Air Fryer Nashville Hot Chicken

• 2 tablespoons dill pickle juice, divided
• 2 tablespoons hot pepper sauce, divided
• 2 pounds chicken tenderloins
• 1 cup all-purpose flour
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup olive oil
• 2 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Dill pickle slices

1. In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade.
2. Preheat air fryer to 375u0b0. In a shallow bowl, mix flour, 1/2 teaspoon salt and pepper. In another shallow bowl, whisk egg, buttermilk, remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture.
3. In batches, arrange chicken in a single layer in generously greased air-fryer basket; spritz chicken with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer.
4. Whisk together remaining ingredients; pour over hot chicken. Serve with pickles.

dill pickle juice, hot pepper, chicken, flour, salt, pepper, egg, buttermilk, olive oil, cayenne pepper, brown sugar, paprika, chili powder, garlic, pickle slices

Taken from www.tasteofhome.com/recipes/air-fryer-nashville-hot-chicken/ (may not work)