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air fryer essentials: hot chicken poppers

Recipe by
Andy Anderson !
Wichita, KS

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 flavorful. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 1 Hr 30 Min
cook time 20 Min
method Air Fryer

Ingredients For air fryer essentials: hot chicken poppers

  • 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

How To Make air fryer essentials: hot chicken poppers

  • 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
  • So yummy
    19
    Remove from the air fryer, brush with the sauce mixture, and serve “traditionally” with soft white bread and pickles. Enjoy.
  • Stud Muffin
    20
    Keep the faith, and keep cooking.

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