ATK Air-Fryer Fried Chicken

americastestkitchen.com

Debbie Fenner

Vegetable oil spray

2 (12-ounce) bone-in split chicken breasts, trimmed

Salt and pepper

⅓ cup buttermilk

½ teaspoon dry mustard

½ teaspoon garlic powder

¼ cup all-purpose flour

2 cups (2 ounces) cornflakes, finely crushed

1½ teaspoons poultry seasoning

½ teaspoon paprika

⅛ teaspoon cayenne pepper

subheading: BEFORE YOU BEGIN:

To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the bottom of a large skillet to break them into fine crumbs. To help remove the skin from the chicken, use a paper towel to grasp the skin. If you prefer, you can use a combination of two 5-ounce thighs and two 5-ounce drumsticks instead of the chicken breasts; if using drumsticks and thighs, be sure to cook them until they register 175 degrees, 20 to 25 minutes. To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the bottom of a large skillet to break them into fine crumbs. To help remove the skin from the chicken, use a paper towel to grasp the skin. If you prefer, you can use a combination of two 5-ounce thighs and two 5-ounce drumsticks instead of the chicken breasts; if using drumsticks and thighs, be sure to cook them until they register 175 degrees, 20 to 25 minutes.

Directions at americastestkitchen.com

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