Southern-Style Fried Chicken

Ingredients:

• ¾ cup low-fat buttermilk
• 1 cup cornflake crumbs
• 1 tbsp tabasco pepper sauce, or to taste
• 1 tsp garlic powder
• ¾ tsp poultry seasoning
• 1¼ lbs uncooked boneless skinless chicken breast, 4 (5-ounce) breasts
• ⅓ cup all-purpose flour
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 large egg
• 4 sprays cooking spray

Instructions

1. Stir together buttermilk, pepper sauce, garlic powder, and poultry seasoning in a 2-cup glass measure until blended. Put chicken in a large zip-close plastic bag; add the buttermilk mixture. Squeeze out air and seal bag; turn to coat chicken. Refrigerate for at least 2 hours or up to overnight.
2. Mix together flour, paprika, onion powder, and 1/2 teaspoon salt on a sheet of wax paper. Beat egg in a small bowl. Place crushed cornflakes on a separate sheet of wax paper. Drain chicken in a colander, discarding buttermilk; sprinkle chicken with remaining 1/2 teaspoon salt. Dredge chicken in flour mixture, then dip in egg, allowing excess to drip off. Coat chicken with cornflakes, lightly pressing so they adhere. Spray nonstick spray all over the chicken.
3. Depending on air fryer settings, preheat the 6- to 8-quart air fryer to 350°F or 360°F for 3 minutes. Spray the bottom and side of the basket with nonstick spray. Arrange chicken in a basket, leaning pieces against the side of the basket as needed to fit. Air fry 5 minutes. Turn breasts being careful not to disturb the coating. Air fry until crust is golden and crispy and an instant-read thermometer inserted into chicken registers 165°F, 5 minutes longer. Serve with hot sauce.
4. Per Serving: 2 pieces of chicken



Notes

Fried chicken demands coleslaw! Use packaged coleslaw mix, a splash of vinegar, a sprinkling of chopped fresh parsley, salt and pepper to taste, and a big dollop of plain fat-free yogurt for richness and tang.