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Southern-style air-fryer chicken

Southern-style air-fryer chicken

4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Buttermilk makes our chicken tender, a just-right seasoning blend adds extra zing, and the air fryer brings the crispy.

Ingredients

Buttermilk

¾ cup(s), (185ml)

Tabasco sauce

3 tsp

Garlic powder or flakes

1 tsp

Seasoning

¾ tsp, chicken variety

Chicken tenderloin

550 g

Plain flour

⅓ cup(s), (50g)

Ground paprika

1 tsp

Onion powder

1 tsp

Salt

1 tsp

Corn flake crumbs

¼ cup(s), (30g)

Egg(s)

1 medium

Sriracha sauce

1 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Combine buttermilk, Tabasco, garlic powder, and chicken seasoning in a small jug, Put chicken in a large zip-lock bag; and pour in buttermilk mixture. Squeeze out air and seal bag; turn to coat chicken. Refrigerate for at least 2 hours or overnight.
  2. Combine flour, paprika, onion powder, and 1 teaspoon salt in a shallow bowl. Whisk egg and 1 tablespoon water in a shallow bowl. Place Cornflake crumbs in a shallow bowl. Drain chicken in colander, discarding excess buttermilk. Dip 1 piece of chicken into flour mixture and then egg mixture. Coat evenly in Cornflake crumbs, lightly pressing so they adhere. Place onto a tray and repeat with remaining chicken tenderloins. Lightly spray with oil.
  3. Lightly spray a 7.5L air fryer basket with oil. Preheat air fryer to 180°C. Arrange chicken in basket, leaning pieces against side of basket as needed to fit. Air fry for 5 minutes, then turn chicken over. Air fry for a further 5 minutes, or until golden brown and chicken is cooked through. Serve with hot sauce.

Notes

TIPS: Fried chicken demands coleslaw! Use packaged coleslaw mix, a splash of vinegar, a sprinkling of chopped fresh flat-leaf parsley, salt and pepper to taste, and a big dollop of 99% fat-free plain yoghurt for richness and tang. Corn flake crumbs are available at major supermarkets. If you cannot find them use corn flakes and crush them.

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