Ingredients:
1 lb raw shrimp, medium-large, peeled, deveined, and thawed
1 large egg
3/4 cup cornstarch
1/4 cup panko breadcrumbs (gluten free ok)
1 tsp baking soda
2 tbsp olive oil, or cooking spray
1 tbsp green onion, optional for garnish

Bang Bang Sauce Ingredients:
1-2 tsp Sriracha sauce
1/4 cup Asian sweet chili sauce
1/3 cup mayonnaise

Directions:
1. In a shallow plate or bowl combine cornstarch, panko, and baking soda. You can crush and mix with a fork, or pinch together the panko mix by hand.

2. In a medium bowl whisk the egg well. Add the shrimp. Then one at a time toss in the panko mixture, and set aside on a plate. Place the shrimp in the fridge for 10-15 mins.

3. While shrimp is in fridge, add all the ingredients for the bang bang sauce together in a bowl. Mix well, and set aside. Start with 1 tsp of Sriracha, and add the other for desired spice level.

4. Remove the shrimp from the fridge. Either spray with cooking oil, or lightly brush olive oil on both sides of the shrimp.

5. Place shrimp in the air fryer on 400°F for 10-12 mins. Be sure not to over crowd the shrimp because you will need to leave room to shake the basket. Do shrimp in batches if necessary. Around 5-7 mins of cook time remove air fryer basket, and shake shrimp. You can also use tongs. You want to move the shrimp to ensure it doesn't stick to the basket.

6. Remove shrimp, and drizzle with bang bang sauce. Add green onion if desired. Enjoy!

NOTE: Yes, there is no added salt or other seasonings in this recipe. I promise it is delicious just like this!

Ingredients:
2 lb boneless chicken breast tenders*
2 tsp salt
2 tsp coarsely ground black pepper
2 tbsp hot sauce
2 tbsp pickle juice
3 cups all-purpose flour
3 large egg
1.5 cups buttermilk
Olive oil, or cooking spray

Nashville hot sauce ingredients:
1/2 cup butter
2 tbsp cayenne pepper**
2 tbsp brown sugar
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tbsp honey

Directions:
1. In a large bowl add salt, pepper, pickle juice, and 1 tbsp hot sauce. Mix well. Add chicken and mix until well combined. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.

2. Set aside a large kitchen sheet. In a large bowl or deep plate add flour. In a separate medium sized bowl whisk together eggs, buttermilk, and remaining tbsp of hot sauce. Dredge the chicken. Place it first into the flour, then into the buttermilk mixture, and then back into the flour. Place the chicken in a single layer on the kitchen sheet. Let air dry for 10 minutes.

3. After chicken has rested, spray or brush olive oil on both sides of the chicken, then place in a single layer in air fryer basket. Be sure not to crowd the chicken to allow for good air flow.

4. Set air fryer to 400°F and cook chicken for 10-12 minutes. It is ok to flip or shake the chicken during the cooking process. Remove cooked chicken, and set aside. Do this process for the remaining chicken tenders. ***

5. Once chicken is done cooking toss with sauce, and serve with pickles. Enjoy!

Sauce Directions:
1. Place the all the ingredients, except the cayenne pepper into a pot on medium low heat. Whisk together until butter, honey, and sugar has melted.

2. Add the cayenne pepper in 1 tsp at a time. You may add water 1 tbsp at a time to get desired consistency.

Note:
*You may use boneless, skinless chicken breasts. Cut them into strip or nugget sized as preferred.

**You can add the cayenne pepper 1 tsp at a time to get the desired heat level you prefer.

*** The chicken tenders may not come out 100% golden, but they will be crunchy and cooked to completion. Once the chicken is tossed in the sauce it will add the nice golden color seen in the photo.