Ingredients
2 tablespoons dill pickle juice, divided2 tablespoons hot pepper sauce, divided1 teaspoon salt, divided 2 pounds chicken tenderloins1 cup all-purpose flour1/2 teaspoon pepper1 large egg1/2 cup buttermilkCooking spray1/2 cup olive oil 2 tablespoons cayenne pepper2 tablespoons dark brown sugar1 teaspoon paprika1 teaspoon chili powder1/2 teaspoon garlic powderDill pickle slices
Preparation
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 chicken, discarding any marinade.
Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the 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.
In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer.
Whisk together the next 6 ingredients; pour over hot chicken and toss to coat. Serve with pickles.
