Instructions

• In a bowl, whisk together 1 cup buttermilk and 2 tablespoons vinegar-based hot sauce. Add the 1½ pounds chicken tenders, turn to coat, cover with plastic wrap, and refrigerate for 1–24 hours. (If you don’t have time to marinate, proceed immediately to step 3 and use the buttermilk mixture only for dipping.)
• When ready to cook, preheat the air fryer to 390°F (200°C).
• In a shallow dish, combine 1½ cups Panko breadcrumbs with 1 tablespoon salt.
• Remove a piece of chicken from the marinade and let excess drip off. Dredge the chicken in the seasoned Panko, pressing the crumbs onto the surface to help them adhere. Repeat with all pieces. (If you skipped marinating, dip each chicken piece in the buttermilk + hot sauce mixture, then dredge in the Panko.)
• Lightly brush or spray the breaded chicken with the vegetable/canola oil from the ½ cup provided.
• Arrange the breaded chicken in a single layer in the air fryer basket without overcrowding (cook in batches if needed).
• Air fry at 390°F (200°C) for 9–10 minutes, flipping once halfway through. Check the internal temperature—chicken is done when it registers 165°F (73°C).
• While the chicken cooks, make the Nashville sauce: pour the ½ cup vegetable/canola oil into a small saucepan and heat over medium until hot but not smoking. Remove from heat and stir in 2 teaspoons brown sugar, 2 teaspoons cayenne powder, ¼ teaspoon chili powder, ¼ teaspoon paprika, and ½ teaspoon garlic powder until combined. (Alternatively, combine the oil, brown sugar, and spices in a microwave-safe bowl and heat in short bursts until the oil is hot but not boiling, stirring between bursts.)
• When the chicken is cooked, transfer to a plate and brush each piece generously with the hot Nashville sauce using a pastry brush.
• Toast the 4 white bread slices. Place the sauced chicken on the toast slices and top with bread and butter pickle chips. Serve immediately.