderloins
- non-fat Greek yogurt
- hot sauce
- pickle juice
- garlic powder
- smoked paprika
- salt
- black pepper
- cornflakes
- cooking spray
- olive oil
- hot sauce
- honey
- garlic powder
- smoked paprika
- cayenne pepper
Method
- 1
In a large bowl, combine the chicken tenderloins with the marinade ingredients: non-fat Greek yogurt, hot sauce, pickle juice, garlic powder, smoked paprika, salt, and black pepper.
- 2
Mix with your hands until the chicken is fully coated. Marinate for at least 30 minutes, or overnight for maximum flavor.
- 3
Place the crushed cornflakes in a separate shallow bowl.
- 4
Take each marinated chicken tender and press it firmly into the crushed cornflakes, ensuring it is evenly coated on all sides.
- 5
Place the breaded chicken tenders in a single layer in the air fryer basket.
- 6
Lightly spray the top of the tenders with cooking spray.
- 7
Air fry at 390°F (200°C) for 8 to 10 minutes, or until cooked through and crispy.
- 8
While the chicken is cooking, prepare the Nashville hot oil. In a small pan over medium heat, add the olive oil, hot sauce, honey, garlic powder, smoked paprika, and cayenne pepper.
- 9
Stir the mixture continuously until it thickens slightly.
- 10
Once the chicken tenders are cooked, remove them from the air fryer and brush the hot oil mixture generously over each tender.
- 11
Serve immediately with the Creamy Yogurt Ranch Dipping Sauce.
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