2 cups buttermilk
2 tablespoons Dijon mustard
2 teaspoons salt
2 teaspoons hot pepper sauce
1-1/2 teaspoons garlic powder
8 bone-in chicken breast halves, skin removed (8 ounces each)
2 cups soft bread crumbs
1 cup cornmeal
2 tablespoons canola oil
1/2 teaspoon poultry seasoning
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
1. Preheat air fryer to 375°. In a large bowl, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate, covered, 1 hour or overnight.
2. Drain chicken, discarding marinade. Combine remaining ingredients in a shallow dish and stir to combine. Add chicken, 1 piece at a time, and turn to coat. Place in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 170°, about 20 minutes, turning halfway through cooking. Return all chicken to air fryer and cook to heat through, 2 to 3 minutes longer.
My family adores this chicken recipe. The coating keeps the chicken nice and moist, and with the taste enhanced by marinating, the result is delicious.
TOTAL TIME: Prep: 25 min. + marinating Cook: 20 min./batch
YIELD: 8 servings.
1 chicken breast half: 352 calories, 9g fat (2g saturated fat), 104mg cholesterol, 562mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 41g protein.