AirFried Chicken

Makes 4 to 6 servings

• 2 cups buttermilk
• 1 tablespoon hot sauce
• 1 tablespoon Dijon mustard
• 1½ teaspoons kosher salt, divided
• 1½ teaspoons freshly ground pepper, divided
• 1 chicken, cut into 8 pieces
• 2 cups unbleached all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon sweet paprika
• nonstick cooking spray
• vegetable oil for spraying or brushing

Nutritional information per serving (based on 6 servings): Calories 297 (71% from fat)carb. 19g • pro. 4g • fat 21g • sat. fat 3g chol. 7mg • sod. 312mg • calc. 312mg • fiber 1g

1. In a medium nonreactive bowl, stir together the buttermilk, hot sauce, Dijon, 1 teaspoon salt, and 1 teaspoon freshly ground pepper. Add the chicken pieces and coat well with buttermilk mixture.
2. Refrigerate overnight.
3. Mix together the flour, baking powder, paprika and remaining salt, and pepper.
4. When ready to AirFry, remove each piece of chicken from the marinade. Coat each piece well with the flour mixture. Allow the chicken to rest about 15 minutes before cooking.
5. Once rested, spray or brush the chicken pieces liberally on all sides with vegetable oil.
6. Place the AirFryer Basket onto the Baking Pan and coat liberally with nonstick spray. Place the sprayed chicken parts, evenly spaced and in one layer, onto the prepared basket.
7. Place into oven in rack position 2. Select Dual Cook. First set to AirFry at 350°F for 20 minutes, then set to AirFry at 300°F for 20 minutes.
8. Chicken should be golden and crispy with an internal temperature of 165°F.
9. Serve immediately.