The Courier-Mail

AIR FRYER FRIED CHICKEN

SERVES 4. PREP 15 MINS. COOK 25 MINS

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INGREDIENT­S

• 2 chicken drumsticks

• 2 chicken thigh cutlets

• 1 cup buttermilk

• 2/ cup self-raising flour

3

• 1 tsp garlic powder

• 1 tsp onion flakes

• 1 tsp smoked paprika

• 200g red cabbage, thinly shredded

• 200g green cabbage, thinly shredded

• 1 carrot, coarsely grated • 2 green onions, finely chopped

• 1/ cup coarsely

3 chopped mint leaves

• 1/ cup light Greek-style

3 yoghurt

• 1 tbs Dijon mustard

• 1 garlic clove, crushed

METHOD

1 Discard chicken skin. Using a sharp knife, make two slits (to the bone) through the thickest part of the meat. Place in a bowl and cover with buttermilk. Cover and chill for six hours, or overnight.

2 Combine flour, garlic powder, onion flakes and paprika in a large bowl. Season with salt and pepper.

3 Preheat Philips Airfryer to 180C. Lightly spray the basket with oil before placing in the Airfryer. Working with one piece at a time, drain excess buttermilk from chicken then roll in flour mixture to coat. Place in the basket. Repeat with remaining chicken and flour mixture. Lightly spray chicken. Place basket in Airfryer. Cook for 20 minutes or until cooked through. 4 Meanwhile, combine cabbages, carrot, onion and mint in a large bowl. Combine yoghurt, mustard and garlic in a small bowl. Season with salt and pepper. Pour over vegetable mix and toss to coat.

5 Serve chicken with coleslaw.

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