Air fryer recipe · Mains
Nashville Hot Chicken
Fiery cayenne-glazed chicken with a shatteringly crisp crust and a sweet honey whisper underneath.
- 28 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 345kcal
- 24.6 gprotein
- 31.5 gcarbs
- 13.9 gfat
- 2.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Bone-in chicken thighs600 g
- Buttermilk1 cup
- All-purpose flour1.5 cups
- Cayenne pepper3 tbsp
- Brown sugar1 tbsp
- Hot oil or melted butter4 tbsp
- Garlic powder1 tsp
Method
Soak the chicken
Submerge the thighs in buttermilk seasoned with a pinch of salt and a teaspoon of cayenne. Cover and rest in the fridge for at least 30 minutes so the meat tenderizes and clings to the coating later.
Dredge in seasoned flour
Whisk the flour with salt, garlic powder and a little black pepper. Lift each piece from the buttermilk, letting excess drip off, then press firmly into the flour so every crevice is coated and craggy.
Set the crust
Mist the coated thighs generously with oil on all sides, paying attention to any dry floury patches. This moisture is what turns the flour golden instead of chalky in the air fryer.
Mix the hot paste
Stir the cayenne, brown sugar, a pinch of salt and garlic powder into the warm oil or melted butter until it forms a glossy red slurry. Keep it warm so it brushes on smoothly later.
Air-fry until crisp
Arrange the thighs in a single layer and air-fry at 190C for 22 minutes, flipping halfway, until deeply golden with no pink at the bone and juices that run clear. Brush the hot paste over every piece the moment they come out so it sizzles into the crust.
