Ingredients

The following ingredients have 4 Servings
  • 3 Chicken Breasts (cut into 4 strips each)
  • 2 tablespoons pickle juice
  • 1 tablespoon Frank's hot sauce
  • 1 cup buttermilk (divided)
  • 1¼ cup all-purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper
  • Sweet Pickles and White Bread (for serving)
  • 4 tablespoons salted butter
  • 1 tablespoon light brown sugar (optional to reduce heat if desired)
  • 1 teaspoon paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ⅛ teaspoon salt

Instruction

  • Combine chicken strips, pickle juice, hot sauce, and ½ cup buttermilk in a medium bowl. Allow the chicken to marinate in the refrigerator for at least 1 hour or overnight.
  • Combine flour, salt, and pepper in a shallow dish. Add the remaining ½ cup of buttermilk to another bowl.
  • Dip chicken in seasoned flour then buttermilk and then dredge in flour once more. Set the chicken strip on a plate and continue with the remaining strips. Mist or brush chicken with olive oil.
  • Preheat the Air Fryer to 380°F and spray the air fryer basket with olive oil or coconut oil or brush with vegetable oil - do not use regular nonstick cooking spray.
  • Place 6 chicken strips in the air fryer basket in a single layer making sure not to overlap. Cook for 6 minutes, turn the strips and cook for an additional 6 minutes until an instant-read thermometer reaches 165°F. Repeat with the second batch.
  • While the chicken is cooking, prepare the hot sauce. In a small saucepan on medium heat combine all sauce ingredients. Stir and cook until the mixture has melted. Serve the sauce brushed over hot chicken strips with a side of pickles and white bread and crinkle cut fries if you like.