Naked Nashville Hot Chicken Tenders with Dill Pickle Fries & Dill Pickle Aioli

gluten free

I lived in Nashville for 4 years after college. Got my first real job in this city. Adopted my first ever pups in this city (2 to be exact). Even got married in this city! So I am not joking when I say there is a WHOLE lotta lovin’ in this recipe.

This recipe is basically a 3-for-1. We have the naked nashville hot chicken tenders. This is probably the food I miss most in nashville. It was on every menu and I ordered it constantly. I decided I needed to try and recreate it, just a little healthier. Then we have the dill pickle fries. Everyone knows hot chicken goes amazingly with dill pickles! These fries are brined in pickle juice and it has me wondering why I don’t brine everything in pickle juice. Lastly, there is the dill pickle aioli. If you need one thing with hot chicken, it’s something to take the heat off and this does the trick big time.

Naked Nashville Hot Chicken Tenders with Dill Pickle Fries & Dill Pickle Aioli

naked nashville hot chicken tenders:

• 2 chicken breasts, sliced in tenders

• 1/4 buffalo sauce

• 2 tbsp honey

• 1 tsp cayenne pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder

• pinch of salt

dill pickle fries:

• 2 russet potatoes, sliced in fry wedges

• 1/8 cup olive oil

• 1/4 cup pickle juice

• salt and pepper

• chopped fresh dill (save some for topping)

dill pickle aioli:

• 1 tbsp mayo

• 2 tbsp sour cream

• 2 tbsp dill pickle juice

• fresh chopped dill

• pinch of salt and cracked black pepper

• pinch of garlic powder

directions:

1. marinate tenders in buffalo sauce, honey, cayenne pepper, paprika, garlic powder, onion powder and chili powder..

2. air fry at 360 for 14 minutes, flipping halfway.

3. brine the potato wedges in olive oil and dill pickle juice for at least 30 minutes. drain the liquid from the bowl of potatoes and season then with salt, pepper, and fresh dill.

4. air fry the fries at 400 for 18 minutes, shaking the basket halfway.

5. for the aioli, mix mayo, sour cream, dill pickle juice, fresh chopped dill, cracked black pepper and garlic powder. if you want it thinner you can add more pickle juice. drizzle it over your chicken and fries or dip dip dip away!