Nashville Hot Air Fryer Popcorn Chicken and Shrimp

For the Marinade: 

• ½ Lb. small shrimp, peeled and deveined (they tend to come in smaller pieces when frozen)
• ½ Lb. chicken, cut into cubes
• 16 Oz. buttermilk
• 1 Egg, beatened
• 3 TBSP hot sauce (Franks)
• 1 TSP salt
• 1 TSP black pepper

For the Coating:

• 1 Cup flour
• 2 Cup cornflakes, crushed
• 1 Cup plain breadcrumbs

For the Nashville Hot Sauce: 

• 1 Cup olive oil or safflower oil
• 2 and ½ TBSP brown sugar
• 1 TSP garlic powder
• 1 TSP smoked paprika
• ½ TSP chili powder
• 1 and ½ TBSP cayenne pepper

1. To make the Nashville Hot Sauce, place all ingredients in a bowl and whisk well until smooth, set aside.
2. To make the coating, crush your corn flakes and place in a bowl. Add your bread crumbles and flour. Using a fork or your hands, mix well to combine. Set aside.
3. Cut your chicken into cubes and place in a bowl, add your shrimp.
4. In another bowl, whisk together: egg, buttermilk, hotsauce, salt and pepper. Pour over your chicken and shrimp and let marinate for 30 minutes to 1 hour.
5. When done marinating, take each piece of chicken and shrimp individually, shake off excess liquid and coat each one in the flour corn flakes coating. Place on plate or sheet pan. Continue this process until all items are coated.  
6. When all pieces have been coated, preheat your air fryer to 380. When ready, add your coated chicken and shrimp pieces. Air fry at 380 for 8 minutes, shaking halfway through.
7. While your chicken and shrimp are air frying, make your nashville sauce. Combine all ingredients in a small pot, heat over the stove over medium to low heat for 5-10 minutes or until hot. When done, remove from heat.
8. When the chicken and shrimp are done in the air fryer, remove from the basket, brush/baste them with the Nashville Hot Sauce.
9. Garnish with green onions if desired and serve with extra sauce or ranch on the side.
10. ENJOY!