If you love Buffalo chicken, then you'll want to dehydrate some jerky to take with you on your next hiking adventure or camping trip. Store in an airtight container. After 3 days, refrigerate any leftover sticks for up to 5 days.
Ingredients
- ground chicken: 1 pound
- cayenne pepper sauce (such as Frank's® RedHot®): 0.25 cup
- sea salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- celery seed: 0.5 tsp
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- pink curing salt: 0.25 tsp
- cayenne pepper sauce (such as Frank's® RedHot®): 2 Tbsp
Metric Conversion
Stages of cooking
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Combine ground chicken, 1/4 cup cayenne pepper sauce, sea salt, pepper, celery seed, garlic powder, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours, or overnight.
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Use a jerky gun to form sticks of the meat mixture on air fryer oven racks.
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Preheat the air fryer to 160 degrees F (70 degrees C).
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Place racks into the air fryer and set timer for 2 hours. Flip the sticks over using a fork. Brush remaining 2 tablespoons cayenne pepper sauce over the tops. Air fry for 30 minutes more.
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Let cool completely and transfer to an airtight container.
