Wellness

Air fryer buttermilk fried chicken

Jul 23, 2022 • 25 min

This winner of a recipe tastes indulgent, but it's actually diabetes-friendly. An air fryer is a great way to get a crispy, crunch "fried chicken" crust without the high fat content of traditional frying methods. Corn flakes and low-fat buttermilk offer an extra boost of flavor while keeping the overall sodium content lower, and boneless, skinless chicken breast provides lean rptein to fill you up.

Ingredients

1/3 cup low-fat buttermilk
1 lb boneless, skinless chicken breast
6 tbsp corn flakes
3 tbsp stone-ground cornmeal
1 tsp garlic powder
1 tsp paprika
¼ tsp salt
¼ tsp coarse-ground black pepper
¼ tsp hot sauce
nonstick cooking spray

Directions

Step 1:

In a small, deep bowl, stir together buttermilk and hot sauce.

Step 2:

Place chicken in the buttermilk mixture. Allow to stand for 15 minutes.

Step 3:

Put cornflakes into a food processor, and process until coarse crumbs form. Or if you don't have a food processor, simply crush cornflakes in a plastic bag with a rolling pin.

Step 4:

Then add cornmeal, garlic powder, paprika, salt and pepper until evenly mixed. Pour crumb mixure into a shallow bowl.

Step 5:

Then add cornmeal, garlic powder, paprika, salt and pepper until evenly mixed. Pour crumb mixure into a shallow bowl.

Step 6:

Coat chicken pieces evenly in the cornflake mixture. Then place the coated chicken pieces on a wire rack.

Step 7:

Coat chicken pieces evenly in the cornflake mixture. Then place the coated chicken pieces on a wire rack.

Step 8:

Set the temperature to 375° F and air fry for 7 minutes.

Step 9:

Turn the chicken pieces. Air fry for an additional 7–10 minutes or until the chicken is done and a meat thermometer inserted in the center registers at 165° F.