Type what you have

Ingredients

• ✓ hot sauce
• cooking spray
• chicken thigh
• paprika
• cayenne pepper
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Ingredients

• ✓ hot sauce
• whole wheat pita bread
• refried bean
• avocado
• salsa
• feta cheese
• cilantro

Instructions

1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Ingredients

• ✓ hot sauce
• chicken breast
• pizza sauce
• salsa verde
• sour cream
• kaiser roll
• cheddar cheese
• sour cream

Instructions

1. 1 Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
2. 2 Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve

By FrackFamily5 CACT

Ingredients

• ✓ hot sauce
• chicken breast
• tomato sauce
• salsa
• taco seasoning mix
• cumin
• garlic
• chili powder

Instructions

1. 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
2. 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

By JUBEEFISH

Ingredients

• ✓ hot sauce
• barbecue sauce
• southwest seasoning
• olive oil
• rotisserie chicken
• flour tortilla
• corn tortilla
• tomato
• four cheese mexican shreds
• cilantro
• lime wedge

Instructions

1. 1 Combine barbecue sauce, Southwest seasoning, and hot sauce in a small bowl; set aside for 15 minutes.
2. 2 Heat oil in a large skillet over medium heat until hot. Add chicken; cook and stir until warmed through, 3 to 5 minutes. Stir in barbecue sauce mixture; cook until chicken is coated and sauce thickens slightly, 3 to 5 minutes more.
3. 3 Heat tortillas according to package directions.
4. 4 Divide chicken mixture among tortillas; top each with tomatoes, cheese, and cilantro. Serve with lime wedges.

By Borden Cheese

Ingredients

• ✓ hot sauce
• corn
• olive oil
• chili powder
• garlic powder
• black pepper
• mayonnaise
• lime juice
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total.
3. 3 Whisk together olive oil, chili powder, garlic powder, and black pepper in a small bowl until well combined. Brush onto both sides of each rib and place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 12 minutes, flipping halfway through the cook time.
5. 5 Meanwhile, whisk together mayonnaise, lime juice, and hot sauce in a second small bowl until thoroughly combined.
6. 6 Transfer corn ribs to a serving plate. Drizzle sauce over ribs; top with cotija cheese and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ hot sauce
• avocado
• tomato
• red onion
• serrano pepper
• cilantro leaf
• worcestershire sauce
• kosher salt
• black pepper
• garlic powder
• lime juice

Instructions

1. 1 Combine avocado, tomato, onion, serrano, cilantro, Worcestershire sauce, salt, black pepper, garlic powder, and hot sauce in a bowl; pour lime juice over top. Serve immediately.

By jamjar caterers

Ingredients

• ✓ hot sauce
• shiitake mushroom
• tomato
• onion
• green olive
• oregano
• orange
• lime
• ketchup
• apple cider vinegar
• salt

Instructions

1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Ingredients

• ✓ hot sauce
• pineapple
• corn
• vegetable oil
• brown rice
• crema mexicana
• cotija cheese
• cilantro
• salt
• black pepper
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
3. 3 Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
4. 4 Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

By BG

Ingredients

• ✓ hot sauce
• corn
• green onion
• jalapeno pepper
• garlic
• mayonnaise
• sour cream
• lime juice
• cilantro
• ancho chile powder
• cotija cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
3. 3 Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
4. 4 Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.

By Soup Loving Nicole

Ingredients

• ✓ hot sauce
• beef chuck roast
• salt
• black pepper
• olive oil
• green chile pepper
• onion
• taco seasoning
• chili powder
• cayenne pepper
• garlic powder

Instructions

1. 1 Season chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add roast. Cook until entirely browned, 2 to 3 minutes per side; transfer to a slow cooker.
2. 2 Sprinkle diced chile pepper, onion, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over roast.
3. 3 Cook on Low until roast is fall-apart tender, 8 to 10 hours.

