Entrees
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Makes 4 to 6 servings
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Makes 4 to 6 servings
Traditional fried chicken, now AirFried! For an authentic feast, try adding any one or all our favorites Fried Pickles, Buttermilk Biscuits, Oven-Roasted Ribs and Old-Fashioned Mac and Cheese.
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
pro. 4g
fat 21g
sat. fat 3g chol. 7mg
sod. 312mg
calc. 312mg
fiber 1g
Ingredients
- 2cups buttermilk
- 1tablespoon hot sauce
- 1tablespoon Dijon mustard
- 1½teaspoons kosher salt, divided
- 1½teaspoons freshly ground pepper, divided
- 1chicken, cut into 8 pieces
- 2cups unbleached all-purpose flour
- 1½teaspoons baking powder
- 1teaspoon sweet paprika
- nonstick cooking spray
- vegetable oil for spraying or brushing
Preparation
- 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.
- Refrigerate overnight.
- Mix together the flour, baking powder, paprika and remaining salt, and pepper.
- 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.
- Once rested, spray or brush the chicken pieces liberally on all sides with vegetable oil.
- 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.
- 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.
- Chicken should be golden and crispy with an internal temperature of 165°F.
- Serve immediately.
