Air Fried Nashville Hot Chicken
Servings: 1
Author: @mybizzykitchen
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/2 cup unsweetened almond milk
- 1 tablespoon vinegar
- 2 cups corn flakes
- 2 tablespoons flour
- 1 tablespoon parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 1/4 cup almond milk
- For the hot sauce:
- 2 tablespoons I Can't Believe It's Not Butter
- 1 teaspoon honey
- 2 tablespoon Frank's hot sauce
- 1/2 teaspoon hot chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Directions
-
Mix the 1/2 cup unsweetened almond milk and vinegar and let sit for 5 minutes. Stir and add chicken and marinate for 30 minutes.
- Heat the air fryer at 400 degrees for 5 minutes.
- Mix the egg and 1/4 cup unsweetened almond milk. Set aside.
- In a food processor, add the corn flakes, flour, seasonings and pulse. Place on a plate.
- Remove the chicken from the marinade, dip in the egg/milk mixture, then into the corn flake mixture, making sure to press the breading into the chicken. Once you have coated all the chicken, place in the freezer for 5 minutes - this will help the breading stick to the chicken. Before placing chicken in air fryer, spray Pam on both sides.
- Reduce temperature to 380 - and bake for 5 minutes per side - this depends a lot on how big your chicken breasts are, but they should be at 160 degrees - let rest and they will continue to cook while they rest.
- For the sauce, put all the ingredients in a small pot, and heat over medium low heat, just until the butter melts.
- Place the chicken on a slice of reduced calorie bread (1) top with the chicken (3) and drizzle with a tablespoon of the sauce over the chicken. Serve with pickles.