By shasty

Ingredients

• ✓ hot sauce
• carrot
• tomato
• onion
• serrano pepper
• cilantro
• ketchup
• orange
• lime
• salt
• tostada shell
• avocado

Instructions

1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Ingredients

• ✓ hot sauce
• solid white tuna
• water
• sweet corn
• onion
• cilantro
• salsa
• lime
• salt
• pepper
• sour cream
• tostada shell

Instructions

1. 1 Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.
2. 2 Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

By KMOUSE

Ingredients

• ✓ hot sauce
• ground chicken
• chorizo sausage
• onion
• butter
• garlic
• ketchup
• beef broth
• brown sugar
• chipotle chile powder
• mustard powder
• salt
• black pepper
• beef broth
• pretzel roll

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
2. 2 Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

By thedailygourmet

Ingredients

• ✓ hot sauce
• olive oil
• celery
• onion
• chili powder
• cumin
• garlic
• tomato
• cannellini bean
• red kidney bean
• lime juice
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
2. 2 Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
3. 3 Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
4. 4 Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

By Jennyness

Ingredients

• ✓ hot sauce
• tomato sauce
• white distilled vinegar
• garlic
• ancho chile powder
• ground cumin
• oregano leaf
• sugar
• olive oil
• chicken breast
• adobo with pepper
• corn tortilla
• onion
• lime
• cilantro

Instructions

1. 1 In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2. 2 Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
3. 3 Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
4. 4 Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

By Goya

Ingredients

• ✓ hot sauce
• jalapeno pepper
• carrot
• lettuce
• tomato
• avocado
• sunflower oil
• mayonnaise
• bolillo roll
• black pepper
• cumin
• oregano
• chipotle pepper
• cilantro
• bread crumb
• egg
• cornstarch
• chicken breast

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
3. 3 Whisk egg in a shallow bowl. Dredge chicken breast through egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to bread crumb mixture. Shake and press seasoned bread crumbs over chicken breast.
4. 4 Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
5. 5 Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
6. 6 Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken in half, lengthwise.
7. 7 Assemble sandwiches. Spread spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapeños to 2 halves. Add chicken and tops of rolls. Serve with remaining spicy mayonnaise for dipping.

By Buckwheat Queen

Ingredients

• ✓ hot sauce
• salt
• worcestershire sauce
• mustard
• cumin
• garlic
• ketchup
• barbecue sauce
• chili powder
• tomato paste
• brown sugar
• kidney bean
• red kidney bean
• black bean
• tomato
• water
• chicken stock
• green bell pepper
• onion
• apple cider vinegar
• olive oil
• chuck roast

Instructions

1. 1 Remove fat and ligaments from chuck roast; cut into 1/2-inch cubes.
2. 2 Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
3. 3 Return the pot to medium heat. Add remaining oil and vinegar, scraping up any bits from the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Stir in stock and water.
4. 4 Add diced tomatoes, black beans, light and dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
5. 5 Cover and continue simmering for 2 to 4 hours.

By Dustin Mathers

Ingredients

• ✓ hot sauce
• lime
• cilantro
• jalapeno pepper
• radish
• olive oil
• flour tortilla
• oregano
• lime juice
• salt
• green cabbage
• chili powder
• chipotle pepper
• cumin
• kosher salt
• olive oil
• rockfish
• lime juice
• salt
• chipotle pepper
• mayonnaise
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
3. 3 Cut fish into eight 1 ½-inch pieces.
4. 4 Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated. Let fish marinate in the refrigerator for 15 minutes.
5. 5 Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper. Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
6. 6 Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
7. 7 Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
8. 8 Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ hot sauce
• jalapeno pepper
• avocado
• sour cream
• cheddar cheese
• tortilla strip
• lime
• adobo sauce
• oregano
• chili powder
• cumin
• salt
• celery
• carrot
• green chili
• fire-roasted tomato
• black bean
• chicken thigh
• chicken stock
• garlic
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
4. 4 Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

By richgator

Ingredients

• ✓ hot sauce
• brussels sprout
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water, stirring occasionally, until tender, about 15 minutes. Drain and transfer to a large bowl.
2. 2 Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat.
3. 3 Marinate in the refrigerator, stirring occasionally, for 4 hours.

By Allrecipes Member

Ingredients

• ✓ hot sauce
• water
• oyster
• parsley flakes
• butter

Instructions

1. 1 Pour water into a multifunctional pressure cooker (such as Instant Pot) and set the trivet inside. Place oysters on the trivet. Close and lock the lid. Select the Steam function according to the manufacturer's instructions; set the timer for 2 minutes. Allow 15 minutes for pressure to build.
2. 2 Meanwhile, stir hot sauce and parsley into melted butter until well combined.
3. 3 Release pressure using quick release according to manufacturer's directions, 3 to 5 minutes.
4. 4 Carefully open oysters using a spoon; set on a serving plate. Spoon butter over top.

