You’ll Need
600g chicken thighs, cut into large fillets
80g plain flour, 40g cornflour, 2 eggs, beaten, Oil spray
Chicken Seasoning
1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp sea salt, ½ tsp black pepper
Nashville Heat Butter
40g butter, melted. 1 tsp cayenne pepper, 1 tsp smoked paprika
½ tsp chilli flakes, 1 tsp brown sugar
BBQ Glaze
3 tbsp smoky BBQ sauce, 1 tbsp honey
To Serve
4 brioche burger buns
Lettuce leaves
Pickles
Optional But Dangerous
Ranch dressing
Chipotle mayo
Jalapeños
Loaded fries
Method
Preheat your air fryer to 200°C.
Mix together the flour, cornflour, smoked paprika, garlic powder, salt, and black pepper.
Dip the chicken into the beaten egg.
Coat thoroughly in the flour mixture.
Lightly spray the air fryer basket with oil.
Place the chicken into the basket in a single layer.
Spray the tops lightly with oil.
Air fry for 14–16 minutes, turning halfway through, until deeply golden and crisp.
While the chicken cooks, mix together the melted butter, cayenne pepper, smoked paprika, chilli flakes, and brown sugar.
Mix the BBQ sauce and honey together separately.
Once the chicken is cooked, brush first with the Nashville butter mixture.
Then lightly brush with the BBQ glaze.
Return to the fryer for 2 minutes until sticky and lightly caramelised.
Warm the brioche buns.
Build the baps with lettuce, pickles, and the hot BBQ chicken.
Add ranch, chipotle mayo, or jalapeños if using.
Serve immediately while still hot enough to make questionable life choices.