Fiery hot from a generous scoop of cayenne in the seasoned flour dredge, this new recipe transforms Tofurky Lightly Seasoned Chick’n into a crispy, must-try snack straight from the air fryer. Serve it with pickles and coleslaw to cool things down—just a bit. Makes 4 servings

what you’ll need:

½ cup unsweetened, plain non-dairy milk
1 tablespoon pickle juice
1 tablespoon hot sauce
1 package Tofurky Lightly Seasoned Chick’n
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon black pepper
½ cup unsweetened, plain non-dairy yogurt

For the Nashville Hot Sauce
6 tablespoons vegan butter
1 tablespoon brown sugar
1 tablespoon cayenne pepper

For Serving
½ cup sliced pickles

how to make:

1. In a freezer bag, gently combine milk, pickle juice, and hot sauce. Add chick’n to evenly coat with mixture. Refrigerate 30 minutes while you prepare the dredging ingredients.
2. In a large freezer bag, add flour, baking powder, salt, cayenne, garlic, paprika, and pepper. In a shallow dish, combine yogurt with 2 tablespoons of water.
3. Remove half of the chick’n from liquid brine, add it to the flour bag, and shake to fully coat. Transfer to yogurt mixture to coat, allowing excess to drip off, and add it back to flour bag. Shake again and place on a large plate. Repeat with remaining chick’n.
4. Preheat air fryer to 400˚F. Spray air fryer basket with nonstick spray.
5. Add chick’n to air fryer basket in a single layer and coat in nonstick spray. Air fry for 5 minutes, flip, and cook 5 minutes more until golden and crispy.
6. For Nashville Hot Sauce, in a small saucepan over medium heat, melt butter. Whisk in sugar and cayenne to combine. Cook, whisking regularly, until sugar has fully dissolved.
7. Toss chick’n in sauce, and serve immediately with pickle slices.