Nashville Hot Air Fryer Chicken Strips with Honey Slaw

How to Make Nashville Hot Air Fryer Chicken Strips with Honey Slaw

1. 1

   Step 1: Marinate the chicken

   In a bowl combine the buttermilk and hot sauce, then add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and infuse flavor.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts, cut into 3–4 inch strips
   • 1 1/8 cupsButtermilk and hot sauce (marinade: 1 cup buttermilk + 2 tbsp hot sauce)
   
2. 2

   Step 2: Prepare the dredge and air fryer

   Whisk the flour, cornstarch, and kosher salt together in a shallow bowl. Remove chicken from the marinade, letting excess drip off, then dredge each strip evenly in the flour mixture. Lightly spray the air fryer basket with cooking spray and arrange strips in a single layer; work in batches if needed.

   For this step

   • 1 cupAll-purpose flour
   • 1/2 cupCornstarch
   • 2 tspKosher salt
   • 1 canAvocado or neutral oil cooking spray
   
3. 3

   Step 3: Make the honey slaw

   Whisk the honey-ACV yogurt dressing until smooth and toss with the coleslaw mix until evenly coated. Chill the slaw while you cook the chicken so the flavors meld and the salad stays crisp and cool to balance the heat.

   For this step

   • 3 cupsColeslaw mix (shredded cabbage & carrots)
   • 1/2 cupHoney-ACV yogurt dressing (Greek yogurt 1/3 cup + 1 tbsp honey + 1 tbsp apple cider vinegar)
   
4. 4

   Step 4: Air-fry the strips and make Nashville glaze

   Air-fry the dredged strips at 400°F (200°C) for 8–12 minutes, flipping halfway, until golden and cooked through (internal temp 165°F/74°C). While the last batch cooks, melt the butter with the neutral oil in a small saucepan, then whisk in the Nashville spice blend until smooth to create a glossy, spicy glaze.

   For this step

   • 1/3 cupNashville spice blend (blend of cayenne, smoked paprika, brown sugar, garlic powder, black pepper)
   • 3/8 cupUnsalted butter and neutral oil (for glaze: 4 tbsp butter + 2 tbsp neutral oil)
   
5. 5

   Step 5: Glaze and serve

   Toss the hot chicken strips in the warm Nashville glaze to coat evenly, or brush the glaze onto each strip for a lighter finish. Serve immediately with the chilled honey slaw on the side or piled on top of the strips for contrast of heat and cooling sweetness.
   

1. In a bowl combine the buttermilk and hot sauce, then add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and infuse flavor.
2. Whisk the flour, cornstarch, and kosher salt together in a shallow bowl. Remove chicken from the marinade, letting excess drip off, then dredge each strip evenly in the flour mixture. Lightly spray the air fryer basket with cooking spray and arrange strips in a single layer; work in batches if needed.
3. Whisk the honey-ACV yogurt dressing until smooth and toss with the coleslaw mix until evenly coated. Chill the slaw while you cook the chicken so the flavors meld and the salad stays crisp and cool to balance the heat.
4. Air-fry the dredged strips at 400°F (200°C) for 8–12 minutes, flipping halfway, until golden and cooked through (internal temp 165°F/74°C). While the last batch cooks, melt the butter with the neutral oil in a small saucepan, then whisk in the Nashville spice blend until smooth to create a glossy, spicy glaze.
5. Toss the hot chicken strips in the warm Nashville glaze to coat evenly, or brush the glaze onto each strip for a lighter finish. Serve immediately with the chilled honey slaw on the side or piled on top of the strips for contrast of heat and cooling sweetness.