Beef Tongue in Tomato Broth
Crunchy Chicken
| By : |
| Servings |
5 Servings
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Ingredients
- 5 chicken thighs with skin
- 5 chicken legs with skin
- 2 cups buttermilk (2milk with 2 tbsp white vinegar that rested for 10 minutes)
- 2 tbsp paprika (add half to the marinade, the other half to the flour)
- 2 tbsp oregano (half for marinade, half for flour)
- 1 tbsp cayenne pepper (half for marinade, half for flour)
- 2 tbsp garlic powder (half marinade, half flour)
- Salt and pepper to taste
- 3 eggs
- 1 cup whole wheat flour
- 2 cups panko (or breadcrumbs)
- avocado oil spray
To serve:
- Mashed potatoes
- Hot Sauce
Ingredients
To serve:
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Instructions
- Pat the chicken pieces dry with a paper towel, add half the seasonings and the buttermilk. Marinate for 30 Minutes in the refrigerator.
- In a bowl mix the flour with the rest of the seasonings, cover the chicken pieces with the flour, then the egg and finally in the panko. Drizzle with avocado oil.
- On Instant Vortex control panel, press Air Fry, set the time to 18 Minutes and the temperature to 375ºF (190ºC).
- Once Add Food appears on the display, add the chicken.
- Once the cooking time is up, again press Air Fry, then set the time to 5 Minutes at 395ºF (200ºC) , spray again with oil and turn them over.
- Serve with mashed potatoes and hot sauce.
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