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this shows a picture of a breaded and air fried chicken breast with hot sauce and pickles

Nashville Hot Chicken

A flavorful spicy open faced Nashville Hot sandwich is pure comfort food, but healthy!
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Prep Time 5 minutes
Cook Time 10 minutes
Course dinner
Servings 4
Calories 247 kcal

Equipment

  • air fryer

Ingredients
  

For the Chicken

  • 1 pound chicken breasts
  • 1/2 cup unsweetened almond milk
  • 1 tbsp vinegar
  • 2 cups cornflakes
  • 1 tbsp parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large egg

For the Hot Sauce

  • 2 tbsp light butter (I used I Can't Believe It's Not Butter Light)
  • 1 tsp honey
  • 2 tbsp hot sauce I used Frank's Hot Sauce
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions
 

  • Mix the 1/2 cup unsweetened almond milk and vinegar and let sit for 5 minutes. Stir and add chicken and marinate for 30 minutes.
    Heat the air fryer at 400 degrees for 5 minutes.
    Mix the egg and 1/4 cup unsweetened almond milk. Set aside.
    In a food processor, add the corn flakes, flour, seasonings and pulse. Place on a plate.
    Remove the chicken from the marinade, dip in the egg/milk mixture, then into the corn flake mixture, making sure to press the breading into the chicken. Once you have coated all the chicken, place in the freezer for 5 minutes - this will help the breading stick to the chicken. Before placing chicken in air fryer, spray Pam on both sides.
    Reduce temperature to 380 - and bake for 5 minutes per side - this depends a lot on how big your chicken breasts are, but they should be at 160 degrees - let rest and they will continue to cook while they rest.
    For the sauce, put all the ingredients in a small pot, and heat over medium low heat, just until the butter melts.
    Place the chicken on a slice of reduced calorie bread (1) top with the chicken (3) and drizzle with a tablespoon of the sauce over the chicken. Serve with pickles.