MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Air Fryer Fried Chicken
Categories: Poultry, Dairy, Herbs
     Yield: 4 Servings

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     4 lb Drumsticks or leg quarters;
          - split
     1 ts Kosher salt
     1 ts Ground black pepper
     2 c  Buttermilk

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     2 c  A-P flour
     1 tb Lawry's season salt
     1 ts Kosher salt
     1 ts Ground black pepper
     1 tb Garlic powder
     1 tb Paprika
          Spray olive oil; for cooking

 Marinate The Chicken:

 Season the chicken well with salt and pepper and then add it to a
 bowl with buttermilk. Chicken pieces should be covered with the
 buttermilk. Let it sit for at least an hour or up to overnight.

 Bread The Chicken:

 To prepare the breading mixture, stir together flour, seasoned
 salt, salt, pepper, garlic powder, and paprika.

 Remove chicken pieces from buttermilk and shake off any excess;
 then dip in the flour mix and coat well. Transfer breaded chicken
 pieces to a clean plate or wire rack to rest.

 Air-Fry The Chicken:

 You will need to work in two batches if you are doing a full
 chicken. Spray the basket of your air fryer with nonstick spray.
 Place half of the pieces in the basket of your air fryer. Try to
 ensure the pieces don't touch. Air needs to circulate around them.

 UDD Note: If you have a tabletop toaster oven with fan you can use
 it as an "air fryer". Or a fan-forced regular oven.

 Spray the chicken pieces lightly with spray oil. Place the basket
 in the air fryer and turn the air fryer to 350°F/175°C. Cook for
 14 minutes, then flip the fried chicken with tongs, spray lightly
 with oil a second time on the bottom side of the chicken, and cook
 for another 10 to 12 minutes, until chicken reaches 175°F/80°C.

 Simple Tip! During the air frying process, if you pull out the
 chicken and notice any dry flour spots on the chicken, spray those
 spots lightly with oil. The breading will never crisp up if it
 doesn't have a tiny bit of oil to hydrate it. It will just burn.

 Serve: When the fried chicken is ready, let it rest on a plate for
 a few minutes before serving. Serve immediately with salad,
 coleslaw, mashed potatoes, or your favorite fried chicken sides!

 Cooked fried chicken can be stored in the fridge for 5 days and
 reheated in a 300°F/150°C oven for 8 to 10 minutes.

 Recipe by Nick Evans

 Recipe FROM:https://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

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