Air Fryer Nashville Hot Chicken

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.

Taco Seasoning

Ingredients:
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
2 tsp red pepper flakes
3 tsp seasoned salt
2 tbsp chili powder
2 tbsp cumin
1 packet Sazon

Directions:
Combine all the ingredients.

Note: 1/4 cup of seasoning is enough for 1 lb of cooked meat. Add 2/3 cup water and simmer for 15-20 minutes.

Cheesy Chicken & Green Bean Casserole

Ingredients:
1 lb fresh green beans
2-3 medium, boneless, skinless chicken breasts
1 large can (26 oz) cream of mushroom soup
1 cup Greek yogurt
3/4 cup water
2 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 cups cheddar cheese
2-3 cups French fried onions

Directions:
1. Preheat oven to 350°F.

2. Wash, trim, and steam green beans until bright green (about 5 mins)

3. Cut chicken breast into bite sized chunks, and set aside.

4. In a large bowl add soup, yogurt, water, Worcestershire, garlic, pepper, and salt. Mix until well combined.

5. Add cheese and 1 cup fried onions to soup mixture. Mix well. Add chicken breast and green beans to mixture.

6. Spoon mixture into a 9x13 in dish. Cook for 45 mins to 1 hour, or until the casserole and chicken reaches a temperature of 165°F.

7. Remove from oven. Top casserole with remaining onions. Add more if desired. Place back into oven for 5 additional minutes.

Enjoy!

French Fried Onions

Ingredients:
2 white onions, large
2 cups flour
1/4 cup cornstarch
1 tsp garlic powder
1 tbsp salt
1.5 cups Greek yogurt
1 cup water
Corn oil for frying

Directions:
1. Using a mandolin slicer or sharp knife thinly slice the onions into rounds, and then slice those rounds in half. Set aside.

2. In a large bowl mix together Greek yogurt and water. Add onions to this mixture. Let it sit for about 10 minutes.

3. In a large skillet or deep fryer set oil to 375°F.

4. In a large bowl mix together flour, cornstarch, garlic, and salt. Remove onions from yogurt mixture, and add to flour mixture. Toss to coat evenly. Remove onions from flour mixture, and set aside.

5. Fry onions in oil until golden brown. Remove from oil and drain on paper towels.

Enjoy!

Note: They hold up fairly well in an airtight container for about 2-3 days. These are great on a salad, in your favorite casserole dish, or tasty as a snack by themselves!