If you enjoy Buffalo chicken, you should dry some jerky to bring on your upcoming hike or camping trip. Use an airtight container for storage. Refrigerate any remaining sticks after three days for up to five days.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 chicken jerky sticks |
Ingredients
- 1 pound ground chicken
- ¼ cup cayenne pepper sauce (such as Frank’s® RedHot®)
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon celery seed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon pink curing salt
- 2 tablespoons cayenne pepper sauce (such as Frank’s® RedHot®)
Instructions
- 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.
- Use a jerky gun to form sticks of the meat mixture on air fryer oven racks.
- Preheat the air fryer to 160 degrees F (70 degrees C).
- 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.
- Let cool completely and transfer to an airtight container.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 1 g |
| Sodium | 654 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |