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I’ve made this Air Fryer Nashville Hot Chicken recipe so many times I’ve lost count. Every time it turns out spicy, crispy, and juicy. If you’re craving something bold with a perfect crunch and just the right amount of heat, this recipe is for you.
This air fryer version of Nashville-style hot chicken packs all the flavor of the classic fried chicken favorite, but with less oil and way less mess. Perfect for spicy chicken sandwiches, tenders, or an unforgettable weeknight dinner.
For fun sides that go perfectly with this chicken, try these air fryer pickle spears or these yummy air fryer French fries.
Ingredients You Will Need
- boneless, skinless chicken breast or thighs– Chicken thighs will be extra juicy, but breasts work great too.
- eggs– Helps the breading stick.
- buttermilk– Tenderizes the chicken and adds tangy taste.
- all purpose flour– Perfect for adding a classic crispy coating.
- paprika– Adds color and a smoky flavor.
- garlic powder– Adds a savory taste to the seasoning.
- onion powder– For extra flavor.
- kosher salt– Balances the seasoning.
- ground black pepper– Add a little warmth to the flavor.
For the Nashville Hot Sauce:
- unsalted butter– Makes the sauce have a rich buttery flavor.
- cayenne pepper– Gives the chicken the spicy heat- you can adjust to your spice level!
- brown sugar– Adds a hint of sweetness to balance the heat.
- kosher salt– Ties all of the flavors together.
Variations
- Try a different batter: Swap buttermilk for plain Greek yogurt thinned with a little milk.
- Make it spicier: Add a teaspoon of hot sauce to the buttermilk mixture for extra flavor.
- Use different cuts of meat: Try chicken strips, chicken tenders, or drumsticks for fun twists!
How to Cook Nashville Chicken in the Air Fryer
STEP 1: In a shallow bowl, whisk the eggs and buttermilk together.
STEP 2: In a separate shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and pepper.
STEP 3: Dredge the chicken in the buttermilk mixture, then coat in the flour mixture. Repeat both dips for a thicker, crispier coating.
STEP 4: Preheat your air fryer to 380 degrees F for 3–5 minutes.
STEP 5: Once it’s preheated, lightly spray or brush the air fryer basket with olive oil or use an olive oil cooking spray. Place the chicken in the basket in a single layer without overlapping. Air fry for 13–18 minutes, depending on thickness. Flip halfway through for even cooking.
STEP 6: To make the sauce, use a small saucepan to melt the butter over low heat. Stir in the cayenne, brown sugar, and salt, and cook for 1–2 minutes, stirring constantly, until smooth and combined. Then remove it from heat and let it cool slightly.
STEP 7: When the chicken is done, brush or drizzle with the warm Nashville hot sauce. Garnish with dill pickle slices if desired.
Tips
- Double dip for extra crisp: Dipping twice in both mixtures gives you that crave-worthy crunch.
- Don’t overcrowd: Leave space between pieces so they crisp evenly. Work in batches if you have a smaller basket.
- Use a meat thermometer: Chicken is done when it reaches an internal temperature of 165 degrees F.
- Start with less cayenne: Hot and spicy means different things to different people. It’s better to start out lighter so you can add more heat later!
FAQs
It’s got a kick! If you use all 3 tablespoons of cayenne, it’ll be pretty hot. Start with 1 tablespoon if you’re sensitive and then adjust to taste.
For best results, thaw the chicken first. This helps it cook evenly and lets the breading stick properly.
If you’re out of buttermilk, mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes. It’s a great substitute.
Store leftovers in an airtight container or plastic wrap and keep refrigerated for 3-4 days. To reheat, just pop back in the air fryer for 3-5 minutes until heated through. You can reheat in the microwave, but it may not be as crispy.
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Air Fryer Nashville Hot Chicken
Equipment
- Air Fryer
- Shallow Dishes
- Saucepan
Ingredients
- 1 pound chicken breast, or thighs, boneless and skinless
- 2 large eggs
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Nashville Hot Sauce
- 1/2 cup unsalted butter
- 1 tablespoon cayenne pepper, add up to 3 tablespoons, depending on how hot you want sauce.
- 1 teaspoon brown sugar
- 1/2 teaspoon kosher salt
Instructions
- In a shallow bowl, whisk the eggs and buttermilk together.
- In a separate shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Dredge the chicken in the buttermilk mixture, then coat in the flour mixture. Repeat both dips for a thicker, crispier coating.
- Preheat your air fryer to 380 degrees F for 3–5 minutes.
- Lightly spray or brush the air fryer basket with olive oil or use an olive oil cooking spray. Place the chicken in the basket in a single layer without overlapping. Air fry for 13–18 minutes, depending on thickness. Flip halfway through for even cooking.
- To make the sauce, use a small saucepan to melt the butter over low heat. Stir in the cayenne, brown sugar, and salt. Cook for 1–2 minutes, stirring constantly, until smooth and combined. Let cool slightly.
- When the chicken is done, brush or drizzle with the warm Nashville hot sauce. Garnish with dill pickle slices if desired.
Notes
- Double dip for extra crisp: Dipping twice in both mixtures gives you that crave-worthy crunch.
- Don’t overcrowd: Leave space between pieces so they crisp evenly. Work in batches if you have a smaller basket.
- Use a meat thermometer: Chicken is done when it reaches an internal temperature of 165 degrees F.
- Start with less cayenne: Hot and spicy means different things to different people. It’s better to start out lighter so you can add more heat later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This chicken has the perfect balance of sweet and spicy!