By Soup Loving Nicole

Ingredients

• ✓ hot sauce
• firm tofu
• ranch dressing
• sugar
• black pepper
• bread crumb

Instructions

1. 1 Slice tofu block in half lengthwise. Cut each half into 1/3-inch slices to make bite-sized 'nuggets.' Place tofu in resealable plastic bags and freeze until firm and dry, at least 24 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.
4. 4 Mix ranch dressing, hot sauce, sugar, and black pepper together in a bowl. Pour bread crumbs into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until thoroughly coated.
5. 5 Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.

By CLOUD2

Ingredients

• ✓ hot sauce
• olive oil
• garlic
• oregano
• paprika
• potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.
2. 2 Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.
3. 3 Pour wedges into the hot baking pan.
4. 4 Bake in the preheated oven until crisp and golden, about 40 minutes.

By jellichick

Ingredients

• ✓ hot sauce
• ✓ hot sauce
• greek yogurt
• egg substitute
• panko bread crumb
• paprika
• garlic pepper seasoning
• cayenne pepper
• chicken breast

Instructions

1. 1 Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl.
2. 2 Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl.
3. 3 Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture.
4. 4 Arrange coated chicken strips in a single layer in an air fryer. Cook until evenly browned, about 8 minutes per side.

By Nekmor

Ingredients

• ✓ hot sauce
• olive oil
• cumin
• thyme
• paprika
• garlic powder
• salt
• sweet potato

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk olive oil oil, hot sauce, cumin, thyme, paprika, garlic powder, and salt together in a large bowl. Add sweet potato wedges and stir until wedges are evenly coated.
3. 3 Place sweet potato wedges on the preheated grill and cook for 5 minutes. Flip wedges with tongs and cook 5 additional minutes.

By Soup Loving Nicole

Ingredients

• ✓ hot sauce
• cream cheese
• parmesan cheese
• egg yolk
• jalapeno pepper
• garlic powder
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cream cheese, Parmesan cheese, egg yolks, jalapeno peppers, hot sauce, and garlic powder in a bowl. Mix to form a paste. Shape into balls and roll in bread crumbs until breading is about 1/4 inch thick. Place balls on an ungreased baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes. Serve warm or freeze in a resealable plastic bag for later.

By Sasha Biesecker

Ingredients

• ✓ hot sauce
• chicken
• ranch dressing
• macaroni and cheese mix
• margarine
• milk
• celery
• blue cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
4. 4 Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
5. 5 Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.

By Mknepp511

Ingredients

• ✓ hot sauce
• vegetable oil
• chicken wing
• vegetable oil
• barbecue sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly brush with 1 teaspoon oil.
2. 2 Place wings in a single layer on the prepared pan, skin-sides up, with a little space between each wing. Brush tops of wings with ⅓ cup oil. Brush hot sauce over oil.
3. 3 Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 ½ to 1 ¾ hours. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
4. 4 Remove wings from baking sheet; wipe baking sheet with paper towels. Return wings to baking sheet; spread barbecue sauce on tops of wings.
5. 5 Bake in the oven for 5 minutes. Spread barbecue sauce over wings; bake 5 minutes more.

By sooz_stuff

Ingredients

• ✓ hot sauce
• kefir
• chicken tender
• pork rind
• parmesan cheese
• garlic powder
• herbes de provence
• paprika

Instructions

1. 1 Combine kefir and hot sauce in a shallow bowl. Add chicken tenders and marinate for 30 minutes to 1 hour, or longer if preferred.
2. 2 Pour crushed pork rinds into a resealable shallow container. Mix in Parmesan cheese, garlic powder, cantanzaro herbs, and paprika.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C), about 3 minutes.
4. 4 Drain chicken from kefir mixture and dredge through the pork rind mixture.
5. 5 Air fry in the preheated fryer for a total of 17 minutes, turning chicken at the halfway point.

By thedailygourmet